Description
Basic introduction
Sweet, slightly cold in nature. It has the effect of clearing the stomach, digestion, and diuresis. Peking cabbage (Shao Cai) has a variety of nutrients. Its calcium and phosphorus components can help strengthen teeth and bones, and promote and coordinate the operation of the nervous and muscular systems. Moreover, the calorie value is very low, and the fiber content is moderate. Excessive energy intake.
Shao Cai is rich in vitamins A, C, calcium, magnesium, etc. Eating more Shao Cai will have good skin care and beauty effects for women. Shao Cai contains molybdenum, which can inhibit the production of nitrosamines in the human body. Have preventive effect.
In addition, Shao Cai contains a variety of plant ingredients, including: sulforaphane (Sulforaphane), indole (Indoles), isothiocyanate (Isothiocyanate), etc., its high antioxidant capacity, help inhibit early cancer cell lesions, Effectively fight and prevent tumor diseases.
Variety
Chinese cabbage is composed of multiple leaves tightly wrapped together to form a cylinder. Because the wrapped leaves are not exposed to sunlight, their color is lighter or even pale yellow. It is generally divided into two types: cylindrical Shao Cai and short round Baotou Chinese cabbage.
Supply season
The main production period is from November to February of the following year, and Hong Kong is available throughout the year.
Storage method
Wrap it with toilet paper and put it in a ventilated and dark place, it can be stored for about 1 week; it can also be stored in the refrigerator. The shelf life is shorter in summer, about a few days, and generally about 15 days in winter.
#*Should not be suitable for people: suitable for people with inconvenience, internal heat cough, vitamin deficiency, people with high blood pressure, cardiovascular disease, chickenpox, whooping cough.
Taboo: People with excessive cold constitution, deficiency of spleen and stomach, and easy diarrhea should eat less. In addition, those with deficiency of the intestines, stomach or heart and lungs should not eat or eat with caution.
#*Food compatibility
should:
1. Chinese cabbage and Tomato: Both Chinese cabbage and tomato contain vitamin C and potassium. When eaten together, they help prevent colds, relax muscles, and soothe your mood.
2. Chinese cabbage and Cheese: Both Chinese cabbage and cheese contain calcium and phosphorus and should be paired in moderation. For example, maintaining a high calcium-to-phosphorus ratio helps to form calcium phosphate, which can strengthen teeth and bones, and help prevent osteoporosis and muscle cramps.
3. Cabbage and lean meat: The vitamin C in Chinese cabbage combines with the protein in lean meat to help synthesize collagen and enhance skin elasticity.
avoid:
1. Cabbage and cucumbers: Cucumbers contain vitamin C decomposing enzymes, which will decompose the vitamin C contained in Chinese cabbage, resulting in the loss of nutrients.
2. Cabbage and pork liver: Pig liver contains copper, which will oxidize the vitamin C contained in oxidized Chinese cabbage, thereby reducing the intake of vitamin C.
3. Cabbage, shrimp, squid, etc.: Since these foods are cold, they can easily cause diarrhea, allergies, asthma, cold hands and feet and other problems, so they should be eaten less.
4. Chinese cabbage and licorice: Chinese cabbage is cold in nature and sweet in taste, while licorice is flat in nature and slightly warm in nature. The functions of the two are just opposite, and eating at the same time can easily make the body uncomfortable.
5. Eating cabbage and Atractylodes at the same time will make the medicinal properties of Atractylodes too strong, which is harmful to the body.
Cooking tips
Edible parts are tender stems and leaves. When Chinese cabbage grows, the outer leaves are the first to grow, and the inner heart leaves will grow later, so the outermost leaves have a greater chance of contacting pesticides, so the outer leaves must be removed, and the leaves are split into single pieces and soaked. After about 45 minutes in water, rinse with running water. If you add a little vinegar or other acidic substances to cooking, it can keep its white color.
#Remarks
If it is marinated with sea salt, and then added with pepper and garlic, it is processed into "Kimchi", which is a very popular food in Japan, Korea and northern China.
Common dishes
Stir-fried Chinese cabbage with bacon, grilled Chinese cabbage with minced legs, and soaked Chinese cabbage.
