Boiled Choy Sum
Overview
The New Year is coming soon, and the New Year’s dishes of big fish and meat are indispensable, but they also put a lot of burden on the stomach and intestines. Cooking one or two vegetarian dishes is refreshing and refreshing. For Spring Festival vegetarian dishes, I think cabbage is the first choice. The cabbage is green in color, crisp, tender and sweet, fresh and eye-catching. When boiled, the nutrients in the cabbage are less lost. The operation is even easier and it is a home-cooked vegetarian dish worth recommending during the Spring Festival!
Tags
Ingredients
Steps
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Main ingredients: cabbage sum
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Remove the roots and old leaves of the cabbage. Keep the tender core and wash it with running water. Soak it in water for fifteen minutes
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While soaking the vegetables, process the ingredients: Slice garlic, mix with 1 teaspoon oyster sauce, 1 teaspoon steamed fish soy sauce, a little sugar, and a little broth to make a sauce
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Put an appropriate amount of water in the pot, add a little salt and a little cooking oil
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When the water in the pot boils, add the cabbage sum and blanch the root for 20 seconds
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Add the cabbage and cook until the water boils again, then remove the cabbage.
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Drain and place neatly on a plate for later use
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Pour a little oil into the pot, add sliced garlic and sauté until fragrant. After sautéing the garlic slices, add the prepared sauce
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Bring the sauce to a boil over low heat.
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Pour the boiling sauce directly onto the blanched cabbage.
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Light and nutritious, original flavor
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Finished product!
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Finished product!
