Fried cabbage with black fungus

Fried cabbage with black fungus

Introduction:

"Cabbage is also known as Chinese cabbage. It is said in the book that Chinese cabbage has strong antioxidant effect. Eating Chinese cabbage once a week can prevent gastric cancer and breast cancer. 3-indole-methanol, a special antioxidant in Chinese cabbage, can accelerate the elimination of estrogen that can lead to breast cancer. Chinese cabbage is rich in folic acid, which belongs to the vitamin B complex. It is beneficial to megaloblastic anemia and fetal malformation Good preventive effect, so pregnant women and children should eat more cabbage, cabbage and Chinese cabbage are rich in vitamin C, vitamin E and carotene, the total vitamin content of cabbage is three times higher than tomato, so it has a good anti-oxidation and anti-aging effect, its anti-aging, anti-oxidation effect is the same as asparagus, cauliflower At a high level. Since Baobao dishes have such a good effect, it's not a problem to eat them once a week. "

Production steps:

Step 1: wash the black fungus and cut it into coarse silk. Cut some scallions and set aside.

Step 2: wash the cabbage and cut it into coarse shredded vegetables.

Step 3: blanch the shredded Auricularia auricula in boiling water for one minute.

Step 4: heat the oil in the frying pan, add the scallion and stir up the fragrance.

Step 5: add agaric and cabbage, stir fry and cut raw.

Step 6: add appropriate amount of salt and a little monosodium glutamate, stir well, then turn off the fire and put on the plate.

Materials required:

Cabbage: 200g

Watery black fungus: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

MSG: a little

Note: don't stir fry Baobao dishes for a long time. Keep the taste crisp and sweet.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light