Boiled cabbage heart
Introduction:
"Boiled cabbage, one of my favorite vegetables. In the past, we used to stir fry vegetable hearts, and we felt that we must heat the oil very high and stir fry them quickly in a hot pot. Only in this way can we have pot gas and taste good. By chance, I made a blanching one, and found that the original taste is just as good, crisp and juicy, and it's healthier, and it's free from lampblack ~ ~ "
Production steps:
Step 1: get the ingredients ready
Step 2: wash the cabbage heart and tear off the old skin at the root. Minced garlic
Step 3: Boil the water in a pot, bring the water to a boil, and then add some salt and oil
Step 4: then blanch the cabbage until it is broken, about 1 minute
Step 5: take out the vegetable heart and put it on the plate
Step 6: remove the water from the pan, pour in the soup, soy sauce, oyster sauce, garlic and bring to a boil
Step 7: blanch the vegetable heart
Materials required:
Vegetable heart: moderate amount
Garlic: right amount
Soy sauce: moderate
Oyster sauce: right amount
Soup: right amount
Note: after boiling, add proper amount of oil and then blanch the vegetable heart, which can keep the green color of the vegetable heart.
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: Original
Chinese PinYin : Bai Zhuo Cai Xin
Boiled cabbage heart
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