Cabbage, also known as cabbage, cabbage, cabbage,莲花白, etc., its nature is flat, its taste is sweet, can relieve pain, nourish the stomach and benefit the spleen, but also can replenish the bone marrow, moisten the viscera, benefit the heart, strengthen the bones, benefit the organs, remove knots, clear heat and relieve pain. It is mainly used for poor sleep, easy sleep with many dreams, deafness and blindness, inflexible joint flexion and extension, epigastric pain and other diseases.
Hand-torn cabbage
Cabbage is rich in vitamins and often eating it can improve immunity
From a nutritional point of view, the nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cruciferous vegetables, so women who are preparing for pregnancy and pregnant women, as well as anemia patients, should eat more cabbage. Eating cabbage often can improve human immunity, prevent colds, and ensure the quality of life for cancer patients. In addition, cabbage is rich in vitamin U, which has a good therapeutic effect on gastric ulcers, can accelerate wound healing, and is an effective food for patients with gastric ulcers.
Cabbage is "torn" and tastes better
Hand-torn cabbage is a very common dish in restaurants, why should cabbage be torn by hand? This is actually mainly for two reasons:
First, the "torn" or "broken" vegetables are different from the knife-cut ones. The断面 of the knife-cut is neat and smooth, while the断面 of the "torn" one is irregular, rough, and uneven. This way, during the stir-frying or pickling process, the contact area between the vegetables and the seasoning sauce will be increased, making it easier to absorb flavor and hang sauce, and naturally more delicious.
Second, knives are generally metal products. Not using a knife to cut, as the old saying goes, avoids getting the "iron smell", which helps to maintain the color and crisp taste of the vegetables. From a nutritional point of view, tearing vegetables by hand can avoid the oxidation of vitamin C in vegetables accelerated by metal knives, reducing nutrition.
How to make hand-torn cabbage
1. After washing the cabbage, tear it into small pieces by hand, mince the garlic, cut the dried chili into two sections, wash the pork belly and cut it into thin slices for later use;
2. Put an appropriate amount of oil in the pan, add the pork belly and fry it over low heat until the oil is released, then add a little salt and scoop it out;
3. Leave the base oil in the pan, put in the chili, garlic, and Sichuan peppercorns, fry over low heat until fragrant, then add the cabbage, stir-fry until half-cooked, add the pork belly and stir-fry, then add cooking wine and oyster sauce and stir evenly to serve.
Ice cream puffs