Winter,CabbageIt has become a frequent guest at many people's tables. However, it is eaten in winterCabbageAttention needs to be taken. As the saying goes", ".CabbageIf you don't eat it, you won't be able to eat it in winter", this sentence reminds people to eat in winterCabbageThe following points need to be noted. First of all,CabbageThose with black spots on them should not be eaten. Black spots are usually because ofCabbagesubject to freezing orPests and diseasesimpact, containing higherMicroorganismsand harmful substances, which may cause physical discomfort and even poisoning. Secondly, rottenCabbageIt is also inedible. CabbageBad hearts may be due to improper storage or poor quality, which may cause gastrointestinal discomfort after consumption, or even rightHealthposes a threat. Finally, overnightCooked cabbageIt should also not be consumed. OvernightCooked cabbageIt is susceptible to contamination and bacterial growth, which may be caused after consumptionFood poisoning, bringing harm to the body.
However, winter doesn't mean you can't eat itCabbage。Fresh、HealthofCabbageAlso winterDeliciousDelicacies. If you buy freshCabbage, try stir-fryingCabbageCabbageStewed tofuOr yesCabbagePorridge, theseGastronomyThey are all good choices for keeping warm in winter.
Winter weather is cold, food choices for the bodyHealthCrucial. CabbageAs a nutritious vegetable in winter, it not only has a crisp taste, but also has a very rich nutritional value. CabbageAbundantVitaminsc. CelluloseVitaminsK and other nutrients, eat moreCabbagecan helpBoosts immunityto prevent colds and other respiratory diseases. In addition,CabbageIt also helps to lower cholesterol, control blood pressure, promote digestion and other effects.
For winter consumptionCabbageIt is recommended that you pay attention to the following points. First of all, in the purchaseCabbage, choose one that has no black spots and the leaves are intactCabbage。FreshCabbageThe appearance is brightly colored, the leaves are firm, there are no scratches and breaks, and there are no yellowing or dark spots on the leaf margins. PickCabbageThese factors should be taken into account and the higher water content should be selectedCabbage。Secondly, in the edibleCabbageBefore, to beCabbageRinse with clean water to remove dirt and impurities from the surface. If eaten it is very freshCabbage, you can cut it into segments and blanch it with boiling water, which can remove some impurities andMicroorganismsand at the same time be able to makeCabbageMore tender. Finally, in cookingCabbageChoose a way that is simple to cook and retains its crisp texture to avoid nutrient loss by cooking it for too long.
Material:Tender cabbage500 grams,Prawns250 grams,Minced garlicIn moderation,Minced gingerSalt to tasteMSGAppropriate amount, appropriate amount of oil.
Step: WillCabbageWash and cut into sectionsPrawnsPeel the shell and remove the shrimp line and set aside. Heat oil in a pan and put inPrawnsFry for a while, fry out the shrimp oil, and then put it inMinced garlicwithMinced gingerSauté until fragrant. Then put it inCabbageStir-fried, add salt andMSGSeason and serve.
Material:Tender cabbage500 grams,Bean bubbles200 grams, appropriate amount of oilSoy sauceSalt to tasteMSGAppropriate amount, appropriate amount of water.
Step: WillCabbageCut the sections and wash themBean bubblesCut in half and set aside. Heat oil in a pan and put inCabbageStir-fry until soft. Then add an appropriate amount of water and put inBean bubblesto joinSoy sauceand simmer for 5 minutes. Finally add salt andMSGSeason and serve.
Material:Tender cabbage500 grams,Segments of green onionsIn moderation,Dried chili peppersParagraph moderation,Green and red peppersSalt to tasteMSGAppropriate amount, appropriate amount of white vinegar, appropriate amount of oil.
Step: WillCabbageHelp wash and slice diagonally for later use. Heat oil in a pan and addSegments of green onionsDried chili peppersparagraphsGreen and red peppersStir-fry to bring out the fragrance. Then put it inCabbageHelp, stir-fry on high heat for a while, and fry until it is broken. Finally add salt andMSGTo season, add an appropriate amount of white vinegar to taste, stir-fry for a while on high heat, and then it can be out of the pot.
In short, consume in winterCabbageWhen we should choose fresh,HealthofCabbage, avoid eating those with black spots or rotten heartsCabbage, as well as overnightCooked cabbage。Reasonable choice of cooking method, guaranteedCabbageThe taste and nutrition are not lost, and at the same time pay attention to the combination of ingredients, so thatCabbageThe nutrients are better absorbed by the body. Winter,CabbageofDeliciousWith nutrition is waiting for us to discover and taste.
Summary: Eat in winterCabbageCare needs to be taken to choose freshHealthofCabbage, avoid eating those with black spots or rotten heartsCabbage, as well as overnightCooked cabbage。in cookingCabbageWhen you should choose a simple cooking method, keep itCabbageThe crisp taste and nutrients are not lost. CabbageThe nutritional value is rich and abundantVitaminsc. CelluloseVitaminsk and other nutrients, yesBoosts immunity, lowers cholesterol, promotes digestion, etc. Based on my personal thoughts and experiences, I feel that it is appropriate to eat in winterCabbageHelps replenish the nutrients the body needsBoosts immunityto prevent colds and other respiratory diseases. theseDeliciousofCabbageRecipesIt also provides us with more options to help us consume enough nutrients. In the cold winter months, let's try these togetherCabbageGastronomyLet's enjoy the satisfaction and warmth of body and mind!