Why turnips and cabbage should not be mixed together

Uh......Haven't heard of this taboo.

White radish and cabbage can be eaten together, the nutrients of the two will not react, and will not affect human health, but the food should be moderate, so as not to increase the burden on the stomach, and when eating white radish, can not eat carrots, peaches, cucumbers, so as not to lose nutrients, when preserving cabbage, it should be placed in a cool and dry environment.

Can white radish and cabbage be eaten together 1, you can eat together.

White radish and cabbage can be eaten together, white radish is rich in vitamins, cabbage contains dietary fiber, minerals, these two ingredients will not produce a chemical reaction, the formation of indigestible sediment, so it can be eaten together, but not too much, so as not to indigestion.

2. Contraindications for consumption.

White radish can not be eaten with carrots, peaches, cucumbers, loquat and other foods, otherwise the vitamins in white radish will be destroyed, resulting in a decrease in its nutritional value, and white radish can not be eaten with oranges, the components of the two will react, easy to induce goiter.

3. Storage method.

Cabbage is more resistant to storage, and in the process of preservation, you can clean up the rotten leaves on the surface, and then put it in a cool, dry and ventilated environment, or clean and dry the cabbage, wrap it tightly with plastic wrap, and then put it in the refrigerator for refrigeration.

Cabbage and radish can be eaten together.

Both of them are cold, so those with a weak spleen and stomach eat less. There are also rotten, leftover Chinese cabbage that has been left for too long, half-cooked and half-cooked that has not been marinated thoroughly, and repeatedly heated Chinese cabbage should not be eaten and may cause discomfort. Radish should not be eaten with ginseng.

It is recommended that people with spleen and stomach deficiency and cold, chronic gastritis, gastric and duodenal ulcers eat less radish and cabbage, which are cold and easy to cause spleen and stomach discomfort.

The nutritional content of cabbage is better than that of radish. For example, the calcium content contains as much as 86 mg of calcium per 100 grams of cabbage, which is more than carrots and nearly twice that of white radish.

Whether it is Chinese cabbage or baby cabbage, it is extremely rich in fiber. Regular consumption of Chinese cabbage can promote intestinal peristalsis, increase stool volume and water content, make bowel movements smooth and neat, and is the main dietary therapy method to prevent constipation in autumn and winter.

Eating cabbage often also has a cancer prevention effect, especially for the prevention of colon cancer. In winter, people are susceptible to cold or cold, and cabbage can be combined with green onion and ginger to keep out the cold and prevent colds, and cabbage is also included in the traditional diet.

Radish is rich in vitamins and also contains mineral elements and trace elements. Eating radish in autumn and winter can avoid vitamin deficiency and effectively prevent anemia. Some enzymes in radish have the effect of decomposing nitrosamines, which can reduce the adverse effects of nitrosamines on the digestive system, reduce their carcinogenic risk, and have the positive effect of preventing gastric cancer and esophageal cancer.

Cabbage is very high in calcium, containing up to 86 mg of calcium per 100 grams of cabbage, which is twice that of white radish. Whether it is Chinese cabbage or baby cabbage, it is extremely rich in fiber. If you can use Chinese cabbage regularly, it can also promote the peristalsis of the stomach and intestines, and expel the stool, which is a good way to prevent constipation.

Although radish and cabbage are rich in nutrients, eating the two foods together can react with each other and cause the loss of nutrients. Eating these two vegetables together will reduce each other's nutrient content and may produce substances that are not good for your health, so it is not recommended to eat them at the same time.

Generally, it is okay, it is good for the body, it is also good for the stomach, and it can make people's digestion better. It is also good for the eyes, can prevent myopia, and is usually fried and eaten together, which is easy to digest. They have a lot of water and protein in them, and eating them regularly can make a person's physique better.

It is also very good for the stomach and intestines, can prevent constipation, is very suitable for some people who are easy to get angry, and can also tonify the kidneys.

How to fry cabbage carrots.

Chop them up, make shaped meatballs and fry them, it's better and it will taste better. Before frying, prepare the ingredients, an appropriate amount of flour, chicken, cabbage, radish, dumpling skin, etc., auxiliary starch, sugar, etc. Then add a little salt to the flour and add some cold water, about 300 ml.

Then put the oil in a saucepan and cook it over low heat, then put some flour soda in it, stirring constantly. When it's cooked, take it out and place it on a clean cutting board. Spread a damp towel over its surface to prevent its skin from cracking.

Then wash the chicken and cut it into shreds, cut the cabbage and carrots into shreds, and then put the oil in the pan and fry it. Stir-fry in lard for a better taste, then add some butter, sugar, soup, but not too much, about a spoonful is fine. Then put the vegetables in, and when they are cooked, thicken them with starch, and then they can be served out and set aside.

Then chop the chicken, stir well with other seasonings, then put it on the dumpling skin, wrap it, and pinch it tightly to seal. You can put the oil in the pot, and after boiling, put it in, and when it turns golden brown, you can take it out and eat it. When wrapping, the skin should not be too thin or too thick, it should be even, so that it will be more delicious, and it will not be so easy to crack and leak the filling.

When cooking, after the radish filling is fried, let it cool before wrapping it. This way, its skin won't crack so easily. When frying, try not to put too much and too tight, otherwise it will easily crack after heating.

When fried, its color is golden yellow, very crispy, and the meat is very tender.

When cooking, you can also use some bean paste as a filling, and the taste will be better. But when eating, if you add starch, especially broad beans, you can't eat it with snails, it's not good for the stomach. When frying, it is best to bring a disposable glove, adjust the heat to low and put it in again, so that it will not be so easy to burn your hands.

During the frying process, you should keep stirring it so that it will be fried evenly. When mixing the pork and radish together, it is best to chop some and then mix again. You can also beat an egg into it and add some starch to make it taste better and smoother.

If eaten in moderation, it should be possible to eat together. The main components of cabbage are carbohydrates, proteins, dietary fiber, vitamins and minerals, and the main components of carrots are sugars, proteins, fats, vitamins and trace elements, both of which are common ingredients on the table and should not conflict. But also be careful not to eat carrots with white radish, persimmons, hail fungus, cherry potatoes and plums in one go, and do not eat with acidic fruits, such as oranges and grapes.

As for cabbage, relatively speaking, there are not too many contraindications, but if the spleen and stomach are cold, don't eat too much in one go, because Chinese cabbage is cold and rich in fiber, which is easy to cause diarrhea.