A lot of people complain that cabbage is good, that it's like eating up like a ball. A lot of people put cabbage on the blacklist because of it, and they think it's "breathing." actually, it's really not about cooking, it's about how you cook。
In many cases, we get used to cutting everything and getting fried, ignoring the fact that this thing actually has its own “temporal”. If you want to eat well, and you don't want to get pregnant, do two more steps before you go to the pot。
Let's start with the gas. A lot of old people like to scratch their skin when they're cooking, and they think they're gonna get mad, but they're trying to fix the gas. There are two simpler things in the kitchen: ginger and black pepper. A lot of people think ginger and black pepper are sauces, but in the gut it's "assist." when you're in a cold pot, put on a ginger silk and let the ginger chimpanzee seep out slowly. It's not just for the taste of black pepper before it's ready. Pepperline can “disperse” the indigestion low-melts in the cabbage early, and when they get in the belly, they won't have the chance to get together and mess with the gas. It's more direct than the platinum thing, and it's the smell of old people and children。
There's a "gold time" that many people have missed. A lot of people cut the vegetables like cabbage, knife up and down, and the leaves go straight to the pot. When you're done, don't fire. Put your food on the board for 10 minutes. That's because the cabbage cells have black mustard enzymes and sulfur, which are usually separate, and only when you cut them open with a knife, they meet and react to create radish. It's a good thing to fight inflammation, but it takes time to react. Once you're done cutting it, the heat goes up, the reaction stops. When you cut the food, you get the other sauces, you cook in 10 minutes, and the nutritional value doubles。
Let's say one more thing. Some have identified thyroid problems and found themselves hiding from the cross-flower foods, which may aggravate the condition. In fact, that fear is completely unnecessary. The so-called gothyrein, most feared by high temperatures. As long as you're cooking and cooking, it's not working. The real problem is that people are rushing around with the western-style lettuce salad and eating it, and that's what keeps the metabolism going. As long as they are cooked, cooled or steamed, even with salt iodized by sea, they are safe and safe to eat。
The cabbage is actually the best “bone helper” for people with reduced weight or high blood sugar. It's rich in fibres, low in heat, and it's real in the stomach, but it's slow to climb and it's not easy to cause insulin to rise. As long as it's not too oily, it's better to eat more of it than the refined carbon water。
Besides, making cabbage pickles or sour vegetables is a smart way to go if you're really afraid of trouble. The fermentation process will decompose the easily gas-producing sugar, and by the way produce a lot of fungi. The intestinal strain is balanced, and the gas is less。
And finally, when you're buying food, don't pick the big ones, the ones with the heavy hands. It's not easy to leave a week in the fridge if you usually save the vegetables, dig out the trunk and put a wet tissue on it。
In the final analysis, the small know-how in the kitchen tends to be much more useful than expensive health care. Next time you make cabbage, try cutting it and waiting. It is not necessary to worry about the so-called “temporal” in order for nutrition to be truly safe。
