Kucai, scientific name is Kuqicai, also known as Kujicai. Eating bitter vegetables in spring and summer has many benefits, and there is still a custom in China of "Xiaoman eating bitter vegetables". In spring, the wind is strong and the yang energy is rising, making the liver fire easy to thrive. As a seasonal wild vegetable, Gesneri has a good nourishing effect on the liver. Today, let's learn about the benefits of self inflicted suffering. Can't distinguish between bitter vegetables and dandelions? In different regions of our country, 'Kucai' does not refer to the same plant species, but these plants generally belong to the genus Gesneri in the Asteraceae family. Gesneri can be found in most regions of China and is currently being artificially cultivated. Some people avoid trying bitter vegetables because their names contain the word 'bitter'. In fact, bitter vegetables have a refreshing and crisp taste, with a sweet and bitter taste that can enhance appetite. Bitter vegetables are somewhat similar to dandelions that grow on the roadside. When purchasing or picking, they can be distinguished by the shape of their leaves: the leaves of bitter vegetables are elliptical, with blunt or pointed tips and rough serrated edges. Dandelion leaves are lanceolate in shape, with extremely pointed tips and wavy edges. Overall, the nutritional package offered by Kucai is high in water content, low in energy, and has little difference in protein and carbohydrate content compared to regular vegetables. It also has a lower fat content. Geshu contains a variety of vitamins and minerals. Its iron content is higher in vegetables, more than twice that of spinach and carrots, which helps to supplement iron and prevent anemia. In addition, the content of carotenoids in Geshu is 10 times that of carrots, and eating Geshu can also help supplement vitamin A. At the same time, substances such as dandelion sterols in Geshu vegetables also have anti-inflammatory and anti infection effects. Spring is a good season for nourishing the liver. As a seasonal wild vegetable, bitter cabbage has the following core benefits for the liver: clearing the liver and reducing fire: bitter cabbage has a cold nature and bitter taste, and belongs to the liver meridian. Its bitter ingredients can effectively neutralize the "fire qi" in the body, alleviate common spring symptoms such as eye redness, dryness, and bitterness caused by liver fire inflammation. Detoxification metabolism: The active ingredients such as dandelion sterols contained in it can promote bile secretion, accelerate the metabolism of harmful substances in the liver, and reduce the detoxification burden on the liver. Protection and repair: Rich in flavonoids and polyphenolic antioxidants, it can alleviate oxidative stress damage to liver cells, help reduce alanine aminotransferase levels, repair damaged liver tissue, and have a certain preventive and therapeutic effect on fatty liver and alcoholic liver. There are many ways to make three liver nourishing home cooked dishes, including cold dishes, stir fried dishes, soup, and hot pot dishes. After washing, dipping in sauce and eating directly can highlight its crisp taste. Stir fry shredded pork with bitter vegetables, cut off the roots of bitter lettuce, wash and drain the water, and cut into sections. Cut pork into strips, marinate with scallions, ginger, and cooking wine for ten minutes, and mix well with chicken egg white. Dissolve an appropriate amount of starch with water and prepare for later use. Heat up the oil in the pot, add shredded meat and stir fry until fragrant. Remove and add chopped scallions and garlic until fragrant. Add shredded meat and bitter cabbage and stir fry. Add an appropriate amount of cooking wine and salt, thicken with water starch, stir fry evenly, and then remove from the pot. Cold mixed bitter vegetables. Cut off the roots and discard the dry leaves, clean thoroughly, and gently squeeze out the water with your hands before cutting into sections. Pour an appropriate amount of soy sauce, vinegar, a spoonful of white sugar, and a little salt into a small bowl, drizzle with a little sesame oil, and stir well to make a seasoning sauce. According to your taste, you can put some fried peanuts, dried tofu, or cut Century egg into small pieces and mix them together. Bitter vegetables and pork ribs soup are often dried and stored by farmers, and using dried bitter vegetables to make soup is a common way of eating. Dry clean the dried bitter vegetables and soak them in clean water for 20 minutes. Clean and cut the pork ribs, boil water in the pot, add pork rib pieces, add wine and ginger, and cook until the meat turns white. Remove and set aside. Put dried bitter vegetables and pork ribs in the pot, add a few slices of ginger, simmer over medium heat for one hour, season with salt and MSG. (New Society)