Silver stem or silver mustard? I don’t know what its scientific name is all the time. Today, baidu gave me a look. These two names are about OK. Baidu Encyclopedia calls it shredded silver. I don’t know. It turns out that shredded cabbage is rich in nutrition: every 100g edible part contains 1.529g protein, 0.672g cellulose and C41 vitamin 51 mg, 0.27 g reducing sugar, 6.03 g dry matter, 2.44 g soluble solids, 0.048 g total acid, 166 mg calcium, 145.09 mg magnesium, 2.64 mg iron, 1.53 mg zinc and 0.27 mg manganese. \N this silver wire dish is planted by my sister-in-law. It is used to cook and cook soup for me every year. It is very refreshing and delicious.


1 handful of silvery stem vegetables
1 winter bamboo shoot
2 tablespoons salt
2 tablespoons sugar
2 ~ 3 tablespoons of oil


Step 1
Peel off the clothes of winter bamboo shoots, cut off the old roots, cut them in half, and blanch water to remove the astringency.

Step 2
Wash the shredded cabbage.

Step 3
Cut a small section of about 2cm, add 1 tablespoon of salt, knead for a while, and marinate for 10 ~ 15 minutes.

Step 4
Wash away the salt and squeeze out the water.

Step 5
Cut the winter bamboo shoots into thick shreds.

Step 6
Heat the wok and add oil. The oil should be slightly more than the usual cooking. This dish eats oil. Pour in shredded cabbage and stir fry.

Step 7
Pour in winter bamboo shoots and stir fry.

Step 8
Add a small bowl of water and boil over high heat. Season with salt and sugar. Sugar is also a little more than usual. This dish has a slightly bitter taste.

Step 9
to be finished.