Cabbage, also known as cabbage, has the functions of strengthening the spleen and stomach, strengthening muscles and bones, clearing away heat and diluting water. Cabbage is rich in vitamin C, vitamin E, fruit acid, cellulose, carotene and trace element molybdenum. Cabbage contains a large amount of vitamin U-like substances, which is unmatched by other vegetables. This substance has been extracted and made into medicines to prevent and treat gastric and duodenal ulcers. It has the effect of relieving pain and promoting ulcer healing.

In addition, it can be seen from the botanical classification that cabbage and its cruciferous plants radish, cabbage, cauliflower, etc., all contain indole and flavonoid compounds, which can decompose many carcinogens. Cyclic aromatic hydrocarbons reduce the risk of gastric cancer and colorectal cancer. Today I will teach you the delicious secret of making hand-shredded cabbage.

Newbies may want to start by buying cabbage. Beef cabbage is very suitable for making hand-shredded cabbage, it will definitely be delicious!

To cook a plate of delicious hand-shredded cabbage, here are 7 tips:

1. Some people are used to tearing the cabbage by hand and then washing it with water. A lot of nutrients in the food are lost.

The correct way is to wash the cabbage first and then tear it into pieces.

2. After washing the cabbage, shake off the water, so that excess water will not be produced in the pot when frying, which will affect the taste of the cabbage;

3. Garlic When stir-frying with chopped peppers, use low heat to prevent them from being burnt and affecting the fresh and sweet taste of the cabbage;

4. After adding the cabbage, remember to stir-fry over high heat so that the leaves will be evenly heated. Only then will the stir-fried vegetables be transparent and not feel half-cooked;

5. Stir-fry until the cabbage is cooked and then add salt to season. When the cabbage starts to ooze water, it means it has been slightly over-fried;

6. When pouring vinegar, remember to pour the vinegar around the pot, so that the vinegar will instantly produce a fragrance when exposed to high temperatures, making the cabbage more delicious. This is also a good way to protect the vitamins in the dish;< /p>

7. When frying cabbage, you can also add a small spoonful of cooking wine to add flavor to the dish, and a little bit of sugar to add freshness to the dish.