Large Chinese cabbageChinese cabbageOriginated in northern China, later widely spread throughout the country and even overseas, it is also popular in Japan and Western countries.Large Chinese cabbage is rich inproteinand vitamins, it is a staple dish on the table, and large Chinese cabbage contains a large amount of crude fiber, which is a good choice for people who want to lose weight.

Nutritional value of large Chinese cabbage

1. Large Chinese cabbage contains a large amount of crude fiber, which not only has the effects of promoting intestinal peristalsis and detoxification, but also stimulates intestinal peristalsis, which is conducive to digestion, and also has the effect of preventing intestinal cancer.

2. Large Chinese cabbage contains a lot of VC and VE, which has the effect of skin care and beautification.

3. Large Chinese cabbage contains various trace elements, some of which can help to decompose estrogen related to breast cancer, thus having the effect of preventing breast cancer.

VinegarBraised large Chinese cabbage

Materials preparation

Main ingredients: 4 pieces of large Chinese cabbage.Auxiliary ingredients: red chili pepper,Sichuan peppercorns20 pieces, sugar 2g, rice vinegar 5ml, salt.Production steps1. Wash and clean the large Chinese cabbage, cut off the stem and chop it into pieces or slice it. It is best to chop it into pieces to protect the cellulose. Cut the leaves of the cabbage into strips.

2. Add appropriate amount of water to the pot and boil. Put the cabbage in and blanch it for a short time. Then drain and remove the water. Blanching the cabbage for a short time can reduce the water content when frying.

3. Pour appropriate amount of oil into the wok. Heat the oil and add Sichuan peppercorns, then fry the aroma and remove them. Then add red chili peppers and green onions to stir-fry.

4. Finally, pour the large Chinese cabbage in and stir-fry. Add salt and

sugar

to season, continue to stir-fry until the cabbage softens.Crispy and spicy large Chinese cabbageMaterials preparation

Main ingredients: 5500g of large Chinese cabbage, 1500g of chili pepper.

Auxiliary ingredients: 500g of garlic,

onionapple350g, fresh100g，ginger200g, 350g salt.Production steps1. Wash and dry the fresh red chili peppers, remove the stem, chop and mix with salt, then seal in a closed container and marinate for 28-30 days.

2. Prepare the seasonings, cut the apple, onion, fresh ginger and garlic into small pieces, mash or beat into puree, and mix the marinated

chopped chili peppers

with the seasonings and stir well.3. It is best to use a slightly tender cabbage. Cut a mouth from the root of the cabbage and tear it open. String the torn cabbage with a thick cotton thread and place it in the sun to dry. When it is completely dry, it can be used.4. After the cabbage is dried, wash it with water, pay attention to wash it clean. Pour appropriate amount of water into the pot and boil. Put the cabbage in and blanch it until it turns color, then remove and squeeze out the water.5. Evenly coat the prepared chili peppers on the large Chinese cabbage. Pay attention to the inside of the leaves, then put it in a clean glass container, and seal it with plastic wrap. Then cover the lid and store it in a cool and dry place. After about half a month, it can be taken out and eaten.Stew

Large Chinese cabbage

Materials preparation

Main ingredients:

beef tendons200g, large Chinese cabbage 500g.

Auxiliary ingredients: 1 small piece of ginger,

large whitebeefpowder 2 tablespoons,salt1 tablespoon, white sugar 1 tablespoon,peanutsoil.Production steps1. Wash and flatten the ginger, add appropriate amount of water to the pot, put the ginger into the pot and cook, cook the ginger and set aside, you can cut the large Chinese cabbage and blanch it. Cut the beef tendons into two halves.2. When the water boils, add the large Chinese cabbage and then drizzle with peanut oil. Add beef powder (2 tablespoons) and stir.

3. Add the cut beef tendon balls and stir. Cover the pot and cook for about 5 minutes. Then add salt (1 tablespoon) and sugar (1 tablespoon), stir well and cook.

4. Garnish with chopped green onions before serving.

After the water boils and simmers for a while, add the large cabbage and drizzle with appropriate amount of peanut oil. Add beef powder (2 tablespoons), and stir.

Add the cut beef tendons, stir, cover the pot, and cook over high heat for about 5 minutes. Add salt (1 teaspoon) and sugar (1 teaspoon), and stir until evenly distributed. Serve hot, garnished with chopped green onions.