Hello everyone, I'm Tachibana!Now that the weather is getting colder and colder, the elderly are particularly afraid of getting sick and cold, and this time is the peak period of influenza A, and many people around them have been recruitedTwo fevers, coughs, and pharyngitis in three days are really unpreventableEveryone remember to take medicine on time and eat less spicy and greasy food, so that the body can get better quickly.
If you want to stay away from influenza A in winter, what you must do is to [enhance immunity] in order to better resist the invasion of the virus. So how should we improve the body's immunity?The first is to exercise properly, go to the park every day for a walk, dance, tai chi, etc. The second is to eat more vegetables and fruits, today Xiao Tangerine will introduce you to a vegetable, known as "the first dish in winter".
This vegetable is - Chinese cabbage!It contains a variety of nutrientsIt has the effects of beautifying the skin, nourishing the stomach, eliminating fat**, clearing heat and detoxifying, and moistening the intestines. Regular consumption of Chinese cabbage can enhance the body's immunity and eliminate the fatigue of the human bodyIt can also prevent colds and minor diseases, and is very suitable for patients with phlegm, cough, cold, etc., which is very good for the human body.
Traditional Chinese medicine believes that cabbage has the effect of "benefiting the stomach and intestines, removing chest troubles, and eliminating food and qi", so it is known as the "king of dishes".It is also an affordable vegetable, suitable for the elderly and children to eat more. "Eat a dish in December, and the virus will be bypassed", one clears the heat, two laxatives, three beautification, four strong immunity, and you have to work hard in winter*** to share the specific practices with you, let's take a look!
Recommended recipe 1: Spicy stir-fried cabbage
Ingredients: Chinese cabbage, garlic, shallots, dried chilies, salt, chicken essence, sugar, five-spice powder, light soy sauce, balsamic vinegar, starch, edible oil
Detailed steps:
1. Prepare a large Chinese cabbage, first cut off the roots, then break them off one by one, clean them, and then separate the cabbage gang from the cabbage leaves.
2. Cut the cabbage into slices, put it in a large bowl after cutting, add a spoonful of salt, grab and mix a few times and marinate for 5 minutes, marinate the excess water, and clean it after pickling.
3. Tear the remaining leaves into small pieces with your bare hands and set aside for later use.
4. Mix the sauce, put salt, chicken essence, sugar, five-spice powder, light soy sauce, balsamic vinegar and starch in a bowl, stir evenly with a spoon and set aside.
5. Heat the oil, add garlic slices, chopped green onions, dried chilies, stir-fry over high heat to bring out the fragrance, then pour in the cabbage, stir-fry quickly and evenly, and fry the cabbage until it is broken.
6. After frying, pour in the cabbage leaves, continue to stir-fry evenly, fry the cabbage leaves until soft, and fry them until they are like **.
7. Then pour in the seasoned sauce, turn on high heat and fry the pot gas, let the cabbage and the sauce fully blend, fry all until the flavor is incorporated, and put it out of the pot and put it on a plate.
8. Such a simple and delicious stir-fried cabbage is ready, crisp and refreshing, not to mention how fragrant it is with rice, friends who have eaten it are full of praise, and the method is very simple.
Recommended recipe 2: cabbage meatball lucky bag
Ingredients: Chinese cabbage, pork belly, green onions, ginger, water chestnut, carrots, garlic, eggs, rice wine, light soy sauce, dark soy sauce, oyster sauce, thirteen spices, salt, chicken essence, water starch, edible oil
Detailed steps:
1. Prepare a Chinese cabbage, cut off the roots, break it into pieces, clean it with water, and then change the knife to cut it in half, as long as the cabbage leaves are part.
2. Add water to the pot and boil, put the cabbage leaves in and blanch the water, the time should not be too long, about 20 seconds, and then control the water and remove it, and put it in cold water to cool.
3. Prepare side dishes, chop the pork belly into minced meat, cut a green onion into chopped green onions, cut a small piece of old ginger into minced ginger, peel and chop a few water chestnuts, and put them in a bowl after chopping.
4. Start seasoning, add eggs, rice wine, light soy sauce, dark soy sauce, oyster sauce, thirteen spices, edible salt, stir well, and stir until viscous and drawn.
5. Then cut the cabbage leaves in half, put in the finished meat filling, then wrap the meat filling with cabbage leaves, tie them with leeks or shallots, and a cabbage lucky bag is ready.
6. According to the same method, make all the remaining ingredients, put them directly on a plate, put the water in the pot after boiling, cover the pot, and steam over high heat for 10 minutes.
7. Heat the oil, add the carrots and minced garlic and stir-fry until fragrant, then pour in a little water, season and add light soy sauce, chicken essence and water starch, and fry until thick and bubbling.
8. Finally, pour the sauce onto the steamed cabbage lucky bag, not only looks cute, but also very delicious, the steamed taste is not greasy at all, suitable for all ages, come to a plate during the New Year's holiday, it is really delicious.
Recommended recipe 3: Cabbage stewed vermicelli
Ingredients: Chinese cabbage, pork belly, vermicelli, ginger, star anise, cinnamon, dried chili, soybean paste, salt, pepper, light soy sauce, cooking oil, shallots, water
Detailed steps:
1. Prepare a Chinese cabbage, break it into pieces, clean it with water, then put it on the cutting board, cut it into long strips with a knife, and put it in a bowl after cutting.
2. Heat the oil, pour in the meat slices and stir-fry after the oil is hot, fry the meat slices until fragrant, fry until they change color, and then add ginger slices, star anise, cinnamon, and dried chili peppers to fry the fragrance.
3. After frying, pour in the cabbage, turn on high heat and stir-fry evenly, fry the cabbage until it is slightly soft, and then add the cabbage leaves and stir-fry, also stir-fry until slightly soft.
4. After frying, pour it into the casserole, then add an appropriate amount of water, add soybean paste, salt, pepper, light soy sauce, stir well, turn on high heat to bring the soup to a boil.
5. After boiling, pour in the soaked vermicelli, cover the pot, boil on high heat for 5 minutes, and fully cook the vermicelli and cabbage until they are flavorful.
6. When the time is up, open the lid of the pot, and finally sprinkle the green onion segment to garnish some, and the delicious cabbage stewed vermicelli is ready.
7. The cabbage stewed vermicelli is full of fragrance, the vermicelli absorbs enough soup, it tastes smooth and flavorful, and the cabbage stewed very soft. Served with a big bowl of rice, not to mention how fragrant it is.
Summary:Chinese cabbage is a good winter vegetable, it has a variety of effects such as clearing heat, beautifying the face, and laxative. In the cold winter months,We should eat more Chinese cabbage to enhance immunity, resist the invasion of viruses, and make our bodies healthier and more beautiful.
The article in this issue is shared here,If you like it, remember to like it, collect it, and share it with more friends around you by the way, and pay attention to "Little Orange Food" to enjoy the food and not get lostSee you next time!
Foods that are good for the body