Blanched Chinese Cabbage(bai zhuo xiao bai cai )

Blanched Chinese Cabbage

Introduction:

Production steps:

Step 1: remove the top of the cabbage and wash it

Step 2: bring the soup to a boil. If the soup is too thick, add some water.

Step 3: blanch the cabbage.

Step 4: put the boiled cabbage on the plate

Step 5: heat the pan, add a little oil, and then add a teaspoon of oil

Step 6: pour the soup of blanching cabbage into the pot and bring to a boil

Step 7: pour the soup on the cabbage

Step 8: add some shredded green onion and carrot

Materials required:

Cabbage: 200g

Shredded scallion: right amount

Shredded carrot: right amount

Oyster sauce: 1 tbsp

Seafood sauce: 1 tbsp

Salad oil: 1 tbsp

Soup: right amount

Note: cabbage do not blanch too long, or damage their own nutrition is not good

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bai Zhuo Xiao Bai Cai