The health care effect of Chinese cabbage is 1. Eating Chinese cabbage can supplement calcium.
Chinese cabbage is rich in calcium, containing mg of calcium per gram. A cup of boiled chinese cabbage juice can provide almost as much calcium as a glass of milk. Some people don't like drinking milk. They can get a lot of calcium by eating enough Chinese cabbage.
2, eat cabbage beauty skin care.
Chinese cabbage has high water content and low calories. The air is dry in winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamins C and E. Eating more Chinese cabbage can have good skin care and beauty consequences.
3. Eating cabbage can prevent cancer.
Scientists at the new york Institute of Hormones in the United States found that the incidence of breast cancer among women in China and Japan is much lower than that of western women, because they often eat cabbage. There are some trace elements in Chinese cabbage, which can help to decompose estrogen related to breast cancer. Chinese cabbage also contains trace molybdenum, which can inhibit the formation of ammonium nitrite in human body and play a certain role in preventing cancer.
4, eat cabbage to relax.
Chinese cabbage is rich in dietary fiber, which can play a laxative role. For people who get angry easily, eating more Chinese cabbage has the effect of clearing fire.
Cabbage 1 method, cold cabbage
It is also called home-cooked cold dish in the north. Cut Chinese cabbage into filaments. At the same time, prepare shredded lean meat, vermicelli, dried tofu and shredded cucumber. Shredded lean meat should be fried and vermicelli should be cooked and dried. Dried bean curd and shredded cucumber can be directly shredded. Put all the ingredients in a small pot, add salt, monosodium glutamate, vinegar, sugar, Chili oil, garlic, onion and sesame oil and stir together.
2. Cabbage jiaozi
Freezing jiaozi is also a dietary habit in the north, especially during the Chinese New Year. Every household will pack some frozen jiaozi for later use. It's really convenient to pack frozen jiaozi in advance when time is tight. You can eat it directly after cooking it in the pot. Then, people still prefer frozen cabbage in jiaozi, so how to pack it in frozen jiaozi? It's convenient to buy ready-made dumplings outside without rolling them, saving time and effort. The taste of jiaozi mainly depends on the taste. Choose the top pork stuffing, add chopped Chinese cabbage and stir. Add salt, cooking wine, soy sauce, onion, ginger and egg white and stir together. If you think it tastes bad, you can add some jiaozi ingredients to improve the taste. jiaozi ingredients are sold everywhere. Stir the dumpling stuffing clockwise, otherwise the dumpling stuffing will spread out. After the stuffing is stirred, you can start wrapping. The balcony in the north is a natural refrigerator. Freeze the wrapped jiaozi on the balcony for several hours, and then put it in the refrigerator for later use.
3. Cabbage balls
The ingredients are cabbage, radish, eggs, flour, ginger, salt and onion. Chop the radish and cabbage first, then sprinkle salt and marinate for a while, let the water in the cabbage and radish come out, and then squeeze out all the water. Chop onion and ginger, pour into a small pot filled with cabbage and radish, add pepper and cumin powder, beat in an egg, add flour and stir. After stirring, fry it in the oil pan. Control the oil temperature when cooking. If the oil temperature is too hot, the meatballs will burn but not yet cooked. Take out the fried meatballs immediately to avoid being fried.
Step 4 dip cabbage in sauce
Eating less Chinese cabbage is the most nutritious. Without cooking and heating, the nutritional value will not be lost. Some ingredients can be eaten raw, others can't, and Chinese cabbage can be eaten sparingly. It is best to choose Chinese cabbage for raw dipping sauce, and peel off the outermost layer of Chinese cabbage for stewing or frying. The heart inside is directly dipped in sauce, which is very sweet and contains moisture, and the taste is excellent. As for the choice of sauce, you can choose according to your preferences. You can choose Xiangqi sauce, korean chili sauce, bean paste and soy sauce.
5. Vinegar cabbage
The prepared ingredients are: Chinese cabbage, lean meat, pepper, aniseed, dried pepper, onion, white sugar, white vinegar and ginger. Shred lean meat and Chinese cabbage. Remember to cook the cabbage. Pickling the shredded lean meat with some salt, cooking wine and a little soy sauce will make it easier to taste. If you want to make the shredded pork softer, you can add appropriate egg whites and stir. Heat oil in the pan, add aniseed pepper and stir-fry until fragrant, then take it out and throw it away. Add chopped green onion, shredded ginger and dried Chili, stir-fry the pickled shredded lean meat in a pot until it changes color, and then add shredded Chinese cabbage to continue stir-frying. After the Chinese cabbage is fried, add the prepared sweet and sour juice. How to adjust the sweet and sour juice? Prepare a bowl, add salt, white vinegar, sugar, soy sauce and water and mix well. Stir-fry and season, and you can go out.
6, fungus fried cabbage
The ingredients to be prepared are: lean meat, fungus, carrot, cabbage, onion, garlic, salt and soy sauce. Soak the fungus in advance, then remove the roots and tear it into small petals for later use. Cut carrots into rhombic pieces and cabbage into rhombic pieces. Boil the oil in a pot, then stir-fry the onion and garlic in the pot with shredded lean meat until it changes color, then add chopped cabbage, carrots and fungus, and stir-fry with salt and soy sauce.
7. Stewed cabbage vermicelli
The ingredients are Chinese cabbage, vermicelli, pork and frozen tofu. Slice pork belly, slice Chinese cabbage, pour appropriate amount of oil into the pot, add onion, ginger and garlic after the oil is boiled, then stir-fry pork belly until it changes color, stir-fry Chinese cabbage, add appropriate amount of soy sauce for coloring, add salt, stir-fry until Chinese cabbage is out of the pot, add water, stew tofu for 10 minute, and then add vermicelli. When the vermicelli is cooked, it can be cooked. Remember not to take too long.
Precautions for eating Chinese cabbage in winter 1. Some patients are not suitable for eating.
"Compendium of Materia Medica" contains: only slippery, people suffering from dysentery should not use it. Chinese cabbage is rich in cellulose and has the function of relaxing bowels, so people with loose stools and colds and diarrhea should eat as little as possible. Chinese cabbage is cold, and people with qi deficiency and stomach cold should avoid eating more and eating cold food. If the wind-cold invades the lungs and the lungs are cold and cough, it is better to eat less.
2. Cabbage and sauerkraut cooked overnight are not suitable for eating.
Because both of them will produce nitrite, which has carcinogenic effect.
3, blanching time should not be long.
The blanching time of Chinese cabbage in boiling water should not be too long, preferably 20 ~ 30 seconds, otherwise it will be too soft and rotten to eat.
4. It is not advisable to squeeze juice for stuffing after scalding.
Some people like to blanch Chinese cabbage and juice it, which will cause a lot of loss of nutrients.
Don't eat cabbage without washing it.
Many people think that Chinese cabbage is very clean when peeled off layer by layer, so it doesn't need to be washed. In fact, it takes 2 to 3 months for Chinese cabbage to grow to the core, during which it needs to be fertilized and treated many times. Besides air pollution, bacteria also exist in it for a long time. Therefore, the Chinese cabbage heart must be cleaned before eating.
6. Don't wrap cabbage in newspaper.
Chinese cabbage is wrapped in newspaper, and the ink in the newspaper contains toxic heavy metal elements such as lead, chromium, cadmium, mercury and carcinogens such as polychlorinated biphenyls, which will pollute Chinese cabbage and make people become victims of ink.
7, unfavorable use copper utensils cooking or serving.
Copper utensils will destroy the ascorbic acid contained in them and reduce the nutrients.
8. Rotten Chinese cabbage is inedible.
Chinese cabbage will produce toxins in the process of decay, and the nitrite produced (nitrate is converted from acid salt) can make hemoglobin in blood lose its oxygen-carrying ability, causing severe hypoxia, dizziness, nausea, vomiting, abdominal distension, rapid heartbeat and cyanosis, and even cramping, coma and even life-threatening in severe cases. In this case, you should go to the hospital for treatment immediately to ensure your life safety.