Pork is the beauty of meat, and cabbage is the freshness of vegetables. Known as the "king of vegetables", Chinese cabbage is no longer a "patent" in winter. In the hot summer, eating fresh and delicious Chinese cabbage often can not only clear away heat, relieve annoyance, quench thirst and induce diuresis, but also have the effect of slimming and beautifying. Now let's listen to four authoritative nutrition experts and talk about how they eat cabbage in summer.

Chinese cabbage wrapped in meat: both fiber and protein are indispensable.

Interviewed expert: Wang Yi, Director of Nutrition Department of Guang 'anmen Hospital, Chinese Academy of Traditional Chinese Medicine.

Let me say something for Chinese cabbage: A hundred dishes are not as good as Chinese cabbage. Thrombin in Chinese cabbage can prevent stroke, and molybdenum can also prevent cancer.

Director Wang didn't like eating cabbage before, but after becoming a nutrition doctor, he began to eat cabbage, because the nutrition of cabbage is very balanced and good for his health.

Chinese cabbage contains 90% plant fiber, which can promote gastrointestinal peristalsis and promote the health of digestive system. As early as in the ancient medical book Compendium of Materia Medica, there was a saying that cabbage was sweet, flat and nourishing the stomach.

First, choose Chinese cabbage with large and thin leaves and a few pieces of very fine meat stuffing. Take out most of the cabbage, blanch the cabbage leaves and lay them flat on the table. Then according to your own taste and meat stuffing, you can put some other vegetables, chopped bean products, mushrooms, fungus and so on. In the meat stuffing, animal protein and plant protein are complete. Director Wang likes to eat the original flavor, so he added some onions and ginger to taste, and also added some soy sauce and salt. After mixing the stuffing, wrap the meat stuffing with Chinese cabbage.

You can start steaming in the drawer after wrapping it. Steam for about fifteen minutes. The cabbage outside is discolored and the meat inside is cooked. Then the food can be served.

Director Wang's dishes are very suitable for lunch and evening. You can choose to eat hot or cold. The biggest feature of this dish lies in the healthy practice and the reasonable collocation of meat and vegetables. This is also the reason why Director Wang likes this dish. Steamed vegetables retain the nutrition in the dishes to the greatest extent. If you usually eat a lot of meat, it is difficult to remove the waste after meat digestion, and some people may even be constipated. However, after being mixed with Chinese cabbage, protein is absorbed, and with the help of high fiber in vegetables, meat scraps can be excreted smoothly.

Cut cabbage can't be wasted. If you have a juicer at home, you can squeeze the cabbage into juice. Chinese cabbage juice can drink with rock sugar, or make noodles when jiaozi is wrapped. As for the rest of the residue, it can be mashed and applied to the face, which has the effect of clearing away heat, detoxifying and diminishing inflammation and has a good therapeutic effect on acne.