After entering the winter, Chinese cabbage has become a home-cooked dish on the people's table, as the saying goes, "a hundred vegetables are not as good as cabbage" is the most common vegetable in ordinary people's homes, and its nutritional value is very high. Chinese cabbage is rich in a lot of vitamin C, vitamin E calcium, iron, potassium and other nutrients, dietary fiber, etc., Chinese cabbage is low in calories, rich in up to 90% water, and a cup of cooked Cabbage juice can provide almost as much calcium as a cup of milk, eating more Chinese cabbage in winter can enhance immunity, but also help digestion, promote detoxification, and dry in winter, eat it can replenish water, play a role in skin care and beauty.
Cabbage as the most common vegetable in the common home, the price is very affordable, people also often use the "cabbage tofu price" to compare things cheap, it can be seen that cabbage is a very cheap vegetable, everyone can afford to eat. Chinese cabbage is very easy to buy and easy to store, and it is no problem to leave it for a week, while in the north, it is no problem to store cabbage for a winter.
Whether it is the south or the north in the home cooking are often seen in the figure of cabbage, cabbage practices are diverse, stir-frying, stewing, boiling, steaming, etc., that is, it is a home-cooked side dish on the table of ordinary people, but also a fine dish on the state banquet on the hall of elegance, it can be used as a side dish, but also can be more nutritious with meat and vegetables. Today I will share with you a most popular stew on my winter table - wood ear Cabbage stew vermicelli, the ingredients are diverse and easy to obtain, there are Cabbage, fungus, sweet potato vermicelli and meat slices, delicious and easy to do, simple and nutritious and delicious, adults and children love to eat, my family must do it for three days, each time cooking a large pot to eat a fine juice is not left. Let's share the specific recipes of this dish.
【Wood ear Cabbage stew vermicelli】
Ingredients: Pork belly 1 small piece Of Chinese cabbage 1 plate Sweet potato vermicelli 1 plate Wood ear fungus 1 small handful cooking wine 1 spoon of light soy sauce 1 small bowl of broth 1 small bowl of garlic Oil and salt to taste
Production:1. 2. Prepare the raw materials; Heat the pan with the right amount of oil, add the pork belly slices into the pot and sauté; 3. Sauté until slightly oiled, add a little cooking wine and soy sauce and stir-fry evenly; Add the soft sweet potato vermicelli and stir-fry; Add the soaked soft black fungus into the pot and stir-fry twice; 6. Add the Chinese cabbage and stir-fry; 7. Add 1 small bowl of broth to the pot and simmer for 3 minutes; Add an appropriate amount of salt and pepper to taste; 9. Finally, put the garlic into the pot and stir-fry to change color;
10. Place in a bowl.
Small bowl ear black fungus ¥57.98 purchase
Tips:1. 2. Soak the sweet potato vermicelli and black fungus in advance to soften; First sauté the pork belly with a little oil, and sauté slightly to remove the fat; Add chinese cabbage, sweet potato vermicelli, fungus and Chinese cabbage into the pot and stir-fry evenly, then add broth and water and simmer for a few minutes; 4. Finally, add salt to taste and add garlic to add flavor.