"Cabbage" used to be a winter storage vegetable in autumn and winter in the north, but now you can eat fresh Chinese cabbage all year round. "Cabbage" is the most affordable and nutritious vegetable variety. Eating more will be of great benefit to the human body. At present, it is dry spring in the northern region. Eating some cabbage often can replenish water for the human body and help relieve some of the discomfort caused by dryness.
"Cabbage" belongs to a slightly cold vegetable. It has a sweet taste and can smooth the stomach. It has the effects of relieving fever and relieving annoyance, smoothing the stomach and intestines, nourishing the stomach and promoting fluid, eliminating annoyance and quenching thirst, diuretic, relaxing the bowels, clearing away heat and detoxification. It has a good relief effect on lung heat coughing, constipation, erysipelas, lacquer sores, etc. Therefore, it is a good health vegetable.
"Cabbage" is rich in crude fiber, which not only plays the role of moistening the intestines and promoting detoxification, but also stimulates gastrointestinal peristalsis, promotes fecal excretion, and helps digestion. It also has a good effect on preventing intestinal cancer.
The air in spring is particularly dry, and the cool breeze that suddenly warms and turns cold is extremely harmful to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have good skin care and moisturizing effects.
Scientists at the Hormone Institute in New York found that the reason why the incidence of breast cancer among women in China and Japan is much lower than that of Western women is because they often eat cabbage. There are some trace elements in cabbage that can help break down estrogen associated with breast cancer. Therefore, cabbage is also a food containing trace elements that is beneficial to the human body.
In this dry spring season, Da Chao Shao uses cabbage to make a quick and delicious dish. This dish is paired with some dried crab meat in the cabbage, so it is called "fried cabbage with dried crab meat". It tastes very refreshing and light. It has a full flavor of seafood. It is appetizing and can replenish water for the human body. The specific practices are as follows;
stir-fried cabbage with dried crab
Recipe Recommendations
- ginger 15 grams
- salt 2 grams
- chicken essence 2 grams
- yellow wine 15 grams
- white pepper a little
- olive oil 15 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried cabbage with dried crab
1
Chinese cabbage head, dried crab meat, minced ginger, salt, chicken essence, rice wine, white pepper, olive oil.
2
Remove the old cabbage helper, use the hard part of the cabbage, peel the cabbage with a knife, and cut it into six-centimeter strips.
3
Pour appropriate amount of olive oil into the pan and heat it, add in the dried crab meat and shredded ginger and stir-fry.
4
Stir the crab meat until fragrant, add cabbage and stir-fry well over high heat, and then cook in rice wine.
5
Stir the cabbage until it is slightly fragrant, then sprinkle with a little salt and white pepper and stir well. After stir-frying well, sprinkle with a little chicken essence to freshen up.
6
Stir fry over high heat for a few times and serve.stir-fried cabbage with dried crab Make Tips
Characteristics of this dish: light color, full of crab aroma, crisp cabbage, charred dried crab aroma, salty and delicious taste. Warm tips: 1. It is better to choose tender cabbage heads, and use a knife to cut them into strips along the lines of the cabbage. This can keep the fiber of the cabbage slightly longer and play a role in clearing the stomach. 2. To make this dish, you can use dried crab meat, dried sea rice, and dried whitebait. Choose these dry ingredients, and use them with slightly salty or light flavor. If you are too salty, it will not taste good. The rice is too salty, so you can soak it first and wash it before using it. When frying, fry the dried seafood in warm water until it is crispy. It will taste delicious. 3. Add the cabbage and stir fry it over high heat. After frying, the cabbage is bright but the seedlings will not collapse. It will taste crisp and crisp.