Spring is also coming to an end, and in this spring, I ate a lot of wild vegetables, such as shepherd's cabbage, marantou, grass, toon, purslane, etc. In the past, no one ate these wild vegetables, they were all fed to pigs, but now many people love to eat these wild vegetables, but those common vegetables are tired of eating. However, it is recommended that you must eat less wild vegetables, because most wild vegetables contain high oxalic acid, which is a harmful ingredient.
In spring, eat less wild vegetables and eat more of it, which can be called the "king of vegetables", vitamin C is 6 times that of apples, calcium supplementation and strong immunity. This kind of vegetable that can be called the "king of vegetables" is cabbage, also known as cabbage or cabbage, which has a very high nutritional value, rich in vitamin C, calcium, folic acid, dietary fiber and various trace elements.
Everyone is no stranger to cabbage, it is one of the common vegetables, and the price is cheap, in the winter season when cabbage is abundant, it only takes a few cents a catty. So at that time, the family bought a lot of them, dried them, and kept them in the refrigerator. After drying, cabbage can be stored for a long time, and it is no problem to eat it until winter.
Sun-dried cabbage only loses water, but its nutrients will not be lost, and after drying, the original oxalic acid content in cabbage is greatly reduced.
Personally, I think that sun-dried cabbage is more delicious than fresh cabbage, has a unique aroma, and is chewy and has a great taste. Let's share the recipe of dried cabbage, let's take a look~
【Pork stewed cabbage】
Ingredients: dried cabbage, pork, green onion and garlic.
Seasoning: salt, monosodium glutamate, soy sauce, cooking oil.
1. Put the dried cabbage in a pot and soak it in some warm water. Soak for about 1 hour, after soaking, wash it with your hands, wash off the dust and impurities attached to the dried vegetables, and then drain the water for later use. Chop some pork and green onion and garlic for later use.
2. Heat the oil, first add the pork and stir-fry, fry the fat, then add the green onion and garlic to increase the flavor, and continue to fry for 30 seconds.
3. Squeeze the water out of the dried vegetables, then put them in the pot, continue to stir-fry for a while, and fry for about 2 minutes to bring out the aroma of the dried vegetables.
4. Add an appropriate amount of water, flush with the cabbage, add a little salt and soy sauce to taste, bring to a boil and turn to low heat and simmer for about 5 minutes.
5. Finally, add some monosodium glutamate to taste, sprinkle some green onions, stir-fry evenly, and you can get out of the pot.
After the cabbage is soaked in water, it will gradually return to its original appearance, so adjust the soaking time according to your preference. I soaked it for 1 hour, and the texture was still relatively chewy. Soak for a long time, and after it is completely brewed, the taste will be crisp and tender.