Braised Choi Sum with Shrimp
Overview
I usually stir-fry cabbage, which is probably based on local living habits. In fact, boiling cabbage is the best cooking method, which not only prevents the loss of nutrients, but also makes the color look good and taste healthier. Maybe we are used to heavy flavors, mainly spicy ones, and are not used to eating such light flavors. It’s okay to eat them occasionally. But my husband, who has heavy flavors, still wonders why it’s so light again, and is he feeding the rabbits again? Ha, as long as I do something simple, my husband and daughter will object, saying that I am raising them like rabbits. The heart of the cabbage is slightly cold in nature. Regular consumption has the effects of relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying. Its edible value is particularly obvious in hot and dry seasons.
Tags
Ingredients
Steps
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Ingredients: dried shrimps, cabbage, peanut oil, salt, starch, wolfberry, ginger, very fresh flavor, oil consumption
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Remove the roots and old leaves of the cabbage heart, keep the tender core part, wash it with running water, soak it in light salt water for fifteen minutes and remove it
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Wash the dried shrimps in hot water
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Soak the wolfberries in water, wash and cut the ginger into shreds, and mix the starch with a little water and very fresh oyster sauce
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Add water, salt, peanut oil, shredded ginger, dried shrimps and wolfberry to the pot and bring to a boil over high heat
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Turn to low heat and simmer for about two minutes
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Add choy sum
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The fire is boiling
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Remove and place on a plate
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Add water and starch to the soup to thicken it and bring it to a boil, then pour it over the arranged cabbage sum
