Chinese cabbageAlso known asPickled cabbageVegetable, originally from Europe, it not only has the characteristics of green vegetables but also has the effects of treating dry cough and sore throat.Chinese cabbage has a crisp and juicy texture, with tender stems and leaves that are refreshing and flavorful.Pickled cabbage, although slightly bitter in taste, also has the effects of clearing heat and moisturizing the lungs and relieving cough due to its bitterness.

Nutritional value of Chinese cabbage

1. Chinese cabbage is not only crisp and juicy, but also rich in nutrients, containing abundant Vitamin C,ProteinFiber, cellulose, calcium and various trace elements. These trace elements play a vital role in the human body.

2. Chinese cabbage also contains abundant SOD, which is superoxide dismutase, with excellent antioxidant properties, making it a popular food for beauty and health.

3. Chinese cabbage has the effects of promoting blood circulation and strengthening the brain, which can clear lung heat and relieve cough. It also has a certain effect on relieving menstrual pain for women, making it a multi-functional health food for women.

Chinese cabbageStewRaw fish

Ingredients preparation

Main ingredients:Carp, 800g, pickled cabbage 200g.Auxiliary ingredients:Apricots, 50gAlmonds, 30gHoneyGinger, 10gSalt, 4gMSG, 2g, cooking wine 15g.Production steps1. After cleaning the fish, remove the scales, gills, and internal organs, and cut it into segments. Peel and slice ginger for use.2. Heat oil in a pot, after the oil is hot, add the fish meat and fry until golden brown, then drain the excess oil, add cooking wine and ginger slices.3. After pouring in boiling water, add Chinese cabbage, honey, apricots, almonds, and dried tangerine peel, and cook until boiling, then transfer toa pot

and cook over low heat for 2-3 hours.

4. Add salt and MSG before serving.

Blanched Chinese cabbage

Ingredients preparationMain ingredients: 750g Chinese cabbageAuxiliary ingredients: 1 large spoon of oil, 3 small spoons of salt

Production steps

1. Wash the Chinese cabbage thoroughly and soak it for a few minutes, then rinse it again with running water and drain.

2. Add appropriate amount of water to the pot, bring the water to a boil, then blanch the Chinese cabbage, drizzle with

a littlevegetable oil to maintain its

greenness.

3. Quickly turn the Chinese cabbage in the pot with chopsticks, so that the vegetable oil is fully absorbed in the hot water, then cover the pot and steam for 2-3 minutes.

4. Scoop out the blanched Chinese cabbage, add 3 small spoons of salt, then drizzle with a little vegetable oil and mix with chopsticks.Chinese cabbagePorkSoupIngredients preparation

Main ingredients: 200g front leg pork, 500g Chinese cabbage

Auxiliary ingredients: Salt, 50g dried oysters, 1 piece of fresh ginger, 4 bowls of water, 2 green onions, a little chicken powder.

Production steps1. Wash the front leg pork and Chinese cabbage, cut off the head of the Chinese cabbage and wash it, then soak it in water, and smash the ginger. Wash the dried oysters in hot water and soak them for a while.2. Slice the soaked dried oysters and add them to the soup pot along with the ginger, then add 4 bowls of water and bring to a boil. Add the whole piece of pork and cook for about 30 minutes.

3. Remove the Chinese cabbage and drain it, then add it to the soup pot and cook over high heat for about 15 minutes. Add salt and chicken powder and stir well.

4. Remove the pork and cut it into pieces and return it to the soup pot.Ingredients: salt to taste, 50g dried oysters, 1 piece of ginger, 4 bowls of water, 2 scallion bulbs, a little chicken powder.

Instructions

1, Wash the front leg of the pig thoroughly, and wash the spinach clean, removing the head. Soak in water, chop the ginger, and clean the dried oysters in hot water.

2, Slice the soaked oysters and ginger, and add to the pot with 4 bowls of water. Bring to a boil and add the whole piece of pork. Cover the pot and cook over medium heat for about 30 minutes.

3, Remove the spinach and drain it, then add it to the pot. Bring to a boil over high heat for about 15 minutes. Add salt and chicken powder, and stir well.

4, Remove the pork and cut it into pieces, and return it to the pot.