Boiled cabbage heart
Introduction:
"Cai Xin is tender in quality, delicious in flavor and rich in nutrition. Each kilogram of edible part contains 13-16 grams of protein, 1-3 grams of fat, 22-42 grams of carbohydrate, 410-1350 mg of calcium, 270 mg of phosphorus and 13 mg of iron. Carotene 1-13.6 mg, riboflavin 0.3-1 mg, nicotinic acid 3-8 mg, vitamin C 790 mg. I've never tried blanching vegetables at home before. Green vegetables are usually fried, and I'm used to eating them now. However, as my work gets busier and busier, I can hardly eat hot dishes. I've fried them for a long time, and they become cool and yellow. Ever since I ate boiled cabbage outside, I tried to do the same at home. At the beginning, my mother didn't like it. Later, I tried to do it several times. Slowly, now the boiled cabbage is basically boiled. It's simple, convenient and won't change color. I tried to eat boiled cabbage after a few hours. Except for cooling, the color and taste have not changed. It's really amazing. "
Production steps:
Step 1: pick up the vegetables and soak them in water for 30 minutes.
Step 2: wash and rinse twice.
Step 3: boil water in a pot, add salt after boiling.
Step 4: add some oil and bring to a boil.
Step 5: add the cabbage, boil for 1 minute, the color turns green.
Step 6: after the cabbage is hot, pour out the hot water, heat the oil in the pot, and saute the garlic.
Step 7: add chicken essence, salt and water to dissolve the salt.
Step 8: pour proper amount of fresh soy sauce, and pour it on the cabbage.
Materials required:
Vegetable heart: 600g
Garlic: right amount
Salt: right amount
Oil: right amount
Soy sauce: moderate
Note: after boiling water in the pot, add appropriate amount of salt and oil to ensure that the color of cabbage is green, crisp and delicious.
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: garlic
Chinese PinYin : Bai Zhuo Cai Xin
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