Cabbage is a food that we often come into contact with in our daily lives, especially in winter. Winter is a good season for eating cabbage. Everyone is willing to eat more cabbage in winter instead of eating meat and fish. Therefore, everyone should eat more cabbage and various cabbage meals in winter. So how to make cabbage and adzuki bean soup? What are the functions and functions of Chinese cabbage?

1. How to make cabbage and adzuki bean soup

Ingredients: 200 grams of adzuki beans, 250 grams of Chinese cabbage, a few garlic sprouts, 2 cloves of garlic, 2 dried chili peppers, salt, sesame oil, cooking oil, Appropriate amount of water

Method:

1. Soak adzuki beans in water for half an hour to an hour in advance. Do not change the water after the adzuki beans swell. Put the pot on high heat and bring to a boil, then turn it down. Simmer over high heat for 40 minutes, adding appropriate amounts of water during this period, until the soup turns brown and the adzuki bean soup base is ready;

2. Wash the cabbage, remove the head, and cut into pieces. Slice the garlic into small sections of about 2 cm, wash the garlic sprouts and cut into sections, wash the dried peppers and cut into sections for later use;

3. Put a wok on the fire, add an appropriate amount of cooking oil, and heat the oil. Add garlic sprouts, garlic slices and dried chili segments and stir-fry quickly over high heat until fragrant. Pour in the adzuki bean soup base and keep it boiling over high heat;

4. After the adzuki bean soup boils, add the cabbage. Continue cooking until it boils again. Add appropriate amount of salt and sesame oil to taste, then turn off the heat and eat.

2. Effects of Chinese cabbage

1. Chinese cabbage can treat cough due to lung heat

Chinese cabbage is a common vegetable on the market, but it is not suitable for people in the north and south. The perception of it is different. Chinese cabbage is commonly known as green cabbage, also known as non-heading cabbage, glue cabbage, ladle cabbage, ladle cabbage, rapeseed, etc. It is a close relative of Chinese cabbage and belongs to the same type of brassica. It is also close to Western cabbage and both belong to the cross-fertilizer It belongs to the Brassica family, but when making adzuki bean soup, it is recommended to make it with baby cabbage to make it more delicious!

Pakchoi likes to be cool and is tolerant of low and high temperatures. It can be planted and marketed almost all year round. In winter, when the temperature is low, the carbohydrates of pakchoi are converted into sugar, and the oil content increases, and unsaturated fatty acids increase. , phospholipid content increases, thereby improving drought tolerance. Therefore, for consumers, it is more nutritious, soft and delicious, fragrant and delicious, with a sweet taste.

According to measurements, Chinese cabbage is the vegetable with the richest minerals and vitamins among vegetables. Traditional Chinese medicine believes that Chinese cabbage is mild in nature and sweet in taste. It can treat lung-heat cough, constipation, erysipelas, paint sores and other diseases. From a nutritional point of view, pak choi is rich in anti-allergic vitamin A, vitamin C, vitamin B, potassium, selenium, etc., which is beneficial to preventing cardiovascular disease. disease, reduce the risk of cancer, and can clear the intestines and stomach, promote intestinal peristalsis, and keep stool smooth. It can also strengthen the spleen, diuresis, promote absorption, and help relieve urticaria.

The nutritional value of pak choi is similar to that of cabbage. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamins C etc. The calcium content is relatively high, almost 2 to 3 times that of cabbage. It can be cooked or fried, made into vegetable soup or eaten cold.

2. Adzuki bean strengthens the spleen and removes dampness, and can be eaten in various ways

Speaking of adzuki bean, people have long heard about its ability to diuresis. At the turn of spring and summer, the humidity is heavier. When sleeping, people like to drink some adzuki bean soup to help the water vapor in the body be discharged more smoothly to improve sub-health symptoms such as edema, drowsiness, fatigue and other symptoms caused by excess moisture. However, adzuki beans are not only eaten in spring and summer, because they can be eaten in various ways and are very popular.

In terms of how to eat, adzuki beans can be eaten whole, or used for cooking rice, porridge, or making adzuki bean soup. The starch content of adzuki beans is high, and the adzuki bean porridge becomes powdery after steaming. , and has a unique aroma, so it is often used to make bean paste and used as fillings for various cakes and pastries. Adzuki beans and adzuki beans look very similar. When boiled, adzuki beans are more difficult to boil and are generally suitable for soup; red beans will become sticky after being cooked for a long time, so they are generally suitable for porridge. In terms of therapeutic effect, adzuki beans have a strong dehumidifying effect and are used for medicinal purposes. Conditioning, while red beans are mainly used for food.

"Compendium of Materia Medica" believes that the small red beans with dark red color are used as medicine, while the larger ones with bright red and light color do not cure diseases. Therefore, you have to make choices when choosing adzuki beans.