With the arrival of autumn and winter, cabbage has become one of the most common ingredients on the table. Known as the "king of autumn and winter vegetables", cabbage is favored by housewives because it is nutritious, affordable and adaptable.
Cabbage is rich in vitamin C, vitamin K, calcium, iron, potassium and other minerals and nutrients, especially the content of vitamin C is high, the content of vitamin C in every 100 grams of cabbage can reach 18 mg, which can effectively enhance human immunity and prevent colds. In addition, cabbage is also rich in dietary fiber, which helps to promote intestinal peristalsis, prevent constipation, and also has a positive effect on the prevention of cardiovascular diseases. Since cabbage is low in calories and has very little fat, it is also one of the ideal vegetables for people who want to lose weight and stay in shape.
1. What are the "little black dots" on cabbage leaves?
In our daily life, many people may find that there are often some small black spots on the cabbage leaves that cannot be washed off. Faced with these small black spots, many people wonder: what are these black spots? Are they harmful to humans? Can you still eat cabbage?
In fact, these small black spots are not traces of pesticide residues or insect infestations, but a common "sesame spot disease" in cabbage. The occurrence of this disease is closely related to the maintenance conditions in the process of cabbage planting, especially excessive nitrogen fertilizer during fertilization, which may lead to damage to the cell membrane system and eventually cause browning of leaf epidermal cells. From the outside, these black dots look like sesame seeds sprinkled on cabbage leaves. Hence the name "sesame spot disease".
The good news is that this sesame spot disease is harmless to humans. This lesion does not produce harmful toxins and does not affect the edible value of cabbage. In addition to cabbage, this disease is also common on other cruciferous vegetables, such as rape, cabbage, etc. This type of spot is mainly a natural phenomenon produced in the metabolic process of plants, so there is no need to worry too much.
However, it is worth noting that if the dark spots on the leaves of cabbage become larger, spread more widely, or even accompanied by soft rot, they may no longer be simple sesame spot disease. This condition is often a sign of bacterial infection or rotting vegetables, and the safety of cabbage will be affected and should be avoided.
Recommended recipe 1: Cabbage and pork stewed vermicelli
Ingredients: 500 grams of cabbage, 200 grams of pork, 100 grams of vermicelli, appropriate amount of coriander, appropriate amount of green onion, ginger, garlic, dried red pepper, salt, light soy sauce, dark soy sauce, oyster sauce, appropriate amount of cooking oil.
Specific steps:
1. Slice the pork, marinate for a while with a little light soy sauce and cooking wine; Soak the vermicelli in warm water in advance to soften; Wash the cabbage and cut into cubes.
2. Add oil to the pot, add green onions, ginger, garlic and dried red pepper and stir-fry until fragrant, add the marinated pork and stir-fry until it changes color, pour in the chopped cabbage, stir-fry for a while, then add dark soy sauce, light soy sauce and oyster sauce to taste.
3. Pour in an appropriate amount of water, add the soaked vermicelli, cover the pot and simmer over medium heat for about 15 minutes, until the cabbage and vermicelli are soft and rotten.
Cabbage and pork stewed vermicelli is a classic Northeast home cooking, cabbage absorbs the fat of pork, the taste is fresh and fragrant, and the vermicelli can absorb the soup, soft and glutinous. The sweetness of the cabbage and the aroma of the pork go hand in hand, making it a nutritious and warming dish.
Recommended recipe 2: Cold cabbage shreds
Ingredients: 300 grams of cabbage, 1 carrot, 100 grams of jellyfish skin, appropriate amount of garlic, coriander, salt, vinegar, oyster sauce and sesame oil.
Here's how:
1. Shred the cabbage, peel and shred the carrots, blanch and remove the cool, soak the jellyfish skin in water in advance to remove the salt, and then cut into shreds.
2. Put the shredded cabbage, shredded carrots and jellyfish skin into a large bowl, add the garlic, coriander, salt, vinegar, oyster sauce and sesame oil, stir well and serve.
This dish is refreshing and delicious, suitable for friends who like light tastes. The crispness of the cabbage and the Q-elastic taste of the jellyfish are both greasy and rich in vitamin C and dietary fiber. This dish is a great choice whether it is an appetizer or a side dish on the daily table.
Cabbage is not only affordable, but also has high nutritional value. After learning about the origin of the small black dots on the cabbage leaves, I hope that everyone can enjoy this healthy and delicious vegetable with peace of mind, and use cabbage to add a touch of delicious warmth to the autumn and winter seasons.
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】