Especially the elders, when winter comes, they begin to hoard Chinese cabbage in a hurry. No matter how good your family conditions are, you will eat more fragrant and spicy at ordinary times, and you will hoard some Chinese cabbage in winter, which is uncomfortable.

It is not only a tradition but also a habit for northerners to hoard Chinese cabbage. The key is that the nutrition of Chinese cabbage is not bad at all!

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▎ Nourishing yin and moistening dryness

The water content of Chinese cabbage is very rich, up to 95%. The vitamin C content of Chinese cabbage is also very high, even higher than that of apples and pears, and similar to that of citrus.

In winter, when the wind is cold and dry, you should drink less water and eat less fruit. At this time, eating more Chinese cabbage has the functions of quenching thirst, nourishing stomach and promoting fluid production, as well as skin care.

▎ Runchang laxative

Eating more meat and less vegetables and fruits in winter, constipation has begun to find children.

Chinese cabbage is rich in insoluble fiber, which can promote digestion, increase the volume of food residue and stimulate intestinal peristalsis, thus promoting defecation.

Therefore, when children and their families have constipation problems in winter, they can eat more Chinese cabbage.

Low calorie and high satiety, suitable for dieters.

The calories of Chinese cabbage are very low, 100g Chinese cabbage has only 17 calories. Although the calories are low, I am full, and I will feel full if I eat a little.

Moreover, Chinese cabbage is rich in dietary fiber, which can help slow down the emptying speed of food in the stomach and help dieters control their food intake.

▎ Calcium content+multiple trace elements, improving immunity.

A cup of boiled chinese cabbage juice provides almost as much calcium as a glass of milk. Children who don't like milk can usually eat more Chinese cabbage and supplement a certain amount of calcium.

Besides vitamin C, Chinese cabbage is also rich in vitamin A, iron, zinc, copper and manganese, which is beneficial to improve human immunity and the function of central nervous system.

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Chinese cabbage+milk: moistening lung and benefiting stomach

Composition:

Chinese cabbage 200g/milk/100ml onion/salt/pepper/sesame oil/peanut oil

Steps:

1. Wash all the ingredients, cut the cabbage into strips and mince the onion;

2. Add water to the pot to boil, and put the cabbage on the simmer;

3. Take another pot, add oil, and saute the chives;

4. Pour the blanched Chinese cabbage strips, and then pour the milk;

5. Cook the cabbage thoroughly, then add salt and pepper to taste, and finally pour some sesame oil.

Chinese cabbage+tofu: strengthen bones and muscles, supplement calcium and enhance immunity.

Composition:

Chinese cabbage/Beidoufu 1 block/ginger/salt/sesame oil

Exercise:

1. Tear the cabbage by hand and cut the tofu into pieces for later use;

2. Add an appropriate amount of water to the pot, boil it, add cabbage, tofu and ginger slices and cook until it starts again.

3. Add salt and continue to stew for about 10 minute, and drop a few drops of sesame oil before turning off the fire.

Chinese cabbage+pork: nourishing the spleen and stomach

Composition:

1 kg pork belly/1 kg cabbage/half a catty vermicelli/1 tsp oil /3 slices of ginger /2 star anise /6 mushrooms/half a teaspoon of salt/half a teaspoon of soy sauce/1 root onion.

Exercise:

1. Add water to the pot, boil water over medium heat, add vermicelli and cook for 5 minutes, drain and pour into a bowl, add 1 teaspoon oil and stir to prevent adhesion;

2. Pour 3 tablespoons of oil into the pot, heat the oil, add chopped pork belly, stir-fry for 1 min, and take it out for later use;

3. Add ginger slices, star anise and mushrooms to the wok and stir fry 1 min;

4. Add 1 tbsp of water, pour in Chinese cabbage and fry for 1 min;

5. Add salt and soy sauce, mix well, cover the pot and stew for 3 minutes;

6. Stir in vermicelli and fried pork belly, simmer for 2 minutes, sprinkle with chopped green onion, and serve.

Chinese cabbage+potato: help digestion.

Composition:

Half a Chinese cabbage /2 potatoes/ginger/oil/salt/soy sauce/sugar

Exercise:

1. Wash and cut Chinese cabbage, peel potatoes, wash and cut into pieces;

2 Heat oil in a pot, add ginger slices and star anise until fragrant, add Chinese cabbage, potatoes, soy sauce and salt, and stir well;

3. Add a proper amount of boiled potatoes and cook for 20 minutes. After the potatoes are cooked and soft, take them out of the pot.

Cabbage+mutton: dispelling cold and keeping fit

Composition:

Mutton100g/cabbage100g/onion/salt/sesame oil

Exercise:

1. scalded mutton with boiling water, sliced, washed cabbage and cut into strips;

2. Add an appropriate amount of water to the pot, heat it over medium heat, and add the chopped mutton;

3. After boiling, turn to low heat for 15 minutes, add the chopped cabbage and continue to simmer for 5 minutes;

5. Add a little salt to taste, drop a few drops of sesame oil and sprinkle some shallots to turn off the heat.

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Although Chinese cabbage is good to eat in winter, it is easy to rot and deteriorate. Some unscrupulous merchants will spray formaldehyde to increase the shelf life of Chinese cabbage.

But as we all know, formaldehyde is an extremely toxic and harmful substance, which will do harm to the human respiratory system and may even cause leukemia and cancer.

How to distinguish Chinese cabbage sprayed with formaldehyde has become the biggest problem. Please pay attention to these two kinds when buying, which are probably "formaldehyde Chinese cabbage"!

The first kind: smelly

Chinese cabbage soaked in formaldehyde will have an astringent and unpleasant taste, a bit like glue. If you buy food, don't buy it at the first smell.

The second kind: rotten cabbage

Buy Chinese cabbage, not only look at the leaves, but also look at the cabbage heart. Dial it and find that the cabbage heart is rotten, or buy it home and cut it open. It is likely to be "formaldehyde Chinese cabbage".

Don't eat this kind of Chinese cabbage either: large areas of black spots can't be washed away.

It is normal for Chinese cabbage leaves to have a small number of black spots. Just wash them off and throw away the ones with black spots.

If it is a large area of black spots that can't be washed away, it means that Chinese cabbage has been polluted or has begun to rot. This kind of Chinese cabbage may produce harmful substances such as nitrite, so it is recommended not to eat it.

Write at the end:

"radish and cabbage are safe", remember to eat more Chinese cabbage in winter!