Cabbage is known as "natural stomach medicine". Besides nourishing the stomach, what are the benefits of eating cabbage? Cabbage is a very good vegetable. It is rich in natural vitamins E, C and fiber. Because of its crisp and tender taste, it can be eaten as a variety of side dishes. It is almost a multifunctional and versatile vegetable. It is the best vegetable for diabetics. It can promote metabolism and does not contain a lot of sugar. For people who are trying to lose weight, it is also a great boon and feels very full. The most common method is to use cabbage to make sauerkraut, which is a refreshing side dish. Many people like it and like it very much.

But in the process of eating, one thing should be paid special attention to. Patients with thyroid problems should never eat cabbage because it has a substance that promotes hypothyroidism. Cabbage, also known as cabbage and cabbage, is a kind of cabbage. How about cabbage? The answer is, of course, yes. Here are some recipes for cabbage. Wash the fried cabbage and tear it into pieces by hand. You can cut it. After drying in the pot, add cooking oil, add Sichuan pepper in dried pepper section until fragrant, add Chinese cabbage slices, add a little salt and soy sauce, stir fry evenly, and add a little vinegar to serve. If you like meat, you can fry it with sliced meat. Stewed cabbage Wash the cabbage and cut it into pieces. Wash the pork belly and slice it. Cut tofu into pieces. Soak the vermicelli in hot water to soften. Fry the pork belly with a little soy sauce for two minutes. Add the sliced Chinese cabbage, add salt, soy sauce, soy sauce and oil consumption, stir well, add the soaked vermicelli, stir well the tofu, and add a little vinegar when it is ripe.

Chinese Cabbage jiaozi Chinese Cabbage is washed and chopped. Fry the eggs and take them out. Soaked vermicelli, chopped. Wash and chop carrots. Put them all in a large bowl, add salt, thirteen spices, soy sauce, soy sauce and cold cooked food oil, stir well, put them into the prepared dough, wrap them into jiaozi, and cook. Jiaozi, who likes to eat meat, can make Chinese cabbage stuffing.

It can also be made into steamed buns. First, cut the whole cabbage in half with a knife, wrap the leaves of the cabbage with your hands, cut them into even pieces without stalks, rinse them once, and be sure to clean them (1, 2, it is not easy to dry in the process of frying clean cabbage, and then make them to affect the taste), slice the pork belly, cut off the onions, and cut the ginger and onions into small pieces. Add oil to the pot, stir-fry the oil until it becomes discolored, add dried Chili, onion ginger and garlic into the pot, stir-fry until fragrant, then wrap the prepared food into the pot and stir-fry it with low heat. After the cabbage is fried to be soft, add a little rice vinegar, 5g salt, 3g chicken monosodium glutamate, a little white sugar, and soy sauce10g, stir-fry for 30 seconds, then put it out of the pan and put it on the plate, and a salty and delicious hand-torn cabbage is finished.