🌿 Folk Prescriptions

Spring has arrived again. After shedding heavy winter clothes, you feel refreshed—perhaps it’s time to refresh your family’s menu too? As the saying goes: “A year’s plan starts in spring.” A solid foundation for health throughout the year begins in spring.
We now introduce recipes developed by Zicai, carefully designed to align with spring health principles. These recipes thoughtfully combine Zicai series cooking oils with seasonal health foods like bamboo shoots, water chestnuts, enoki mushrooms, beef, and clams—each dish radiates health and modern style, even down to the finest details of ingredients. In terms of dish composition, we’ve balanced meat and vegetables, hot and cold elements. Let this spring bring healthier meals to your table.
Dish One: Green Dress, Pure Heart
Main Ingredients: 4 slices of Chinese cabbage, 100g enoki mushrooms
Seasonings: 20g mustard greens, 20g carrot, 10g dried mushrooms
Condiments: 5ml Zicai walnut oil, 5g salt, 3g chicken essence, 5g white pepper powder
Preparation:
1. Select 4 clean cabbage leaves. Boil water, blanch the cabbage leaves until soft. Remove and rinse under cold water. Blanch enoki mushrooms, mushrooms, and mustard greens until cooked, then cut into fine strips.
2. Mix the enoki, mushroom, and mustard green strips (the “three strips”) with chicken essence, salt, Zicai walnut oil, and white pepper for 10 minutes.
3. Take one cabbage leaf, place a portion of the “three strips” on top, wrap like a small steamed bun, leaving a bit of enoki exposed.
4. Repeat with remaining cabbage leaves, then steam over boiling water for 5 minutes.
Spring is dry, leading to significant fluid loss through sweating and respiration. Cabbage is rich in nutrients and moisture, with a mild, sweet taste, helping clear heat, relieve irritability, quench thirst, promote urination, and aid digestion. Zicai walnut oil, made from the top 30% of cold-pressed first-press walnut oil, is rich in unsaturated fatty acids. Combined with the slippery, crisp texture of enoki mushrooms and the sweetness of carrots, this dish offers comprehensive nutrition—ideal for expectant mothers and busy office workers seeking a refreshing, natural, and satisfying meal.
Dish Two: Exotic Bacon Roll
Main Ingredients: 100g bacon, 100g cocktail sausage
Seasonings: 20g onion, 50g kiwi fruit
Condiments: 30ml Zicai walnut oil, 20g salad dressing, 20g tomato sauce
Preparation:
1. Slice kiwi fruit into rounds.
2. Wrap the cocktail sausage with a whole bacon strip, secure with toothpicks.
3. Fry the bacon rolls in Zicai walnut oil heated to 80% temperature until cooked. Remove toothpicks and arrange around the kiwi slices.
4. Chop leftover cooked bacon and onions, mix with tomato sauce and salad dressing, and serve alongside.
Zicai walnut oil is rich in linoleic acid, alpha-linolenic acid, trace elements, and vitamins, providing ample energy, essential fatty acids, minerals, and vitamins. Kiwi fruit contains abundant dietary fiber, oligosaccharides, and proteolytic enzymes, rapidly eliminating harmful metabolic waste. It is especially suitable for urban professionals under mental stress and constant brain use. The bacon roll offers a delicious combination of savory flavor and the tangy sweetness of kiwi—children will surely cheer upon seeing this tasty and visually appealing dish.
Dish Three: Sweet-Sour Five Flavors
Main Ingredients: 200g beef tenderloin
Seasonings: canned pineapple, 1 red bell pepper, 1 green bell pepper, 10g onion
Condiments: 15ml Zicai walnut oil, 5g salt, 10ml Shao wine
Preparation:
1. Wash and pat dry the beef tenderloin, cut into strips, and marinate with Shao wine and salt for 10 minutes.
2. Cut red and green bell peppers and onion into strips.
3. Heat Zicai walnut oil in a wok until 70% hot, stir-fry beef strips.
4. Add bell peppers, onion, and pineapple, stir-fry until cooked, then serve.
Beef is rich in protein, strengthens the middle energizer, and nourishes the spleen and stomach. After numerous festive gatherings during the Lunar New Year, high-fat foods accumulate in the body. Eating pineapple in spring helps dissolve fibrous proteins trapped in tissues, improving local blood circulation. Paired with the unique aroma of walnut oil, this dish turns golden-brown, with crispy exterior and tender interior, sweet and aromatic with a strong fruit fragrance. If there’s a pregnant woman at home, the sweet-and-sour taste will surely satisfy her cravings. Walnut oil also supports fetal brain development and improves adult brain nutrition.
Dish Four: Water Chestnut Stir-Fried with Eggs
Ingredients:
50g eggs, 100g water chestnuts, 10g walnut oil, salt, chopped green onions, and broth, all in appropriate amounts.
Method:
1. Peel and wash the water chestnuts.
2. Cut into thin strips.
3. Beat eggs in a bowl, add salt. Heat walnut oil in a wok, sauté green onions, add water chestnut strips, stir-fry briefly, add salt and broth, cook until liquid evaporates, then transfer to a plate.
4. Heat another wok with walnut oil, pour in egg mixture, add the previously stir-fried water chestnuts, stir and mix until eggs are cooked. Serve.
This dish is golden-white in color, delicious in taste, rich in vitamin A and calcium, and highly nutritious. The rich, smooth flavor of walnut oil blends perfectly with this light, healthy dish—ideal for pregnant women.