How to stir-fry cabbage without water:

Before making cabbage without water, first prepare the cabbage, wash the cabbage and drain the water. Then break open the vegetable leaves, and then cut the vegetable stems and leaves separately. Cut the stems into shreds and the leaves into chunks. After cutting, place on a plate and set aside.

Pour an appropriate amount of cooking oil into the hot pot and bring to a boil over high heat. When the oil is 50% hot, shake the oil pot a few times, then put the vegetable stems into the pot and stir-fry. Stir-fry for a while until the vegetable stems are soft, then add the vegetable leaves and stir-fry. Stir-fry until it is almost cooked, then add an appropriate amount of edible salt and continue to stir-fry evenly. After salting, it can be removed from the pan and plated. The delicious and watery cabbage is now ready.

Nutritional value of cabbage:

1. Cabbage contains protein, fat, multivitamins, calcium, phosphorus and other minerals, as well as a large amount of crude fiber. It is used for stewing, stir-frying, stir-frying and mixing. It can also be used as fillings and side dishes. In particular, cabbage contains more vitamins. Eating it with meat can not only increase the deliciousness of the meat, but also reduce the nitrite and nitrite-like substances in the meat, and reduce the production of the carcinogen nitrite amine.

2. Cabbage For female friends, cabbage has a good slimming effect. Because the nutritional value of cabbage proves that cabbage has a good effect on weight loss and bodybuilding.

3. Cabbage is one of the vegetables richest in vitamins and minerals. It provides material conditions to ensure the body's physiological needs and helps enhance the body's immunity.

4. Cabbage contains a large amount of crude fiber. After entering the human body and combining with fat, it can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite cholic acid from the body to reduce the formation of atherosclerosis. This maintains blood vessel elasticity.