Baby cabbage in chicken soup

Baby cabbage in chicken soup

Introduction:

As the saying goes, "cabbage is better than a hundred dishes.". Chinese cabbage is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron and so on. The content of zinc in Chinese cabbage is not only among the highest in vegetables, but also in meat and eggs. Chinese medicine believes that Chinese cabbage is slightly cold and nontoxic. It can nourish the stomach and generate fluid, relieve thirst, diuresis and defecate, and clear away heat and toxin. Wawacai is a new vegetable variety introduced from Japan in recent years. From the point of view of growth process, baby cabbage is a kind of cabbage. After the cabbage is ripe and harvested, the roots are buried with soil, and then the roots will sprout again. This new sprout is baby cabbage. From the perspective of species, both baby cabbage and Chinese cabbage belong to cruciferous vegetables. From the perspective of composition, Chinese cabbage has no less nutritional value than baby cabbage, and is more cost-effective. "

Production steps:

Materials required:

Baby food: 3

Chicken soup: 500ml

Salt: 4 g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light