Cute as white jade fried pork slices with Chinese cabbage
Overview
I bought a Chinese cabbage today, and I couldn't help but think of the couplet that among all vegetables, cabbage is the most beautiful, and pork is still the most fragrant. Reminiscent of the vegetable paintings painted by Qi Baishi, the red and green colors vividly reflect the simplicity and elegance of cabbage, and vividly represent the tastelessness of Chinese cabbage. It is fully expressed in Qi Baishi's traditional Chinese paintings. Because Chinese cabbage is extremely popular and can be paired with any dish, it truly does not disgrace the reputation of the best dish in the world, which was named by Empress Dowager Cixi. Only Chinese cabbage can be eaten raw, fried, stewed, dumplings made, and kimchi made. Therefore, Chinese cabbage ranks first among hundreds of vegetables and has been a popular dish on the table of northerners since ancient times.
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Ingredients
Steps
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Many people don’t like to eat Chinese cabbage stalks, and I am one of them! Especially when stir-fried together with Chinese cabbage leaves, and only the leaves are eaten, the stems of Chinese cabbage are completely wasted.
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In fact, dried Chinese cabbage has a slightly sweet taste, is light, and has low calories. It contains beta-carotene, iron, and magnesium, which can increase the ingredients needed for calcium absorption. In addition, the potassium in Chinese cabbage can excrete salt from the body and has a diuretic effect. It can be seen that it is a pity to throw away the Chinese cabbage stems.
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Chinese cabbage is rich in crude fiber. If we cut Chinese cabbage regularly, the shape will be beautiful. Do not cut the Chinese cabbage stems into shapes of different sizes casually. Many of my friends do this. They try to save trouble by saying: Anyway, everything tastes the same in the stomach. Don’t be careless when it comes to delicious food. Whether it’s meat or vegetarian dishes, they must be treated the same. Only when food has a perfect appearance can you eat happily; only when you eat happily can you have a healthy body. These are all interconnected. Place a piece of Chinese cabbage flat on a cutting board and cut with a knife along the dividing line between leaves and stems.
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Lay the sliced Chinese cabbage stalks flat on a cutting board, cut into diamond-shaped cubes and set aside.
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Cut all Chinese cabbage stems into pieces; place on a plate and set aside. Cut the red pepper into diamond-shaped cubes the same as the cabbage stalks; put them in a saucepan and set aside.
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Cut the pork into thin slices of equal size, mix with tender meat powder, ginger powder, and 1 spoon of light soy sauce and stir evenly.
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Place the pot on the induction cooker; add 3 tablespoons of oil, pour the prepared meat slices into the oil pot; stir-fry quickly.
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Place the pot on the induction cooker, add 2 tablespoons of oil and sauté the dried red chili shreds until fragrant.
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Add the Chinese cabbage stalks, stir-fry quickly and turn off the heat.
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After the fire is turned off, add a spoonful of salt to the Chinese cabbage stems and stir-fry with a spatula to distribute the salt evenly on the Chinese cabbage stems.
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Use the remaining oil in the pan to stir-fry the red and green chili flakes for a while.
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After the chili is stir-fried, add the carrot slices and stir-fry until the red carrot juice comes out.
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Add the stir-fried cabbage slices to the ingredients and stir-fry evenly.
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The meat slices have been stir-fried in advance; pour them directly into the cabbage slices and ingredients.
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Don't add salt again. One spoonful of salt is enough when frying the cabbage slices. I really think Chinese cabbage is so cute, and its versatile features are very user-friendly. The tasteless Chinese cabbage selflessly dedicates herself, making every dish inseparable from her. Because with the addition of Chinese cabbage, the food is no longer lonely. How is it? If you don’t want to give it a try, feel free to ask any questions! Just leave it in the comments, I will answer it when I see it~~~
