Stir-fried Chinese Cabbage

Name: Stir-fried Chinese Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Chinese cabbage; Count flowers Dried fungus; A few Wolfberry; Some Cooking oil; Several petals garlic; A small amount Sugar; A small amount Chicken Essence; Some Soy sauce

by Achen Qingcheng

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pakchoi is a kind of vegetable originating in East Asia, commonly known as green cabbage, also known as gum cabbage, baiercai, baierbai, rape (in some parts of northeast China), cabbage, etc. It is native to my country and distributed throughout the north and south. , It is widely cultivated in our country.
The leaf color of Chinese cabbage is light green to dark green. It is the most abundant vegetable in minerals and vitamins. This stir-fried Chinese cabbage, with black fungus, is rich in nutrition and has a refreshing salty flavour. It is suitable for summer consumption."

Ingredients

A handful Chinese Cabbage
Count flowers Dried Fungus
A few Wolfberry
Some Cooking Oil
Several petals Garlic
A small amount Sugar
A small amount Chicken Essence
Some Soy Sauce

Stir-fried Chinese Cabbage

1. Dry fungus and blisters

2. Chinese cabbage, choose a good one, wash and set aside, a large piece of Chinese cabbage can break the stems and leaves.

3. Dried fungus soaked well, remove and tear into small flowers for later use

4. Lycium barbarum soaked for use

5. Peel garlic, wash and cut minced garlic. Heat a pan with cold oil, add minced garlic, and stir fragrant

6. First add the leaf stalks of Chinese cabbage, stir fry, soften and add the leaves

7. Add dried fungus and stir fry

8. Pour in a little light soy sauce and stir fry

9. Add a little sugar and stir fry

10. Add the soaked goji berries, save five, stir-fry evenly, taste the saltiness, add a little salt and chicken essence, and it will be out of the pan

11. After serving, garnish with goji berries.

12. The finished product, this dish is easy to operate, salty and delicious, refreshing and delicious, very suitable for hot summer food

Tips:
Pakchoi contains protein, fat, crude fiber, carbohydrates, acidic pectin, calcium, phosphorus, iron and other minerals and a variety of vitamins. Pakchoi is the most abundant vegetable in minerals and vitamins. Compared with Chinese cabbage, Chinese cabbage has twice the calcium content, about three times the vitamin C content, and 74 times the carotene content.
The mineral calcium and phosphorus contained in pakchoi can promote bone development, accelerate the body's metabolism, and enhance the body's hematopoietic function. It is also rich in vitamin B1, vitamin B6, pantothenic acid, etc., which can relieve mental tension. Eating more cabbage before the exam will help keep your mind calm. Chinese cabbage also contains anti-allergic vitamins, which help the urticaria to go away.