Wutatami is a vegetable that is rich in nutritional value and medicinal value. It is native to China, grown in the Yangtze River basin, and is now cultivated throughout the country. Belonging to the cruciferous family, it is a biennial herbaceous plant with a well-developed root system, green or dark green leaves, and white or pale yellow petals.
The nutritional value of Wuta-tami is very high, it is rich in vitamin C, vitamin E, dietary fiber, minerals and other nutrients, especially its vitamin C content is higher than other vegetables, containing 40 mg of vitamin C per 100 grams of Wuta-tsai cabbage. In addition, Wuta-tsai also contains a variety of medicinal ingredients, which have the effects of clearing heat and detoxifying.
There are various ways to eat Wuta-tsai vegetables, which can be eaten raw, stir-fried, boiled, etc. Among them, boiling wuta-tai is one of the common ways to eat, which not only has a refreshing taste, but also retains its nutritional value more completely. Here's a simple way to cook Uta-tat:
Ingredients: 250 grams of wuta-tatami cabbage, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil.
Method:1Wash the cabbage and cut it into pieces of appropriate size.
2.Add water to a boil, add minced ginger and salt, pour the wutatami into the pot and bring to a boil.
3.When the vegetables are soft and rotten, add chicken essence and sesame oil to taste.
In addition to cooking, wuta-tsai can also be eaten with other ingredients, such as tofu, meat, etc. In addition, wuta-tsai can also be used to make foods such as kimchi.
In short, Wuta-tsai is a nutritious and highly medicinal vegetable, which not only has nutritional and health effects, but also has certain medicinal value. Proper consumption of wutatami in the daily diet can increase nutrient intake and promote good health.