"Winter supplements, three spring kills tigers", this is people's summary of the importance of winter supplements.
As soon as the beginning of winter is over every year, people who want to nourish their bodies start to purchase various supplements. In fact,"supplements" are all around us, in our daily diet.
For example, cabbage and chestnuts can be found in anyone's vegetable basket.
The old saying goes,"All vegetables are not as good as cabbage", which consolidates the nutritional status of cabbage. Chestnuts are a good medicine for nourishing and curing diseases. It has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening the waist, strengthening the muscles, activating blood circulation, stopping bleeding and swelling swelling. It is suitable for treating chronic diarrhea and traumatic fractures caused by kidney deficiency, congestion and swelling, skin sores and bones pain. Eating chestnuts regularly can fight aging and prolong life.
Stewed cabbage with chestnuts in soup takes advantage of the two effects. It is a simple and nutritious seasonal dish that combines medicine and food in winter.
Stewed cabbage with chestnuts in soup
Recipe Recommendations
- Chinese cabbage heart a
- green onion appropriate amount
- broth appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
Steps for Stewed cabbage with chestnuts in soup
1
Wash the chestnuts, cut the crosses with scissors, boil them in water for 5 minutes, remove them, soak them in cold water for 5 minutes, and peel off the inner and outer layers.
2
Help me carefully cut the cabbage in half, wash it and control the moisture, and then cut it into strips as wide as your fingers.
3
Clean the pan, add the amount of colorless cooking oil used for cooking, add cabbage when it is 30% to 40% hot, stir fry until the cabbage strips are broken, remove and control the oil.
4
Raise another clean pan, add a small amount of edible oil (preferably colorless and fragrant), and cook until 30% heat. Add chopped green onion and saute until fragrant. Add seasonings other than water starch, cabbage strips and corn. Bring to a boil and turn low heat. Simmer slowly until the ingredients are fragrant (about 2 minutes), use water starch to thicken, and sprinkle with a few drops of sesame oil.
5
The sticker shows: There are many ways to peel chestnuts. You can also cook them for 10 minutes and then put them in the refrigerator for more than an hour to peel easily.