Gongcai is also called dried moss and mountain stinger. It is bright green in color and refreshing in texture.

Gongcai is rich in protein, fruit stock, a variety of vitamins, calcium, iron and other trace elements necessary for the human body. It has the functions of strengthening the stomach and diluting water, clearing away heat and detoxification, lowering blood pressure, and softening blood vessels.

Fruit and vegetable profile Alias: Mountain stingray Family: Asteraceae Flowering and fruiting period: summer and autumn Nutritional components: protein, dietary fiber, etc. Nature and flavor Meridian distribution: cold in nature, sweet in taste, enters the stomach and large intestine The health-care effects of Gongcai are enhanced

Immunity: Gongcai contains a variety of trace elements necessary for the human body. Regular consumption can enhance the body's immunity. Beauty and cancer prevention: Gongcai contains nutritious protein, pectin and a variety of amino acids, vitamins and calcium, iron and zinc necessary for the human body.

, carotene, potassium, sodium, phosphorus and other trace elements and carbohydrates, especially vitamin E, which has a high content, so it is known as a "natural health product and phytonutrient" and is a good food for beauty and cancer prevention today.

How to choose tribute vegetables when buying them, be careful not to buy fake ones.

Genuine tribute dishes have a unique aroma and umami taste, while fake tribute dishes have no aroma and umami taste, and sometimes have an odor, bitterness and odor, so they should not be purchased.

Generally, fake tribute vegetables are made by peeling the green bamboo shoots, cutting them into thin strips, and then drying them to remove the moisture. However, the authentic tribute vegetables are made from mustard greens. There is a difference between the two in essence.

According to insiders, the "Gong Cai" made with green bamboo shoots looks no different from the real Gong Cai, but if you look closely, you will find that its color is greener than the real Gong Cai, it becomes soft when put into the pot, and is not as crispy as the Gong Cai.

, the taste is naturally much different.

Tribute dishes can be cooked, made into soups, and can also be prepared into a variety of vegetarian dishes. They can also be made into various flavors from the north and the south. Their taste is like jellyfish, which is unique.

These ways of eating will have certain dietary therapeutic effects on human development, anti-aging, and anti-cancer, and are great for banquets.

Suitable crowd: Suitable for patients with hypertension, coronary heart disease, and arteriosclerosis.

Not suitable for people: Not suitable for people with qi deficiency and damp-heat constitution.

Suitable combination: Tribute dishes should be eaten with pork, which has the effect of strengthening the spleen and appetizing.

Not suitable for people: It can be eaten with general food.

Recommendations before eating: Dried tribute vegetables must be soaked in warm water for 1 to 4 hours before eating to allow them to soak and develop.

How to store the most fresh food? When storing tribute vegetables, wrap them in plastic wrap and store them in the refrigerator.

Food link Dried tofu mixed with tribute vegetables Ingredients: 150 grams of dried tofu, 200 grams of tribute vegetables, a few mushrooms, appropriate amounts of salt, chicken essence, vinegar, sesame oil, minced ginger, and minced garlic.

Method: (1) Cut the tribute vegetables into sections, cut the mushrooms into strips, and cut the dried tofu into strips.

(2) Pour an appropriate amount of water into the pot and add a little salt. After the water boils, put the tribute vegetables, shiitake mushrooms, and dried tofu into the water and cook for one minute. Remove and let cool. Add chicken essence, vinegar, salt, minced ginger, minced garlic,

Stir the sesame oil evenly.

Efficacy: lower blood pressure.

Ingredients for tribute cabbage with silver sprouts: 100g tribute cabbage, 200g mung bean sprouts, 25g red pepper, 10g minced fresh ginger, 5g minced garlic (white peel), 15g cooking wine, 10g white vinegar, 3g salt, 25ml vegetable oil

, a little sesame oil.

Method: (1) Wash the tribute vegetables, cut off the old roots, soak in water for 30 minutes, and cut into sections.

(2) Cut open the red pepper, remove the seeds, and cut into thin strips.

(3) Wash the mung bean sprouts, remove the heads and tails, soak in white vinegar for 2 minutes, remove and drain.

(4) Place a wok on high heat, heat vegetable oil, add minced garlic, minced ginger, and shredded red pepper and sauté until fragrant.

(5) Add mung bean sprouts and tribute vegetables, stir-fry over high heat, add cooking wine and stir-fry for a few times, add salt, stir-fry quickly and evenly, and finally drizzle with sesame oil and serve.

Efficacy: Clear away heat, strengthen stomach, lower blood pressure.