Health benefits
Chinese cabbage: low in protein
Fungus: nourishing blood, protecting teeth, protecting bones
Peanut oil: delaying aging, antioxidant, Anti-cancer and anti-cancer
Food ingredients
Pak choi ( 200g ) | Agaric ( 30g ) |
Green pepper ( 1 piece ) | Garlic cloves ( appropriate amount ) |
Peanut oil ( 20 grams ) | Light soy sauce ( appropriate amount ) |
Cornstarch ( appropriate amount ) | Salt ( appropriate amount ) |
| Aged vinegar ( appropriate amount ) |
How to make vinegared fungus and cabbage
1.Wash and cut the cabbage.
2. Soak the black fungus two hours in advance, add a small amount of flour and wash it thoroughly.
3.Heat the pan with cold oil, add the garlic cloves and sauté until fragrant.
4.Add the stem part of the Chinese cabbage.
5. Stir-fry the black fungus evenly.
6.Add green pepper and stir-fry.
7. Pour the leaves of the Chinese cabbage into the pot and stir-fry.
8. Fry until cooked and add appropriate amount of salt.
9.Add appropriate amount of light soy sauce to taste.
10.Add the prepared cornstarch juice.
11. Pour in vinegar before serving and reduce the juice over high heat.
Tips
Put a small amount of flour to wash the fungus to make it cleaner.Flour has a strong adsorption effect and can clean the dust and impurities of the fungus more cleanly.
Sprinkling a small amount of vinegar before serving can make this dish crispier.
Use cornstarch to thicken the gravy to make the dish more tender.
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