What is Gongcai?

What is Gongcai?

Gongcai is a vegetable belonging to the Asteraceae family and the genus Lactuca. It is also called moss, ringing vegetable, mountain jellyfish, moss, etc. In addition, its texture is refreshing and tastes very much like jellyfish, so it is also called "ringing vegetable" or "mountain jellyfish". Gongcai is harvested around April and can be planted all year round under the condition of ensuring light and temperature conditions.

What does Gongcai look like?

Gongcai is an annual herb with a very slender plant body and a bright green color. It is a green leafy vegetable. It is peeled, split into strips, and dried to make the Gongcai we see in daily life.

Gongcai Recipe

There are many ways to eat Gongcai. It can be eaten cold, stir-fried, or made into chili sauce. It can also be made into cold Gongcai, stir-fried Gongcai with vegetables, sesame oil Gongcai and other dishes.

1. Cold Gongcai

Boil the Gongcai in water, take it out and soak it in cold water. After chopping it, add light soy sauce, sugar, chili and sesame oil and mix well.

2. Stir-fried Gongcai

First, stir-fry the minced ginger, minced garlic, and chili in a pan, then add the washed Gongcai, and finally add light soy sauce, salt, and oyster sauce to season.

The efficacy and function of Gongcai

Gongcai is not only refreshing and chewy, but also has high nutritional value. It is rich in nutrients such as protein, pectin, amino acids, etc. After eating, it has the effects of clearing away heat and fire, nourishing and promoting diuresis, strengthening the brain and calming the nerves, and widening the intestines and promoting bowel movements.