In Guangdong, people are accustomed to calling milk cabbage, which is divided into high-legged milk cabbage and short-legged milk cabbage. The thin and tall ones are called high-legged milk cabbage and are generally used for frying, while short-legged milk cabbage is liked to be used to make soup. <br />The leaves of milk cabbage are dark green, the color is deeper than the heart of rapeseed, and the stems are milky white, and the taste is fragrant, smooth, clear and sweet. At the same time, milk cabbage has a high chlorophyll content and is rich in nutritional value. Milk cabbage can help decompose androgens related to breast cancer. Regular consumption can prevent the occurrence of breast cancer. It also contains rich cellulose and trace element selenium. It also helps prevent colon cancer. <br />Today, making soup with short-footed milk cabbage and pig bones is clear and sweet. It can also clear and relieve annoyance, nourish the stomach, moisturize the skin, protect the eyes and improve eyesight.
