What is cabbage? Cabbage generally refers to cabbage.
Chinese cabbage (Brassica oleracea L. var. capitata L.) is a Brassica plant in Cruciferae and a variety of Brassica oleracea L. Also known as Chinese cabbage, cabbage, pimple white, cabbage, cabbage, lotus white and so on. Biennial herb covered with powdery frost. Short and stout annual stems are fleshy, unbranched, green or grayish green. Basal leaves are many, thick, layered into spheroids, oblate, with a diameter of more than 10-30 cm, milky white or light green; Westerners who originated from the Mediterranean coast were introduced to Japan by land and sea in the16th century. In order to encourage people to eat it widely, the Japanese government transliterated it into cabbage according to English coleslaw (actually it has nothing to do with Korea), and then spread it from Japan to China and the Kingdom of Korea. Chinese cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. Widely cultivated in China, it is one of the main vegetables in northeast, northwest and north China in spring, summer and autumn.
About 90% of the ingredients are water, which is rich in vitamin C and ranks third among the best foods recommended by the World Health Organization. Cabbage, commonly known as cabbage, is called a knot in one's heart in the northeast. Chinese cabbage, green vegetables and bumps are three kinds of vegetables. The pimples on my head taste a little spicy. Vegetables look like pimples, but they are not spicy. Chinese cabbage is flatter than the other two from the side, and the other two are more bulging than Chinese cabbage from any angle.
Can Chinese cabbage be eaten raw? Yes
The dietotherapy and health care function of Chinese cabbage mainly includes the following aspects:
1. Cabbage is rich in vitamin C, vitamin E, β -carotene and so on. The total vitamin content is more than three times that of tomato, so it has strong antioxidant and anti-aging effects.
2. Cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Therefore, pregnant women, children and adolescents should eat more during their growth and development.
3. Fresh cabbage has the function of sterilization and anti-inflammation. For sore throat, traumatic swelling and pain, stomachache and toothache, Chinese cabbage can be squeezed for drinking or externally applied to the affected area.
4. Chinese cabbage is rich in propyl isothiocyanate derivatives, which can kill abnormal cells that cause leukemia in human body.
5. Cabbage is rich in vitamin U, which has a good therapeutic effect on ulcer, can accelerate the healing of ulcer and prevent the malignant transformation of gastric ulcer.
6. Cabbage is rich in indole compounds. Experiments show that "indole" has anti-cancer effect and can prevent human from suffering from intestinal cancer.
Cabbage home-cooked dish materials
One Chinese cabbage (cabbage), several cloves of garlic, dried pepper 10- 15, pepper 10 or so, aged vinegar, soy sauce, sugar, salt and a little chicken essence.
working methods
1, Chinese cabbage is torn into small pieces by hand, dried pepper is cut into small pieces, and garlic is sliced;
2. Turn off the fire after the oil in the pot is hot, add the garlic slices and stir-fry until fragrant, then add the pepper and dried pepper;
3. Stir-fry the fragrance, add the Chinese cabbage, stir-fry until it slightly discolors, and add mature vinegar and soy sauce to stir evenly;
4, add a little sugar to refresh, add a little salt and chicken essence to taste.
Delicious reward tips:
1, after the cabbage is washed and torn into small pieces, try to control the moisture as much as possible to avoid excessive moisture affecting the taste during cooking;
2. Turn off the fire before putting the garlic slices. Immediately after adding the cabbage, stir-fry the peppers below to prevent over-frying;
3. When the cabbage becomes translucent, add the aged vinegar. Don't pour the old vinegar on the dish, but on the wall of the pot. The high temperature will give off vinegar.
4. Stir-fry the cabbage quickly on the fire to ensure that the nutrition is not lost.