Blanched mustard(bai zhuo jie lan )

Blanched mustard

Introduction:

"Baihuo", as one of the eight major cuisines in China, is very particular about the cooking skills of Cantonese cuisine, especially through the techniques to achieve the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. "Blanching" is one of the ways to highlight the lightness of Cantonese cuisine. The word "Baizhuo" is increasingly used in restaurant recipes. "Burning" is a Cantonese cuisine cooking technique, boiling water or soup, raw food cooked, known as burning. Blanching highlights the freshness of Cantonese food rather than the lightness. But it seems too light for the northeast people with heavy taste, so this time, I adjusted the seasoning, instead of using shredded ginger and pepper rings, I completely replaced it with minced garlic. When you pour it with hot oil, it gives off a strong garlic flavor. At this time, the garlic is not fully cooked, and it also has a spicy taste, which fully meets the heavy taste of my family. "

Production steps:

Step 1: raw materials as shown in the figure;

Step 2: wash the kale, bring to a boil with water, add 1 teaspoon salt and 1 teaspoon salad oil into the boiling water, add the kale and boil for 2 minutes;

Step 3: take out the direct swing plate;

Step 4: pour the steamed fish soy sauce in the center of the kale, then sprinkle the garlic evenly, and pour the hot oil on the garlic. ；

Materials required:

Kale: 200g

Garlic: 6 cloves

Steamed fish and soy sauce: 3 tbsp

Peanut oil: 4 tbsp

Salt: 1 teaspoon

Precautions: 1. When burning vegetables, add a small amount of salt and oil in the water, and cook quickly with a high fire. This can make vegetable oil green, but also maintain the nutrition of vegetables.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Jie Lan