Baby cabbage is rich in vitamin A, vitamin C, vitamin B group and folic acid, which is very suitable for pregnant women and pregnant women. Baby cabbage is a pocket-sized small cabbage, which belongs to Brassica subspecies of Cruciferae and is a semi-cold-tolerant vegetable. Baby cabbage is thin, sweet and tender, with sweet taste and rich nutrition, rich in vitamins, trace elements and selenium. The outer leaves of baby cabbage are green, and the bulbs are folded. The bulbs are slightly different according to different varieties, which are divided into golden yellow, light yellow, white and orange.

Efficacy

1, thirst quenching and diuresis

Baby cabbage contains a lot of water, which can quench thirst and has low calories. It contains β-carotene, iron and magnesium, which can improve calcium absorption. In addition, the baby cabbage is rich in potassium, which can excrete salt and has diuretic effect.

2, laxative

Baby cabbage contains a lot of crude fiber, which can promote peristalsis of intestinal wall, help digestion and prevent dry stool. In addition, it can dilute intestinal toxins and contribute to nutrient absorption.

3, skin care and beauty

Baby cabbage is rich in vitamin C, which can not only supplement vitamin C for the body, but also resist bacteria and inflammation, promote the discharge of toxins from the body, lighten the spots and beautify the face, and has good skin care and beauty effects.

way to eat

NO. 1 griddle doll dish

The ingredients are as follows: 2 baby cabbage, 50g pork belly, 3 dried mushrooms, 5 millet peppers, half onion, a little salad oil, 4g salt, 5g onion, 5g ginger, 5g garlic, 0/0 dried peppers, soy sauce 1 tablespoon and oyster sauce 1 tablespoon.

The specific methods are as follows: each washed baby cabbage is vertically cut into 6 pieces or torn by hands, each leaf is torn into finger-wide strips, boiled and softened, and then fished out (this is better for taste), the materials are changed to knives, a little oil is added into the wok, the pork belly slices are fried and fragrant, and then onion, ginger, garlic, pepper and diced mushrooms are added in turn for a while, then seasonings are added, and the baby cabbage is poured into the wok for quick stir-frying, and the fried baby cabbage is heated at the bottom of another casserole.

NO.2 Shang Tang wa wa Cai

The ingredients are as follows: baby cabbage 1 piece, preserved eggs 1 piece, dried shrimps10g, 3 mushrooms, 4 tsps of salt1,half a spoon of ginger (mud) and 200ml of soup stock.

The specific method is as follows: the baby cabbage is torn into small pieces and washed; the dried mushrooms are soaked in warm water for 20-30 minutes until they swell, and cut into small pieces; the dried shrimps are soaked in warm water for 10 minute; the preserved eggs are cut into small pieces; the ginger is chopped, and 1 tsp of oil is put in the pot; when the oil is 30% hot, the ginger, chopped mushrooms and dried shrimps are added to stir-fry until fragrant. Spread the baby cabbage evenly in the pot, cover it with high fire and cook until the water boils, then simmer for about 1 min. After the baby cabbage softens, add salt to taste, add the soup to the plate and sprinkle with chopped green onion.

NO.3 steamed baby cabbage with garlic vermicelli

The ingredients are as follows: 500g of baby cabbage, 20g of vermicelli, 3g of salt, 3g of chicken essence, 20g of garlic, and 0/0g of steamed fish and soy sauce/kloc.

The specific method is as follows: first cut the doll dish in two, and then split each half in two. Blanch thoroughly with boiling water with salt and a few drops of cooking oil, first, to have a basic taste, and second, to match the maturity of the vermicelli, so that the steamed food is not just cooked and the vermicelli is too soft, and the Longkou vermicelli is slightly scalded in hot water, not too soft. When it is just soft, take it out for later use. 10 cloves of garlic are peeled, and then pressed into garlic paste with a garlic press. For later use, heat the pot until a little cooking oil is added. When the oil is slightly hot, add the garlic and stir it quickly with a shovel. Stir-fry garlic slowly until it turns slightly yellow. Then put it out for use. Fry it lightly, because the oil temperature will further cook the garlic. Then add a little salt and chicken essence, spread the soaked vermicelli on the bottom of the dish, code the baby dish with blanched water and water control on it, code some vermicelli in the middle of the baby dish, sprinkle the adjusted garlic on it, steam it in a steamer for 7- 10 minutes, take it out and drain the soup. Sprinkle some chopped shallots on the vermicelli, add some steamed fish soy sauce, and pour hot oil on the dish. If you like spicy food, you can also sprinkle some red pepper on it.