Stewed cabbage with chestnuts is a delicious and nutritious dish. It is fresh, salty, soft and rotten, and has the sweet taste of chestnuts.
It is more suitable for elderly people with kidney deficiency, especially for middle-aged and elderly people with sore back and back pain, weak legs and feet, and frequent urination; suitable for elderly people with tracheitis, asthma, internal cold diarrhea; avoid eating; infants, weak spleen and stomach, indigestion, and people with rheumatic diseases should not eat too much
Stewed cabbage with chestnuts
Recipe Recommendations
- slightly spicy
- grilled
- three-quarters of an hour
- ordinary
Steps for Stewed cabbage with chestnuts
1
Main ingredients map. Cabbage takes the leaf part near the heart of cabbage.
2
Cut green onions and ginger into thick shredded and large slices.
3
Wash the chestnuts, make a cut, and put them in the pan to cook.
4
Remove the shells from cooked chestnuts and set aside for use.
5
Put boiling water and boil the cabbage slightly until soft, remove and drain it for later use.
6
Heat the pan and put the lard.
7
After the oil melts, add green onions and ginger and saute until fragrant.
8
Add the stock.
9
Put in the cooking wine.
10
Add salt.
11
Pour in the chestnuts.
12
Pour in white sugar and stir, bring to a boil, and simmer over low heat for a few minutes.
13
Starch thickener juice.
14
Pour in the sauce and continue to cook until the sauce is halfway left and cease fire.
15
Cabbage is also rolled into long rolls and placed on a plate.
16
Remove the green onions and ginger, pour the chestnuts and soup on the cabbage, and sprinkle with sesame oil.