Emperor Dish in Oyster Sauce
1.
Remove the old leaves of the emperor vegetable, break off the lower part of the hard rod, and wash it.
2.
Mince garlic.
3.
Make the sauce first. 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, half a tablespoon of salt, add 2 times the amount of water, and mix well.
4.
Boil a pot of hot water. After the water is boiled, add a tablespoon of oil and a half tablespoon of salt, and stir well.
5.
Pour the emperor's vegetable into the pot and blanch it until it becomes soft. More water, I put less water.
6.
Pick up the hot cooked vegetables and drain off the excess water.
7.
Heat up the pot and pour in the right amount of oil, which is less than usual for cooking, just enough to fry the minced garlic. The fire should not be too big, medium and small fires are fine, otherwise the garlic will turn black.
8.
Fry the garlic until golden brown, pour in the adjusted sauce, boil until boiling, cook for another two or three minutes, then turn off the heat.
9.
Pour the cooked juice into the plate and mix it for a while and you can eat it.
Tips:
1. Don’t pick the emperor’s dishes that are too old. If it's too long, it's best to fold it in two.
2. The emperor's dish is the same as chrysanthemum chrysanthemum, with a little green flavor, some people don't like it, so this method is just right. Blanch the water and season it again to get rid of the smell easily. If you don’t like garlic, you can boil it with oyster sauce or mix it with light soy sauce.
3. When blanching vegetables, add oil and salt first to maintain the color and taste of the vegetables and reduce the loss of vitamins.
