傅家边农业科技观光园

Stir-fried baby cabbage

Nutritional value of baby cabbage: baby cabbage tastes sweet and its price is slightly higher than ordinary Chinese cabbage. Its nutritional value is similar to that of Chinese cabbage. It is rich in vitamins and selenium, with high chlorophyll content and rich nutritional value. Baby cabbage is also rich in cellulose and trace elements, which can help prevent colon cancer

Cooking method:

First, wash the baby cabbage and cut it into pieces;

Second, heat the oil pan, when the oil temperature reaches about 70℃, lightly stir fry chopped garlic (remove garlic flavor), and stir fry the cut baby cabbage for 3 minutes;

Third, put in seasonings (salt, chicken essence, etc.) and take it out of the pot.

Stewed tofu with rotten pickles

A big bowl of aged pickles last year, take clean one free of “worms” as top grade, and the pickle water and pickles should be mixed half to half.

Ingredients: proper amount of chopped garlic; proper amount of chopped pod pepper; three pieces of soft tofu; property amount of rapeseed oil and sesame oil.

Cooking method: put the ingredients into the bowl of pickle water and pickles, add appropriate amount of rapeseed oil, and then stew the bowl in the rice pot. It can also be cooked with microwave oven or pressure cooker, and the time and heat can refer to cooking rice. It is better to drizzle with sesame oil after removing from heat.

Features: smelling but delicious when eating! It is refreshing, spicy and delicious.

Note: take care of your left and right when eating, and brush your teeth after eating!

Braised tofu with loach

Material selection: 1 catty of fresh loach (the bigger the better), remove gills and viscera, wash and set aside; 5 pieces of tender tofu; a handful of coriander (seasoned coriander, it can be replaced by chives); appropriate amount of ginger and garlic, 5 pieces of pod pepper, chopped for use; proper amount rapeseed oil, soy sauce, cooking wine, refined salt, chicken essence.

Cooking method: heat the oil with high-temperature fire, add proper amount of salt to the wall of the pot (to prevent sticking to the pot), pour the loach and fry, turn it over and continue to pour oil on the wall of the pot. After frying out the flavor, add soy sauce and cooking wine to continue frying, then add water (about 2 inches over the fish), cut the tofu into small pieces and add, and add ginger, garlic and pod pepper, cover the pot, boil for 15 minutes, and then add water and have a taste. Add salt and cook for 10 minutes, then chicken essence and coriander before removing from heat!

Features: delicious, nourishing and appetizing!

Note: this dish tastes better with family!