Hand-shredded cabbage

Overview

Cabbage, also known as cabbage, scientific name is Brussels sprouts. About 90% of the ingredients of cabbage are water. It is rich in vitamin C and ranks third among the best foods recommended by the World Health Organization. Scientists believe that cabbage has the same anti-aging and antioxidant effects as asparagus and cauliflower. The vitamin C content of cabbage is about twice as high as that of Chinese cabbage. In addition, cabbage is rich in folic acid, and pregnant women and anemia patients should eat more cabbage. Cabbage can improve human immunity, prevent colds, and protect the quality of life of cancer patients. Cabbage ranks fifth among cancer-fighting vegetables. Fresh cabbage contains phytoncides, which have antibacterial and anti-inflammatory effects, and have a certain effect on sore throat, traumatic swelling and pain, mosquito bites, stomachache, and toothache. Cabbage contains a certain ulcer healing factor, which has a very good therapeutic effect on ulcers and can accelerate wound healing. It is an effective food for gastric ulcer patients. Hand-shredded cabbage is probably a dish that everyone often eats. Whether in restaurants or at home, there are many people who like it. There is still a small bag of cabbage in the refrigerator today. I haven’t eaten hand-shredded cabbage for a long time, so I present a simple and delicious hand-shredded cabbage to everyone. Today's dish, in addition to cabbage, adds a little pork fat. The lard made from fat meat will be more fragrant when fried. If you have pork belly at home, it will be more delicious with pork belly. In order to increase the nutritional richness, you also add a little carrot shreds, and of course the indispensable Sichuan peppercorns and dried chilies. This simple hand-shred cabbage, the cabbage is crispy and juicy, slightly numb and spicy, salty and slightly sour, and has an endless aftertaste. Everyone can try it (￣▽￣)

Tags

• hot dishes
• hunan cuisine
• children
• summer recipes
• banquet dishes
• dinner
• aged vinegar
• cabbage
• clear water
• cornstarch
• dried chili pepper
• garlic
• light soy sauce
• onion white
• oyster sauce
• pork fat
• white sugar
• zanthoxylum bungeanum
• carrot
• ginger

Ingredients

Steps

1. 1 Ingredients photo: a small piece of cabbage, a piece of pork fat, I only used 1/4 of the fat in the picture, a small piece of carrot, a small piece of green onion, a small piece of ginger, seven or eight cloves of garlic, 4 dried chili peppers, appropriate amount of Sichuan peppercorns

   

2. 2 Tear the cabbage leaves into even sizes by hand, wash and drain them and set aside, peel and wash the carrots, peel and wash the ginger, peel and set aside the garlic, wash the scallions, white pepper and dried chili peppers and set aside

   

3. 3 Cut the fat into cubes, shred the carrots, cut the green onion, white ginger and garlic, chop the green onion, mince the ginger and mince the garlic separately, set aside, cut the dry chili in half and set aside

   

4. 4 Two spoons of light soy sauce, one spoon of oyster sauce, one level spoon of sugar, one spoon of mature vinegar, two spoons of water, stir evenly, taste for saltiness, add a little salt or water according to personal taste

   

5. 5 Heat the pan without oil, add diced fat pork, and stir-fry over low heat until the lard is completely extracted. The excess lard can be scooped out, leaving an appropriate amount of oil in the pan

   

6. 6 Add the dried Sichuan peppercorns and stir-fry over low heat until slightly black. Friends who are afraid of eating Sichuan peppercorns can pick them out

   

7. 7 Add minced ginger, green onion, white garlic and stir-fry until fragrant

   

8. 8 Add the carrot shreds and stir-fry until the carrot shreds become soft

   

9. 9 Pour in the water-controlled cabbage and stir-fry over high heat until the cabbage becomes soft and water comes out

   

10. 10 Pour in the pre-mixed sauce, stir-fry evenly, turn to medium-low heat, stir-fry, and simmer for two to three minutes

    

11. 11 Add cornstarch and water and stir evenly, pour a little gravy on it, stir-fry evenly, reduce the juice over high heat and serve

    

12. 12 Finished product

    

13. 13 Finished product

    

14. 14 Finished product

    

15. 15 Finished product

    

16. 16 Finished product

    

17. 17 In this dish, the cabbage is crispy and juicy, numb and spicy, salty and slightly sour, and delicious.