Deer tail cabbage has many more ways to cook than other sea vegetables. It can be boiled, fried, mixed, and can also be used to make steamed buns. Most people say they have not seen it, but mainland TV has introduced it in a special article that China's deer tail vegetables also ranks second in the Japanese market. I believe it will gradually become popular in my country.
Deer tail cabbage contains calcium, iron, dietary fiber, vitamin A, B1, B2 and other trace elements, which are very helpful in improving blood circulation, anemia, female weakness, memory loss, edema, etc. It can be combined with different foods. Unexpected results
Wuwei deer tail cabbage
Recipe Recommendations
- konjac shreds appropriate amount
- kelp silk appropriate amount
- pork appropriate amount
- cooking wine appropriate amount
- mirin appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
Steps for Wuwei deer tail cabbage
1
Wash the deer tail cabbage and drain the water. Kelp juice is a fresh soup made by adding dried seaweed to two and a half cups of water. Shred the tofu skin and add boiling water to remove the oil on the surface. Cut the pork into strips.
2
Put the oil in the wok, heat it, add the pork and stir-fry it until done, add the deer tail cabbage and all other ingredients and stir fry lightly. Add seasonings, cover and cook over medium heat for 20 minutes.