Tear as much cabbage as you eat. After washing, cut it into strips. If you are too lazy to cut it, you can cut it ~ be willful. Peel the garlic cloves, cut each clove, add a small amount of oil to the pot, and put two cut garlic cloves. When it smells, pour in the cabbage and stir-fry it over medium heat for two minutes. Mix a juice at this time. Put 3 spoonfuls of vinegar, 1 tablespoon of sugar and a little salt in a bowl, then pour in a quarter bowl of water and mix well.

If you don't like it so sour, you can put less vinegar. Pour it into the pot, cover it, twist it into a circle and simmer for 10- 12 minutes, turn off the fire for a while and then put it in the container. Don't wait for cooling, just go to the next step. Cover it, wrap it and put it in the refrigerator.

Spore cabbage practice

Spore cabbage is a variety of cabbage, with a whistle-shaped middle piece, wrinkled surface and long petiole. Its nutritional value is that the edible part is lobular ball formed at the leaf bud, which has its own unique taste.

Fiber is less and nutrient-rich. Every 100g internal fluid contains 4.9g coated protein, 0.4g fat, 8.3g sugar, vitamin C 142mg, carotene 883 international units, vitamin B 1 0.4mg and vitamin B2 0./kloc-0.

The protein content is the highest in cabbage vegetables, and its main functions are clearing away heat and fire, removing fat and lowering blood pressure, enriching blood and benefiting qi, improving immunity, calming nerves and relieving annoyance, reducing swelling and relieving pain.