How to make delicious Tangcai

Tangcai is what we usually call oil cabbage. Its rhizome is dark green in color and is mostly distributed in relatively humid areas such as Sichuan. It is not only rich in vitamins, but also contains a large amount of fiber, which is particularly beneficial to intestinal motility and is especially suitable for people with constipation. But Chinese cabbage has a special flavor, and it can easily become unpalatable if it is not prepared correctly. So today we will teach you how to make delicious Tang cuisine.

Scallop Broth with Cabbage

practice

step11

Soak scallops in warm water for 20 minutes

step22

Tear the scallops into pieces and set aside

step33

Put in the small Chinese cabbage and drain for 3 minutes

step44

Add ginger and scallops and fry until fragrant

step55

Add the tang choy and cook for another 2 minutes

step66

Add appropriate amount of salt to taste and serve

Seafood Meatball Soup

Material

Fish balls, conch balls, shrimp balls, Chinese cabbage, dried tofu, salt, chicken stock

practice

1. After the wok is heated, stir-fry Chinese cabbage and dried tofu first;

2. Then add boiling water and seafood meatballs;

3. After the meatballs float up, add salt and chicken essence to season.

Stir-fried pork with ginger cabbage

Introduction Like other cabbage vegetables, bok choy provides a wealth of vitamins and disease-fighting antioxidants, and contains equal amounts of potassium and fiber. At the same time, bok choy is much richer in calcium and beta-carotene.

Material

3 tablespoons dry sherry or rice wine, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon dark sesame oil, 1 teaspoon brown sugar, 1/4 teaspoon black pepper, 450 grams boneless pork tenderloin (head meat), cut into thin slices, 2 tablespoons vegetable oil, 500 grams bok choy (small Chinese cabbage), cut into pieces, 25 grams peeled minced ginger, 2 cloves garlic, minced

practice

1. In a medium bowl, combine 1 1/2 tablespoons sherry, soy sauce, cornstarch, dark sesame oil, sugar, and pepper. Add pork slices, mix well, and marinate at room temperature for 15 minutes.

2. Pour 1 tablespoon of vegetable oil into the pot and heat over high heat. Add bok choy and stir-fry for 2 minutes. Cover and cook for 2 minutes, until the leaves shrivel. Transfer to a plate and set aside, discard the soup in the pot.

3. Pour the remaining 1 tablespoon of oil, add the minced ginger and garlic, and stir-fry for 15 seconds. Add the marinated pork and sauce into the pan and stir-fry for 3 to 4 minutes until the pork is cooked. Add the bok choy and remaining sherry, heat through and serve hot.