Little Freshness on The Tip of The Tongue-boiled Cabbage Heart
1.
You can choose light soy sauce instead of steamed fish soy sauce. My family was catching up with the light soy sauce that day and I used soy sauce when I ran out of soy sauce~
2.
Add a little salt and appropriate amount of sugar to the soy sauce, add appropriate amount of water, mix thoroughly and add sesame oil to make a flavoring sauce~ If you are not sure, taste sweet and salty. Mince garlic, mince ginger, and shred red pepper, I used millet pepper and cut into circles. Circled, the red pepper is for decoration~
3.
Wash the choy sum, put a pot on the fire, add half a tablespoon of salt and a little cooking oil after the water is boiled, add the choy sum, here is a trick: put the stems first, keep the leaves out of the water, and the water will boil for a while Put the leaves and roll them to remove them. After removing them, drain them and place them on a plate.
4.
Take another wok, put a little oil in the pan, stir-fry with minced garlic and ginger under the cold oil, pour the adjusted sauce to boil after the garlic aroma comes out, and pour the choy sum~ (someone is directly after placing the plate. Pour in the sauce and put the minced ginger and garlic on the top, heat a pot of hot oil and pour the minced garlic) I personally like the taste of stir-fry~
5.
This was taken in the morning when I brought a lunch box for campus breakfast~, you can put it on a plate if you eat at home~
6.
Healthy and delicious~ I hope you like it
Tips:
1. Red pepper can be omitted, but the shredded ginger and minced garlic should not be omitted at the end. If it is impossible, you can omit the shredded ginger
2. The tuned sauce tastes just right, so it doesn’t need to be salty
3. Appropriate amount of cooking wine can be put in the sauce, and the white sugar must not be omitted. The individual light soy sauce or soy sauce tastes single and salty. With white sugar, the taste will be neutralized and the taste will be improved.
