How to make delicious cabbage fried noodles?

Fried noodles are a common way of eating in life. Different ingredients can be used to stir-fry noodles with different flavors, which can satisfy the appetite of many foodies. For example, you can add ham, shredded pork or your favorite vegetables to fried noodles. If you use vegetables to stir-fry noodles, cabbage must be the best choice. Today I will teach you how to make delicious fried noodles using very common cabbage.

Material

Light soy sauce, white pepper, chicken powder, crushed cumin, crushed chili, wash and deseed the white pepper and chili pepper, cut them into thin strips and set aside, and chop the green onion.

method

1. Heat oil in a pan and sauté chopped green onions.

2. Add the white part of the flower and shredded chili peppers and stir-fry.

3. Add light soy sauce, salt, white pepper, chicken powder, MSG, stir fry evenly, and add a small amount of water.

4. Add chopped chili and cumin.

5. Add cooked noodles and stir-fry.

6. Stir-fry the noodles and vegetables until they are evenly mixed and flavored, then serve.

Nutritional Value

Cabbage has a high water content (about 90%) and low calories. However, the calories in most shredded cabbage salads are 5 times higher than that of pure cabbage. Because salads often contain oil-rich seasonings, people who want to lose weight by controlling their diet are best to use low-calorie seasonings for salads.

Sour kimchi made from cabbage has roughly the same nutritional value as unfermented cabbage, except that it contains more sodium.

All varieties of cabbage are good sources of potassium.

Japanese scientists believe that the anti-aging and antioxidant effects of cabbage are at the same high level as asparagus and cauliflower.

The nutritional value of cabbage is almost the same as that of Chinese cabbage, and its vitamin C content is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of brassica vegetables. Therefore, pregnant women and patients with anemia should eat more cabbage. Cabbage is also an important beauty product.

Cabbage can improve human immunity, prevent colds, and ensure the quality of life of cancer patients. Among anti-cancer vegetables, cabbage ranks fifth.

Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects, and is effective for sore throat, swelling and pain from trauma, mosquito bites, stomach pain, and toothache.

Cabbage contains a certain ulcer healing factor, which has a good therapeutic effect on ulcers and can accelerate wound healing. It is an effective food for patients with gastric ulcers. Eating more cabbage can also increase appetite, promote digestion and prevent constipation.

Cabbage is also an ideal food for people with diabetes and obesity.

Cabbage and other mustard vegetables contain small amounts of goitrogenic substances that can interfere with the thyroid gland's utilization of iodine. When the body undergoes compensatory response, the thyroid gland enlarges and forms a goiter. The goitrogenic effect of cabbage can be counteracted by the use of large amounts of dietary iodine, such as iodized salt, marine fish, seaweed, and seafood.

Good quality cabbage is fairly firm and heavy in the hand, with shiny green leaves on the outside. However, fresh cabbage in spring is usually wrapped loosely, so you should choose one that is juicy and soft.

Insect bites, yellowing leaves, cracking and rotting are common defects of cabbage and can be easily detected. Any cabbage that is severely damaged should be avoided.