Boiled Cabbage Heart
1.
To prepare the ingredients, scrape the ginger cubes, peel them, slice them, and then cut into filaments, and put them in a bowl for later use.
2.
Cut the stalk and bottom of the red bell pepper, cut a small piece vertically, cut into thin filaments, and put in a bowl with ginger shreds for later use.
3.
Pat the garlic cloves flat with a knife, remove clothes, chop them with a knife, and put them in a bowl.
4.
Choose the vegetable heart that is about the same length as the palm of your hand and not too thick, pick it and wash it, cut off a little bit at the front end of the stem, and then carefully separate and rinse the leaves and stems. Do not break the stems.
5.
Pour half a pot of water into a deep pot, add 1 g of salt and 1 g of peanut oil, and bring to a boil.
6.
After the water boils, put the stem part upright in the water and cook for 10-20 seconds.
7.
Put the whole vegetable in water and cook for 20-30 seconds.
8.
With the help of chopsticks and a slotted spoon, put the end of the vegetable leaf in the slotted spoon and lift it out of the water. The stem will continue to cook in the water for a while; the total time for the heart to cook in boiling water is about 1 minute 30 seconds-2 minutes. Look at the time, don't overcook it, if the choy sum is larger, increase or decrease the time as appropriate.
9.
Raise the stem from time to time to check to see if one end of the cut is discolored, it looks transparent or there is a little white heart in the middle, then you can turn off the heat and pick it up.
10.
Drain the choy sum and place it on a plate. Sprinkle with garlic, ginger, and red pepper.
11.
Pour 4 grams of peanut oil in a small pot, heat it over medium-low heat until the oil is hot, pour in Lee Kum Kee’s Super Fresh Soy Sauce and water, and bring to a boil.
12.
Remove the small pot from the fire, and immediately pour the hot sauce on the top of the cabbage.
Tips:
1. When choosing the choy sum, it should be tender, and try to be similar in size and length.
2. Add a little water to the special grade soy sauce, boil it, it will not taste too salty.
