Hollow cabbage is rich in calcium, which is 12 times more than tomatoes, and is also rich in chlorophyll, vitamins and other minerals. Regularly, it can remove bad breath, strengthen the skin, cool the blood and stop bleeding.

Hollow cabbage is rich in vitamin A, vitamin B, vitamin C, niacin, protein, fat, calcium, phosphorus and iron. It contains 8 times more vitamin B1 and 12 times more calcium than tomato.　　

When we were in the old country, we only ate the leaves, not the stems. Whenever we made this dish at home, we split the leaves and stems in half, and the stems were used to feed the pigs or just thrown away. One day, my aunt, who lives in the city, went back home and was surprised to see that everyone threw away the stems of the hollow cabbage. It turned out that the city people are this dish as a treasure, usually used to stir-fry meat. From then on, all the stems of the family's cabbages were saved for stir-frying meat. It's a great accompaniment, crispy and flavorful! Want to try it?

I actually don't care about the nutrition of the cabbage. Care about how it tastes good, and these two ways to do it are still unforgettable.

When I was a child, I planted a small piece of my own vegetable patch, and my mom chose to pick the tender water spinach and wash it back every time. When frying, lard stirred, minced garlic exploded, and the aroma filled the small room. Zi~, as the water spinach comes out of the pan, skillfully turn the other side over, pour a little water along the sides of the pan, and put the lid on. The whole thing is on fire, flavored only with salt and just a bit of MSG. Each time I fried the hollowed out cabbage, there were two pounds of it, leaving only a bare plate.

In the eyes of others, this is a very common and simple practice. I would say, "Simple practices are often delicious, but they also have the flavor of home. Later, when I became a chef myself, I couldn't stir-fry hollowed-out vegetables.

One time a few years ago I had dinner at a friend's house and couldn't put it down. It was the first time we had seen it done. Usually, we eat spinach fried in whole bundles. This dish is deep fried by removing the leaves and hollowed out stems. It has a tart, savory flavor that is especially delicious.

The method is uncomplicated: cut the stems of the cabbages into one-centimeter-square pellets. Ingredients: five or six wild chili peppers (canned pickled chili peppers) are also cut into granules, and chili peppers are used in the same way. Garlic was minced and small onions were selected only for their whites and cut into granules.

Heat the oil in a hot pan and sauté the minced garlic, bell peppers, pickled peppers and white onions. Pour in the cabbage and continue to stir-fry over high heat until it softens and matures. Start seasoning with salt, soy sauce, oyster sauce and stir-fry.