Green vegetable moss is the moss spread on green vegetables, which has grown out in early spring, but it was rare at that time. Generally, there are many ways to eat in spring, and it tastes great with meat dishes. You can eat it until April and May.

Simple method: stir-fry the cabbage moss and break it into small pieces. The oil in the pot is hot, so pour it into the pot with a splash and stir it. When the bitterness of the dish is aroused, it will fade, and the vegetable moss will light up like a layer of oil (in fact, only a little oil is needed). When cooked, you can lift it and a bowl will be crisp.