There are several types of vegetables referred to as “Da Tou Cai.” In the north, it usually means cabbage, while in the south, it can refer to either shepherd's purse or specifically the mustard root. The most common way to eat mustard root in the south is by making pickles and stir-frying them. Mustard root is rich in nutrients and has a crisp and tender texture, making it an excellent choice for home-cooked meals.
Nutritional Value of Da Tou Cai
1. Da Tou Cai, also known as mustard root, grows underground like a radish. It contains abundant dietary fiber, which can promote colon motility, dilute toxins, and benefit digestive health.
2. Da Tou Cai is rich in various vitamins and trace elements that are beneficial to overall health. It can not only reduce the concentration of carcinogenic factors, playing a role in cancer prevention, but also help maintain the body's water and electrolyte balance.
3. Da Tou Cai contains a substance called glucosinolate, which can produce volatile mustard oil. This helps with digestion and has a gas-relieving effect. The fresh and fragrant aroma of Da Tou Cai can also stimulate appetite and aid digestion.
Stir-Fried Da Tou Cai
Ingredients
Main Ingredients: 1 Da Tou Cai, 200g pork fillet. Condiments: oil, salt, monosodium glutamate, scallions.
Preparation Steps
1. Peel and clean the Da Tou Cai, then slice it into strips. Wash the pork and cut it into thin strips. It's best to use pork with some fat. Chop the scallions into small sections.
2. Heat a pan and add the pork without any oil. First, fry the fatty parts of the pork to release their oil. Once all the oil has been extracted, add the vegetable strips and stir-fry quickly.
3. During the stir-frying process, you can add a little water. Once the color of the vegetable strips changes, season with monosodium glutamate and salt. Stir-fry evenly, sprinkle with chopped scallions, and stir a few times before serving.
Yellow Soybeans and Da Tou Cai
Ingredients
Main Ingredients: 1 pickled Da Tou Cai. Condiments: 100g yellow soybeans, 100g minced pork. Seasonings: salt, soy sauce, 2g chicken essence, 5g ginger, dried chili peppers, rice vinegar, 5g scallions, vegetable oil.
Preparation Steps
1. Soak the yellow soybeans in water in advance. Slice the pickled Da Tou Cai. Wash and cut the lean meat into thin strips. Chop the scallions and ginger, and cut the dried chili peppers into sections.
2. Heat oil in a pan, add the scallion, ginger, and dried chili peppers to sauté. Then, add the lean meat strips and stir-fry.
3. Add the soaked soybeans and pickled Da Tou Cai strips, stir-fry evenly. Add two tablespoons of soy sauce, one tablespoon of rice vinegar, and a small amount of water, then turn down the heat to medium-low and continue stir-frying slowly.
4. When the sauce has mostly evaporated, add chicken essence and stir-fry evenly before serving.