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Dou pan, a nutritionist in the Department of clinical nutrition, the first hospital of Peking University, uses Chinese cabbage as the first choice, which is cheap and seasonal. During this period of time, Chinese cabbage is “water Lingling”. If you take a bite of it, the water will be sufficient, cool and sweet. Moreover, you can use the hard bottom of Chinese cabbage to boil water to drink, which is helpful for relieving cough.


as the saying goes, “a hundred dishes are not as good as Chinese cabbage”. In winter, Chinese cabbage is abundant in North China. It is not only rich in nutrition, but also has a variety of cooking methods. There is a classic folk “four eating Chinese cabbage” method.

first, cabbage leaf soup: peel off the outer leaves of Chinese cabbage, put them into the pot together with lily and medlar, and put some bean curd or frozen tofu stewed soup when the water boils;

second, take the hard cabbage stem, slice it into 3cm pieces with a knife, stir fry it quickly, and make it into vinegar cabbage;

third, the sweet and delicious Chinese cabbage heart is cold mixed to make a small dish for dispelling fire;

fourth, the most hard Bangzi slice at the bottom of Chinese cabbage is boiled to replace tea, which has a good effect on relieving cough caused by lung heat in winter, and the elderly can also drink it often. In addition, cut the cabbage into shreds, add vinegar, salt, oil and a small amount of sugar to cool and appetizer. The contents of vitamins, minerals and dietary fiber in


Chinese cabbage are high. It is good to eat more in winter except those with severe stomach disease or diarrhea. The above content of

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