The Chinese cabbage is done in this way Nutrition delicious _ cooks the skill

The Chinese cabbage is done in this way Nutrition delicious _ cooks the skill
As the saying goes ldquo; On counting the pork beautifully in the meat, there are only delicious Chinese cabbages in the dish. rdquo; Unless have effection for Chinese cabbage especially, able to bear storing pakchoi,with before winter collect by Chinese cabbage to every household, 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.Better-off nowadays, varieties of the dish are many too, people do not only solve the adequate food and clothing to eating, but want nutrition, healthier, quality demands to rank the first! Then why cook just more delicious the pakchoi is given? To see three kinds of following methods!Chinese cabbage and bean curd are the best partnerChinese 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 rational meat and vegetables was matched 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.Vitamin is afraid heat, material that is afraid of boilingCan 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 are in 60 mdash; Make vitamin C destroyed in 90 range 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.
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