How to make Chinese cabbage with chestnuts in soup

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next, I’ll introduce you to the dish of braised cabbage with chestnuts in soup. You must find time to make it yourself.

1. Wash the chestnuts, cut a cross in them with scissors, boil them in water for 5 minutes, take them out and soak them in cold water for 5 minutes, then peel off the inner and outer skins.

2. Remove the stems from the cabbage and cut it in half. Wash and drain, then cut into finger-width strips.

3. Take a clean pot and add colorless cooking oil for cooking. When it is 30% to 40% hot, add the cabbage and stir-fry until the cabbage strips are cooked. Remove from the pot and drain the oil.

4. In another clean pot, add a small amount of cooking oil (preferably colorless, so the dish looks better), heat until 30% hot, add chopped green onion and stir-fry until fragrant, add seasonings except water starch, cabbage strips and chestnuts, bring to high heat, then switch to low heat and simmer until the ingredients are well-seasoned (about 2 minutes), thicken with water starch, and drizzle with a few drops of sesame oil.

5. Tips: There are many ways to peel chestnuts. You can also boil them for 10 minutes and then freeze them in the refrigerator for more than an hour to make them easier to peel.

The nutritional combination is comprehensive and the preparation method is simple, so anyone with no cooking skills can make it. Don’t just watch this dish of chestnuts and cabbage in soup, take action and satisfy your appetite.