Garlic Brussels sprouts
Overview
Brussels Sprout, also known as mini cabbage, evolved from wild cabbage. It is spherical in shape, about 2.5-4cm in diameter, and has a lovely green color. Native to the Mediterranean coast, it is one of the important vegetables in Europe and North America. The content of globulin in cabbage ranks first among cabbage vegetables, and the content of vitamin C and trace element selenium is also high. It is a health-care vegetable with anti-cancer effects.
Tags
Ingredients
Steps
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Add a spoonful of salt to the water and soak the cabbage for 15 minutes
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Cut the onion into thin strips and mince the garlic (don’t be lazy and press it into minced garlic, as it will ruin the taste)
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Cut off the roots of Brussels sprouts and cut them in half one by one
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Heat a pan over high heat and brush a layer of oil into the pan
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Arrange the Brussels sprouts, keeping all cut sides facing down. Fry on low heat for 10~15 minutes
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Use chopsticks to turn them over individually for inspection. The best if the cut surface is brown, as shown in the picture
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Turn the darker-colored cabbage to the edge of the pot, push the lighter-colored cabbage to the center of the pot, and fry for another 5 minutes
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When all the cuts are basically evenly colored, use a spatula to push the cabbage around so that the bottom of the pot is exposed in the middle. Pour in an appropriate amount of vegetable oil, turn to high heat, and add in shredded onions and minced garlic
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Stir fry a few times quickly, then add 2 tablespoons of light soy sauce and 1/2 tablespoon of black pepper
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Keep stirring over high heat until the onions become soft and colorful, add a little salt to taste
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Turn off the heat and take out the pan, sprinkle some white sesame seeds
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Finished product pictures
