"Pork is the finest of meats, and Chinese cabbage is the freshest of vegetables." People in the north have a special affection for Chinese cabbage. It is highly storable, and during times of economic hardship, it was the only vegetable available for the entire winter.
And as it has developed to the present day, although there is an ever-increasing variety of vegetables available in the winter, Chinese cabbage remains people's favorite.
Chinese cabbage is rich in Vitamin C.
Chinese cabbage is rich in various vitamins, inorganic salts, dietary fiber, and a certain amount of carbohydrates, protein, fat, and other nutritional components, earning it the reputation of "the king of all vegetables."
Chinese cabbage is rich in Vitamin C, which can increase the body's resistance to infection and also has excellent skin-care and beauty-enhancing effects.
More importantly, Chinese cabbage contains a trace amount of molybdenum, which can inhibit the formation and absorption of nitrosamines in the human body, playing a certain role in cancer prevention.
The zinc content in Chinese cabbage is also higher than that in meat and eggs, and it has the effect of promoting the growth and development of children.
Chinese cabbage is rich in potassium and low in sodium, so it does not cause the body to retain excess water, thus reducing the burden on the heart.
Vitamins are substances that are sensitive to heat and cooking.
When stir-frying Chinese cabbage, you can blanch it in boiling water first because it contains oxidases that destroy Vitamin C. These enzymes can cause severe damage to Vitamin C in the range of 60-90°C.
And since vitamins are sensitive to heat and cooking, adding the cabbage to boiling water shortens the heating time for the vegetable and also renders the oxidases inactive, allowing the Vitamin C to be preserved.
However, Chinese cabbage should not be cooked by boiling, scalding, and then squeezing out the juice, as this will cause a large loss of nutrients.
Chinese cabbage and tofu are the best partners.
Chinese cabbage and tofu are the best partners. Tofu is rich in protein and fat, and when paired with Chinese cabbage, they complement each other beautifully.
In addition, the pairing of Chinese cabbage and meat is a very reasonable combination of meat and vegetables. It not only enhances the flavor of the meat but also, with the help of the high fiber in Chinese cabbage, helps the waste products from meat digestion to be smoothly excreted from the body.