Boiled Cabbage Heart
1.
Cut off the old part of the choy sum, clean it and put it in a basin, put in an appropriate amount of salt, pour it in water and soak for half an hour to an hour, soak it well, clean it, and drain it for later use.
2.
Wash garlic, peel and chop into fines, clean and finely mince millet, put it on the plate and set aside.
3.
Put a large bowl of water in the pot and boil, add a spoonful of salt, a spoonful of cooking oil, and a little sugar and stir well.
4.
Add the soaked choy sum and blanch for one minute.
5.
Let a large bowl of boiled water cool in advance, blanch the cabbage heart, remove it and drain the water, and put it in cold boiling water to cool too much. Just add this step to make the cabbage heart not only crisp and refreshing, but also emerald green and not yellowing.
6.
Put the cold vegetable heart on the plate one by one.
7.
Pour the steamed fish soy sauce evenly, don't pour too much, and don't pour too little, control the saltiness by yourself.
8.
Put the chopped garlic and chili in the center of the choy sum.
9.
Raise the oil pan, put an appropriate amount of edible oil and heat to 90% heat, pour the hot oil on the minced garlic and chili to arouse the aroma, and then pour the remaining oil on the vegetable leaves and vegetable stems.
10.
The tender and crisp boiled cabbage heart is ready. Not only does it taste delicious, but it is also very nutritious. Why don't you make it?
11.
Finished Figure 2
12.
Finished picture three
Tips:
1. Soak the cabbage in salt water for half an hour to an hour to remove cabbage insects and pesticide residues.
2. Add a spoonful of salt, a spoonful of oil and a little sugar to the boiled water. The cabbage will be greener.
3. Blanching the choy sum is better than cold water in order to keep the choy sum crisp and crisp, and the color will not change to yellow.
4. Babies who like light can not add spicy millet.
