When using cabbage for stuffing, it is best to blanch it in water.

Cabbage, biennial herb, 40-60 centimeters tall, often glabrous throughout the plant, sometimes with a few prickly hairs on the midrib below the leaves.

Native to northern China, it is a vegetable of the Brassica family, usually referred to as Chinese cabbage; it also includes Chinese cabbage and the cultivated varieties of kale, i.e., "Chinese cabbage" or "Chinese cabbage".

Eating cabbage taboo:

1, overnight cooked cabbage and unpickled cabbage should not be eaten, because both will produce nitrite, have a carcinogenic effect.

2, blanching time should not be long

Cabbage in boiling water blanching time should not be too long, the best time for 20 ~ 30 seconds, otherwise blanched too soft, too rotten, it is not delicious.

3, should not be scalded after squeezing the juice for vegetable filling

Some people like to squeeze the juice of the cabbage after scalded, which will make a large loss of nutrients.

4, should not use copper utensils cooking or holding

Copper utensils will destroy the ascorbic acid contained therein, so that the nutrients are reduced.