Nutrition and efficacy of Chinese cabbage:
1.、Cabbage is rich in crude fiber, which not only plays the role of moistening the intestines and promoting detoxification, but also stimulates gastrointestinal peristalsis, promotes fecal excretion, and helps digestion. It has a good effect on preventing intestinal cancer.
2.、The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have good skin care and beauty effects.
3.、Scientists at the Hormone Institute in New York found that the reason why the incidence of breast cancer among women in China and Japan is much lower than that of Western women is because they often eat cabbage. Cabbage contains trace elements that help break down estrogen, which is linked to breast cancer.
Chinese cabbage can relieve fever, relieve annoyance, soothe the stomach and stomach, nourish the stomach and promote fluid, relieve annoyance and quench thirst, diuretic, relieve constipation, clear heat and detoxify. It can be used for lung heat cough, constipation, erysipelas, and lacquer sores.
It is especially suitable for patients with lung heat, cough, constipation, and kidney disease to eat more, and women should also eat more. However, Chinese cabbage is cold in nature, and people with cold stomach and abdominal pain, loose stools and cold diarrhea should not eat more.
stir-fried pork with cabbage and japonica rice
By SusieSteuber
Recipe Recommendations
- bitter taste
- burn
- ten minutes
- simple
Steps for stir-fried pork with cabbage and japonica rice
1
Prepare the required ingredients.
2
Cut the pork into strips, marinate with oil, salt, soy sauce, and starch for later use.
3
Wash and drain the cabbage, and be sure to control the moisture (you can spread the washed cabbage upside down in a funnel to drain). Shred cabbage leaves and heads separately, soak mushrooms in water and cut into slices.
4
I made some simple accessories out of radishes to decorate the plate. Wash all radishes and cut them into thin slices. Take a piece of radish and cut them in half into two small fan shapes. Make the required radish slices in the same way.
5
Blanch the chopped radish slices in salted boiling water.
6
Put the radish slices blanched in water on a plate.
7
Put the oil in the pan, heat 40%, add the mushrooms and saute until fragrant.
8
Add the cabbage head and stir fry.
9
Add cabbage leaves and stir with salt. The salt must be kept for this step before adding it. If it is put early, the cabbage will easily come out of water.
10
Add salt and stir fry evenly, push the cabbage to the edge of the pan, add the marinated shredded pork and stir fry until it changes color, then add the cabbage and stir fry evenly and remove the pan.stir-fried pork with cabbage and japonica rice Make Tips
1. When cutting cabbage, cut it smoothly, so that the cabbage can be easily ripened. 2. It is not advisable to use methods such as boiling and blanching, dipping and squeezing juice after cooking to avoid a large loss of signature nutrients. 3. Rotten cabbage contains toxins such as nitrites, which can cause severe hypoxia and even life-threatening after eating it. 4. Chinese cabbage should not be blanched in boiling water for too long. The best time is 20 to 30 seconds, otherwise it will be too soft and rotten, and it will not taste good. 5. Cabbage produces toxins during the process of rotting. The nitrite produced can cause hemoglobin in the blood to lose its oxygen-carrying ability, causing severe hypoxia in the human body and even life-threatening. Therefore, rotting Chinese cabbage must not be eaten. 6. The whole process of preparing this dish requires a fast process. You can tell from the process I photographed that it is all steaming hot. I am taking pictures and stir-frying, for fear that over-frying will affect the taste.