When it comes to “da tou cai” (large-headed greens), everyone is very familiar with it. It is also known as(ka cai - mustard greens), which is a vegetable unique to our southern region, though northern friends rarely eat it.Moreover, “da tou cai” can be pickled into salty vegetables, making a delicious accompaniment to meals.In addition, stir-fried “da tou cai” has a unique and delicious flavor, with its own charm.How to make stir-fried “da tou cai”

Ingredients

Preparation“Da tou cai”, oil, salt, dried chilies

Chili peppersGreen onions,GingerGarlic,Star anise, chili powder.Instructions1. Wash and chop the “da tou cai” into pieces, then blanch in boiling water.

2. Wash and chop green onions, ginger, and garlic.

Cut chili peppers into segments.

Prepare star anise and chili powder.3. Heat oil in a pan, add green onions, ginger, garlic, and other seasonings, and stir-fry until fragrant.4. Add the “da tou cai” and stir-fry. Season with

MSG and salt.

5. Finally, stir-fry evenly until the “da tou cai” is cooked through.TipsFor those who like spicy food, add more chili peppers when stir-frying.

How to make “da tou cai” with squid

Ingredients

Squid, “da tou cai”, sesame oil, chili peppers, salt, green onions, ginger.

Instructions1. Wash and roughly chop the “da tou cai”.

2. Wash and slice the squid.

3. Wash and slice green onions and ginger.

4. Heat oil in a pan, add green onions, ginger, and stir-fry until fragrant.

5. Add the squid and stir-fry until cooked, then add the “da tou cai” and continue to stir-fry. Season with salt and sesame oil, and stir-fry evenly.

6. Finally, adjust the seasoning to your liking and serve.Nutritional Value of “da tou cai”

1. “Da tou cai” contains rich amounts of vitamins A, B, C, and D, which have the effect of invigorating the brain and body.

2. “Da tou cai” also contains a large amount of

antioxidants, which are strong reducing agents. They increase the oxygen content in the brain, enhance the brain's ability to use oxygen, and have the effect of relieving fatigue.

3. Furthermore, “da tou cai” also has the effects of detoxification and reducing swelling, which can fight infections and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and have a great effect in assisting the treatment of infectious diseases.

The large head cabbage contains a lot of vitamins A, B, and C, as well as vitamin D, which has a stimulating effect on the brain.

In addition, large head cabbage contains a lot of antioxidants, which are very active reducing agents. They can increase the oxygen content in the brain and stimulate the brain's response to oxygen, which has a fatigue-relieving effect.BloodFurthermore, large head cabbage also has the effects of detoxification and edema, which can resist infection and prevent the occurrence of diseases. It can inhibit the toxicity of bacterial toxins, promote wound healing, and play a role in assisting the treatment of infectious diseases.

3. Furthermore, large cabbage also has detoxification and anti-inflammatory effects, which can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and play a significant role in assisting the treatment of infectious diseases.