Chinese CabbageOriginally used as medicine, many ancient Chinese medicine texts recorded its benefits.It also contains a variety of vitamins and a large amount of fiber, which can enhance the body's immunity and have effects such as detoxification, reducing swelling, improving appetite, and clarifying eyesight when consumed regularly.Today, we will teach you how to make delicious, everyday Chinese cabbage.

Chinese CabbageTaroBurger

IngredientsPreparation

Chinese Cabbage, Taro, Salad Oil, Salt,Chicken Broth...Ginger.

Method Steps

1. Wash the taro, cook it, peel it, and cut it into thick pieces;Wash the taro, cook it, peel it, and cut it into thick pieces.

2. Placein a pan, heat the pan and pour in vegetable oil, and cook overhigh heat until 80% cooked, add Chinese cabbage and stir-fry.3. After a while, add an appropriate amount of water and boil, then transfer to

a clay potand add the taro, bring to a boil over high heat.4. Reduce the heat to low and simmer for 15 minutes, until the Chinese cabbage is soft, add salt and chicken broth to taste.

Bamboo Fungus

Chinese CabbageDuck BonesSoupIngredients

Duck Bones, Bamboo Fungus, Chinese Cabbage, Salt, Rice Wine, Vegetable Oil, Ginger,

White PepperPowder, Water.Method Steps

1. Soak the bamboo fungus in water for half a day, remove the membrane, wash it, and cut it into small pieces. Cut the duck bones into small pieces.

2. Wash the Chinese cabbage, only use the stem part, and fry the leaves separately;

Cut the ginger into slices;Heat a pan and add a small amount of vegetable oil, then add the duck bones.3. Fry the duck bones to release the oil, then add an appropriate amount of water and bring to a boil, add rice wine, white

pepper, and ginger slices, and stir-fry.4. Reduce the heat and simmer for 40-60 minutes, then transfer to a soup pot, add the prepared bamboo fungus, and simmer for another 20-30 minutes.Slice the ginger and stir-fry until evenly coated.

4 Reduce heat and simmer for 40-60 minutes, then transfer to a pot. Add the prepared shiitake mushrooms and simmer for another 20-30 minutes.

5 Add the mustard greens and simmer for 3 minutes. Season with salt and serve.

5. Add the Chinese cabbage stem and simmer over low heat for 3 minutes, add salt to taste, and serve.

Chinese Cabbage with Salted Egg Sauce

IngredientsChinese Cabbage, Salted EggsDuck Eggs...Peanut Oil, Ginger, Vegetable Oil, Salt, Cornstarch.

Method Steps

1. Wash and thoroughly clean the Chinese cabbage, drain the water;Place thesalted duck eggsin a pot and cook with water.

2. Cut the ginger into small pieces;Chop the cooked salted duck eggs and remove the shell.

3. In a pot, boil water, add the Chinese cabbage, add peanut oil, a little salt, and blanch the Chinese cabbage, then drain the water and put it in a dish.

4. Heat a pan and pour in vegetable oil, add the ginger and chopped salted duck eggs and stir-fry for 2 minutes.

5. Add water, mix with cornstarch, and pour into the pot, then adjust the heat, and once the sauce thickens, pour in the Chinese cabbage.