1, Chinese cabbage
Chinese cabbage is a seasonal vegetable in winter, and it tastes better in winter. Chinese cabbage is rich in water and crude fiber. Eating Chinese cabbage in winter, preferably vertical cutting, can not only reduce water loss, but also make it easier to cook, with less loss of nutrients such as vitamins and crude fiber.
2. Beef
When the weather is cold, you need to eat more meat, among which beef is a good choice and a good tonic in winter. However, the fiber of beef is rough. Try to stew when cooking. You can add a handful of tea or orange peel to make beef tender.
3. Lotus root
Lotus root has high nutritional value, rich in mucin and dietary fiber, and the most prominent thing is high iron content. Lotus root is white, crisp and sweet, and has high edible value. The early lotus root is crisp and tender, suitable for raw fruit or cold salad, and the middle and late cooked lotus root is a cooked vegetable, which can be fried, stewed, stewed, slippery and steamed.
Lotus root selection method
1, thick and short lotus root nodes: when purchasing, you should choose thick and short lotus root nodes, which are mature enough and taste better.
2. Long distance between lotus roots: The longer the distance between lotus roots, the higher the maturity of lotus roots and the softer the taste.
3, the vent hole is large: if it is a cut lotus root, you can look at the vent hole in the middle of the lotus root. Lotus root with big vent has more juice.
4. Lotus root with wet mud: Lotus root without wet mud is generally treated and cannot be preserved. Lotus root with wet mud is well preserved and can be kept in the shade for about a week.
5, yellow color and no odor: Lotus root skin color should be smooth and yellowish brown, if it is black or has odor, it is not recommended to buy it.
6. Don't be too white: The washed lotus root that sells well in the market may be the result of soaking in citric acid, and the color is white, so it is not recommended to buy it.
Baidu encyclopedia-Chinese cabbage