Don’t let the white squid skin and Chinese cabbage leaves be ruined! These peels are rich in nutrients, so how to get into dishes with experts

The Spring Festival is coming, and every household is surrounded by boiling, and the rich New Year dishes on the table always make people's index fingers excited. Even if the whole family eats together, they cannot solve the problem in one meal, and excessive purchases often occur. Wu Zhaojun, head of the National Health Administration, suggested that many natural ingredients can be eaten in all parts, such as pumpkin seeds, cabbage leaves, cabbage leaves, whole grains and unfinished vegetarian foods, which can be eaten in the dish to reduce the production of cooking time.

Li Jiahui, director of the Community Health Organization of the National Health Administration, said that the 2012-2021 statistical survey of the Ministry of Environment showed that the amount of kitchen recycling generated by families, restaurants, agricultural products and commercial leftovers in Taiwan reached an average of about 622,000 tons per year, and about 4.146,000 1 meter high and 150 liters of cook buckets are needed to pack, and if stacked, their height is about 1,000 Yushan’s highest peak.

{9 99}Pumpkin seeds and cabbage leaves are very nutritious

Wu Zhaojun said that many natural ingredients have their nutritional value. For example, the seeds of pumpkin are good fruit foods, rich in tin, vitamin E, non-flour and fatty acids. The leaves, cabbage leaves, cabbage leaves, and stems (skins) that are easily discarded in the ingredients also contain dietary fiber, vitamins, minerals, and antioxidants.

"Full grains and unfinished messy foods are good choices for the full utilization of natural foods." Wu Zhaojun said that brown rice contains more dietary fiber, vitamin B1, vitamin E, etc. than refined white rice, which is very helpful in maintaining the body's new body, reducing free radicals, and enhancing resistance. Therefore, when you try to make ingredients into the dishes, it is not only delicious but also able to obtain diversified nutrients. Knowing food and food is one of the good ways to reduce food.

The whole skin of white saccharine can be eaten

Nutritionist Yang Zhexiong said that the whole skin of white saccharine can be eaten, and do not underestimate the spicy "saccharine", which is rich in vitamin C, also contains the anisothiocyanate species unique to cruciferous vegetables, and has excellent antioxidant ability; generally used as a "saccharine leaf" that is lost in the kitchen is rich in β-Husaccharine and calcium, iron and other nutrients.

Deng Ling, the chef of Ningbo Pine Museum in Taichung, said that when making sausage cakes, you can wash and shave with the skin, add sugar and stir-fry to remove the spicy flavor of the skin, and then mix it with the rice to make delicious and unchanging good-looking sausage cakes. The sausage leaves can be slightly marinated into red in the snow, and wrapped with dried tofu, apricot mushrooms and other ingredients into the water skin, making it a delicious and round "Zhaoguo Nafu Jinyuanbao".

(Responsible for editing Ye Zicen)