Boiled cabbage heart

Boiled cabbage heart

Introduction:

"Cai Xin was originally a Cantonese dish, which is rarely seen here. We only have it here in the past two years. We couldn't buy this kind of dish before. It has a slightly sweet taste and tastes very good. It's also rich in nutrition, protein, carbohydrate, calcium, phosphorus, iron and other trace elements. And contains carrots, riboflavin, vitamins and so on. Cooking by blanching can keep its original flavor, taste good and lose less nutrition. I'm tired of eating big fish and meat for the national day family dinner. This dish can be refreshing and greasy. It's a good match for family dinner. "

Production steps:

Step 1: clean the vegetable heart and cut off the old stem

Step 2: soak in dilute brine for 10 minutes to remove pesticide residues

Step 3: put water in the pot and bring to a boil. Put a little oil and salt in the water and blanch the vegetable heart. Bring to a boil and take it out

Step 4: use cool boiled water to cool, then drain the water and put it on the plate.

Step 5: put the oil in the pot, pour in the ginger and garlic and stir fry until fragrant

Step 6: add a little salt and water, pour in oyster sauce, add a little soy sauce, bring to a boil and remove from the heat.

Step 7: filter the soup through a sieve and remove the minced ginger and garlic

Step 8: pour the filtered soup on the cabbage.

Materials required:

Vegetable heart: 300g

Ginger and garlic: right amount

Oyster sauce: 10g

Soy sauce: 5g

Salt: 1g

Do not use boiled water to make it cool

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh