How to stir-fry Chinese cabbage? Can Chinese cabbage be eaten after being blanched and frozen?

Chinese cabbage contains vitamin B1, vitamin B6, pantothenic acid, etc., which can relieve mental stress. Eating more Chinese cabbage before an exam can help you maintain a calm state of mind. So, how to fry Chinese cabbage? Can Chinese cabbage be eaten after blanching and freezing? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to stir-fry Chinese cabbage

2. Can the Chinese cabbage be eaten after being blanched and frozen?

3. 10 ways to eat pakchoy

How to stir-fry Chinese cabbage

Prepare the ingredients: 200g of Chinese cabbage, some dried chili peppers, 6g of vegetable oil, 3g of salt, and some chicken stock. Wash and cut the Chinese cabbage into sections, add oil and scallions to the pan and stir-fry until fragrant, then add the Chinese cabbage and stir-fry for a while, add the dried chili peppers and stir-fry quickly, then add salt and chicken stock, stir-fry evenly again, turn off the heat and serve.

Whether it is stewed with tofu or stir-fried, pakchoy is delicious, but when making dishes, it should not be fried or boiled for too long to avoid nutrient loss. The nutritional value of pakchoy is very similar to that of Chinese cabbage. It contains protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. Among them, the calcium content is relatively high, almost 2-3 times that of Chinese cabbage.

Can I still eat the cabbage after blanching it and freezing it?

You can eat pakchoi after blanching and freezing it, but it is not recommended. This is because the taste of pakchoi after blanching and freezing will be poor, and the nutrients will also be lost. The nutritional value of pakchoi is similar to that of Chinese cabbage. It contains protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene and multiple vitamins.

Chinese cabbage is a vegetable native to East Asia, commonly known as green cabbage, also known as rubber cabbage, pakchoi, pakchoi, rapeseed, and oil cabbage.

When making dishes with Chinese cabbage, the cooking or boiling time should not be too long to avoid loss of nutrients.

Chinese cabbage has little fiber, a tender texture, and a fragrant taste, but it is not suitable to be eaten raw.

10 ways to eat Chinese cabbage

10 different ways to eat pakchoy: stir-fried pakchoy with vinegar, steamed cabbage with enoki mushrooms, steamed cabbage with bacon, steamed cabbage with tofu, steamed cabbage with bacon, tofu and cabbage soup, cabbage and minced meatballs, pickled pakchoy, home-cooked pakchoy, and fried pakchoy with fried tofu.

Chinese cabbage contains nutrients such as protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc.

Among the 10 ways to eat Chinese cabbage, vinegar-fried Chinese cabbage can be used as an appetizer. The methods of steamed cabbage with enoki mushrooms, bacon, tofu and bacon are relatively simple. Just steam it and add seasoning.

Chinese cabbage is very versatile and can be cooked in many ways, mainly depending on personal preference.