Boiled cabbage heart(bai zhuo cai xin )

Boiled cabbage heart

Introduction:

"In Africa, it's very rare to buy vegetable heart, and it's still so fresh and crisp. I'm afraid that if I stir fry it a little bit, I'll get old and live up to the freshness of the food. Fortunately, after living in Guangdong for a period of time, I learned the secret of Cantonese people to keep food fresh - blanching. "

Production steps:

Step 1: wash the fresh vegetable heart without pinching.

Step 2: use water to prepare mushrooms and slice them. Cut the garlic into small pieces, the finer the better.

Step 3: ignite and sit down,

Step 4: after boiling, add the cabbage and turn it gently to blanch it evenly in water.

Step 5: when the water boils again, pick up the cabbage code plate one by one. At this time, the dish will have a natural exudation of vegetable juice, the juice poured into a small bowl.

Step 6: add two teaspoons of soy sauce and one teaspoon of oyster sauce to the sauce, and mix well to form a sauce.

Step 7: Ignite the pan again, pour in a little oil, heat up the oil, add minced garlic and saute until fragrant. Pay attention to the fire, otherwise minced garlic is easy to paste

Step 8: pour in the sauce and turn off the heat. The residual heat in the pan is enough to make the sauce fragrant.

Step 9: pour the sauce evenly on the cabbage.

Step 10: OK.

Step 11: finished product

Step 12: finished product

Materials required:

Cai Xin: one

Mushroom: two

Garlic: 1

Water: 1 bowl

Oil: right amount

Salt: right amount

Soy sauce: 2 teaspoons

Oyster sauce: 1 teaspoon

Note: 1, other vegetables can also use the same method of blanching. 2. Don't blanch the vegetable heart for too long, otherwise it won't be crisp.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai Zhuo Cai Xin