Chinese cabbage is also called cabbage, lotus white, cabbage, cabbage, heading cabbage, Dalian people call it Ga Bai or cattle cabbage, Harbin is called Datou cabbage, Yunnan is called Tietou Bai, Taiyuan is called Huizibai, Hubei is called Jiubai. This dish was originated in Europe, and later introduced to China. This round vegetable is cold and alkali-resistant, easy to preserve, good to grow and high yield, and is a common popular vegetable in the north. It has many practices, eats meals and saves time. It is a necessary vegetable for living at home. The plain cabbage not only tastes delicious, but also has a good dietary and health function. It mainly includes the following seven aspects: 1. Chinese cabbage is rich in vitamin C, vitamin E, beta-carotene, etc. The total vitamin content is three times higher than that of tomato, which has strong antioxidant effect and anti-aging effect. 2. Chinese cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Pregnant women and children and adolescents during growth and development should eat more folic acid. 3. Fresh cabbage has bactericidal and anti-inflammatory effects. When throat pain, trauma, swelling and pain, stomach pain and toothache occur, Chinese cabbage juice can be squeezed and drinked or applied to the affected area. 4. Chinese cabbage is rich in propyl isothiocyanate derivatives, which can kill abnormal cells causing leukemia in human body. 5. Chinese cabbage is rich in vitamin U. Vitamin U has a good therapeutic effect on ulcers. It can accelerate the healing of ulcers and prevent the canceration of gastric ulcer. 6. Chinese cabbage is rich in indole compounds. Experiments have proved that indole has anti-cancer effect and can prevent human from suffering from intestinal cancer. 7. Chinese cabbage is rich in sulfur radish. This substance stimulates human cells to produce enzymes that are beneficial to the body, thus forming a protective film against the erosion of foreign carcinogens. Sulphur radish is the strongest anticancer ingredient found in vegetables so far.
* After wrapping cabbage, wash and drain the excess water and tear it into small pieces by hand. It tastes better.
* Pour a little vinegar before leaving the pot to keep the cabbage crisp.
* When stir-frying vegetables, we must shorten the time of stir-frying as far as possible. Otherwise, the vegetables will come out of water and lose their taste, which will also cause the loss of nutrients in vegetables.
* When frying vegetables, olive oil can keep nutrition, because olive oil has a high burning point, it is not suitable to produce lampblack. Fried vegetables are tasty and not greasy.
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