How to make cabbage nutritious, how to eat cabbage is the most nutritious

Steamed cabbage in broth, select the core of cabbage, put it in a bowl after cleaning, add the broth to the cabbage, and steam it in a pressure cooker for 8 minutes. It's okay to use chicken broth, but remove the oil! Add a pinch of salt and serve.

Cut vertically, after the oil pan is hot, put the vegetables and turn the oil, put a spoonful of wine or so, cover for 5 minutes and then move the pot, otherwise there will be a taste of wine, and it is cooked quickly, more nutritious, put salt and monosodium glutamate when it is almost ripe, and start the pot.

Boiled, cabbage originally did not have much nutrition, the main thing is that his crude fiber can help the digestive system move. Cabbage nutrition cut a little less.

Boil in water, then put some sesame oil, put some garlic and mix, nutritious and delicious.

Steamed cabbage. Cut the cabbage head into large pieces, put it in a large bowl, add salt to taste, add a little warm water, put a small handful of soaked sea rice, and steam it in a steamer for fifteen to twenty minutes.

To be honest, eating it raw is the most nutritious, but I guess it's not acceptable.

Eat the cabbage steamed, don't cut it, just break it off a little.

Cabbage nutrition cut a little less.

Hopefully o( o

Boiling soup, the essence is in the soup.

It's good to fry and eat, don't fry too much, put some monosodium glutamate. It's delicious.

The leaves are hand-torn and boiled.

After pricking with a needle, cook over low heat, adding something to your taste.

Wash it and dip it in the miso and eat.

1.Cabbage + dried shrimp:

Cabbage is rich in vitamin C, and dried shrimp is high in protein, calcium and phosphorus. The two are eaten together, it has the effect of relieving fever and removing dryness, tonifying the kidney and strengthening yang, nourishing yin and clearing the lungs, strengthening the spleen and appetizing, and often eating it has the effect of preventing constipation, hemorrhoids, arteriosclerosis, colon tumors and some cardiovascular diseases, and can also effectively prevent gum bleeding and scurvy. It is especially suitable for people who are weak and tired, have lung fever and cough.

2.Cabbage + pork:

Pork is flat and sweet, it has the function of nourishing yin and moisturizing dryness, and cabbage contains more vitamins and zinc, which can prevent arteriosclerosis. Stir-fried lean pork with cabbage, which not only increases animal protein, but also enhances elasticity, flexibility and luster, is a dish that patients with high blood pressure, coronary heart disease, cerebrovascular disease, scurvy, chronic gastritis and other patients should eat, and it also has a role in preventing dry cracking and roughness. Eating cabbage with meat can not only increase the deliciousness of meat, but also reduce nitrite and nitrite substances in meat, and reduce the production of carcinogen nitrite amine.

3.Cabbage + beef:

Meat and vegetarian matching, complementing each other, comprehensive nutrition, with the effect of strengthening the spleen and appetizing, especially suitable for the weak people to eat, for weakness and fatigue, lung fever and cough has an auxiliary effect. At the same time, beef is rich in protein and other nutrients, which can nourish the spleen and stomach, and benefit sperm and blood; Cabbage is rich in crude fiber, which can promote gastrointestinal peristalsis and prevent constipation.

Nutritionists point out that the method of cooking Chinese cabbage is the most important thing to eat Chinese cabbage in winter to allow the human body to fully absorb and utilize these nutrients.

First, wash before cutting. Generally, vegetables are washed and cut before cooking to ensure that nutrients are not lost, and this is also the case when cooking Chinese cabbage. Since the nutrients such as vitamin C in Chinese cabbage are easily soluble in water, if you cut them and wash them, these nutrients are easily lost.

Second, add vinegar to cooking. When cooking Chinese cabbage, it is necessary to put some vinegar appropriately, both in terms of taste and in terms of protecting nutrients. Vinegar can decompose the calcium, phosphorus and iron in Chinese cabbage, which is conducive to human absorption.

Vinegar can also coagulate the protein in Chinese cabbage without spilling and losing.

Third, blanch with boiling water. Usually people make Chinese cabbage, sometimes with hot water, sometimes not hot. Researchers have found that blanching Chinese cabbage with boiling water is good for protecting the vitamin C in it.

If it is scalded with hot water, it is best to use boiling water. Because, by heating, Chinese cabbage can produce an oxidase, which has a strong destructive effect on vitamin C. This oxidase enzyme is most active at 65 and is destroyed at 85.

Therefore, when blanching Chinese cabbage with hot water, you must use boiling water, not warm water, only in this way can you protect the vitamin C in Chinese cabbage from being destroyed. The vitamin C in Chinese cabbage is relatively stable, however, don't boil cabbage for too long, and vinegar can be put later.

Cabbage stewed vermicelli.

1. Peel off the hair on the pork with fire, scrape it clean in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, pour it into a colander to control the oil content.

2. Soak the vermicelli in warm water, soak it softly and wash it for later use, wash the cabbage leaves, cut them into 8 cm long segments, chop the coriander, put the peppercorns, ingredients and cinnamon into a gauze bag, and tie the bag tightly for later use.

3. Put the pork pieces and vermicelli into the pot, add Shao wine, sugar, soy sauce, green onions, ginger pieces, seasoning bags, add soup, boil over high heat, skim off the foam, turn to low heat and simmer until cooked, add cabbage segments.

4. Adjust the taste of refined salt and monosodium glutamate, pick out the green onions, ginger pieces and seasoning bags, sprinkle chopped coriander, and put them in a bowl and serve them on the table. Rich in nutrients.

5. Cabbage is slightly cold, sweet, flat in nature, and returns to the intestines and stomach meridians. It has antipyretic and annoyance, good stomach, nourishing stomach, quenching thirst, diuretic and laxative, clearing heat and detoxifying; It can be used for pulmonary fever, cough, constipation, erysipelas, and paint sores.

6. In addition to being used as vegetables (vegetable food) for people to eat, vegetables also have medicinal value. Cabbage has the effect of clearing away heat and annoyance, quenching thirst and diuresis, and benefiting the stomach and intestines, and eating cabbage regularly can prevent vitamin C deficiency (scurvy).

7. There is also a prescription for treating colds with cabbage, the method is to use dried cabbage roots with brown sugar, ginger slices, and water to decoction, or to use three cabbage roots, seven green onion roots, decoction water and brown sugar, drink while hot, cover the quilt sweating, and the cold will be cured.

I think cabbage and vermicelli. Meat stewed together, which is what everyone often calls boiled vegetables, is both nutritious and delicious.

Boil cabbage soup and eat. Nutrients are not lost.

Chinese cabbage cooked in broth stock (like bone broth, chicken broth, etc.) is delicious and nutritious.

Cabbage is known as the king of all vegetables because it is rich in nutrients, containing a lot of crude fiber, vitamin C and vitamin A, and a lot of vitamin B complex.

When eating, you can blanch it with water, and remove it in boiling water for about 20 to 30 seconds to avoid the loss of nutrients. It can also be fried and eaten, and it tastes good with some shrimp. Hehe, I hope you are satisfied. I wish you good health and eat more cabbage.

1.Hot and sour cabbage. We first wash the cabbage, cut it into cubes, then slice the garlic and cut the dried red pepper into pieces for later use.

After the pot is hot, pour in an appropriate amount of oil, when the oil temperature is about 5 hot, add the chopped garlic and chili pepper to stir up the fragrance, add the cabbage, stir-fry over high heat for 3 minutes, then add an appropriate amount of salt, light soy sauce, oyster sauce and chicken essence to season and stir-fry, and finally pour in the appropriate amount of balsamic vinegar and stir-fry for a while, turn off the heat and put on a plate.

2.Vinegared cabbage. Wash the cabbage first, then cut it into small pieces for later use, take an appropriate amount of ginger and garlic to chop it into minced pieces, and then take a small bowl and add an appropriate amount of light soy sauce, sugar, oyster sauce and vinegar in turn to make a juice for later use.

After the pot is hot, pour in an appropriate amount of oil, add ginger and garlic when the oil temperature is about 5 percent hot, and then pour in the cabbage and stir-fry over high heat for about 3 minutes, you can put a little salt, then pour the sauce in the bowl and continue to stir-fry, and you can get out of the pot after the cabbage and the sauce are completely integrated into the flavor.

3.Cabbage can also be stewed with meat! We can soak the vermicelli well in advance, so that it is easier to soften after putting it into the pot.

Wash a piece of pork belly and cut it into small pieces or small slices, add it to cold water and boil, then put in a piece of ginger to remove the smell, remove the foam after the water boils, remove the pork belly and rinse it and set aside. Slice a little ginger and garlic and set aside. After the pot is hot, pour in the pork belly and stir-fry the oil, then add ginger and garlic to stir-fry the fragrance, stir-fry the appropriate amount of oil and then pour in the cabbage and stir-fry for a while, then add vermicelli and continue to stir-fry together, you can add an appropriate amount of light soy sauce to taste.

Finally, add an appropriate amount of water, cover the pot and simmer until all the ingredients are soft and cooked, then season and then remove.

Every household in the north will prepare some Chinese cabbage, stir-frying, stewed vegetables are OK, especially refreshing, cabbage I often choose to cook with pork belly, simply stew a stew, not only the dish is delicious, even the soup is also very fragrant, the table can be robbed quickly, this practice of cabbage is more enjoyable than braised pork to eat, and it will not make people feel greasy, this dish, especially the colder the day, will be more comfortable to eat, I will share this dish of pork belly stew cabbage in detail with you, the overall nutrition and deliciousness are healthier, Deeply loved by friends of all ages, don't miss it, let's learn how to do it together.

Preparation of braised cabbage with pork belly:

Spare ingredients: half a cabbage, 300 grams of pork belly, 1 handful of vermicelli, a little light soy sauce, an appropriate amount of green onion and ginger, a little salt, 3 dried red peppers;

Production process: The first step, a piece of pork belly, cut it into slightly thinner slices, a handful of sweet potato vermicelli, put it in hot water in advance to soak it softly, go through cold water, and control the water Dai Ying;

In the second step, the cabbage is broken off from the roots, carefully cleaned, the cabbage is cut into pieces, the chives are washed and cut into small pieces, the ginger is cut into slices, and all the ingredients are ready to start stir-frying;

The third step is to add a little cooking oil to the wok, after heating, put the pork belly slices in the pot first, stir-fry for a while on low heat, force out the fat in it, and fry until the pork belly changes color;

The fourth step is to add green onion and ginger, add a little cooking wine, stir-fry backwards, add a few dried red peppers, add some light soy sauce, stir-fry well, put the cabbage in the pot, stir-fry evenly, and add a little salt to taste;

The fifth step is to add water that has not been covered by the cabbage, simmer for a while, and at the same time put the soft vermicelli soaked in advance into the pot, cook until the cabbage becomes soft and rotten, and after the vermicelli is cooked, you can turn off the heat, remove from the pot, and sprinkle some chopped green onions for decoration.

Cooking Tips:

1. Try to choose to use pork belly, force out the fat and then stir-fry, it will be particularly fragrant to eat, the pork belly will be cut into slightly thinner slices and the taste will be better, if the meat is more fat, there is no need to put oil when frying in the pot, and the fat part can be forced out with a spatula;

2. Try to use sweet potato vermicelli for vermicelli, which is resistant to boiling and not easy to rot, vermicelli needs to be soaked soft in advance, cooked directly, and then put into the pot after the cabbage and pork belly are stewed, or the soft vermicelli is connected to the cabbage and boiled together, according to personal habits to do;

Blanch the pork bones, add water, bring to a boil in a pressure cooker over high heat, turn to low heat and simmer for an hour. Make up a rich pork bone broth, then add cabbage and cook with salt and pepper to taste. The cabbage bone broth made from this is very sweet and delicious.

The most healthy and nutritious cabbage is to stir-fry the cabbage, heat it in a pot and pour an appropriate amount of oil, add ginger and garlic and stir-fry until fragrant, then pour in the washed and cut cabbage and fry for three minutes, add salt to taste. Delicious and healthy.

There are many ways to make cabbage, such as stewed cabbage with pork belly, stir-fried cabbage, vinegared cabbage, stir-fried fungus with cabbage and pork, stir-fried cabbage with mushrooms, etc., the healthiest and most nutritious way is to steam cabbage, and then dip the ingredients with halal cabbage.

First, you can pick cabbage. The second can be made into vinegared cabbage shreds, and the third can be eaten as spicy cabbage. Fourth, cabbage can be used to cook soup. Fifth, cabbage can be fried and eaten. Among them, pickled cabbage and roasted cabbage soup are the most nutritious. In doing so, the cabbage does not lose much of its nutrients.