The benefits of Chinese cabbage
1, Chinese cabbage is helpful for relaxing bowels.
Eating Chinese cabbage often can help people relax their bowels, mainly because it contains water and rich dietary fiber, which is very good for the body. It can help intestinal peristalsis and replenish water. Eating Chinese cabbage regularly can help the human body absorb and digest, promote excretion, prevent constipation and maintain intestinal health.
2. Cabbage is good for beauty and skin care.
Many people do not know that Chinese cabbage can help people beautify themselves. Chinese cabbage contains water, vitamin C and vitamin E. Eating Chinese cabbage regularly can help replenish the lost water, and the vitamins in Chinese cabbage can also prevent pigmentation. Beauty beauty, eating Chinese cabbage often can improve the skin's immunity and reduce the damage of cold wind to the skin.
3. Cabbage helps to nourish the stomach.
Chinese cabbage is a kind of nutritious vegetable, which can help people protect their intestines and stomach. Mainly Chinese cabbage is rich in vitamin U, also called methionine chloride. Methionine chloride is good for the body and is an anti-ulcer agent, which can treat gastric ulcer and duodenal ulcer in the body.
4. Cabbage helps to lose weight
Meat and other foods eaten in autumn and winter have higher fat content. Cabbage helps to speed up human metabolism. The plant fiber, pectin and vitamins contained in Chinese cabbage can prevent the intestinal tract from absorbing cholesterol and cholic acid juice. Eating more cabbage in autumn and winter can prevent constipation and subcutaneous fat accumulation, and it is an economical weight-loss food.
5. Cabbage helps to prevent breast cancer.
Studies have shown that Chinese cabbage contains an estrogen that can help decompose breast cancer.
The practice of cabbage
1, dry pot spicy cabbage
food
400g of Chinese cabbage, pork belly 100g, appropriate amount of chopped green onion, 20g of red pepper, 30g of green pepper, 20ml of soy sauce, 2g of oyster sauce 15g, 2g of white sugar, appropriate amount of salt, yellow rice wine 10ml, and a little chicken essence.
working methods
1) Prepare all the ingredients.
2) Wash the pork belly and cut it into thin slices, cut the green pepper into circles and chop the onion.
3) Pour oil into the wok and saute chopped green onion and red pepper.
4) Pour pork belly and stir fry.
5) Stir-fry the pork belly until the oil is slightly yellow.
6) Add green pepper and stir fry.
7) Pour in yellow wine and stir fry.
8) Add soy sauce.
9) Add oyster sauce.
10) fry until the pork belly is colored.
1 1) Add Chinese cabbage slices and stir fry.
12) Add a little salt.
13) Add sugar and continue to stir fry.
14) Chinese cabbage becomes soft, drizzle with a little chicken essence, stir-fry evenly, and turn off the heat.
15) put the cabbage in a dry pot and eat it while heating it with alcohol.
Taboo of Chinese cabbage
Not suitable for juicing and filling vegetables after scalding.
I believe many people have eaten Chinese cabbage jiaozi, but do you know? Eating Chinese cabbage like this is actually unhealthy. Because most of the nutrients in Chinese cabbage are in the juice, if you squeeze all the juice dry and eat only the dry leaves, you won't get any nutrients. It's okay to eat like this once in a while. Eating like this for a long time will lead to malnutrition.
Never eat cabbage that is not pickled thoroughly.
It's delicious to marinate the Chinese cabbage with some salt before eating. I believe many people will eat like this. However, when eating sauerkraut, you must pay attention. It must be clear that Chinese cabbage is pickled, because Chinese cabbage that is not pickled thoroughly may contain nitrite, which is a carcinogen and is not conducive to health.
You can't eat cooked cabbage overnight.
I believe most people know that eating leftovers is bad for your health. But sometimes the food is overcooked, so it's really a waste to throw it away. What should I do? I suggest you cook less, such as Chinese cabbage, which loses almost all nutrients overnight and produces nitrite. Don't eat such Chinese cabbage.
Not suitable for cooking or serving with copper utensils.
When loading Chinese cabbage, try to use ceramic bowls or containers made of glass, stainless steel and other materials, but there is one exception, that is, you can't use copper containers to load Chinese cabbage. Because Chinese cabbage contains a lot of ascorbic acid, it will lose its activity when it meets copper.