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
Chinese PinYin : Hei Mu Er Chao Bao Bao Cai
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