The best meal of cabbage and bean soup in winter

As long as you take in enough water in winter, even if you do n’t eat so much meat, you can keep your body warm. Today, I will introduce a delicious method of cabbage and red bean soup.

Ingredients for Chinese cabbage bean soup: 200 grams of red beans, 250 grams of Chinese cabbage, a small amount of garlic seedlings, 2 cloves of garlic, 2 dried peppers, salt, sesame oil, cooking oil, water Moderation: 1, soak the red beans in water for half an hour to one hour in advanceIf the peas swell up, do not change the water. Put the pot on high heat and boil. Turn to low heat and simmer for 40 minutes. During this time, you can add water appropriately until the soup is brown and red. The pea soup base is ready for use. 2.After washing the cabbage, remove the head, cut into about 2 cm pieces, slice the garlic, wash the garlic seedlings and cut into sections, wash the dried peppers and cut into sections for use; 3, put the wok on the fire, and put in an appropriate amount of cooking oilAfter the oil is hot, put the garlic seedlings, garlic slices and dried peppers into the high heat and stir-fry until the flavor is fried. Pour the bean paste soup base and keep the fire boil; 4. After the bean paste is boiling, go to the cabbage segment.Continue cooking. After boiling again, add the appropriate amount of salt and sesame oil to taste.

First, pakchoi can treat lung cough. Pakchoi is a common vegetable in the market, but the North and South have different perceptions about it.

Pakchoi is commonly known as green cabbage, also known as non-heading cabbage, rubber cabbage, scoop cabbage, scoop white, rapeseed, etc. It is a close relative of Chinese cabbage and belongs to the category of Brassica. It is also closer to Western cabbage and belongs to the same cross flower.It belongs to Brassica genus, but when making bean soup, we still recommend pakchoi to make it more delicious!

Pakchoi loves cold and cold, and is more resistant to low temperature and high temperature. It can be planted almost all year round. It is marketed and the temperature rises in winter. The crystals of pakchoi turn to sugar, increasing the fat content, unsaturated molecular weight, and phospholipid content.Drought capacity.

So for consumers, it is more nutritious, soft and glutinous when used, delicious and sweet, with a sweet taste.

It is determined that pakchoi is the vegetable with the most minerals and vitamins. TCM believes that pakchoi is flat and sweet.

It can treat lung cough, constipation, erysipelas, lacquer rash and other diseases. From a nutritional point of view, pakchoi can resist allergic vitamin A, vitamin C, vitamin B family, potassium, selenium, etc., which is beneficial to prevent cardiovascular disease., Reduce the risk of cancer, and can pass the bowel and stomach, promote bowel movements, and maintain smooth stool.

Can also strengthen the spleen and diuretic, promote absorption, and the urticaria complications subsided.

Pakchoi contains similar nutritional value components as Chinese cabbage. It contains protein, trace amounts, sugars, precipitated fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, nicotinic acid, vitamin C, etc.

Among them, the content of calcium is higher, which is almost equal to 2% of the content of cabbage.
3 times.

It can be cooked or fried, it can also be eaten in soup or cold.

Second, Chixiaodou is good for spleen and dampness. There are many ways to eat Chixiaodou. People can hear about its ability to benefit from water. When the humidity is heavy at the turn of spring and summer, people like to drink Chixiaodou soup to help the bodyWater vapor is discharged more smoothly to improve sub-health symptoms such as edema, drowsiness, tiredness and pain caused by excessive moisture.

However, Chixiaodou is not only eaten during the spring and summer seasons, because it is eaten in a variety of ways and is loved.

From the point of view of eating, red beans can be eaten whole, or used to cook rice, porridge, and make red bean soup. The content of red bean starch is high. The red bean porridge is powdery and steamed, and has a unique aroma.Therefore, it is commonly used to make bean paste for fillings of various cakes and pastries.

Red beans and red beans look similar. When boiled, red beans are more difficult to rot and are generally suitable for soups; while red beans are thick for long periods of time, they are generally suitable for porridge;The red beans are mainly for food.

“Compendium of Materia Medica” believes that red beans are used as medicines for those who are small and dark, and those who are slightly large and bright red are not cured.

Therefore, there are trade-offs when choosing red beans.