Chinese cabbage is the winter's main dish for the common people. In the past, there was no plastic greenhouse. Anti-season vegetables were difficult to store. In the winter, every household had to store large piles of Chinese cabbage for winter. Ever since, at the time of dinner, your family has fried cabbage, and his family has stewed cabbage. They are tired of eating. Therefore, cabbage has always been called "cooked vegetables."
This situation is marked by a joke:
Someone boasted of his high standard of living and said that he had eaten 4 dishes and 1 soup at noon. Colleague asked: What kind of food is it? Answer: spicy fried cabbage, mixed cabbage, vinegar cabbage, tofu cabbage soup. Ask him: What is another dish? A: There is still the cabbage left last night!
In fact, Chinese cabbage is very nutritious. It contains 41.84 kilojoules (10 kcal) of calories per 100 grams of Chinese cabbage, 1.5 grams of crude fiber, 0.8 grams of protein, 1.2 grams of carbohydrates, and 0.1 grams of fat. Cabbage contains a lot of crude fiber, can promote intestinal peristalsis and maintain smooth stool.
The motherland medicine believes that cabbage is sweet and pungent. It has the effects of removing heat, eliminating thirst, diuresis, and benefiting the stomach. Eating cabbage often prevents vitamin C deficiency (scurvy). "Supplement to Compendium of Materia Medica" said that cabbage "is thirsty and non-toxic, beneficial to stomach and beneficial to urine and defecation."
There are also folk prescriptions for treating colds with Chinese cabbage. “Sanbaitang†uses three roots of Chinese cabbage, seven green onions, one white radish and one, and ginger as a guide, Jianshui adds brown sugar, hot drinks, and the lid is sweating. Jiyu.
Chinese cabbage can be fried and used. Still can be made of sauerkraut, pickled vegetables, pickles, pickles, dehydrated vegetables, dried dishes, etc., is "all-round vegetables." Therefore, the ancients have joint efforts: 100 dishes or Chinese cabbage, pork only pork incense.
The catering industry's ability to look at a chef is not to see how he concocts the delicacies of the seafood, but to see if he has the ability to make ordinary ingredients with a special flavor and formulate a reasonable health formula. Therefore, "cooking a fine dish" becomes fashionable. Here are some of the practices of Chinese cabbage introduced to you as follows:
1, stir-fried cabbage help
Raw materials: net cabbage 5, soy sauce, vinegar, salt, ginger, monosodium glutamate.
Make: All use cabbage to help wash the cabbage and control the moisture. Cut into 1 inch wide strips and cut into half-inch pieces.
From the Wu Huo, into the ginger pan explosion pot, it is best to cook inside and outside the pot are caught in the fire. Then put the cabbage, stir fry until cooked, add soy sauce, vinegar, salt, stir fry, add MSG can.
2, vinegar cabbage heart
Preparation: Chinese cabbage heart, dried shrimps, soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch, onion and ginger.
Production: The Chinese cabbage is sliced ​​into slices, and dried with warm water.
Start with a wok, heat up the oil with a martial arts fire, cook the onion with a ginger, add a stir-fried cabbage, add sea sago (even the original soup), soy sauce, stir-fry quickly, add vinegar, and thicken the ground. Add MSG again. Serve with sesame oil.
Efficacy: Help digestion, regulate the five internal organs and improve immunity.
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