Cabbage is rich in vitamin U. Vitamin U has a good therapeutic effect on ulcers, can accelerate the healing of ulcers, and can also prevent the malignant transformation of gastric ulcers. Cabbage is rich in indole compounds. Experiments have proved that "indole" has anti-cancer effects and can prevent humans from developing intestinal cancer. Cabbage is rich in sulforaphane. This substance stimulates human cells to produce enzymes that are beneficial to the body, thereby forming a protective film against erosion by foreign carcinogens. Sulforaphane is the most powerful anti-cancer component found to date in vegetables.
It can be seen that people should often eat cabbage for their own health. Nutritionists point out that raw cabbage has the best dietary health effect. We can salad cabbage, make salads or squeeze juice. If eaten cooked, it should not be heated for too long to avoid damage to the active ingredients. Here is a way to eat cabbage that I feel good about. This is a pickled dish, and most of the nutrients can be preserved. This dish is called "Coral Cabbage".
Coral cabbage
By AracelyBlock
Recipe Recommendations
Steps for Coral cabbage
1
Main raw materials.
2
Use your hands to tear off the cabbage leaves one by one and wash them for later use.
3
Ginger cut silk.
4
Shred Xiaochuan pepper.
5
Stir fry spoon on fire and pour in clear water, add shredded ginger, pepper and shredded dried pepper to boil.
6
Add salt and sugar to taste.
7
Add white rice vinegar.
8
Pour the flavored soup into a clean basin and let cool.
9
Roll the cabbage in boiling water and remove it immediately and cool it.
10
After cooling, control the water content of the cabbage.
11
Then soak in the flavored soup.
12
In order to prevent the cabbage from floating on the soup noodles, press it on the cabbage with a plate, place it in the refrigerator and start brewing, and it will be served after three hours.
13
Before serving, pour a little pepper oil and pepper oil.Coral cabbage Make Tips
Characteristics of this dish: Bright color, crisp and delicious, sweet and sour with a slight spicy kick, refreshing and appetizing.
Helpful Tips:
1. It is best not to cut the cabbage with a knife; instead, tear it into whole leaves by hand. Cut it into strips or chunks only when serving. Soaking large pieces prevents nutrients from leaching out quickly, so hand-tearing is preferable.
2. The marinade should be strong in flavor so the vegetables absorb it quickly. The used brine can be boiled, cooled, and reused repeatedly; just add a little seasoning each time.
3. Pour the Sichuan pepper oil and chili oil over the vegetables just before serving. Do not pour them directly into the pickling liquid, as the presence of oil will cause the brine to spoil, meaning it can only be used once.