The benefits of eating spicy cabbage
Spicy cabbage is actually a kind of table food handed down from generation to generation by Korean people. Now it has been seen all over the country, and many people like spicy cabbage very much. Spicy cabbage is pickled with fresh Chinese cabbage, and then it is very delicious whether it is used as a appetizer or as a table. Nutritional value of spicy cabbage Spicy cabbage contains rich inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B.. Edible Effect of Spicy Cabbage The sour lactic acid bacteria produced by kimchi fermentation can not only purify the gastrointestinal tract, but also promote the decomposition and absorption of protein in the gastrointestinal tract and inhibit the growth of other harmful bacteria in the intestine.
Nutritional value of spicy cabbage
1, B vitamins: Spicy cabbage is rich in B vitamins, and the vitamin content of Chinese cabbage will increase after fermentation, especially B vitamins, which play a great role in our human body. It can be said that almost all three nutrients (protein, fat and carbohydrate) need B vitamins to participate.
2. Lactic acid bacteria: When pickled spicy cabbage, lactic acid bacteria will be produced. As the fermentation time is extended to the best state, the lactic acid bacteria beneficial to human health will increase. It is a kind of probiotic, which has many health-care effects on our human body, especially to maintain the health of the intestines. It can not only increase the number of probiotics in the intestines, but also inhibit the growth and reproduction of harmful bacteria. Human intestinal health can prevent the occurrence of many diseases.
3, nitrite: Many people will worry that kimchi will produce nitrite, so I tell you that there is no need to worry too much about this. The nitrite content of fermented kimchi is declining, and I am afraid that I will eat it without waiting for fermentation.
How to make spicy cabbage
Raw materials: cabbage patch1000g, ginger15g, pepper15g, white vinegar 50g, white sugar100g, sesame oil 40g, refined salt10g and pepper 5g.
method of work
1, wash the cabbage patch, cut it into 6 cm long slender strips, and pickle it with refined salt for about 6 hours;
2, ginger peeled and cut into filaments, and pepper cut into filaments; Squeeze the pickled cabbage and put it in a big bowl. Stir-fry shredded ginger and pepper with sesame oil and spread it on the cabbage. In addition, white vinegar and white sugar are put into a pot for boiling, and then poured into cabbage after cooling slightly;
3. Put the wok on the fire, pour in sesame oil, heat it, add pepper and pepper, take it out when it turns black, pour Chili oil on the cabbage, and pickle it for 4-6 hours.
Stone pot spicy cabbage tofu
Ingredients: pork belly, spicy cabbage, tofu, chives, ginger slices, garlic slices, small red peppers, bean paste, salt, chicken essence, sesame oil and cooked sesame seeds.
Detailed steps of stone pot spicy cabbage tofu:
1, pork belly peeled and cut into large slices, spicy cabbage shredded, tofu sliced, and small red pepper cut into circles.
2. Add oil, chives, ginger and garlic to the pot, stir-fry pork belly slices, add spicy cabbage, bean paste and broth to boil.
3. Pour into a hot stone pot, put the tofu slices into the stone pot and add salt and chicken essence to taste.
4. Finally, sprinkle red pepper rings, cooked sesame seeds, shallots and sesame oil with mint leaves.
Spicy cabbage is very suitable for eating in winter, because there are very few seasonal vegetables in winter. People make some spicy cabbage, which can be eaten all winter and is very suitable for preservation. They are usually put in jars. Although spicy cabbage has a very high nutritional value, we should pay attention to the cold constitution, poor gastrointestinal function and patients in chronic gastroenteritis can't eat it. Moreover, chlorophyll, vitamins and minerals of spicy cabbage are insufficient compared with fresh vegetables, so if fresh vegetables are on the market in summer and autumn, you should eat less appropriately.