Boiled Cabbage Heart

Name: Boiled Cabbage Heart
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Brassica napus; 3 tablespoons Cooking oil; 1 teaspoon salt; 3 cloves garlic; 3 tablespoons Soy sauce; 2 tbsp Oyster sauce

by Duoyun 3602

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Boiled is a cooking technique of Cantonese cuisine. Boiled food is boiled with boiling water or soup. It is called boiled. Cantonese cuisines often use this method to cook shrimp and vegetables, which can keep the original flavor of the food. It is rich in nutrients, containing 14 kinds of mineral nutrients, rich in calcium, iron, vitamin C, and carotene. It is an important source of nutrients for the maintenance of human mucosal and epithelial tissues. It is of great benefit to resist skin hyperkeratosis. Eating some green leafy vegetables can reduce the burden on the stomach and make the body healthier.

Ingredients

400g Brassica Napus
3 tablespoons Cooking Oil
1 teaspoon Salt
3 cloves Garlic
3 tablespoons Soy Sauce
2 tbsp Oyster Sauce

Boiled Cabbage Heart

1. Remove the old leaves of the choy sum and divide the choy sum in two with a knife

2. Wash the choy sum and control the water, and diced garlic

3. Put an appropriate amount of oil in the water to boil, put the stalks of the Chinese cabbage leaves into the pot first, and when they are almost cooked, add them and cook until the leaves are soft.

4. Remove the choy sum and put it on the plate

5. Saute garlic in a frying pan

6. Add the right amount of salt

7. Add appropriate amount of light soy sauce and oyster sauce and stir well

8. Finally, pour the prepared oyster sauce garlic juice onto the choy sum

Tips:
Cabbage worms are easy to grow cabbage worms. You can soak them in salt water for 10 minutes before eating to remove residual pesticides and let the cabbage worms escape.