The best way to cook cabbage

Sauce popping cabbage

Inputs: round (foreign) cabbage half a plant, 1 fan, 2 spoons of soy sauce, 1 small spoon of dark soy sauce, 1 millet pepper, salt moderate, the right amount of sweet noodle sauce.

Practice steps:

1. Boil water in the pot, put the fans into the scalding soft. After blanching, remove from the pot and run under cool water. Drain and set aside

2. Wash cabbage, cut in half, cut into thin julienne. Onion cut into scallions, millet pepper cut into small sections

3. pot of hot oil into the sweet noodle sauce, than you usually stir fry to some. So that the fans will not become a pile when you add a little while, add the millet pepper and scallions, and stir fry the flavor. Add cabbage, stir fry for a few moments.

4. Add soy sauce. Old soy sauce. Stir fry evenly, add the fans. Stir fry the fans and cabbage until fully integrated, according to personal taste with a little salt seasoning can be.

Nutritional value:

1. Cabbage is high in water content (about 90%) and low in calories, but most shredded cabbage salad contains five times more calories than simple cabbage, because salad often contains fat-rich seasonings, and those who want to lose weight by controlling their diets would be better off using low-calorie seasonings for salad.

2. Cabbage is very rich in potassium, folic acid, and folic acid has a good preventive effect on anemia and fetal malformation.

3. The nutritional value of cabbage is comparable to that of Chinese cabbage, in which the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of kale vegetables. Cabbage is rich in vitamin C, vitamin E, beta-carotene, etc. The total vitamin content is three times more than tomatoes.