Feeling drowsy in spring, exhausted in autumn, and taking naps in summer; this season requires light, easily digestible food.Chinese cabbageMaking soup is very suitable for this season, with a fresh flavor and rich nutrition, and simple cooking. Chinese cabbage contains anti-inflammatory properties, which is a highly active reducing substance with the functions of invigorating the brain and relieving fatigue.Nutritional value of Chinese cabbage1. Chinese cabbage is rich in VA, VB, VC, VD, and a large amount of cellulose and water.

2. Chinese cabbage enhances the body's immunity and resistance to disease, and also has the effects of detoxifying and reducing swelling.

3. Chinese cabbage can not only resist infection and prevent diseases, but also promote wound healing, moisten the lungs and skin, and so on.

Chinese cabbage with salted egg sauce

Materials preparation

Main ingredients: 250g Chinese cabbage, 1 salted egg

Seasoning:

Peanuts: 2 tablespoons of oil, 5g of salt,Ginger: 1 piece, 1 tablespoon of cornstarch, 2 tablespoons of vegetable oil.Instructions1. Wash and clean the Chinese cabbage, remove the roots.Place the salted egg in a pot, cook with water, remove the shell, and chop. Ginger, chop into pieces.2. Boil water in a pot, add Chinese cabbage and peanut oil (2 tablespoons) and appropriate salt, add oil to maintain the color of the green vegetables. After the Chinese cabbage is soft and cooked, drain the water and place in a dish.3. Heat the pot, add ginger and chopped salted egg, stir-fry until the aroma is released, then add 1 tablespoon of cornstarch to a bowl of water, stir until smooth, and pour into the pot. Cook over medium heat until the sauce thickens, then pour over the Chinese cabbage in the dish.Bacon and Chinese cabbage

Materials preparation

Main ingredients: 435g Chinese cabbage, 100g bacon.Seasoning: 1 teaspoon of salt, 2 cloves of garlic, 2 tablespoons of vegetable oil.Instructions

1. Cut the bacon into wide strips, separate the leaves and stems of the Chinese cabbage, and chop into small pieces. Chop the garlic into minced garlic.2. Pour appropriate vegetable oil into a pot, heat the oil, add the bacon and stir-fry until fragrant, then add minced garlic and stir-fry for 1 minute, then add the leaves and stir-fry until soft.3. Add the previously stir-fried bacon and stir-fry evenly, finally add appropriate salt to taste.

Chinese cabbage and pork soup

Materials preparationMain ingredients: 600g Chinese cabbage, 400g pork belly.

Auxiliary ingredients: Salt, ginger, cooking wine.

Instructions1. Wash the Chinese cabbage, separate the stems and leaves, and cut into segments. Slice the ginger. Wash and cut the pork belly into large pieces.

2. Pour appropriate amount of water into a pot, put the pork belly in cold water to remove blood, when the water boils, add ginger slices and cooking wine to remove fishy smell, take out the pork belly and wash it.

3. Add the pork belly to the soup and add ginger slices and enough water.

Cook over high heat, then reduce the heat to a simmer for 40 minutes, then add the Chinese cabbage stems and cook for 10 minutes. Chinese cabbage is not easy to cook for too long, otherwise it will turn yellow.

4. Finally, add the Chinese cabbage leaves and cook over high heat for 5 minutes, add appropriate salt and 1/2 spoon of chicken powder, stir well.

Mountain Vegetable and Mustard Greens Soup

Preparing the Ingredients

Main Ingredients: 600g mustard greens, 400g "Gao Shan" meat (a type of pork)Auxiliary Ingredients: Salt, ginger, cooking wine

Instructions

1. Wash the mustard greens, separating the stalks and leaves. Chop the stalks and leaves into pieces, and slice the ginger. Cut the "Gao Shan" meat into large pieces.

2. Add an appropriate amount of water to a pot. Place the "Gao Shan" meat in cold water to remove impurities. Once boiling, add ginger slices and cooking wine to reduce the odor. Remove the "Gao Shan" meat and rinse.

3. Add the "Gao Shan" meat to the soup pot, along with ginger slices and enough water.Bring to a boilReduce the heat to lowSimmerAfter simmering for 40 minutes, add the mustard greens stalks to the pot and continue simmering for 10 minutes. Mustard greens should not be simmered for too long, or they will turn yellow.

Finally, add the mustard greens and cook over high heat for 5 minutes. Add salt to taste.Finally, add the mustard greens leaves and cook over high heat for 5 minutes. Add an appropriate amount of salt and 1 tablespoon of chicken broth.Stir and serve.