How does the Chinese cabbage boil and just keep abundantly and link C?

How does the Chinese cabbage boil and just keep abundantly and link C?

"On counting the pork beautifully in the meat, there are only delicious Chinese cabbages in the dish. " Northern people especially have effection to the Chinese cabbage, the pakchoi is able to bear storing, in the periods of financial difficulties, the pakchoi is the only vegetables that can be eaten in whole winter.
And develop till now, though there are more and more dish varieties that can be eaten in winter, the pakchoi is still people's favorite.
The pakchoi contains abundant vitamin C
Pakchoies contain rich amount of nutrient components such as many kinds of vitamin, inorganic salts, cellulose and a certain amount of carbohydrate, protein, fat,etc., there are " the kings of one hundred dishes " Good reputation.
The pakchoi contains abundant vitamin C, can increase the organism to the resistance infected, and can also get up to very good result of maintaining the skin of skin care.
The more important is that contains micro- molybdenum in the Chinese cabbage, can suppress the production, absorption of inferior ammonium nitrate in the human body, play certain anti-cancer function.
Zinc included in the Chinese cabbage, higher than meat and eggs too, there is function of promoting infant's growth.
The Chinese cabbage is rich in potassium and sodium content is little, will not make the organism keep the surplus moisture, can lighten the heart burden.
Vitamin is afraid heat, material that is afraid of boiling
Can be blanched with the boiled water first while frying the Chinese cabbage, because contain oxidase which destroys vitamin C in the Chinese cabbage, these enzymes make vitamin C destroyed within the range of 60- 90 seriously.
And vitamin to afraid hot afraiding of materialing that boiling, boiling water cook, shorten time that vegetables heat on one hand, in addition make oxidase unable to work too, vitamin C be kept.
But Chinese cabbage should not with crowd juice the intersection of method and cooking boil, not hot, will lead to the fact nutrient a large number of losses.
Chinese cabbage and bean curd are the best partner
Chinese cabbage and bean curd are the best partner, the bean curd contains abundant protein and fat, assist with the Chinese cabbage, bring out the best in each other.
In addition, it is that the reasonable meat and vegetables collocates that the Chinese cabbage collocates with the meat even more, can already increase the delicious food of the meat, can make offal of meat digest, discharge outside the body smoothly under the intersection of Chinese cabbage and high fibrous help.
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