Eating Chinese cabbage this way is both healthy and delicious

Eating Chinese cabbage this way is both healthy and delicious

The effect of Chinese cabbage

1. Chinese cabbage is rich in crude fiber, which not only moistens the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes stool excretion, and helps digestion. On the prevention of colorectal cancer have a good effect.

2. Scientists from an American research institute have discovered that the reason why Chinese and Japanese women have a much lower incidence of breast cancer than Western women is because they often eat Chinese cabbage. There are some trace elements in Chinese cabbage that can help break down estrogen, which is linked to breast cancer.

3. The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Chinese cabbage is rich in vitamin C and vitamin E. Eating more Chinese cabbage can have a good skin care and beauty effect.

Eating Chinese cabbage this way is both healthy and delicious

1. Do not soak frozen cabbage in hot water. Soak it in cold water for about 1 hour to melt the ice, then wash and cut it. If you are making a stew, you should put it in the pot when the soup is boiling; if you are making a stir-fry, you should stir-fry it over high heat. This can reduce the loss of vitamin C and taste better.

2. Add appropriate vinegar when frying cabbage, which not only protects vitamin C, but also adds to the flavor of cabbage. Raw mixed cabbage must be blanched in boiling water first, and then add some vinegar. This will not only protect the nutrients, but also kill the bacteria in the dish.

3. Chinese cabbage is a special dish in winter in the north. With the advancement of technology, Chinese cabbage can now be eaten all year round, but there are some issues that should be paid attention to when eating Chinese cabbage.

4. When making dumplings or steamed buns with cabbage, do not squeeze the vegetable filling very dry. This is very unscientific, because most of the vitamin C is contained in the cabbage juice. If you squeeze out all the cabbage juice, you will lose the cabbage’s due properties. Nutritional value.