🌿 Folk Prescriptions

Another spring arrives—shedding heavy winter clothes brings lightness. Have you thought about refreshing your family’s menu for spring? A good start to the year depends on spring. Building a solid foundation for health begins now.
Here are recipes developed by Zicai, carefully designed for spring health preservation. They combine Zicai series cooking oils with seasonal ingredients such as bamboo shoots, water chestnuts, golden needle mushrooms, beef, and clams—each dish radiating health and modern style, even down to every ingredient detail. The combinations balance meat and vegetables, hot and cold dishes. Make your spring table healthier.
Dish One: Green Simplicity
Main Ingredients: 4 pieces of Chinese cabbage, 100g golden needle mushrooms
Seasonings: 20g mustard greens, 20g carrot, 10g dried shiitake 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 cabbage leaves until soft. Cool under cold water. Blanch golden needle mushrooms, shiitake mushrooms, and mustard greens, then slice into fine strips;
2. Mix the three vegetable strips with chicken essence, salt, Zicai walnut oil, and white pepper for 10 minutes;
3. Take one cabbage leaf, place some of the mixed strips inside, wrap into a small steamed bun shape, slightly exposing the golden needle mushrooms;
4. Repeat with remaining cabbage leaves, steam over boiling water for 5 minutes.
Spring is dry, leading to significant fluid loss through sweating and breathing. Cabbage is rich in nutrients and moisture, with a mild sweet and neutral taste, clearing heat, relieving irritability, quenching thirst, promoting urination, and aiding digestion. Zicai walnut oil uses the top 30% of first-press walnut oil, rich in unsaturated fatty acids. Combined with the tender, slippery texture of golden needle mushrooms and beta-carotene from carrots, this meal offers comprehensive nutrition—ideal for expectant mothers and hardworking office workers seeking a fresh, crisp, and natural flavor.
Dish Two: Exotic Bacon Roll
Main Ingredients: 100g bacon, 100g cocktail sausage
Seasonings: 20g onion, 50g kiwifruit
Condiments: 30ml Zicai walnut oil, 20g salad dressing, 20g tomato sauce
Preparation:
1. Cut kiwifruit into slices;
2. Wrap cocktail sausage in whole bacon slices, secure with toothpicks;
3. Fry the bacon rolls in 80% heated Zicai walnut oil until cooked, remove toothpicks, arrange kiwifruit around the plate;
4. Chop leftover cooked bacon and onion, mix with tomato sauce and salad dressing, serve alongside.
Zicai walnut oil is rich in linoleic acid, alpha-linolenic acid, various trace elements, and vitamins, providing abundant energy, essential fatty acids, minerals, and vitamins. Kiwifruit contains ample dietary fiber, oligosaccharides, and protein-digesting enzymes, rapidly clearing harmful metabolic waste. Ideal for urban professionals under mental stress. The bacon roll offers a delicious blend of savory and tangy kiwifruit flavors—children will surely cheer at this tasty and visually appealing dish.
Dish Three: Sweet-Sour Five Flavors
Main Ingredients: 200g beef tenderloin
Seasonings: canned pineapple (as needed), 1 red pepper, 1 green pepper, 10g onion
Condiments: 15ml Zicai walnut oil, 5g salt, 10ml Shao wine
Preparation:
1. Wash and pat dry beef tenderloin, cut into strips, marinate with Shao wine and salt for 10 minutes;
2. Cut red pepper, green pepper, and onion into strips;
3. Heat Zicai walnut oil in a wok until smoking, add beef strips and stir-fry;
4. Add green pepper, red pepper, 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 frequent festive feasts consuming high-fat foods, lingering fibrous proteins can block tissues. Pineapple helps dissolve these blockages, improving local circulation. Paired with walnut oil’s unique aroma, this dish turns golden yellow, with crispy exterior and tender interior, sweet and fragrant with a strong fruit scent. Pregnant women with cravings for sour-sweet tastes will enjoy it. Walnut oil also supports fetal brain development and adult cognitive health.
Dish Four: Water Chestnut Stir-Fried Eggs
Ingredients:
50g eggs, 100g water chestnuts, 10g walnut oil, appropriate salt, scallions, and clear broth
Method:
1. Peel and wash water chestnuts;
2. Cut into thin strips;
3. Beat eggs in a bowl, add salt. Heat walnut oil in a pan, sauté scallions, add water chestnut strips, stir-fry briefly, add salt and broth, cook until liquid evaporates, transfer to a plate;
4. Heat another pan with walnut oil, pour in egg mixture, add previously stir-fried water chestnuts, stir together until eggs are cooked, then serve.
This dish features a golden-white color, delicious taste, rich in vitamin A and calcium, highly nutritious. The rich aroma of walnut oil blends perfectly with this light, healthy dish—ideal for pregnant women.