Where does braised chestnut cabbage originate?
I. What culinary tradition does braised chestnut cabbage belong to?
Chinese name: Braised Chestnut Cabbage
Main ingredients: Cabbage hearts, chestnuts
Characteristics: Savory, tender, and rich with the sweet aroma of chestnuts.
Cuisine: Shandong (Lu) Flavor Profile: Savory-salty, sweet-savory 400g cabbage heart, 1 can of canned chestnuts (or 250g fresh chestnuts), 40g vegetable oil, 2g each minced scallion and ginger, 20g cooking wine, 5g soy sauce, 5g sugar, 2g salt, 5g MSG, 35g cornstarch slurry, 5g sesame oil, broth as needed.
(1) Slice cabbage hearts lengthwise into strips. Blanch canned chestnuts in boiling water. If using fresh chestnuts, score, boil until tender, peel, then halve.
(3) Heat oil in a wok until warm. Sauté minced scallions and ginger until fragrant. Add cooking wine, soy sauce, salt, broth, sugar, and MSG. Add chestnuts and cabbage. Reduce heat to low and simmer briefly. Thicken with cornstarch slurry, toss to coat, and drizzle with sesame oil to finish.
II. Nutritional Value
Per 100g: Protein 5.7g, Fat 2g,40–45g carbohydrates, and 25g starch. Raw chestnuts contain up to 40–60mg of vitamin C, while cooked chestnuts contain approximately 25mg. Chestnuts also contain inorganic salts such as calcium, phosphorus, iron, and potassium, as well as carotene, B vitamins, and other nutrients.
1. The abundant unsaturated fatty acids, vitamins, and minerals in chestnuts help prevent and treat hypertension, coronary heart disease, arteriosclerosis, and osteoporosis. They are an excellent tonic for anti-aging and longevity;
2. Containing riboflavin, chestnuts are beneficial for persistent mouth sores in children and oral ulcers in adults;
3. As a high-carbohydrate dried fruit, chestnuts provide substantial energy while aiding fat metabolism. They fortify qi, strengthen the spleen, and nourish the digestive tract;
4. Rich in vitamin C, chestnuts maintain normal function of teeth, bones, blood vessels, and muscles.
III. Preparation
1. Slice cabbage hearts lengthwise into strips. Blanch canned chestnuts in boiling water. If using fresh chestnuts, cut, boil until tender, peel, then halve.
2.Steam the cabbage until tender, or blanch in boiling water until soft. Arrange neatly on a serving plate.
3. Heat oil in a wok until warm. Sauté minced scallions and ginger until fragrant. Add cooking wine, soy sauce, salt, broth, sugar, and MSG. Add chestnuts and sugar. Reduce heat to low and simmer briefly. Thicken with cornstarch slurry, stir to coat, then drizzle with sesame oil to finish.