Storage and efficacy of Chinese cabbage

There has always been a saying among the people that no other vegetable is worse than cabbage. This shows that although cabbage is ordinary, its nutrition is not ordinary.

Chinese Cabbage

It is an important vegetable that cannot be missed in people's lives. It is delicious and nutritious, and is known as the "king of vegetables". Chinese cabbage has a long history of cultivation. "The Book of Songs: Gu Feng" records "picking radish and cabbage, without leaving any lower body", which shows that more than 3,000 years ago in the Central Plains, the use of radish (green cabbage, mustard greens, cabbage, cabbage is cabbage and the like) and cabbage (radish and the like) was already very common. Cabbage was bred in the Tang Dynasty and was officially called Chinese cabbage in the Song Dynasty. Su Song of the Song Dynasty said: "There is a kind of cabbage in Yangzhou, with round and large leaves... It is delicious and far better than those in other places. This is the so-called cabbage." Li Shizhen of the Ming Dynasty quoted Lu Dian's "Bi Ya" and said: "Cabbage withers late in winter and is common in all seasons. It has the characteristics of pine, so it is called cabbage. Now it is commonly called cabbage." There are many kinds of Chinese cabbage. The Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Tianjin Green, Northeastern Dwarf Chinese cabbage, Shanxi Yangcheng Damaobian, etc. The Chinese cabbage in the south was introduced from the north. Its varieties include Wujinbai, Canbaicai, Jiguanbai, Xueliqing, etc., all of which are excellent varieties. Chinese cabbage contains protein, fat, multiple vitamins, minerals such as calcium and phosphorus, and a large amount of crude fiber, especially more vitamins. Eating it with meat can not only increase the freshness of meat, but also reduce the nitrite substances in meat. As the saying goes: "Pork is the most delicious meat, and cabbage is the only fresh vegetable."

Benefits of Chinese Cabbage

1. Chinese cabbage is rich in crude fiber, which not only has the effect of moisturizing the intestines and detoxifying, but also can stimulate gastrointestinal motility, promote stool excretion, help digestion, and has a good effect on preventing colon cancer.

2. Chinese cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have a good effect on skin care and beauty.

3. Scientists at the Hormone Research Institute in New York, USA, found that the reason why the incidence of breast cancer in Chinese and Japanese women is much lower than that in Western women is because they often eat cabbage. Cabbage contains some trace elements that can help break down estrogen associated with breast cancer.

Storage instructions

Before storage, dry the vegetables in the sun until they wilt slightly. Then stack them in a single pile or a pile at the wellhead on the balcony with the roots facing inward. When the temperature is around zero degrees Celsius, there is no need to cover them during the day. Just block the wind vents with something and put up some straw curtains at night. When the temperature drops to -10℃, cover the vegetables tightly, cover them thickly at night, and let in some air at noon. Turn them over every 10 days or so, tear off the rotten leaves, and remove the diseased plants to prevent rot.

Cooking knowledge

1. When cooking, do not use methods such as boiling, blanching, and squeezing juice after blanching to avoid a large loss of nutrients. 2. The blanching time of Chinese cabbage in boiling water should not be too long. The best time is 20 to 30 seconds, otherwise it will be too soft and rotten, and it will not taste good. Dietary taboos 1. It is especially suitable for patients with lung heat cough, constipation, and kidney disease. Women should also eat more. 2. Chinese cabbage is cold in nature. People with stomach cold, abdominal pain, loose stools, and cold dysentery should not eat too much.

Delicious food Cabbage and Egg Dumplings

Main ingredients: 150 grams of eggs, 250 grams of shrimps, and 100 grams of cabbage.

Seasoning: 20 grams of vegetable oil, 5 grams of soy sauce, 3 grams of white sugar, 3 grams of salt, 5 grams of green onion, and 2 grams of ginger as appropriate.

Method: 1. Crack the eggs into a bowl and add a little salt and mix well.

2. Wash the green onion and ginger and cut into fine pieces.

3. Chop the shrimp into minced meat, add chopped green onion, ginger, soy sauce, salt, sugar and water to make the filling.

4. Wash and clean the cabbage, and cut it into thin strips along the length.

5. Pour a little oil into the wok and heat it up. Pour in a little egg liquid and fry it into a round egg pancake. Add appropriate amount of shrimp filling. Fold the egg skin in half to make the edges stick together and form a dumpling shape. Make 20 egg dumplings in this way.

6. Add water to the wok and bring to a boil. Add the shredded cabbage and cook for a while. Then add the egg pancake and cook until done.

Home remedies for curing diseases

1. To treat colds: boil dried cabbage roots with brown sugar, ginger slices and water, or use 3 cabbage roots and 7 green onion roots, boil them in water and add brown sugar, drink it while it is hot, cover yourself with a blanket and sweat, and the cold will be cured.

2. Treatment of frostbite: Wash and chop the cabbage and boil it into a thick soup. Use it to wash the frostbite affected areas before going to bed every night. The effect will be seen after washing for several days.

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