Chinese medicine believes that the Chinese cabbage is slightly sweet and cold, and it has stomach, intestines, liver, kidney, and bladder features. It has the functions of nourishing the stomach, eliminating cravings, thirst-quenching, diuretic laxatives, detoxification, and other functions. It supplements nutrition, purifies the blood, and clears the stomach and prevents diseases. , promote the metabolism of good vegetables. Western scholars believe that Chinese cabbage is rich in vitamins. Eating Chinese cabbage can have antioxidant and anti-aging effects. Cabbage is also rich in calcium, zinc, selenium and other minerals. Its dietary fiber is also very rich, eat can play a role in laxative, promote detoxification, have a good effect on the prevention of colorectal cancer. Cabbage is rich in water content, up to 95%. Dry autumn weather, eat more cabbage, can play a good nourishing yin, skin care beauty. Although Chinese cabbage is cold, cooked with meat, cooked food is flat. When cooking Chinese cabbage, proper use of vinegar is necessary both in terms of taste and in terms of protecting nutrients. Vinegar can decompose calcium, phosphorus, and iron in Chinese cabbage, which is beneficial to human body absorption. Vinegar can also cause the protein in Chinese cabbage to solidify without spillage. When cooking cabbage, boiled with boiling water, it is very good for the protection of vitamin C. Because Chinese cabbage can produce an oxidase through heating, it has a strong destructive effect on vitamin C. This oxidase was most active at a temperature of 65°C and was destroyed at 85°C. The following is the recommended practice for pork cabbage quail: Ingredients: 1 Chinese cabbage, 500 g pork, 1 onion, wine, soy sauce, salt, a little sugar practice: 1. A piece of Chinese cabbage is torn off, washed and cut into large pieces; 2. The pork is cut into chunks, washed with boiling water, rinsed, and washed. 3. Add all the seasonings to the pan and add water to boil. Add the meat and cook for 10 minutes. 4. Add Chinese cabbage and cook until the meat dish is rotten. When the soup is quick-drying, thicken it with a little starch and sprinkle it with scallions. This dish helps to raise stomach and produce fluid and relieves thirst. PCR Reagent For Vetor-borne Diseases PCR,PCR Reagent,Molecular diagnosis,Vetor-borne Diseases Shenzhen Uni-medica Technology Co.,Ltd , https://www.unimed-global.com