As one of the most representative dishes in the Lu cuisine, vinegar and cabbage, its color is silver -red, and it tastes sweet and sour.Vinegar and Chinese cabbage are diverse. It can not only be fried as a home, but also cook it into the church of Daya.A seemingly simple dish, in fact, contains mysterious machines. Vinegar and cabbage not only preserved the calcium, iron, inorganic salts and vitamin C of cabbage itself, but also added the calcium, phosphorus, phosphorus, etc. of this dish after vinegar.The content of trace elements makes this dish more nutritious and full of color and fragrance.
The nutritional value of vinegar and cabbage
1. Cabbage is rich in crude fiber, which can not only play the role of intestines and promote detoxification, but also stimulate gastrointestinal motility, promote stool excretion, and help digestion.On the prevention of colorectal cancer have a good effect.
2. Cabbage is rich in vitamin C, vitamin E. Eating more cabbage can play a good skin care and beauty effect.
3. Vinegar can decompose calcium, phosphorus, and iron in cabbage, which is conducive to the bodys absorption.Vinegar can also solidify the protein in Chinese cabbage without spilling and loss.
4, vinegar and cabbage are especially suitable for patients with lung fever, constipation, and renal diseases.At the same time, women should also eat more. Some trace elements in vinegar can help break down estrogen associated with breast cancer.
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Introduction to the common method of vinegar and cabbage
Materials prepare cabbage, salt, sugar, raw soy sauce, vinegar, starch, pepper, dried peppers, green onions, ginger, garlic.
Method step 1. Cut the cabbage after cleaning and cleaning.
2. Put the cut cabbage gang and vegetable leaves separately, and add salt, sugar, raw soy sauce, vinegar, starch and add a little water and set aside.
3. Heat the oil pan, add the pepper pepper and fry, remove it, and then add it in the dried chili.
4. Stir -fry the green onion ginger and garlic, and then add cabbage to help stir fry.
5. Boil until the cabbage gang becomes softened and add cabbage leaves to stir fry quickly.
6. Finally pour the tuned soup and let the soup evenly wrap it on the gang of the vegetables.
Tips 1. After entering the pot, stir -fry with prosperity.
2. Prepare the bowls in advance. The taste can be made according to personal preference.
3. When the vinegar and cabbage are fired, the vegetables should be entered first, and then the vegetable leaves should be placed to ensure synchronization.
Introduction to the practice of vinegar and cabbage
Materials prepare Chinese cabbage, rice vinegar, raw soy sauce, shallots, dried peppers, salt, sesame oil, starch, sugar.
Method step 1. Wash the cabbage.
2. Boil it with boiling water, and then cut into cabbage to help.
3, vinegar, raw soy sauce, salt, sugar, sesame oil, starch, and appropriate amount of water to be adjusted into coriander sauce.
4. The hot oil and the dried chili segment are fragrant and stir -fry the cabbage.
5. Finally, pour the sauce and stir -fry the sauce.
Tips 1. Vinegar and cabbage choose cabbage to help make it better and have a better taste.
2. You can fry the peppercorns in the oil pan in advance and fry, and the taste is more fragrant.

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