Speaking of Chinese cabbage, it can be called the king of vegetables.
For friends living in the north, seeing Chinese cabbage is even more cordial. A winter is basically inseparable from this vegetable full of Chinese flavor. Chinese cabbage is made in various ways: vinegar cabbage, fried cabbage, cold-mixed cabbage, brewed cabbage and even pickled cabbage are extension products of Chinese cabbage.
Cabbage has a good temper and is suitable for many ingredients. It can be stir-fried and stewed with tofu. It can be made into boiled cabbage from the kitchens. It is not too much to describe cabbage as “light make-up is always suitable”.
So, eating cabbage has the benefits of what. Is it true that the recent rumors that Chinese cabbage has been soaked in formaldehyde?
Young King of Vegetables
Although Chinese cabbage is a household name in China today, the history of Chinese people eating Chinese cabbage is really not long. It was after the Song Dynasty that Chinese cabbage was really eaten.
Before that, people ate the predecessor of Chinese cabbage [Song], which was a bit like the Wuta vegetable (or Taoba vegetable and chrysanthemum vegetable) seen in the market today, while earlier people ate fenchyl more like weeds.
Why is such a young Chinese cabbage popular in our country?
Because, compared with other leafy vegetables, the advantages of cabbage are obvious: large yield and storage resistance.
Chinese cabbage is very resistant to storage. The leaves of Chinese cabbage are wrapped into a ball. If there is no accidental damage, the leaf ball of Chinese cabbage is more than enough to deal with the invasion of common microorganisms. Coupled with the low temperature in winter, those winter stored Chinese cabbage can meet people’s needs in a winter. Chinese cabbage has simply become the most homely vegetable in winter.
Although cabbage is resistant to storage, some cabbage will rot. Sometimes, after peeling off a few leaves of cabbage, we find that the heart of the cabbage has rotted [festering]. This phenomenon is caused by a kind of bacteria called Euclidea, which can enter the cabbage through the cut root and damage the inside of the cabbage.
Although the bacteria themselves do not have any toxins, they will turn nitrates in cabbage into nitrite, which may cause poisoning to eaters.
Therefore, if the Chinese cabbage is rotten, don’t loathe to give up, or throw it away.
Chinese cabbage with all-round nutrition
Chinese cabbage is not only resistant to storage, but also rich in nutrition, which is the reason why Chinese cabbage is loved by everyone.
Seemingly ordinary Chinese cabbage, their nutrition is not weak at all. Not only is it rich in vitamin C,-carotene, and various minerals, but also dietary fiber is ready.
Usually, we use citrus as the representative of vitamin C, but what we don’t know is that the vitamin C content of Chinese cabbage is equivalent to that of citrus, reaching 45 mg/100g. In addition, it should be noted that the vitamin C content in the large leaves of Chinese cabbage is higher than that in the petiole.
At the same time, Chinese cabbage also contains a large amount of dietary fiber, which can account for 15% after water is removed, which is helpful for gastrointestinal health and intestinal flora harmony.
Therefore, in the past when the days were poor and the products were few, there was only Chinese cabbage in winter, and it was difficult to see the related lack of nutrition when people ate it for one winter.
Of course, some people will say that eating Chinese cabbage to fight cancer is said to be related to molybdenum. When there is no more data to support it, let’s just listen to it. There is no need to pursue this [efficacy] that has not yet been determined.
Chinese cabbage wronged
Some people say that formalin will be used to preserve Chinese cabbage.
As we said just now, complete cabbage has good [immunity] and long shelf life. There is no need to use these preservatives.
Moreover, formalin solution is formaldehyde solution with a concentration of 40%, and we are very sensitive to the taste of formaldehyde. If such a high concentration of formaldehyde solution is really used on cabbage to prevent corrosion, our nose can immediately distinguish the slight residual amount.
Of course, the health headlines here do not justify the use of formalin to preserve food. If such behavior exists, it is definitely illegal. However, when we understand that the possibility of formalin being used to preserve cabbage is very low, there is no need for us to cause panic because of various rumors.
To take a step back, even if formaldehyde exists, formaldehyde is easy to dissolve in water, volatilizes easily, and is easily removed during rinsing and heating.
Therefore, we need not worry too much about the harm in this respect.
Winter Delicious: Jade Agate White Jade Soup
Dr. Clove introduced a [Emerald Agate White Jade Soup] made of cabbage, tofu and cloud legs. The cabbage lying in the clear soup is like emerald, tofu is like white jade, and ham is like agate, which is decorated with bright and lovely color, delicious taste and rich nutrition.
Raw materials: a little Xuanwei ham, three or four slices of cabbage, half a kilo of tofu and a little ginger.
1. Cut ham and ginger into powder and boil them in a boiling water pan for 10 minutes.
2. Add tofu cut into large pieces and cook for 10 minutes;
3. Add sliced cabbage and cook until the leaves are slightly soft, then take it out of the pan.
Special Tip: There is already enough salt in the cloud legs, so don’t add much more salt when making soup.