How to cook Chinese cabbage stewed with lard residue? It is salty and spicy, and it is more popular than big fish and big meat.

How to cook Chinese cabbage stewed with lard residue? It is salty and spicy, and it is more popular than big fish and big meat. Hot side dishes, close to 30 yuan in the hotel, can be cooked at home, and lunch is not enough. This side dish is stewed Chinese cabbage with lard residue, lard residue. Many people are afraid to eat it because of its fragrance and too much oil content, because they are afraid of gaining weight when they hear this name. Lard residue is extracted by boiling animal oil.

The solid blocks left after obtaining animal oil contain a variety of oleic acid, saturated fat and unsaturated fat, which can give a strong calorific value. Farmers' markets also have stalls selling lard residue in specialty stores. The dishes that are sought after in winter, especially in restaurants, are stewed Chinese cabbage with appropriate amount of morning pepper. They are salty, fresh and spicy, more popular than chicken, duck and fish, and not enough to eat at home.

Stew Chinese cabbage with lard residue. If there is a lot of lard residue, stew it with Chinese cabbage. Chinese cabbage is softer after the first frost. Add a spoonful of bean paste and stew Chinese cabbage with salty and spicy lard residue. It's delicious. It contains carotene, vitamins, protein, calcium, phosphorus and other nutrients, and is rich in nutrition.

Delicious, known as the "king of dishes", stewed Chinese cabbage with lard residue is moderately spicy and delicious, which can make you eat two bowls of rice. At the same time, I add the right amount of mushrooms, which are more delicious and nutritious. I wonder if you have tasted it? Detailed methods have been presented, thank you for your support. The essential foods for stewing Chinese cabbage with lard residue are lard residue, Chinese cabbage, mushrooms, shallots, salt, bean paste and cooking oil.

Step 1 Prepare all the food. Cut the Chinese cabbage into large pieces, not too finely.

The second step is to tear the mushrooms into small pieces, blanch them with boiling water, pick them up and rinse them with cold water.

Step 3: add a little oil to the pot, add bean paste and stir fry, add lard residue and Chinese cabbage and stir fry evenly.

Step 4: Add a proper amount of delicious fresh soy sauce and boiled water for two or three minutes, then add mushrooms and cook together.

Step 5: stew until the Chinese cabbage is crisp and rotten, and then take it out of the pot. Super simple method, salty and spicy, two bowls of rice are not enough. Tip: lard residue can be frozen, but it should not be stored for too long; For example, fried and focused lard residue is not suitable for taking; Lard residue is delicious, so it should be taken properly, and the elderly and obese people should eat less or not.