Sour cabbage

Sour cabbage

Introduction:

"Vinegar" can keep vitamin C in Chinese cabbage from being destroyed. In addition, vinegar combines with sugar to make Chinese cabbage sweet and sour. The protein in Chinese cabbage is close to the protein needed by the human body, and the fat content is very low. It is rich in inorganic salts and vitamins. It is an ideal dish for obese people to get rid of fat and lose weight. "

Production steps:

Step 1: wash the cabbage, cut the onion, ginger, garlic and dry pepper and set aside.

Step 2: cut the cabbage and set aside.

Step 3: heat the frying pan and add oil. After the oil is hot, add onion, ginger, garlic and dry pepper to stir fry.

Step 4: first add the cabbage to stir fry, stir fry until the cabbage becomes soft, add the cabbage leaves and stir fry together.

Step 5: add vinegar, salt, soy sauce and a little sugar in turn, stir fry until the cabbage is soft and the juice is ready.

Materials required:

Cabbage: 400g

Scallion: 10g

Ginger: 5g

Garlic: 3 cloves

Dried pepper: 10g

Peanut oil: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Note: about the nutritional efficacy of cabbage: cabbage has high nutritional value, all year round, so it is a super vegetable in the minds of many nutritionists. First of all, Chinese cabbage is rich in antioxidant elements and is the most popular anti-cancer star. Chinese cabbage can inhibit breast cancer cells, and the sulfide in it can prevent cancer cells from invading into gene proteins. In addition, Chinese cabbage also contains nutrients that are helpful for eyes - lutein and zeaxanthin, which are eye protection foods that can make eyes shine just like spinach.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour