How to stir-fry cabbage

Chinese cabbage is a common vegetable. It has high nutritional value and is rich in dietary fiber, multiple vitamins and minerals. Eating it in moderation can have a certain weight-loss effect. For example, it can be made into boiled Chinese cabbage, which is a very good weight-loss meal. It can also be made into fried Chinese cabbage, which is relatively simple to prepare. You only need to add appropriate amounts of oyster sauce, red pepper and other ingredients.

How to stir-fry cabbage

Step 1. Main ingredient: cabbage 2. Wash and slice the cabbage. 3. Wash and cut the red pepper into strips. 4. Prepare a bowl of sauce: add appropriate amount of salt and sugar into a bowl. 5. Add appropriate amount of rice vinegar. 6. Add appropriate amount of light soy sauce. 7. Add appropriate amount of starch and stir well. 8. Add red pepper and serve. 9. Heat oil and sauté chopped green onions. 10. Add the cabbage slices and stir-fry over high heat. 11. Stir-fry until the cabbage slices wilt and drain. 12. Add the prepared sauce. 13. Quickly flip the spoon, stir well and turn off the heat. 14. Remove from the pan, place on a plate and serve.

Two types

This type can be divided into two categories:

(1) Northern rapeseed: It was called Brassica rapa in ancient literature. It has a short plant shape, few branches, thin stems, underdeveloped basal leaves, oval leaves with obvious lyre-shaped notches, many prickles, and a thin waxy coating. The taproot is often enlarged and deep in the soil, and is resistant to cold, drought and barrenness. Representative varieties include Raketooth Vine, Guanyou No. 3, etc. (2) Southern oil cabbage: It is called Songcai in ancient literature. It looks very similar to common cabbage and is a variety of common cabbage that can be used for oil. The plant is medium in shape, with strong branching, thick stems, and the seedlings are generally semi-erect or erect. The leaves are relatively broad, light in color, with thick midribs, entire or wavy margins, and generally without lyre-shaped notches. The main root is not enlarged, and there are many branch roots and fine roots. It is generally resistant to waterlogging and barrenness, but has poor disease resistance. Representative varieties include Taixian rapeseed, Dongkou sweet rapeseed, etc.