Green vegetables are the stems and leaves of cruciferous plants, commonly known as Chinese cabbage and cabbage, which can be fried, mixed, stuffed or boiled. Green vegetables are rich in vitamin B, vitamin C, vitamin U, carotene, cellulose and sugar. Among them, the cellulose content is relatively high, which can promote intestinal wall peristalsis, help digestion and prevent dry stool. Scientific experiments have proved that it also contains special organic compounds called indole compounds, which scientists call cancer inhibitors; Green cabbage is a mixture of stems and leaves of cruciferous plants, commonly known as Chinese cabbage and cabbage. Although ordinary, the nutrition is first-class. In particular, it also contains an indole-like high-nutrient compound called cancer inhibitor by scholars, and is called the cancer prevention star.

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According to the theory of traditional Chinese medicine, it is sweet in taste and flat in nature, and has the functions of tonifying kidney and waist, strengthening brain and marrow, strengthening spleen and stomach. Indications are congenital deficiency, developmental retardation, deafness, forgetfulness, limb weakness, or chronic diseases, emaciation, loss of appetite, indigestion and other symptoms.

Modern medical research believes that green vegetables are rich in vitamin B, vitamin C, vitamin U, carotene, cellulose and sugar. Among them, cellulose is more, which can promote peristalsis of intestinal wall, help digestion and prevent dry stool. Experiments have proved that it also contains a special organic compound called indole compounds, which scholars call cancer inhibitors.

Low-fat vegetable balls stuffed with green cabbage

Ingredients: 300g minced pork.

Accessories: green vegetables 150g

Seasoning: onion ginger, cooking wine, salt, soy sauce, dried starch, white pepper, etc.

Exercise:

1 Wash the vegetables, blanch them with boiling water, cut them into pieces, and sprinkle some salt for a little pickling.

2. Mix the chopped vegetables, minced meat and various seasonings, and leave for about ten minutes to taste.

3 Add cold water to the pot. When the water temperature is 60% hot, rub the meat stuffing into balls by hand. After the ball floats on the water, cook it for one or two minutes.