The nutritious and delicious "chestnut grilled cabbage" in winter

The nutritious and delicious "chestnut grilled cabbage" in winter

Introduction:

"Chestnut meat" has the effects of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation, but it is not suitable to eat too much, it is easy to get angry. Chinese cabbage is rich in vitamin C, vitamin E, eat more cabbage, can play a very good skin care and beauty effect, and the dietary fiber contained in cabbage can also play a role in defecation and detoxification. Winter often eat some chestnut and cabbage can play a very good health effect. Today, we use chestnut and cabbage to make a dish, which is called "chestnut grilled cabbage". Fresh chestnuts are the best choice for making chestnut grilled cabbage. After buying the chestnuts, carve a small mouthful on them with a knife, and then boil them with boiling water to remove the skin. The purpose of carving a small mouthful is to peel them easily. Good chestnuts can be peeled easily after they are cooked. The color of cooked chestnut meat is golden, while the color of fried chestnut meat is dark and gray, and some even black. The dishes are not beautiful. You can also use the cooked chestnut meat to sift, and then make dim sum or steamed buns. The color is golden, delicious and attractive! The practice of "grilling cabbage with chestnuts" is as follows

Production steps:

Step 1: blanch the sliced cabbage heart in boiling water and set aside.

Step 2: put a little oil in the pot, put in the scallion section, and fry with low heat until fragrant.

Step 3: then take out the chives.

Step 4: pour chicken soup into the pot and bring to a boil. Bring the soup to a boil and drop a few drops of Huadiao wine.

Step 5: sprinkle a little more salt to adjust the flavor.

Step 6: sprinkle a little pepper, sugar and MSG in the pot to make the soup taste better.

Step 7: after the soup is seasoned, add the boiled cabbage heart and chestnut meat and simmer for a while to make the cabbage soft and rotten.

Step 8: then thicken with starch, wait until the sauce is gelatinized, and then take it out of the pot.

Step 9: Grilled cabbage with chestnuts. It's very simple.

Materials required:

Cabbage heart: 500g

Chestnut meat: 200g

Chicken soup: 800g

Refined salt: 3 G

Sugar: 3 G

Shaojiu: 10g

MSG: 1g

Pepper: right amount

Chives: 2

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish features beautiful color, soft and rotten cabbage, sweet chestnuts, delicious soup, simple production and rich nutrition. Warm tips: 1, cabbage head to choose the heart of the more crisp and tender parts, together with help and leaf Shun knife cut into neat strips. 2. When cooking chestnuts, cook them over high heat until they are completely unripe, then dry them slightly and peel them for meat. 3. The cabbage should be stewed until it is soft and rotten. The soup must be used. 4. The preparation method of clear chicken soup is soup; ingredient list; 1 old hen, 10g scallops, 25g Jinhua ham, 1 fresh pig foreleg, 150g lean beef minced meat, 200g chicken breast minced meat, 20g ginger, 15g Huadiao wine, and proper amount of water. Methods: (1) wash the old chicken and soak it in water for two hours, then rinse it again and put it into the pot. Put in scallops, ham slices, pig feet, ginger, and drop a few drops of Huadiao wine. Finally, add five to six times of water and boil it to remove the foam. Then turn down the heat to keep the soup at about 95 degrees, which means it is not open. Simmer for 2-3 hours. (2) After the soup is cooked, remove the raw materials, and then sift the residue for standby. Chop the minced beef several times with a knife to make it into a antler, and then add twice as much water to stir it to make a paste. Mix the minced chicken with water in the same way to make a paste. (3) Bring the filtered chicken soup to a boil again. Pour in the mashed beef. When the mashed beef floats, remove it with a sieve. Then boil the soup and pour it into the chicken paste to make it float. At this time, the impurities in the soup will float with the minced meat, showing a clear and transparent shape with a slight light tan color. The chicken clear soup is ready. This soup can be used to make any high-end dishes. The above is the basic method of hanging soup. It seems complicated, but it is very simple. The key is to master the fire. The soup should never be opened too much. Finally, when hanging soup with minced beef and chicken, don't make it open too much. Just use medium heat. (Note: if more than two chickens are used to cook the soup, the front elbow of the pig can be used to cook the soup at the same time, and the soup can be replaced by less pig feet. The yield rate of soup is: one kilogram of raw materials is suitable for making two kilos of soup, and the raw materials can be added with boiling water to make thick soup again, that is, two soup, which can be used to stir fry or make Casserole Dishes, etc.) This winter season dish "chestnut grilled cabbage" is ready for your reference!

Production difficulty: simple

Technology: grilling

Production time: 20 minutes

Taste: salty and fresh