Introduction Chinese cabbage (scientific name: Brassica rapa pekinensis, synonyms Brassica campestris pekinensis or Brassica pekinensis) is a vegetable native to China. It is also known as "cabbage", "Chinese cabbage", "yellow cabbage", "rubber cabbage", etc. It is called "Shao cabbage" in Cantonese.
Chinese cabbage and Chinese cabbage are close relatives, both belonging to the Brassica genus. They are also closely related to the cabbage native to the Mediterranean coast, and both belong to the genus Brassica in the cruciferous family.
Cabbage is native to northern my country. It is a leaf vegetable of the genus Brassica in the family Cruciferae, usually referring to Chinese cabbage. It was introduced to the south and cultivated in various places in the north and south. It was introduced to Japan, Europe and the United States in the 19th century. There are many varieties of Chinese cabbage. The Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Tianjin Qingmaye Chinese cabbage, Northeast large dwarf cabbage, Shanxi Yangcheng large hairy edge cabbage, etc. Nutritional value of Chinese cabbage [Nutritional ingredients] Every 100 grams contains 95.5 grams of water, 1.1 grams of protein, 0.2 grams of fat, 2.1 grams of carbohydrates, 0.4 grams of crude fiber, 0.6 grams of ash, 0.01 milligrams of carotene, 20 milligrams of vitamin B1, 0.04 milligrams of vitamin B2, 0.3 milligrams of niacin, 20 milligrams of vitamin C, 61 milligrams of calcium, 37 milligrams of phosphorus, 0.5 milligrams of iron, 199 milligrams of potassium, 70 milligrams of sodium, 8 milligrams of magnesium, and 60 milligrams of chlorine. It also contains a variety of trace elements such as silicon, manganese, zinc, aluminum, boron, copper, nickel, molybdenum, and selenium.
Chinese cabbage is also called white cabbage with yellow teeth and white teeth. Chinese cabbage is beneficial to the stomach and has the effects of promoting salivation, clearing away heat and relieving restlessness. The nutritional value of Chinese cabbage is that it is rich in vitamin C, protein, and crude fiber. The ways to cook Chinese cabbage include cabbage dumplings, cabbage soup, cabbage in soup, cabbage with vinegar, cabbage with crab roe, fried cabbage, spicy cabbage, cabbage with shrimp and crab, cabbage stewed with tofu, cabbage porridge, cabbage and seaweed soup, steamed cabbage, fried cabbage with duck eggs, spicy cabbage with fermented black beans, cabbage and chicken soup, cabbage stewed with dried shrimps, stewed cabbage, pickled cabbage, cabbage soaked in oil, and cabbage and tofu soup. The efficacy and function of Chinese cabbage Chinese cabbage contains protein, fat, multiple vitamins, minerals such as calcium and phosphorus, and a large amount of crude fiber. Chinese cabbage is rich in crude fiber, which can not only moisturize the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote defecation, and help digestion. It has a good effect on preventing colorectal cancer; Chinese cabbage is rich in vitamin C, which can increase the body's resistance to infection, and can also play a good role in skin care and beauty; Chinese cabbage is beneficial to the stomach and produces body fluids, clears away heat and relieves restlessness, clears the intestines and stomach, removes chest troubles, and detoxifies alcohol. Chinese cabbage can reduce fever, relieve fever, relieve cough and reduce phlegm.
1. It helps digestion and promotes bowel movements. Chinese cabbage contains a lot of crude fiber, which can promote intestinal peristalsis, help digestion, prevent dry stools, promote defecation, dilute intestinal toxins, treat constipation, and help nutrient absorption.
2. Helps digestion and strengthens the stomach, supplements nutrition Chinese cabbage tastes delicious and refreshing, stimulates appetite and strengthens the spleen. It contains protein, fat, multiple vitamins, and minerals such as calcium, phosphorus, and iron. Regular consumption helps enhance the body's immune function and is also meaningful for weight loss and bodybuilding.
3. Anti-cancer Cabbage contains the active ingredient indole-3-carbinol. Experiments have shown that this substance can help the body break down estrogen, which is related to breast cancer. If women eat about 500 grams of cabbage every day, the incidence of breast cancer can be reduced. In addition, the trace element "molybdenum" it contains can inhibit the absorption, synthesis and accumulation of nitrosamines in the body, so it has a certain anti-cancer effect.
4. Prevent cardiovascular diseases The active ingredients in cabbage can lower the body's cholesterol level and increase blood vessel elasticity. Regular consumption can prevent atherosclerosis and certain cardiovascular diseases. Side effects and contraindications of eating Chinese cabbage Chinese cabbage is cold in nature, and people with weak and cold constitutions are not suitable to eat a lot of raw and cold cabbage. How to cook delicious Chinese cabbage How to cook Chinese cabbage:
Chinese cabbage dumplings <br /> Ingredients: 800g Chinese cabbage, 300g minced pork, 2 scallions, 3 slices of ginger, 20g dried shrimp, 1 tablespoon sesame oil, 1 teaspoon pepper, 2 tablespoons salt and 2 tablespoons oil each.
practice:
1. Add onion, minced ginger, dried shrimp, salt and pepper to the minced pork; add oil and sesame oil and stir evenly in the same direction; then add 3/2 cup of Chinese cabbage juice and stir in the same direction until it becomes viscous; finally, add the chopped Chinese cabbage; stir evenly throughout to make authentic Chinese cabbage stuffing;
2. Pour 80% of water into the pot, bring it to a boil, put in the dumplings, and immediately push them from the top to the bottom of the pot with a slotted spoon;
3. After the water boils again, add 1 cup of cold water and cook over medium heat until it is circulated. Repeat the process of adding water.
3. When the dumplings float up and turn white, they are cooked. Take them out, drain them and serve.
Chinese cabbage soup <br /> Ingredients: 50g Chinese cabbage, 2g salt Method:
1. Wash the Chinese cabbage and cut it into 7 to 8 mm cubes;
2. Put the cabbage pieces into the pot, add 1 cup of broth to cover the cabbage, bring to a boil, then simmer over low heat for 8 minutes and season with salt.
Chinese cabbage in soup <br /> Ingredients: Chinese cabbage, dried shrimp, preserved egg, egg, fresh mushroom, ham, onion, ginger, garlic, chicken essence, salt, cooking wine, pepper.
practice:
1. Cut the center of the Chinese cabbage into wide strips, slice the ham, garlic, and ginger, chop the green onions, dice the preserved eggs, and shred the mushrooms;
2. Light a wok and add some oil. Add ginger and garlic and stir-fry until golden brown. Then add dried shrimps and stir-fry. Add eggs and stir-fry for a few times. Add fresh mushrooms and appropriate amount of water. Cook on high heat for three to five minutes. Add salt and cooking wine. Add cabbage and cook until done. Take out and add preserved eggs and ham. Bring to a boil and pour on the cabbage.
Chinese cabbage with vinegar <br /> Ingredients: 300g Chinese cabbage, 30g vegetable oil, 7.5g sesame oil, 15 peppercorns, 4g refined salt, 15g soy sauce, 15g rice vinegar, 22g sugar, 20g water starch.
Preparation method: Cut the cabbage into elephant eye pieces, then put oil into the pot, add the peppercorns and fry until they are sticky, then pick them out, add the cabbage, stir-fry with oil for several times, add vinegar and soy sauce, add sugar and salt, thicken, and drizzle with sesame oil before serving.
Crab roe and Chinese cabbage <br /> Ingredients: 500g crab, 750g Chinese cabbage, 5g wheat flour, 15g rice wine, 5g MSG, 10g salt, 75g refined lard.
practice:
1. Wash the crabs, steam them, remove the shells after they cool down, take out the crab roe, and save the crab meat for other uses;
2. Wash and clean the Chinese cabbage, and cut it into pieces 12 cm long and 2 cm wide;
3. Put the wok on low heat, heat the lard until it is 50% hot, add the Chinese cabbage cubes and fry for 2 minutes;
4. When the pork is soft, drain the oil, add 750 grams of milk soup, simmer over low heat for 20 minutes, and pour into a soup plate;
5. Put the wok on high heat, scoop in the cooked lard and heat it, add the flour and grind it until it turns milky white, then pour in the stewed Chinese cabbage cubes with juice, add salt and MSG, mix well, and simmer for a while;
6. First, put the cabbage pieces into the soup bowl, use chopsticks to arrange them into strips one by one, then add crab roe and rice wine to the soup in the pot, stew briefly, and pour it on the cabbage.
Oil-soaked Chinese cabbage <br /> Ingredients: 500g Chinese cabbage, 1 red pepper, 5g ginger, 5g green onion, 15g steamed fish soy sauce, 10g MSG, 5g soy sauce, 25g salt, 25g salad oil, 50g water.
practice:
1. Peel the Chinese cabbage into slices, split each slice in the middle, and cut the red pepper, ginger, and green onion into thin strips;
2. Add soy sauce, MSG and water to steamed fish sauce and bring to a boil to make soy sauce;
3. Add water and salt to a pot and bring to a boil. Add the chopped Chinese cabbage and cook over high heat for 3 and a half minutes until the cabbage is 80% cooked. Remove and place on a plate.
4. Put the three kinds of shredded vegetables on the Chinese cabbage and pour in the soy sauce;
5. Pour salad oil into the pot and heat it to 80% hot, then pour it on the cabbage.
Pickled Chinese cabbage <br /> Ingredients: half a Chinese cabbage, 1 carrot, 25g white sesame seeds, 20g shrimp sauce, 100g salt, 50g chili powder, 5 chili peppers, 100g sugar, 500g water.
practice:
1. Cut Chinese cabbage and carrot into shreds, and stir-fry sesame seeds until fragrant;
2. Pour all materials into the vacuum barrel, put in the partition, and cover it with the lid;
3. Plug the vacuum pump straw into the air outlet of the vacuum barrel and start vacuuming;
4. When the pointer reaches the green area, press the air outlet and place the vacuum barrel on the food safety processor;
5. Press the rotation key and adjust the time to 13-15 minutes.
Stir-fried Chinese cabbage <br /> Ingredients: 500g Chinese cabbage, 5g refined salt, 2g MSG, 4g sugar, 5g ginger slices, 50g cooked lard.
practice:
1. Take a heat-resistant bag, put in a tablespoon of salad oil and ginger slices, sauté over high heat for 3 minutes until fragrant, then pick out the ginger slices;
2. Choose plump and tender Chinese cabbage, remove the side leaves and roots, soak the cabbage heart in water for about 15 minutes, then wash, drain, cut in half, put into a heat-resistant bag with two tablespoons of oil, add salt and mix well, loosen the bag, and cook on high heat for 3 minutes;
3. Place the cabbage on a large plate and sprinkle with sesame seeds.
Stewed Chinese cabbage <br /> Ingredients: 1000g Chinese cabbage, 350g pork belly, 15g dried mushrooms, 30g ham, 5g broad bean starch, 5g salt, 75g refined lard, 3g MSG.
practice:
1. Remove the roots and leaves of Chinese cabbage, blanch it in boiling water for a while, take it out, cool it in cold water, and peel off the membrane;
2. Fry the pork belly in a hot pan for a while; soak the mushrooms in water and stew until cooked; slice the ham and steam until cooked;
3. Heat the lard in a pan over medium heat until it is 60% hot, add the Chinese cabbage and fry until cooked, take it out, put it in a bowl, cover the pig's stomach, add salt and water;
4. Put it back into the steamer and simmer over high heat for 1 hour; take out the hunter tripe and Chinese cabbage and put them on a plate, and add mushrooms and ham on both sides;
5. Heat the original soup in a pot, add MSG, sesame oil and wet starch, mix into a thin sauce and pour it on the noodles.
Spicy Chinese Cabbage <br /> Ingredients: 750g Chinese cabbage core and leaves, 10g dried chili pepper, 100g vegetable oil, 5g each of salt and MSG, 25g cooking wine, 30g soy sauce, 25 peppercorns.
practice:
1. Wash the Chinese cabbage and break it into pieces. Cut the dried chili into sections for later use.
2. Pour oil into the wok and heat it up, add the Sichuan peppercorns and stir-fry for a few seconds. Then add the dried chilies and stir-fry until they change color. Then add the cabbage and salt and stir-fry for a few seconds. Then add the cooking wine, soy sauce, and MSG and stir-fry evenly.
Shrimp, crab and Chinese cabbage <br /> Ingredients: minced shrimp, Chinese cabbage, crab meat, seasoning, etc.
Method: Mix the shrimp paste with crab meat, add salt, MSG, and minced ginger and mix well. Take the cabbage heart, put the shrimp and crab paste on the cabbage leaves, wrap it into the shape of a whole cabbage, tie it with scallion shreds, and steam it in a steamer for about 5 minutes until cooked. Put some oil in the pot, stir-fry the pot with scallions, add broth, salt, and MSG to taste, thicken it with a thin starch and pour it on the cabbage.
Dried shrimp stewed with Chinese cabbage <br /> Ingredients: dried shrimp, Chinese cabbage, oil, salt.
practice:
1. Take out a handful of dried shrimps, rinse them in running water, and soak them in a bowl of clean water. Use the soaking time to rinse the Chinese cabbage and drain the water;
2. Drain the water and cut the Chinese cabbage into strips or irregular pieces. Cut the leaves larger and the stems smaller to make them easier to mature.
3. Heat the oil in a pan, add the Chinese cabbage and stir-fry over medium heat for 1 minute;
4. After the Chinese cabbage becomes soft, add the drained shrimp and continue to stir-fry;
5. Add some water, cover and simmer for a while;
6. When the cabbage and dried shrimps are soft and the soup is thick, add appropriate amount of salt and serve.
Chinese cabbage porridge <br /> Ingredients: 100g glutinous rice, 150g Chinese cabbage, 3g ginger, 1g MSG, 2g salt, 5g refined lard.
practice:
1. Wash the Chinese cabbage and cut it into thick strips; wash and cut the ginger into strips for later use;
2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;
3. Heat the lard in a wok, add the Chinese cabbage and shredded ginger, stir-fry, and serve in a bowl;
4. Take a pot, add about 1000 ml of cold water, pour in the rice, and boil over high heat;
5. Cook over low heat until the porridge is almost done, add the fried Chinese cabbage, salt and MSG and mix well;
6. Cook the porridge for a while longer.
Chinese cabbage stewed with tofu <br /> Ingredients: 400g Chinese cabbage, 500g tofu, 30g scallion and ginger, 50g vegetable oil, 3g salt, 5g MSG, 5g scallion, 5g ginger, 2g chicken essence.
practice:
1. Dice the Chinese cabbage and tofu appropriately, mince the ginger, and shred the green onion. Cut the tofu into small pieces and cook them in a pot of boiling water;
2. Wash the Chinese cabbage, cut it into sections, put it into the tofu pot, cook it and pour it out;
3. Heat the pan, add some oil, add the scallion and ginger, stir-fry until fragrant, then add the Chinese cabbage and stir-fry briefly;
4. Put the pot on high heat, add vegetable oil and heat it, fry the chopped green onion and ginger until fragrant, add 400 grams of broth, salt, tofu cubes and Chinese cabbage;
5. When the cabbage and tofu cubes are stewed together, sprinkle in MSG and chicken essence.
Chinese cabbage chicken soup <br /> Ingredients:
350 grams of hen, 15 grams of rice wine, 10 grams of shallots, 5 grams of ginger, 3 grams of salt, and 1 gram of MSG.
practice:
1. Cut the chicken into pieces; add rice wine, ginger, onion, and water, and cook over low heat for about 30 minutes;
2. Cut the Chinese cabbage heart into 8 pieces from the root, put them into the pot and boil for 5-10 minutes;
3. Add salt and MSG to season.
Chinese cabbage and tofu soup <br /> Ingredients: 250g tofu, 180g creamed Chinese cabbage, 120g soaked vermicelli, some green onion, some ginger, some salt, and a bowl of chicken soup.
practice:
1. Cut the washed Chinese cabbage into inch-long pieces for later use;
2. Heat the wok with cold oil until 60% hot, add the scallion and ginger and fry until fragrant;
3. Add the chopped Chinese cabbage and stir-fry. When the cabbage changes color completely, add the chicken soup and bring to a boil.
4. Add chicken soup or water and bring to a boil, then add tofu slices, cover the pot and cook for about 3 minutes, then add vermicelli and cook for about 2 minutes, add chicken essence and salt and serve.
Chinese cabbage and seaweed soup <br /> Ingredients: Chinese cabbage, seaweed, shallots, ginger, salt, MSG, sesame oil, broth, vegetable oil.
practice:
1. Wash the Chinese cabbage and tear it into pieces; wash and chop the shallots and cut the ginger into shreds;
2. Pour a proper amount of oil into the pot, fry the shredded ginger until fragrant, then add the Chinese cabbage and stir-fry evenly;
3. Then add appropriate amount of broth. After the broth boils, add seaweed, shallots, salt and MSG to season, stir well and remove from the heat. Finally, drizzle with sesame oil.
Steamed Chinese cabbage <br /> Ingredients: 2000g Chinese cabbage, 100g minced garlic, 5g green and red pepper shreds, 5g scallion and ginger shreds, 3g salt, 5g MSG, 2g chicken stock, 200g sauce, 50g salad oil.
practice:
1. Split the Chinese cabbage in half, leaving about 800 grams of leaves, cut it into five equal parts lengthwise, and place them evenly on a plate;
2. Put 10 grams of oil in the pot and heat it to 60%. Add the minced garlic and stir-fry over medium heat until the aroma comes out. When the minced garlic turns yellow, pour it on the Chinese cabbage, sprinkle with salt, MSG, and chicken stock, steam it in a steamer for 5 minutes, take it out and sprinkle with green pepper shreds, red pepper shreds, green onion and ginger shreds;
3. Pour the prepared sauce evenly on the cabbage and pour 90% hot oil on it.
Duck egg fried Chinese cabbage <br /> Ingredients: 2 duck eggs, 150g Chinese cabbage, some oil, some salt, some garlic sprouts, some chicken essence, some cooking wine.
practice:
1. After preparing all the ingredients, heat the oil in the pan and add the beaten duck eggs and stir-fry;
2. Add garlic sprouts and Chinese cabbage, stir-fry until fragrant, then add seasoning and serve.
Spicy Chinese cabbage with black bean sauce <br /> Ingredients: 150g Chinese cabbage, some sesame oil, some salt, some black bean sauce. Instructions:
1. Cut the Chinese cabbage into shreds, put an appropriate amount of water in the pot, put the Chinese cabbage in and blanch it slightly;
2. Prepare the black bean chili sauce, take out the cabbage and put it on a plate, add the chili sauce, salt and sesame oil and mix well. Medicinal value of Chinese cabbage It can clear away heat and relieve restlessness, promote digestion and nourish the stomach. It is mainly used to treat lung heat, cough, dry throat, thirst, headache, constipation, erysipelas, hemorrhoid bleeding and other symptoms. |
