Stir-fry Chinese cabbage with boiling water first, because Chinese cabbage will produce an oxidase after heating, which will destroy vitamin C; This enzyme is most active at 65℃ and can be destroyed at 85℃, so boiled water must be used to scald Chinese cabbage, which is beneficial to protect vitamin C in Chinese cabbage. Blanching time of Chinese cabbage in boiling water should not be too long. The best time is 2~3 seconds, otherwise it will be too soft and rotten, and the taste will be bad. When cutting Chinese cabbage, it should be cut into filaments, so that Chinese cabbage can be cooked easily.

Don't eat Chinese cabbage heart without washing it. Many people think that Chinese cabbage heart peeled layer by layer is particularly clean and doesn't need washing. In fact, it takes 2~3 months for Chinese cabbage to grow to the core, during which it needs to be fertilized and insect-proof many times. Coupled with air pollution, bacteria already exist in it. Therefore, the Chinese cabbage heart must be cleaned before eating. Blanch with hot water at least 85 degrees Celsius for two minutes, because when Chinese cabbage is heated, it will produce an oxidase that destroys vitamin C. This enzyme is most active at 65 degrees Celsius and can be destroyed at 85 degrees Celsius.

Therefore, boiled water must be used for scalding Chinese cabbage, which is beneficial to protect vitamin C in Chinese cabbage; Chinese cabbage can be eaten directly after it is cooked. Boiling Chinese cabbage with boiling water is beneficial to protect vitamin C in it, so that it will not be lost anyway. Chinese cabbage is rich in vitamins, and blanched Chinese cabbage makes vegetables bright in color and crisp in taste. Most people can eat it. It is especially suitable for chronic habitual constipation, common cold, cough due to lung heat, laryngitis, abdominal distension and fever.

Generally, it is necessary to boil the water first. After the water is boiled, wash the cabbage and put it directly into the water. It is also possible to take it out directly after the cabbage is soft. After taking it out for about one minute, put it in cold water and then put it directly into the cold cabbage. This dish will be crisp and delicious, and when making cabbage salad, you should put some millet pepper. Blanching time of Chinese cabbage in boiling water should not be too long. The best time is 2~3 seconds, otherwise it will be too soft and rotten, and the taste is not good.