Boiled Shanghai Green

Name: Boiled Shanghai Green
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Shanghai Green; 40g Peanut oil; 2g salt; 1 tablespoon Soy sauce; 1/2 a spoon Oyster sauce; 1 tablespoon boiling water; 3g Sugar; 1 Chives

by Heart moves

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Regular consumption of Shanghai Green can maintain the elasticity of blood vessels and provide minerals and vitamins needed by the human body. Vitamin B2 is particularly rich, which has the effect of inhibiting ulcers and has a good effect on the maintenance of skin and eyes.
The Shanghai greens harvested in autumn are fresh, crisp, sweet and refreshing. They use boiled cooking techniques to maintain the original flavor of the vegetables. Add a little red pepper to decorate them. The color is bright, delicious and eye-catching. Are you moved?

Ingredients

500g Shanghai Green
40g Peanut Oil
2g Salt
1 tablespoon Soy Sauce
1/2 a spoon Oyster Sauce
1 tablespoon Boiling Water
3g Sugar
1 Chives

Boiled Shanghai Green

1. Ingredients preparation

2. Wash after changing the knife

3. Wash the red pepper and cut into shreds, wash the chives and cut the chopped green onion

4. Put salt, light soy sauce, oyster sauce, sugar, and boiling water in a bowl, mix well, and make a sauce

5. Boil water in a boiling pot, add a little oil and salt, and blanch it in Shanghai green water for two minutes

6. Pick up the dried water and put it on a plate, pour in the sauce

7. Chopped green onion

8. Raise the frying pan, add the shredded chili peppers and saute, pour it on the chopped green onion while it is hot to create a scent

Tips:
The blanching time of Shanghai green water should be mastered. It should be cooked while keeping the taste crisp and refreshing. Adding a little oil and salt when blanching water can keep the color green and not yellow, and no nutrition will be lost.