Some people may not know what a bok choy is, but they should know one of its names: cabbage,roundwhite cabbageChinese cabbage, lotus head.It has high nutritional value, is a beauty vegetable, and can also improve the body's immune system, with effects such as preventing colds, anti-cancer, and enhancing appetite and promoting digestion.

How to choose bok choy

1. Round cabbage with flat-headed and round-headed varieties are of good quality. The heads of these varieties are large and firm, the inner leaves are tender, and the yield is high. They taste good when eaten.

2. In comparison, pointed-headed varieties are of poorer quality. Among the same type of round cabbage, choose the ones with firm heads. The firmer the head, the better. When the same weight, the smaller the volume is better.

3. For cut round cabbage, the cut surface must be fresh, the leaves must be tightly closed, and it should feel heavy when held in the hand.

Homemade bok choyVermicelli

IngredientsPreparation

Bok choy, vermicelliOnionGarlicCarrot，GingerOil, salt, oyster sauce, chicken broth, pepper.Method，1. Soak vermicelli in warm water until softened, drain, chop onion and carrot.2. Fry ginger, onion, over low heat until the onion turns slightly yellow and fragrant, then add chopped carrots and stir-fry.

3. Add bok choy and oil, stir-fry until softened, add salt, oyster sauce, pepper and a little water.

4. Add vermicelli to the pot and cook until softened, stir-fry and thicken, add chicken broth and sesame oil.Spicy bok choy vermicelliIngredients

Bok choy 350g, vermicelli 75g, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken broth, dried red chili2 dried red chilies, appropriate amount of oyster sauce, appropriate amount of scallions, appropriate amount of sesame oil.Method

1. Wash and chop bok choy, set aside;

2. Chop scallions, cut dried red chilies into segments, soak vermicelli in warm water and chop;

3. Heat oil in a pot, add scallions, dried red chilies and stir-fry until fragrant.

4. Add oyster sauce, add bok choy and stir-fry until 80% cooked, then add vermicelli.

5. Add salt, chicken broth, drizzle with sesame oil, and stir-fry until cooked.Five-flavor bok choy vermicelliIngredients

Five-flavor pork 1 piece, small vermicelli, half a bok choy, dried red chili,

1 red chili, 1 green chili, ginger, scallions, garlic, old soy sauce, cooking wine, vegetable oil.

Method

1. Wash and chop bok choy, soak vermicelli.

2. Slice five-flavor pork, slice scallions, ginger, garlic, and dice red chilies.

3. Heat oil in a pot, add pork and stir-fry for a few minutes, then add dried red chilies, scallions, ginger and garlic to sauté.

4. Add old soy sauce and cooking wine, and stir-fry briefly, then add bok choy and cook until softened and water is released.

5. Add vermicelli and stir-fry, add salt to taste, and cook until green chilies are slightly cooked.

Pork bellyOne piece of pork belly, small amount of vermicelli noodles, half a cabbage, dried red chili peppers.Red bell pepper，Green bell pepperGinger, scallions, garlic, old soy sauce, cooking wine, vegetable oil.

Method steps

1. Wash and slice the cabbage, and soak the vermicelli noodles.

2. Slice the pork belly into thin pieces, slice the scallions, mince the ginger, slice the garlic, and dice the chili peppers.

3. Heat oil in a wok, add the pork belly and stir-fry for a few minutes, then add the dried red chili peppers, scallions, ginger, and garlic to sauté.

4. Then add old soy sauce and cooking wine, and stir-fry briefly. Then add the cabbage and stir-fry until it softens and releases water.

5. Add the vermicelli noodles and stir-fry, season with salt, and stir-fry until the red bell peppers are slightly cooked.