Boiled Choy Sum
Ingredients
- Cantonese cabbage 500g
- Garlic cloves 4 pcs
- Oil Appropriate amount
- Salt 1 tablespoon
- Soy sauce A little
- Oyster sauce 1 tablespoon
Steps
1. Prepare cabbage sum and garlic cloves
2. Remove the yellow leaves from the cabbage and cut off the old parts
3. Soak for a while and rinse
4. Flatten the garlic cloves, peel them and chop into small pieces
5. Pick up the washed cabbage and drain the water
6. Boil an appropriate amount of water in the pot. When the water in the pot boils, add a spoonful of salt and pour in an appropriate amount of cooking oil
7. Pour in the cabbage, keep it boiling over high heat, and do not cover the pot
8. When the water in the pot boils again, use chopsticks to stir the cabbage, cook for about 3 minutes, and then quickly remove it
9. Arrange the cabbage sum neatly in the basin
10. Pour away the water used to blanch the cabbage, continue to heat the pan, pour in cooking oil, add minced garlic and sauté until fragrant
11. Pour in oyster sauce and soy sauce and turn off the heat
12. Mix well and scoop up the sauce
13. Pour it on top of the cabbage
Tips
- Food Tips: When blanching the cabbage hearts, the water in the pot must be boiling before adding the cabbage hearts. Do not cover them. Add salt, Oil can make the cabbage greener. Don't cook the cabbage in the pot for too long, otherwise it will turn yellow and black, and taste unsatisfactory.Crisp.
