Whether the Chinese cabbage is blanched or not actually doesn’t matter. If you have this habit, you can blanch it. If you don’t have this habit, you can just fry it.

Does Chinese cabbage need to be blanched?

Chinese cabbage can be blanched or not. If you want to blanch it, use boiling water. When people cook Chinese cabbage, they sometimes blanch it in hot water, and sometimes they don't. Researchers have found that when cooking Chinese cabbage, blanch it in boiling water is very beneficial to protecting the vitamin C in it. If you are using hot water to scald, it is best to use boiling water. Because Chinese cabbage can produce an oxidase when heated, which has a strong destructive effect on vitamin C. This oxidase is most active at a temperature of 65°C and is destroyed at 85°C. Therefore, when scalding Chinese cabbage with hot water, you must use boiling water, not warm water. Only in this way can the vitamin C in Chinese cabbage be protected from destruction. The vitamin C in Chinese cabbage is relatively stable, but don't boil the cabbage for too long. The vinegar can be added later.

The therapeutic value of Chinese cabbage

1. It is laxative and helps digestion. Chinese cabbage contains a large amount of crude fiber, which can promote intestinal wall peristalsis, help digestion and prevent dry stool. Promotes defecation and dilutes intestinal toxins, which not only treats constipation but also helps nutrient absorption.

2. Digest food and strengthen the stomach, supplement nutrition. Chinese cabbage is delicious and refreshing, appetizing and strengthening the spleen. It contains protein, fat, multivitamins and minerals such as calcium, phosphorus and iron. Regular consumption helps to enhance the body's immune function. , also has significance for weight loss and bodybuilding.

3. Anti-cancer and anti-cancer cabbage contains the active ingredient indole-3-carbinol. Experiments have shown that this substance can help the body decompose estrogen related to breast cancer. If women eat about 500 grams a day Cabbage can reduce the incidence of breast cancer. In addition, the trace element "molybdenum" contained in it can inhibit the absorption, synthesis and accumulation of nitrite amines in the body, so it has a certain anti-cancer effect.

4. Prevent cardiovascular disease. The active ingredients in cabbage can reduce human body cholesterol levels and increase blood vessel elasticity. Regular consumption can prevent atherosclerosis and certain cardiovascular diseases.

Purchasing Chinese cabbage

Look at the color: Generally, white Chinese cabbage is chosen because white Chinese cabbage is sweeter and tastes better.

Look at the size: If you are not buying in a limited portion, try to choose a larger Chinese cabbage, because this way there are more edible leaves and stems inside. At the same time, larger cabbages accumulate more nutrients and grow better. .

Look at the appearance: Generally, you should choose Chinese cabbage that is rolled tightly, and also look at the roots. The roots should be smaller, because the roots of Chinese cabbage are not edible.

Look at the feel: good Chinese cabbage is very firm. When you feel it with your hands, it will feel heavier. This is normal.

Look at the leaves and stems:

Chinese cabbage can be stored for a short period of time, especially in winter. But when picking, try to pick fresh ones, which can be seen from the outer leaves and stems. The leaves and stems are relatively moist and fresh.

How to make shredded cabbage in oil

Ingredients: 3 slices of Chinese cabbage (preferably use cabbage hearts or crispy cabbage sticks), chili powder (add according to your own taste), soy sauce 10 grams, 15 grams of vinegar, 20 grams of green onion, a little salt, a little pepper powder, 30 grams of vegetable oil.

Method:

1. Wash the cabbage and shake off the water on it.

2. Cut the cabbage slices into two pieces so that the cut shreds are even in thickness.

3. Place the chopped cabbage on a plate and pour soy sauce and vinegar on top.

4. Add chopped green onion, salt, pepper powder, and chili powder on top.

5. Put the oil in a stainless steel spoon, heat it on the fire (it must be hot), and then put it on the chili.

6. Mix it well and then you can eat it. It must be mixed and eaten freshly, so that it will be crispy and refreshing.