Vinegar cabbage

Chinese cabbage is a frequent visitor to the winter table. It is known as "winter cabbage is as beautiful as bamboo shoots". It has high nutritional value and contains more than 90% cellulose. It also contains vitamin C, vitamin E, etc. In autumn and winter when the air is particularly dry, Eat more cabbage can have skin care and beauty effects.

If Chinese cabbage wants to become a delicacy, there are some things to pay attention to when cooking: wash it first and then cut it; it is not advisable to use the method of squeezing the juice after boiling to avoid a large loss of nutrients. Especially Chinese cabbage should be cut vertically. Some studies have shown that cutting this way is better for preserving water. Secondly, cutting cabbage in this way is easier to ripen and reduces vitamin loss; thirdly, cutting Chinese cabbage along the silk can retain more crude fiber, which is more conducive to stimulating intestinal peristalsis.

Chinese cabbage can be fried, and can also be made into pickled cabbage, pickles, pickles, pickled vegetables, dried vegetables, etc. It is an "all-round vegetable".

Vinegar makes cabbage sweet."Vinegar" can keep the vitamin C in cabbage from being destroyed. In addition, vinegar and sugar combine to make cabbage sweet and sour.