Chinese medicine believes that Chinese cabbage is slightly cold, sweet and flat, and belongs to the stomach. It is rich in nutrition, besides sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine and nicotinic acid, it also contains rich vitamins, and its vitamin C content is five times higher than that of apples, which can increase the body's resistance to infection and can be used to prevent and treat various bad blood of acute and chronic infections. First, Chinese cabbage is a vegetable, and a lot of fiber can promote gastrointestinal peristalsis. In the past, when agriculture was underdeveloped, basically every family had to hoard a warehouse of Chinese cabbage in winter. So in winter, everyone cooks Chinese cabbage stew, and many people feel sick when they see it. Therefore, Chinese cabbage is also called "coarse dish". However, with the improvement of people's living standards and the continuous development of nutrition, the essence of the sentence "a hundred dishes are not as good as Chinese cabbage" has gradually emerged. Chinese medicine believes that Chinese cabbage is slightly cold, sweet and flat, and belongs to the stomach. It has the effects of relieving fever, relieving restlessness, dredging intestines and stomach, nourishing stomach, promoting fluid production, relieving restlessness, quenching thirst, promoting diuresis, relaxing bowels, and clearing away heat and toxic materials, and can be used for treating cough due to lung heat, constipation, erysipelas, lacquer sore, etc. Modern nutrition believes that the cellulose contained in Chinese cabbage can enhance the peristalsis of the stomach, reduce the retention time of feces in the body and help digestion and excretion. Winter is a season easy to catch a cold, and constipation is easily caused by drinking less water and getting angry. Eating more cabbage can fundamentally prevent these two winters, so it is reasonable to eat more cabbage in winter. Second, yellow cabbage should be released immediately. Generally speaking, high-quality Chinese cabbage has tight heart, heavy weight, prominent bottom and large root incision. Buy it and eat it at home. The tighter the cabbage, the better. If it is stored for a long time, buy a loose one. Because the cabbage is still alive when it is cut, it will grow slowly. If the bag is too tight, it will rot easily when stored. Choose Chinese cabbage that is stored and eaten immediately, and you can identify it by its color. Vegetables with light green, yellow-green or white leaves are called "Chinese cabbage" or "white cabbage". This kind of Chinese cabbage is called "selling Chinese cabbage" because of its small head, thin mesophyll, tender quality, less crude fiber, light taste, moderate quality and poor storage resistance, and it is usually listed in September 10 every year. Late-maturing Chinese cabbage, with green leaves, is listed around 1 1 and is called "green gang cuisine" or "Qingkou cuisine". Its mesophyll is thick, tough, not easy to be damaged and resistant to storage, so it is also called "pit cabbage". This kind of green Chinese cabbage is rough at first, but after storage, the mesophyll becomes tender and the taste becomes sweet, which is very suitable for long-term storage. Between these two kinds, the leaves are light green, the quality is good, and the storage resistance is between that of green cabbage and white cabbage. Third, remove the cabbage before eating. Some people always want to wash the dishes when buying Chinese cabbage, otherwise they don't think it's cost-effective. In fact, this is not right, because the vegetable help not only has certain nutrition, but also protects the Chinese cabbage. Remove it before eating.
I believe some friends can't wait to savor the taste of cabbage. Let's take a look at the practice of cabbage in oyster sauce. Theme: Chinese cabbage in oyster sauce
Ingredients: grams of Chinese cabbage, scallion 1 root, garlic 1 petal, oyster sauce, edible salt and edible oil.
Practice: 1, wash the green onion, cut it into onion sections obliquely, peel the garlic and chop it into garlic paste for later use, and wash and cut the cabbage into pieces for later use;
2. Put a small amount of cooking oil in the pot, add onion and garlic and stir-fry, then add cabbage and stir-fry vigorously;
3. When the cabbage is cooked, add about 2 spoonfuls of oyster sauce and appropriate amount of salt, and continue to stir fry. Stir well and serve.
Cabbage in oyster sauce is ready. Come and have a try. In fact, if you eat cabbage in another way, you won't get tired of it so soon. More importantly, it is very suitable for clearing away heat and annoyance, dredging the stomach, and clearing away heat and toxic materials.