As the saying goes, "three nine supplement a winter, the next year no pain", for the advocating winter supplement Chinese, winter is the golden time to supplement, many people think that only eating big fish and meat is the best tonic ingredients, so the table on the meat dish continuously, but this not only increases the burden on the stomach, but also increases weight, but is not conducive to our health. At any time, we must pay attention to nutritional balance and reasonable collocation, which is the correct way to open the supplement.
In fact, winter supplements do not necessarily have to eat meat, and some vegetarian foods are also very suitable for winter supplements. We all know that "a hundred vegetables are not as good as cabbage", cabbage is not only rich in a variety of vitamins, minerals and other nutrients, but also to help us supplement nutrition, enhance resistance, and low calorie, high moisture, in the winter dry season, cabbage is also conducive to replenishing moisture, moisturizing the skin, alleviating winter dryness. I prefer green cabbage to chinese cabbage, so it's a regular on my table.
Soy products have always been recognized as nutritious ingredients, are said to be "concentrated is the essence", humus bamboo with a strong bean flavor, is the soy products in the "calcium champion", can help children and the elderly supplement calcium, promote growth and development, prevent osteoporosis, etc.; winter is the season of high incidence of cardiovascular disease, eat more it can lower cholesterol, protect the heart; children eat more humus bamboo can also be brain-healthy, is a cheap tonic ingredients suitable for all ages. Don't always eat meat in winter, this dish is delicious and nutritious, cheap and delicious, I would rather eat it than eat meat, stronger than big fish and big meat. Let's share the specific methods of this home-cooked stir-fry.
【Stir-fried cabbage with bamboo】
Ingredients: 1 plate of hairy cabbage 1 small dish of curd bamboo 3 cloves of garlic Oil and salt to taste
Production:1. Prepare the raw materials and soak the tofu bamboo in cold water in advance to soften; 3. Boil the pot water and add a little salt; Blanch the bamboo in a pot for 2 minutes and then remove; Heat the pan with an appropriate amount of oil, add garlic slices into the pot and sauté until fragrant; Blanch the rotten bamboo into the pot and stir-fry twice; 6. Add the cabbage leaves into the pot and stir-fry twice; 7. Add a little salt to taste after a slight discoloration; Stir-fry evenly;
9. Serve on the tray.
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Tips:1. First soak the bamboo with cold water to soften, then boil the pot water in advance, put the bamboo in the pot and blanch for 2 minutes before setting aside; Sauté the garlic slices with a pinch of oil until fragrant; Add cabbage leaves into the pot and stir-fry quickly over high heat to avoid loss of nutrients; 4. The green vegetable leaves change color slightly and then add salt and other seasonings.