Name: Nutrient Dishes Black and White Dishes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chinese cabbage; 200g Black Fungus; Some oil; Some shallot; a little salt; a little Five spice powder; Some Umami Soy Sauce; a little starch; Some ginger; Some Dried chili; Some garlic

Nutrient Dishes Black and White Dishes

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Chinese cabbage has high nutritional value, and there is a saying that "100 vegetables are not as good as Chinese cabbage". The cellulose in cabbage can not only moisturize the intestines and promote detoxification, but also promote the absorption of animal protein by the human body. Fungus is praised by nutritionists as the “meat in the vegetarian” and the “king of the vegetarian”. The cabbage and black fungus are eaten together, and the two are combined into a delicacy. They complement each other. It is an ideal health-care vegetarian dish for high blood pressure, coronary heart disease, and obesity. Both have a certain effect.

Nutrient Dishes Black and White Dishes

1. 400g Chinese cabbage, 200g black fungus

2. Prepare the main ingredients you need and cut the onion diagonally into sections, shred the ginger, slice the garlic, and dice the dried chili.

3. Cut off the roots of the cabbage, and use a knife to cut diagonally to separate the upper part of the leaves

4. Then cut the cabbage with a flat knife diagonally into even slices

5. Put a little oil on the bottom of the pot, heat up and saute the onion, ginger, garlic and dried chili

6. Add the cabbage and stir-fry until there is a layer of oil on the surface of the cabbage. The surface is transparent.

7. Add soy sauce to taste

8. Add thirteen spices to taste

9. Stir evenly

10. Stir fry with fungus

11. Put a little salt

12. Appropriate amount of potato starch, mix evenly with 2 times the water, thicken the glutinous rice flour, stir-fry evenly, and serve as a plate.

Tips:
Xiaoyingzi's words:
1. For cabbage, choose the part within 2-3 layers of leaves and outside the heart of the cabbage. The moisture and crispness of this part are suitable for frying.
2. Use a kitchen knife to slice the cabbage into thin slices obliquely, so that it is easy to be cooked during frying.
3. If you don't like the spiciness, you can leave out the chili peppers, and pour the vinegar on the side of the pot before it is out of the pot.
4. Thicken the glutinous glutinously, and just look at it while drenching it. If it is too thick, it will affect the taste and texture.