This dish should be eaten often in summer. It is richer in vitamin C than lemon, and it is appetizing and laxative, and tastes good. It only costs 5 yuan per pound.

When it comes to home-cooked dishes, cabbage must be on the list.

Stir-fried cabbage with pork liver, cabbage and tofu soup, stir-fried bok choy... just thinking about it makes me drool.

Do a small survey: What kind of cabbage do you often eat at home?

Don’t be fooled by the plain appearance of cabbage. In fact, it has many advantages. Let’s talk about them today.

The vitamin C content is higher than that of lemon, but the price is half cheaper. When it comes to vitamin C, many people will definitely think of lemon first.

But in fact, the total amount of vitamin C contained in a lemon is less than that contained in the same weight of cabbage!

Don't believe it? Let's compare:

At the same weight, the vitamin C content of cabbage is about 1.4 times that of lemon, but the price is only 1/4 of that of lemon.

Therefore, if you want to supplement vitamin C, it is better to eat cabbage instead of lemon.

It is an all-round healthy vegetable that is nutritious and promotes digestion. From a nutritional point of view, in addition to being rich in vitamin C, cabbage also contains carotene, protein, and minerals such as calcium, phosphorus, and potassium that are necessary for the human body.

The rich fiber in cabbage can promote intestinal peristalsis and facilitate defecation, which is beneficial for preventing diseases such as constipation and colon cancer.

From the perspective of traditional Chinese medicine, Chinese cabbage is cold in nature and sweet in taste. Eating it regularly can benefit the stomach and produce body fluids, clear away heat and relieve restlessness, nourish yin and moisten dryness, and promote urination and defecation. It is beneficial for people with poor appetite, restlessness, and intestinal obstruction, so you can eat more of it appropriately.

In addition, the calcium content of Chinese cabbage is comparable to that of milk, making it a "calcium supplement expert" among green leafy vegetables.

I recommend 2 recipes to you:

Method 1: Cabbage with vinegar

practice:

① Wash the cabbage, tear the leaves into small pieces, cut the stems into slices and set aside; chop the green onion, ginger and garlic into small pieces and set aside;

② Add appropriate amount of vinegar, sugar, minced garlic, salt and soy sauce to a bowl, mix well and set aside;

③ Add scallion, ginger and garlic to the pan and stir-fry until fragrant. Then add cabbage and stir-fry until slightly soft. Add the prepared sauce and stir-fry until fully cooked.

Method 2: Stir-fried pork liver with cabbage

practice:

① Soak the liver in clean water for 10 minutes to remove the blood, then pick it up, wash and slice it, add light soy sauce and marinate for 10 minutes, wash and cut the cabbage into sections;

② Add pork liver to the pan and stir-fry until it changes color, then add cabbage and stir-fry together. Add appropriate amount of salt and MSG to season, stir-fry until cooked and serve.

What's wrong with the black spots on the cabbage? Can you eat it? Many people have encountered this situation. The cabbage you bought home looks fine at first glance, but when you take a closer look, you will find that there are many black spots randomly distributed on the cabbage stems. What's going on? Can you still eat it normally?

Whether you can eat it or not depends on three situations:

①Can be washed off

These black spots are mostly mud or other black particles that the cabbage has adhered to during growth or transportation. They can be washed off with water, and the cabbage can be eaten normally after washing.

②Cannot be washed off

Some black spots do not grow on the surface, but inside the cabbage flesh. In this case, the cabbage you bought may have "cabbage disease."

During the growth of cabbage, calcium deficiency or excessive nitrogen fertilizer will cause small black spots to grow in the cabbage. This type of cabbage can be eaten normally, but if you really mind, you can throw away the part with black spots.

③It is broken

There are a lot of black spots on the cabbage, and they are quite dense, and some are even connected into pieces. In this case, you should pay attention, because it may be caused by frostbite or improper storage.

If the cabbage not only has black spots and black spots, but also begins to dehydrate and change color, it is most likely starting to rot and spoil, so it is better to throw it away.