Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion. Moreover, the vitamin C content of Chinese cabbage is higher than that of apples and pears, at the same level as that of citrus, and the calories are much lower.
Compendium of Materia Medica in Qing Dynasty recorded that "chinese cabbage juice is sweet, non-toxic, beneficial to the stomach, relieving chest distress, quenching thirst and hangover, and relieving cough", and said that "winter juice is especially good".
Cabbage is also a kind of weight-loss vegetable, because it contains few calories and will not cause heat storage. Cabbage also contains little sodium, which will not let the body store excess water. Middle-aged and elderly people and obese people can eat more Chinese cabbage to lose weight.
When cooking, the correct way should be to wash it before cutting it. For leafy vegetables such as cabbage and cabbage, you can remove the outside leaves, soak the inside leaves in warm water, and then rinse them with running water one by one.
Cabbage is easy to preserve and affordable, and can be used with most dishes. It is a veritable "civilian dish" and "wild vegetable". Even if Chinese cabbage is as good as 1000, the content of chlorophyll and other nutrients is far lower than that of green leafy vegetables. Therefore, the statement that "all kinds of vegetables are unique to Chinese cabbage" is somewhat one-sided. Different vegetables have their own advantages, and eating together is more in line with the principle of balanced nutrition.
Cabbage menu
Boiled lean meat with cabbage, gallbladder and needle mushroom.
Materials: 250g cabbage gall, Flammulina velutipes 150g, lean meat 100g, 20g mushroom, 5g shrimp skin (3-4 people).
Cooking method: wash cabbage gall, cut into four pieces, wash Flammulina velutipes and remove roots; Wash lean meat and cut it into small pieces for use, and wash shrimp and soak it until soft; Rinse mushrooms with clear water first, then soak them in warm water until soft, and then pour them into the pot with clear water; Add water 1500ml to the prepared shiitake mushrooms and dried shrimps, bring to a boil with strong fire, add cabbage gall and Flammulina velutipes, add lean meat slices after boiling, and season with salt after boiling.
Ruyi cabbage roll
Ingredients: Chinese cabbage leaves, pork stuffing 100g, carrot 1 root, 5 mushrooms, one egg, onion, ginger, cooking wine, sesame oil, soy sauce, pepper, salt, steamed fish and soy sauce.
Exercise:
1. Put the soaked mushrooms and carrots into the meat grinder, mince them with the meat stuffing and stir well. Add appropriate amount of salt, soy sauce, cooking wine, pepper, eggs, minced onion and ginger, sesame oil, etc. And uniformly stirring;
2. Clean the leaves of Chinese cabbage, blanch them in a boiling water pot until the leaves become soft, take them out and drain the water;
3. Roll the meat stuffing into a long tube with scalded Chinese cabbage leaves, put it on a plate and steam it in a steamer for 15 minutes;
4. Pour the soup on the plate, cut the cabbage rolls into inches, set the plate, and serve with steamed fish and soy sauce.
Cream cabbage soup
Practice: soak the cabbage in light salt water for 5 minutes, rinse it with water and chop it up. Boil the pot with water, then add the chopped cabbage and cook for a while on low heat. Take out the broken cabbage, cool the cabbage to room temperature, add milk powder and mix well.
Cabbage vermicelli ball pot
Practice: Chinese cabbage is cleaned and cut into large pieces; Soak vermicelli in cold water; Wash beef tendon pills; Boil a pot of water, add beef tendon pills, and cook until the water boils again. Then put the Chinese cabbage into the water with chopsticks, let the Chinese cabbage soak in the water, and cook for 10 minute on medium heat. Add the soaked vermicelli and cook for 5-6 minutes on medium heat; Season with salt, pour all the ingredients into the clay pot and boil over high fire. Sprinkle chopped green onion and pepper when eating.
Sweet and sour cabbage
Practice: Tear the Chinese cabbage into pieces by hand. After the broth is boiled, blanch the Chinese cabbage for a while, and then remove the cold water. Take a pot, add half a bowl of water, add sugar to boil, add salt and pepper to taste, and then pour white vinegar when it is almost out of the pot to give full play to the fragrance and sour taste of vinegar. If it is too clear, you can thicken it with water and starch and pour it on the cabbage. You can also use tomato sauce, orange juice, etc. It's like pouring juice according to your hobby.
Sweet and sour spicy cabbage
condiments
Baby tray 1
condiments
Appropriate amount of red pepper
Appropriate tender ginger
condiments
Proper amount of salt
Proper amount of oil
Proper amount of sugar
Appropriate amount of pepper particles
Proper amount of vinegar
step
1. Wash and shred Chinese cabbage, not too fine.
2. Put the cabbage in a large basin, sprinkle with salt and mix well, and marinate for 30 minutes.
3. Seed the red pepper, shred it and shred the tender ginger.
4. Take out the cabbage when it becomes soft, rinse it with running water and squeeze out the water.
5. Heat the oil in the pot, add the small fragrant pepper, and remove the pepper.
6. Put the cabbage in the pot, stir-fry until the cabbage is cooked, add sugar and vinegar, and turn off the heat immediately after stir-frying. If it is weak, you can add a little more salt.
7. Take out the cabbage, sprinkle with shredded ginger and shredded red pepper and mix well. It can be eaten after cooling.