Boiled cabbage

There are rich minerals and vitamins in cabbage, boiled cabbage is also very common in life and loved by people.

Boiled cabbage

Ingredients: 750 grams of cabbage heart, 1250 grams of special clear soup, 2 grams of refined salt, 1 gram of monosodium glutamate, 1 gram of pepper powder.

Boiling water for cabbage

1. Cut the washed large cabbage heart into two slices.

2, and then put into boiling water blanching, blanching to just cut off the raw, immediately out of the water with cool water, after the cold out drain water.

3, cabbage heart knife, to go to the tendon first.

4, put the blanched cabbage hearts into the basin, add a special soup, steamed with high heat on the cage, and then fish into the soup bowl.

5. Put the pot over high heat, pour in the juice of steamed cabbage, and bring to a boil.

6, add salt, monosodium glutamate, pepper and stir well.

7. Pour over the cabbage and serve.

Tips for doing it

1, the root of the cabbage; Normal fresh roots should be white, but they will be a bit muddy because they have been pulled out of the soil.

2, make dishes with cabbage, fry, boil time should not be too long, so as not to lose nutrition.

3, the appearance of the cabbage; With pesticides, the cabbage will smell pungent and easy to distinguish.

Food features: clear soup like boiling water, cabbage fresh and tender.

Food Tips

Cabbage and chili can eat together: can promote gastrointestinal peristalsis, help digestion

Cabbage and bean curd can eat together: suitable for bad bowel and urine, sore throat, bronchitis and other patients to eat

The nutritional value of bitter herbs

Bittersweet alias big kind lobelia, lobelia, water amaranth, mountain stem vegetables, flower, water cabbage. In our country it distributes in the Northeast, Shandong, Taiwan, Yunnan, Jiangxi and other places.

Mountain stem vegetable is perennial herb, plant height 30~60 cm. Rhizome oblique, born with a majority of white fibrous roots. Stems erect growth, generally no branch, in central and upper leaves grow very densely stem, leaves simple, alternate, lower stem leaves oblong, apex obtuse, the rest of the blade is linear lanceolate to lanceolate, 4 ~ 7 cm long, 5 ~ 1 cm wide, apex acute, base heart-shaped or short cuneate, with small serrated edges. Flowers in August to September, racemes, corolla dark blue. Pick the tender stems and leaves in spring and eat them; Summer, autumn digging root, remove soil, drying, medicinal.

[Nutritional and Functional Components]

Every 100 grams mountain STEM vegetable contains calcium 120 milligram, phosphorus 50 milligram, still contain rich iron, carotene and other nutritional components. Mountain stem vegetable contains a variety of alkaloids such as mountain stem vegetable alkali, and mountain stem vegetable glycan, etc.

【 How to eat 】

The edible part is the tender stem and leaf of the Platycodon grandifloraceae plant, which can be eaten as a vegetable, especially for patients with respiratory diseases. Common dishes made from mountain stem vegetables and their therapeutic effects are as follows:

(1) sesame paste mountain stem vegetables tender mountain stem vegetables 300 grams, sesame paste 30 grams, refined salt, monosodium glutamate, rice vinegar, sugar, garlic each appropriate amount. The mountain stem vegetables choose to wash clean, boiling water hot cooked, water immersion wash, control to moisture, remove odor, cut into sections, into the basin. Add dilute sesame paste, refined salt, monosodium glutamate, rice vinegar, sugar, garlic, mix well, put into the plate, can be eaten. Features: Fragrant and delicious. Efficacy: Benefit lung and remove fire.

(2) spicy mountain stem vegetables fresh mountain stem vegetables 300 grams, 30 grams of refined salt, chili powder, green onion, garlic, cooked sesame, sugar, rice vinegar, sesame oil each appropriate amount. The tender stem of mountain stem vegetables to choose old roots and leaves, clean, take out dipped in salt rub, and then clean in clean water, repeated several times