Cholesterol

The taste of Chun Cai is slightly bitter and it is a unique vegetable in the Chaoshan region. Not only does it have analgesic and hypnotic effects, but it can also reduce cholesterol and treat neurasthenia. Compared to ordinary vegetables, Chun Cai is more effective in relieving greasy tastes. It has a fresh and crisp taste, making it particularly suitable for consumption after eating too much greasy food.Sliced Garlic with Chun CaiIngredientsMain ingredient: 350g Chun Cai. Secondary ingredients: 30ml fish sauce, 50ml vegetable oil, 30g garlic.Method1. Wash the Chun Cai, cut it into small pieces or separate into leaves, and slice the garlic cloves.2. Heat the oil in a wok, add the sliced garlic to stir-fry until fragrant, then add the Chun Cai and stir-fry.3. When the Chun Cai starts to shrink, add the fish sauce, stir-fry evenly, and serve.TipsThis dish does not use salt, monosodium glutamate, and other seasonings, so its flavor is more natural and crisp. If you are not used to this taste, you can adjust it with your favorite condiments before serving.Chun Cai and Marrow Bone StewIngredientsMain ingredients: 1 marrow bone, 300g Chun Cai. Secondary ingredients: 10 dried scallops, 3 dried shiitake mushrooms, ginger slices, 1…