Huangxin Cai, also known as Juanwo Cai, is a local specialty vegetable in Henan Province with a long history of cultivation in Xinyang. The yellow heart vegetable with round leaves is nest shaped, with green outer leaves and egg yellow heart leaves, hence the name yellow heart vegetable. This dish can be made into soup or stir fried, with a delicious taste. So, can pregnant women eat this delicious yellow cabbage?
Huangxincai has high nutritional value, with no sour taste, bright color, strong palatability, and excellent quality. It is rich in various essential trace elements for the body. In recent years, many pollution-free types of organic Huangxincai have been cultivated through improvement. This type of vegetable has fewer pests and diseases, and no pesticide residues. Therefore, pregnant women can consume this type of Huangxincai.
When buying yellow heart vegetables for pregnant women, be sure to identify them as pollution-free organic vegetables. You can go to large supermarkets to purchase, which have relatively formal procurement channels and can buy genuine organic and pollution-free vegetables. When selecting, choose tender yellow heart vegetables, preferably fresh vegetables purchased on the same day.
The yellow cabbage bought should have its old leaves and roots removed, and then soak the leaves in clean water or rice washing water with a little salt for 20-30 minutes before washing thoroughly. Next, prepare two cloves of garlic and cut them into small pieces. Remove the vegetable leaves and control the water for later use. After adding oil to the wok, heat it up over high heat. Then add garlic cloves and yellow cabbage and stir fry quickly for three to four minutes. Then turn off the heat and add an appropriate amount of salt. This way, a nutritious and delicious plate of stir fried yellow cabbage is ready to serve. Remember, pregnant women should not eat too much oil and should not use MSG.
