Stir-fried rapeseed:

500 grams of rapeseed, washed and cut into 3 cm long sections, heat the pot, add vegetable oil, and when it is 70% hot, add rapeseed over high heat. Stir-fry, add refined salt as appropriate, and when the vegetables are cooked, remove from the pot and place on a plate.

Features: This dish has the effect of activating blood circulation, removing blood stasis, and lowering blood lipids. It is suitable for patients with hypertension and hyperlipidemia.

Cold rapeseed:

500 grams of tender rapeseed. Separate the stalks and leaves of the rapeseed and wash them. Cut them into 3cm long sections. Drain the water, cook in boiling water and remove. Drain and serve on a plate, mix with sesame oil and refined salt.

Features: This dish is fresh, juicy and refreshing, has the function of widening the intestines, laxative, and lowering blood sugar. Patients with diabetes and constipation should eat it regularly.

Shiitake mushrooms and rapeseed:

Wash the mushrooms and then use a knife to carve out the pattern as shown in the picture. Clean the rapeseed and cut the larger ones into small florets. Cut the ginger and garlic into minced pieces, and cut the pickled pepper into small rings. Add light soy sauce, rice vinegar, oyster sauce, and starch to half a bowl of water to make a juice and set aside. Add an appropriate amount of water to the pot, add an appropriate amount of salt and sesame oil and bring to a boil. Add the rapeseed and blanch it for about a minute. Remove the blanched rapeseed and set aside. Add an appropriate amount of oil to the pot, saute the minced ginger and garlic until fragrant, add the mushrooms and a little salt, and stir-fry. Add the prepared sauce and stir the mushrooms while cooking. When the soup thickens, add the pickled peppers. Put the stewed mushrooms into the plate with the rapeseed, and the mushrooms and rapeseed are ready.