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

If you don't like being so sour, you can put less vinegar. Pour 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, go straight 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-like middle piece, wrinkled surface and long petiole. Its nutritional value lies in that the edible part is a lobular ball formed at the leaf bud, which has its own unique taste.

Less fiber and rich nutrition. Every 100g body fluid contains 4.9g coating protein, 0.4g fat, 8.3g sugar, C 102mg vitamin C, 883 IU carotene, 0. 14mg vitamin B 1, 0.1.

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