Yellow Cabbage Stewed Blood Clots
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
15m
Serving
3
Yellow cabbage, many friends may not have eaten it. This vegetable has a strong regionality. It has a long history of cultivation in Xinyang and is a characteristic vegetable in southern Henan. The yellow cabbage leaves are yellow, and they are still curly lace, with thick and tender leaves. It is low in fiber, rich in nutrients, and rich in a variety of trace elements necessary for the human body. Generally, this kind of yellow cabbage is only available in winter, and it only needs to be planted once a year. It has a slightly sweet taste and excellent taste. It has a rich water content of 95%. If the weather is dry in winter, eating yellow cabbage more can play a good role in nourishing yin, moisturizing dryness and skin care.
Yellow cabbage is also rich in minerals such as calcium, zinc and selenium. Its dietary fiber is also very rich, and regular consumption can play a role in moisturizing the intestines and promoting detoxification.
Nowadays, yellow cabbage is also grown in many places as the market changes, so the friends have a good taste, especially during the Chinese New Year. It is especially good to eat more. It can be stewed in broth or fried. It’s good to eat, and to cook with other soy products. Cocoa’s favorite yellow cabbage recipe when he was a kid was the stew soup, boil it directly, and add some tofu skins, vermicelli and the like, which is delicious!
What Cocoa cooked today is "Blood Stew with Yellow Cabbage", which is the taste that I ate when I was a child. At that time, when the New Year pig was killed, my mother liked to do it with yellow cabbage, but added some sliced meat or broth and tofu. The pig blood is made from our own pig blood, and the taste is still unforgettable. It tastes mellow and mellow, and it is especially suitable as a warm dish in winter. It is economical and delicious. It can be cooked in one pot and can be eaten by the whole family. It's a simple nutritious and delicious.
Yellow cabbage is also rich in minerals such as calcium, zinc and selenium. Its dietary fiber is also very rich, and regular consumption can play a role in moisturizing the intestines and promoting detoxification.
Nowadays, yellow cabbage is also grown in many places as the market changes, so the friends have a good taste, especially during the Chinese New Year. It is especially good to eat more. It can be stewed in broth or fried. It’s good to eat, and to cook with other soy products. Cocoa’s favorite yellow cabbage recipe when he was a kid was the stew soup, boil it directly, and add some tofu skins, vermicelli and the like, which is delicious!
What Cocoa cooked today is "Blood Stew with Yellow Cabbage", which is the taste that I ate when I was a child. At that time, when the New Year pig was killed, my mother liked to do it with yellow cabbage, but added some sliced meat or broth and tofu. The pig blood is made from our own pig blood, and the taste is still unforgettable. It tastes mellow and mellow, and it is especially suitable as a warm dish in winter. It is economical and delicious. It can be cooked in one pot and can be eaten by the whole family. It's a simple nutritious and delicious.
