Boiled cabbage heart(yue cai bai zhuo cai xin )

Boiled cabbage heart

Introduction:

"Blanching is a kind of cooking technique of Cantonese cuisine. Blanching raw food with boiling water or soup is called blanching. There are two kinds of blanching methods: one is "original" blanching method, the other is "metamorphic" blanching method. "Original" cooking method, raw materials can maintain the original flavor, Guangdong cuisine commonly used this method to cook shrimp and vegetables. Blanching seems simple, but it's also exquisite in cooking. For example, the boiled cabbage heart should not be soft and bright. Summer is suitable to eat light, blanching is quite a good choice, the method is simple, but also to ensure that the original flavor of vegetables, nutrition does not lose. It is the best vegetable in summer with bright color, crisp taste and garlic fragrance

Production steps:

Step 1: clean and drain the vegetables.

Step 2: flatten the garlic and chop it.

Step 3: prepare water in the pot, bring to a boil, and pour in a little oil.

Step 4: add some salt.

Step 5: pour in the cabbage leaves and heat them until they are green.

Step 6: pick up the leaves, then pour in the cauliflower stem and blanch until it is green.

Step 7: heat the oil in the pan, pour in the garlic and saute until fragrant.

Step 8: pour in the soy sauce, mix well, that is, pour into the dish.

Step 9: you can start.

Materials required:

Vegetable heart: 250g

Salt: right amount

Oil: right amount

Water: moderate

Soy sauce: moderate

Garlic: right amount

Note: 1. The cabbage is easy to be cooked, so it should not be cooked for a long time. It is best to have bright color and crisp taste after cooking. 2. Putting oil and salt in water can make cabbage more green and taste more uniform.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Yue Cai Bai Zhuo Cai Xin