Tips for cooking Chinese cabbage at home

Tips for cooking Chinese cabbage at home

Chinese cabbage is one of the most common vegetables. It not only has a variety of cooking methods, but also has rich nutritional value. How can we make Chinese cabbage more delicious? Today, I will introduce to you how to eat Chinese cabbage and its nutritional value. Don’t miss it.

Nutritional value of Chinese cabbage

It is laxative and helps digestion. Chinese cabbage contains a large amount of crude fiber, which can promote intestinal wall peristalsis, help digestion, prevent dry stools, promote defecation, and dilute intestinal toxins. It can not only treat constipation, but also help nutrient absorption.

Help digestion, strengthen the stomach, and supplement nutrition. Chinese cabbage is delicious and refreshing, appetizing and good for the spleen. It contains protein, fat, multiple vitamins and minerals such as calcium, phosphorus and iron. Regular consumption helps to enhance the body's immune function and is also significant for weight loss and bodybuilding. It has been found that a cup of cooked white tea can provide almost as much calcium as a cup of milk, ensuring essential nutrients for the human body.

Anti-cancer and anti-cancer. Cabbage contains the active ingredient indole-3-carbinol. Experiments have shown that this substance can help the body decompose estrogen related to breast cancer. If women eat about 500 grams of cabbage every day, the incidence of breast cancer can be reduced. In addition, the trace element "molybdenum" contained in it can inhibit the absorption, synthesis and accumulation of nitrite amines in the body, so it has a certain anti-cancer effect.

Prevent cardiovascular disease. The active ingredients in cabbage can reduce human body cholesterol levels and increase blood vessel elasticity. Regular consumption can prevent atherosclerosis and certain cardiovascular diseases.

How to make Chinese cabbage taste better

Wash first and then cut. Generally, vegetables are washed and cut before cooking to ensure that nutrients are not lost, and the same is true when cooking Chinese cabbage. Since the vitamin C and other nutrients in Chinese cabbage are easily soluble in water, these nutrients will be easily lost if you wash them after cutting.

Cook with vinegar. When cooking Chinese cabbage, it is necessary to add some vinegar appropriately, both in terms of taste and nutritional value. Vinegar can decompose the calcium, phosphorus, and iron elements in Chinese cabbage, which is beneficial to the body's absorption. Vinegar can also coagulate the protein in Chinese cabbage, causing it to overflow and be lost.

Blanch in boiling water. When people cook Chinese cabbage, they sometimes blanch it in hot water, and sometimes they don't. Researchers have found that when cooking Chinese cabbage, blanch it in boiling water is very beneficial to protecting the vitamin C in it. If you are using hot water to scald, it is best to use boiling water. Because Chinese cabbage can produce an oxidase when heated, which has a strong destructive effect on vitamin C. This oxidase is most active at a temperature of 65°C and is destroyed at 85°C. Therefore, when scalding Chinese cabbage with hot water, you must use boiling water, not warm water. Only in this way can the vitamin C in Chinese cabbage be protected from destruction. The vitamin C in Chinese cabbage is relatively stable, but don't boil the cabbage for too long. The vinegar can be added later.

The preparation of Chinese cabbage is very simple, come and try it.