Fried cabbage

Pakchoi is a vegetable native to East Asia, commonly known as green vegetable, also known as Jiaocai, Bailey, Bailey white, rape (some areas in Northeast China), oil cabbage, etc. it is native to China, distributed in the north and south, and widely cultivated in China.Cabbage leaves are light green to dark green. It is the most abundant vegetable with minerals and vitamins. This stir fried cabbage, with black fungus, is nutritious, salty and refreshing. It is suitable for summer consumption

Main Ingredients

• Chinese wolfberry A moderate amount
• Dried agaric Several
• a variety of Chinese cabbage A moderate amount

Auxiliary Ingredients

• Light soy sauce appropriate amount
• Chicken essence a few
• sugar a few
• garlic A little
• Edible oil appropriate amount

Chinese cabbage contains protein, fat, crude fiber, carbohydrates, acid pectin, calcium, phosphorus, iron and other minerals and a variety of vitamins. Chinese cabbage is the most abundant vegetable with minerals and vitamins. Compared with Chinese cabbage, Chinese cabbage contains twice as much calcium, about three times as much vitamin C and 74 times as much carotene.The mineral calcium and phosphorus contained in Chinese cabbage can promote bone development, accelerate human metabolism, and enhance the body's hematopoietic function. It is also rich in vitamin B1, vitamin B6, pantothenic acid, etc., which can relieve mental tension. Eating more cabbage before the exam helps to keep a calm mind. Chinese cabbage also contains anti allergic vitamins, which help to eliminate urticaria.