Boiled Cabbage Heart

Name: Boiled Cabbage Heart
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Choy Sum; a little Bell pepper; a little ginger; 1/2 bowl Shimizu; 1 tablespoon Oyster sauce; a little oil; a little salt

by Black cat sheriff kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It is said that the Cantonese food is relatively light, and it is true. This boiled cabbage heart is very popular with friends from the north and the south, because it is not greasy, and the preparation is simple. It is also a home-cooked dish that Xiaobai people can often make at the daily table. .

Ingredients

250g Choy Sum
a little Bell Pepper
a little Ginger
1/2 bowl Shimizu
1 tablespoon Oyster Sauce
a little Oil
a little Salt

Boiled Cabbage Heart

1. Prepare the required materials, cut the bell pepper and ginger shreds for later use, and wash the choy sum.

2. Add about 1 tablespoon of oyster sauce to a small bowl of water and mix well.

3. Add appropriate amount of water to the wok, add a few drops of oil, and bring to a boil on high heat.

4. Add the washed choy sum and shredded ginger and cook for 2 minutes.

5. The cooked choy sum is picked up and served on a plate.

6. Reheat the pan and pour in the oyster sauce just made.

7. Put the bell pepper and ginger on top of the cabbage, and drizzle the freshly cooked oyster sauce on the noodles.

Tips:
Choy Sum generally chooses anhydrous Ningxia Choy Sum, which is sweet and sweet when grown in a greenhouse. Adding a few drops of oil to the boiling pot can make the choy sum not easy to cook yellow, but also keep the emerald green. The seasoning does not need to be too complicated, so as to bring out the sweet taste of the choy sum.