Boiled cabbage heart

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