Chinese cabbagealso known as same-plant, thistle, or wormwood vegetable,chrysanthemumvegetable,ho shou wu stemor ho shou wu.In ancient China, Chinese cabbage was a delicacy in the imperial court, hence it is also called Emperor's vegetable.Chinese cabbage has the clear aroma of wormwood and the sweet fragrance of chrysanthemum.According to ancient Chinese medical texts: Chinese cabbage is sweet, pungent, and neutral with no toxicity,it can calm the heart, nourish the stomach and spleen, eliminate phlegm, and benefit the intestines and stomach.Regular consumption of Chinese cabbage is beneficial for coughs with excessive phlegm, disharmony in the stomach and spleen, memory loss, and habitual constipation.When stir-fried with meat or eggs, it can enhance the absorption rate of vitamin A.Today, we have a very simple recipeduck eggstir-fried together,though everyone knows that duck eggs are quite fishy, but just a little seasoning can greatly change the taste of the duck eggs!

  Clear heat and detoxify—Chinese cabbage stir-fried with eggsthe dish consists of: 250 grams of Chinese cabbage, 3 duck eggs, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of rice wine, and 1 tablespoon of plant oil.

  Steps to make Chinese cabbage stir-fried with eggs

  Prepare the Chinese cabbage by removing old leaves, washing, and setting aside.

  Boil a pot of water, blanch the Chinese cabbage until soft, then rinse with cold water.

  Beat 3 duck eggs in a clean bowl.

  Add oyster sauce, salt, rice wine to the egg mixture and stir well.

  Squeeze out excess moisture from the Chinese cabbage.

  Cut the Chinese cabbage into small pieces.

  Mix the Chinese cabbage with the egg mixture thoroughly.

  Heat a pan, add 1 tablespoon of plant oil, pour in the egg mixture. Once slightly set, flip and stir-fry until fully cooked.

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  Silver ear and duck eggs complement each other: Silver ear has the effects of moistening the lungs, stopping coughs, nourishing body fluids,and tonifying blood, brain, and kidneys. Duck eggs have a salty taste and cool nature, they can moisten the lungs and benefit the middle energizer.

  When cooked together, they can treat symptoms such as dryness in the throat, hoarseness, and dry cough caused by insufficient lung yin.Chinese cabbage nutritional valueChinese cabbage, also known as wormwood or thistle, belongs to the Asteraceae family.Li Shizhen said: "Sown in September, harvested in winter or early spring. The stem and leaves are tender with a slight aroma of wormwood; hence it is called Chinese cabbage.The flowers are deep yellow, resembling small chrysanthemums.This vegetable has been used medicinally since ancient times.

  Sun Simiao included it in his book "Qianjin Fang" during the Tang dynasty.

  Artemisia capillaris, also known as Pongao, belongs to the Asteraceae family.Li Shizhen said:Sow in September and harvest from winter into the next spring; its stems and leaves are tender and slightly aromatic, hence the name Artemisia.The flowers are deep yellow and resemble small chrysanthemums.”This vegetable has been used as medicine since ancient times.During the Tang Dynasty,Sun Simiao included it in The Classic of Medicine (Qianjin Fang).