Qingcaixin kitchen
Composition:
280g Chinese cabbage, 3 cloves of garlic, half a spoonful of refined salt and 3 spoonfuls of vegetable oil.
Cooking steps:
1. Wash the Chinese cabbage, control the water, and cut the thick part in half.
Cut into small pieces
3. Peel, pat and chop garlic.
4. Put oil in a hot pot and cool, add half of minced garlic, stir fry over low heat and turn yellow.
5. Add cabbage and stir-fry with high fire.
6. Add salt when the leaves are a little wilted.
7. Add the remaining minced garlic and stir fry a few times.
Cooking skills:
1, the signature nutritional components and nutritional value of green vegetables are among the best in all kinds of vegetables. Green vegetables are rich in vitamins, protein, carotene and minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium and chlorine. According to experts' determination, the vitamin C contained in green vegetables is more than three times that of Chinese cabbage.
2. The calcium content in green vegetables is the highest among all green leafy vegetables and twice that of Chinese cabbage. Eating regularly can promote the development of bones. Green leafy vegetables are also rich in vitamin K, which can help calcium deposit into bones;
3. Green vegetables contain a lot of carotene (more than beans 1 times, more than tomatoes and melons, 4 times and more than Chinese cabbage). After entering the human body, it can promote the metabolism of skin cells, prevent skin roughness and pigmentation, and make skin smooth. Delaying aging;
4. Vitamin C contained in green vegetables will form "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose vitality. Vitamin C can also prevent gingival atrophy and bleeding. It can also protect the cardiovascular system and inhibit the growth of melanin.