In winter, Chinese cabbage is burned with it, and the fragrant soft powder is not dull, and it is delicious without adding meat

Chinese cabbage taste is light, eaten alone is slightly bland, usually as a "wild dish" with pork, tofu and other collocations to eat, this time I tried chestnut roasted cabbage only to find that they are also very classic together, refreshing not light, fragrant and smooth, is really delicious, come and try it.

【Roasted cabbage with chestnuts】

Ingredients: 100 grams of chestnuts, 1 cabbage heart, 1 soup treasure, 2 slices of ginger, appropriate amount of oil, 1 spoon of corn starch

Method: 1. The chestnuts produced here in Hubei are relatively hard, the sweetness is not high, the starch content is high, and it is suitable for cooking, so the chestnut roast chicken and chestnut roast meat are more classic home-cooked dishes, and the taste of the cabbage is not bad this time, just buy ready-made chestnut kernels, buy a Chinese cabbage, the cabbage heart is used to burn, the outside vegetable leaves are used to shabu shabu, and the vegetable stalk is fried with chili pepper and vinegar, which is also a delicious meal.

2. Wash the cabbage heart and cut it into small pieces, set aside, blanch the chestnut kernels with boiling water to remove the astringency, and it is easy to cook later, take it out and drain the water after boiling for two or three minutes, and set aside.

3. Take the oil pot, stir-fry the cabbage heart after stir-frying the ginger slices, the cabbage heart becomes soft and slightly out of the water, do not put salt at this time, just add some broth, try to fry it as much as possible, the cabbage should be soft and rotten to taste good.

4. After the water of the cabbage is precipitated, add the blanched chestnut kernel and stir-fry it together to stimulate the aroma of the chestnut.

5. This dish basically does not need to add a lot of seasonings, the stock can be seasoned, and what you don't have at home can be replaced by the soup treasure like me, the soup itself has a salty taste, if the taste is not enough to add a little salt, other chicken essence and the like are not needed, and the original flavor can stimulate the original umami of the ingredients.

6. Chestnuts, cabbage and soup treasure and a little hot water to boil into the flavor, pour some starch water to hook a thin layer of sauce before getting out of the pot, stir-fry evenly, turn off the heat and put it on the plate, winter is the season of Chinese cabbage, eat plain alone, the taste is immediately enriched after adding chestnuts, it is also a good pair, friends who like vegetarian food can really try this dish, and you will definitely not be disappointed.