A hundred vegetables are not as good as cabbage [vinegar cabbage]

Overview

Beginning in autumn, Chinese cabbage begins to appear in large quantities. I don’t know about the south, but in the north, after the National Day every year, you can see such a scene, a lot of cabbage, a lot of radishes, a lot of onions. This large amount is packed into trucks, and every family has the habit of storing winter vegetables, especially those with elderly people at home, even in winter when the dishes are plentiful. They are still willing to save some winter vegetables. Eating more cabbage and radishes in winter is good for your health. There is an old saying that a hundred vegetables are not as good as cabbage. Chinese cabbage has high nutritional value, including protein, fat, dietary fiber, water, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, niacin, vitamin B1, vitamin B2, vitamin C and the trace element molybdenum. Chinese cabbage is rich in nutrients, fresh and palatable, can be prepared in a variety of ways, and is durable in storage, so it is a vegetable that people in my country eat all year round.

Tags

• hot dishes
• baicai bang
• fungus
• onions
• red pepper

Ingredients

Steps

1. 1 Soak the fungus a few hours in advance, wash and dry the red pepper, cut it and set aside.

   

2. 2 Remove the leaves from the cabbage, use only the white part, cut it in half, and slice diagonally into small pieces.

   

3. 3 Heat the oil until it is 5 layers hot, add the chopped green onion and red pepper, and stir-fry until fragrant.

   

4. 4 Add the cabbage, pour in the prepared juice, three spoons of vinegar, one spoon of soy sauce, one spoon of sugar, and an appropriate amount of salt.

   

5. 5 Stir-fry for about 2 minutes, the cabbage will release water, then pour in the water starch.

   

6. 6 Pour in the fungus torn into small pieces, stir-fry evenly and remove from the pan.