Braised cabbage with chestnuts
Overview
September is the season for eating chestnuts. These chestnuts have been stored in the refrigerator uneaten since I bought them, so the color of the cooked chestnuts is a bit ugly, but the taste has not changed. Chestnuts are rich in nutrients. They not only contain a large amount of starch, but also are rich in protein, fat, B vitamins and other nutrients. They are also high in calories. Chestnuts are rich in vitamin B1 and B2. The content of vitamin B2 is at least 4 times that of rice. Each 100 grams also contains 24 mg of vitamin C, which is unmatched by grains. Chestnuts can replenish qi, strengthen the spleen, and nourish the gastrointestinal tract. They can provide the body with more heat energy and help fat metabolism. Ensure the supply of basic nutrients to the body. Although chestnuts have high nutritional and health value, they also need to be eaten properly. It's best to eat chestnuts as a snack between meals or as part of a meal, rather than eating them in large quantities after meals.
Tags
Ingredients
Steps
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Prepare some cooked chestnuts.
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Wash the cabbage, chop it into small pieces, and cut each cabbage leaf into three lengthwise cuts. Boil water in a pot and blanch the cabbage in the boiling water.
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Arrange the blanched cabbage on a plate, lay the cabbage sticks underneath, roll up the leaves and stack them into small pieces on top.
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Prepare green onion slices, ginger slices, and garlic slices.
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Heat the wok, heat the oil, add onion, ginger and garlic and stir-fry until fragrant.
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Add the chestnuts and stir-fry for a while to remove the oil.
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Pour in the prepared chicken stock.
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Add small pieces of rock sugar to enhance the freshness and cook over low heat for ten minutes.
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Thicken the gravy with water starch and pour in a little sesame oil.
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Pour the chestnut and sauce over the cabbage and serve.
