There is a rare green vegetable in the winter market in the south. We call it "black peony", and its scientific name is Wutaicai. In the past, people grew this vegetable in rural areas. It was very common in the Jiangnan area and also in Southeast Asia. It was rare in the north. There are many benefits of eating Wutao vegetables. After frost in winter, Wutao vegetables are sweet and tender. The supply of Wutao vegetables around the Spring Festival is the largest and has the best taste.

Black peony contains a large amount of dietary fiber and will not cause constipation if eaten regularly. In addition, Wutaicai is a "vitamin vegetable" in the vegetable world, containing a large amount of vitamin C. Eating 100 grams of Wutaicai a day is enough to maintain a day's vitamin C intake. Wutaicai contains vitamin B1, vitamin B2, calcium, iron, magnesium, phosphorus, carotene, etc. There are too many benefits to mention. No wonder we often see Wutaicai on the dinner table at home in winter. My dad loves to eat Wutaicai with garlic paste.

The way to eat Wutaicai is also very simple. It can be stir-fried, served cold, stir-fried with shredded pork, stir-fried mushrooms, and can also be made into soup. It moistens the intestines and soothes the liver, and is beneficial to the five internal organs. Let me teach you how to make a few Wuta dishes. You can save them and make them for your family to try.

Garlic pudding

Ingredients: pudding, garlic

Method:

1. Wash the Wutaicai, cut into small florets, and soak in water for 15 minutes.

2. Boil a pot of water and cook the soaked Wuta vegetables for 2 minutes. Once cooked, take it out of the bowl.

3. Chop the garlic into mince, add it to the Wuta vegetables, add some salt and sesame oil and mix well.