Boiled cabbage heart

Boiled cabbage heart

Introduction:

"Cai Xin is tender in quality, delicious in flavor and rich in nutrition. Each kilogram of edible part contains 13-16 grams of protein, 1-3 grams of fat, 22-42 grams of carbohydrate, 410-1350 mg of calcium, 270 mg of phosphorus and 13 mg of iron. Carotene 1-13.6 mg, riboflavin 0.3-1 mg, nicotinic acid 3-8 mg, vitamin C 790 mg. "

Production steps:

Step 1: wash the vegetable heart.

Step 2: shred green onion and ginger and mince garlic.

Step 3: heat the water in the pot and blanch the vegetable leaves.

Step 4: put out the water control plate for standby.

Step 5: heat the oil in the pan.

Step 6: add onion, ginger and minced garlic to saute until fragrant.

Step 7: pour it on the vegetable heart.

Step 8: pour meijixian again, and a delicious boiled cabbage heart will be ready.

Materials required:

Cai Xin: 300F

Scallion: 10g

Jiang: 3G

Garlic: 10g

Peanut oil: 10ml

Meijixian: 15ml

Note: blanching point on a drop of oil, add some salt can make blanching vegetables bright color.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: onion