Chinese cabbage in oyster sauce: a crisp blend of fragrance and freshness
Overview
As mentioned before, the three fresh vegetables in spring include green vegetables: Chinese cabbage. Chinese cabbage is a green vegetable that can be seen all year round. The best time to taste is in the spring. Nowadays, most of the vegetables eaten in winter are out-of-season vegetables. The color of this vegetable is bright and pleasing, but the taste is not satisfactory. Spring bok choy is a cold vegetable. It smells slightly of grass and has a fresh and popular taste. Chinese cabbage is the vegetable richest in minerals and vitamins among vegetables and has high nutritional value and therapeutic and health-care effects. The online search for its efficacy fills the screen (O(∩_∩)O haha). In fact, Chinese cabbage also has the effect of detoxification. When the mackerel is marketed in the coastal area of Jiaodong, it must be stewed with cabbage to remove the toxins in the mackerel body and make the mackerel taste more delicious. Cooking mackerel alone can easily lead to poisoning, causing swelling and pain all over the body. This also fully reflects the wisdom of the Jiaodong people. Chinese cabbage is warm in nature and likes oil and fishy taste. When making dishes, you can add more oil and fishy food to enhance the taste. There is a delicacy in Jiaodong called Caipianpian (Pianpian is the Jiaodong people’s name for cornmeal pancakes), which is stuffed with cabbage and diced pork belly, wrapped in cornmeal and fried in a pan until the bottom is golden, then steamed with a small amount of water. It is crispy and fragrant in the mouth and is loved by everyone. Chinese cabbage can be eaten cold, stir-fried, stewed, made into steamed buns, etc. [Pak Choy in Oyster Sauce] Stir-fry pork belly slices to remove excess fat, sauté minced garlic, dried chili peppers, shredded ginger and other spicy ingredients until fragrant. Season with oyster sauce, a fresh ingredient, and add the crystal clear vermicelli to create a perfect side dish with rice. Because Chinese cabbage likes to be oily and fishy, and these ingredients are included in it, the Chinese cabbage is cooked in high-temperature oil and oyster sauce, so the dish is fragrant and fresh, and is crispy in the mouth. The vermicelli absorbs the spicy and fragrant soup, making it translucent and soft in the mouth with a full aftertaste.
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Ingredients
Steps
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Remove the roots from Chinese cabbage, wash, blanch in boiling water and cool
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Cut the pork belly into thin slices and soak the vermicelli in warm water until soft (I didn’t take a picture of this busy vermicelli)%>_
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shredded ginger, minced garlic, dried chili shreds
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Heat the oil in a pan and stir-fry the pork belly to remove excess fat. Saute the minced garlic, shredded ginger and dried chili until fragrant. Add the cabbage and stir-fry. Add the vermicelli. Season with oyster sauce, sugar and salt and add some sesame oil. Remove from the pan
