Chinese medicine believes that Chinese cabbage is slightly cold and sweet. It enters the stomach, intestine, liver, kidney and bladder meridian, and has the functions of nourishing stomach, promoting fluid production, quenching thirst, inducing diuresis, relaxing bowels, clearing heat and detoxifying. It is a good vegetable for supplementing nutrition, purifying blood, dredging intestines and stomach, preventing diseases and promoting metabolism. Western scholars believe that Chinese cabbage is rich in vitamins, and eating Chinese cabbage often can play an anti-oxidation and anti-aging role. Chinese cabbage is also rich in minerals such as calcium, zinc and selenium. Its dietary fiber is also very rich, which can play a role in relaxing bowels and promoting detoxification, and has a good effect on preventing intestinal cancer. Chinese cabbage is rich in water content, up to 95%. The dry weather in autumn, eating more cabbage, can play a very good role in nourishing yin and moistening dryness, skin care and beauty.
Although Chinese cabbage is cold, it is cooked with meat and tastes sweet and flat. When cooking Chinese cabbage, it is necessary to put some vinegar properly, whether from the taste or the protection of nutrients. Vinegar can decompose calcium, phosphorus and iron in Chinese cabbage, which is beneficial to human absorption. Vinegar can also solidify the protein in Chinese cabbage, so as not to overflow and run off.
When cooking Chinese cabbage, blanch it with boiling water, which is very beneficial to protect vitamin C. Because heating Chinese cabbage can produce an oxidase, which has a strong destructive effect on vitamin C. This oxidase has the strongest activity at 65℃, but it is destroyed at 85℃.
The following are the recommended practices for pork and cabbage pots:
Ingredients: Chinese cabbage 1, pork 500g, onion 1, a little wine, soy sauce, salt and sugar.
Exercise:
1. Tear off the Chinese cabbage piece by piece, wash it and cut it into large pieces;
2. Cut the pork into coarse pieces, scald it with boiling water to remove fishy smell, and then wash it for later use;
3. Pour all the seasonings into the pot, add water to boil, add the meat pieces and cook for 10 minute;
4. Add Chinese cabbage and cook until the crispy vegetables are rotten. When the soup is dry, thicken it with a little starch and sprinkle with onions.
This dish helps to nourish the stomach, promote fluid production, relieve annoyance and quench thirst.