Boiled Chinese cabbage

Overview

The classic method in Cantonese cuisine, boiled vegetarian dishes, is actually very similar to boiled vegetables. The boiled version is a healthier method with less oil and less salt. To borrow an advertising slogan: Let’s take a bath for the stomach and intestines together (^o^)/~

Tags

• hot dishes
• home cooking
• common dishes
• old man
• lunch
• dinner
• chinese cabbage
• clear water
• garlic
• oil
• salt

Ingredients

Steps

1. 1 Prepare small Chinese cabbage (also called chicken feather cabbage) and garlic

   

2. 2 Cut off the old part of the Chinese cabbage, peel and smash the garlic

   

3. 3 Clean the Chinese cabbage and soak it for a while

   

4. 4 Heat a pan, add a small amount of oil, add minced garlic, pour in about 3 bowls of water and bring to a boil

   

5. 5 Add salt

   

6. 6 Pick up the soaked Chinese cabbage and drain the water

   

7. 7 Put it into the pot and cook over high heat for 2 minutes

   

8. 8 Cook until cooked, pick up with chopsticks and put into a basin