Jiaozi stuffed with pork and cabbage has always been regarded as a classic collocation, which actually makes sense in nutrition. Chinese cabbage is light and delicious, and it tastes delicious. When paired with fat pork, it not only tastes good, but also stimulates people's appetite. In addition, the dietary fiber in Chinese cabbage can help the cholesterol in pork to be excreted from the body, thus reducing the harm of saturated fatty acids to the human body.

Beef with tomato

Red meat is an important source of iron, and beef is especially rich in iron. After encountering tomatoes rich in lycopene and vitamin C, the iron in beef can be better absorbed by the human body. When beef is stewed, adding some tomatoes can also make beef rot faster and shorten cooking time.

Mutton with white radish

These two ingredients can be described as a perfect match. From the perspective of Chinese medicine, white radish is cold and cool, which can moisten dryness and clear fire, while mutton is warmer, so the two are more balanced in terms of cold and heat. Nutritionally speaking, eating radish can supplement potassium and dietary fiber; In terms of taste, the combination of the two can not only reduce the spicy taste of radish, but also reduce the smell of mutton; From the point of view of digestion, adding radish can reduce the greasy feeling after eating mutton.