Chinese cabbage has always been loved by people. Do you know how to eat several kinds of Chinese cabbage healthily? Chinese cabbage is nutritious, fresh and refreshing, and can be eaten raw or cooked. Always loved by people. Modern research has proved that Chinese cabbage is rich in vitamin C, protein, fat, sugar, calcium, phosphorus, iron, carotene, riboflavin, crude fiber and other nutrients, and has high edible value. Chinese medicine believes that Chinese cabbage is slightly cold and sweet, and has the effects of nourishing the stomach, promoting fluid production, quenching thirst, promoting diuresis and relaxing bowels, and clearing away heat and toxic materials.

The raw materials are: 300g of tender cabbage, 2g of shrimp skin soaked in water, 50g of fresh pepper, 0/5g of wet starch/kloc-,and appropriate amounts of animal oil, pepper, sesame oil, vinegar, chicken essence, garlic, soy sauce, ginger, sugar and refined salt.

Practice: First, wash the cabbage, cut it into strips, and cut the pepper into filaments. Add oil to the pot, heat it to 50% heat, add pepper particles, and stir until it is dark purple, so you don't have to pick up the pepper particles. Then stir-fry the Chinese cabbage strips twice in the pot, then stir-fry the ginger slices, garlic and shrimp skin twice, then add vinegar, soy sauce, sugar, chicken essence and salt, cover with stew 1 min, then open the lid and add the thin pepper strips.

Functions: clearing away heat and toxic materials, relieving restlessness and thirst, inducing diuresis and dredging menstruation, clearing away lung heat and moistening lung.

Ingredients: 2,000g of cabbage heart, 0/00g of tender fragrant lai and red sweet pepper/kloc, boiled orange juice, sugar, salt, chicken essence, banana and apple essence.

Method: Cut the Chinese cabbage and red bell pepper into 4 cm long strips. Marinate the Chinese cabbage, shredded red bell pepper and Xianglai with refined salt for 20 minutes, control off the normal saline, add chicken essence, boiled orange juice, white sugar and banana and apple essence, stir, and put them in the refrigerator for several hours before taking.

Function: strengthen spleen, stimulate appetite, moisten lung and relieve cough.

Ingredients: 500g of Chinese cabbage, 75g of dried shredded red pepper, ginger, starch, vegetable oil, sesame oil, vinegar, soy sauce, sugar and refined salt.

Method: wash the cabbage and cut it into strips; Cut pepper, remove seeds, and cut into developmental segments. When the vegetable oil is heated to 70%, add Zanthoxylum bungeanum, ginger foam and Chinese cabbage, stir fry quickly, add vinegar, soy sauce, refined salt and white sugar until the stubble is light yellow and the starch is thickened, and pour in sesame oil to stir fry.

Functions: warming stomach, promoting fluid production, quenching thirst, relieving restlessness, inducing diuresis, relaxing bowels, and clearing away heat and fire.

Raw materials: 400g of Chinese cabbage, 50g of dried Pleurotus ostreatus, 0/00g of fresh shrimp/kloc, and appropriate amount of onion, ginger, refined salt, vanilla and vegetable oil.

Method: Wash and chop Chinese cabbage, soak Pleurotus ostreatus and cut into small pieces. Put vegetable oil, saute minced ginger and onion, saute Pleurotus ostreatus and Chinese cabbage in the pot, then pour in fresh shrimp, add a little water to boil the Chinese cabbage, add refined salt to taste, and mix in fragrant lai when taking out the pot.

Function: clearing away heat and toxic materials, nourishing and strengthening.