Some green vegetables, such as celery, wormwood stalks, radish cherries, lettuce, etc., can be eaten raw, especially celery leaves have more vitamin C than stalks. I usually chop these dishes, marinate them with salt, sauce and soy sauce, and eat them cold. In this way, you can get enough vitamin C and fresh plant fiber, and you don't have to worry about the trouble of lampblack.
Celery, wormwood stalks and lettuce can also be fried and rinsed. When frying, stir-fry a few times with high fire, take out the pan and cook with the remaining temperature. Don't fry it too badly, otherwise the noodles will be tasteless and lose a lot of nutrients, especially vitamin C.
Rinse doesn't have to say much. With the taste of broth, vegetables taste better and plant fiber increases. Eating so much hotpot won't cause indigestion.
Cabbage cores in winter can also be cold and delicious.
Like rape, chicken feathers and spinach, just be vegetarian.
Now there are some novel vegetables, such as wheatgrass and hollow lotus root, which are suitable for cold salad and rinse. If fried, the taste and nutrition will be greatly reduced.