Scallion Oil Sea Rice Choy Sum
1.
Take an appropriate amount of sea rice, rinse it off and soak it in a small amount of water to soften it.
2.
Chop the soaked sea rice into cubes, save it in water, and then cut a small amount of white onion. If you like the spicy taste, cut a millet for spicy.
3.
When making Chinese cabbage, I like to separate the leaves and roots of Chinese cabbage, and usually leave two or three leaves at the root. This is convenient for styling without making the cabbage too large in size, easy to taste when finished, and convenient when picking up dishes.
4.
Make a vertical cut at the thicker root to facilitate blanching and tasting.
5.
Add a little oil and 3g of salt to the boiling water pot. Place the roots of the cabbage first, grab the top with your hands, and let the roots stay in the water for about 10 seconds and let go. Then add the remaining leaves, flip up and down with chopsticks to quickly remove them, rinse with cold water, and place them on a plate.
6.
The leaves are placed on the bottom and the roots on the top.
7.
Take half a spoon of oyster sauce, a spoon of low-salt light soy sauce, add 2 spoons of soaked ocean water, and add a little water starch (1 g starch and 15 g water).
8.
Put a spoonful of 10-15g of oil in a wok, and fry the chives white to slightly yellow on low heat. Then add the chopped sea rice and fry it until fragrant.
9.
After frying the fragrant sea rice, add the just prepared sauce and the millet pepper cut into small circles, boil and turn off the heat.
10.
Pour the soup in the pot on the choy sum.
Tips:
1. Add a little vegetable oil in the water to make the leaves appear green and bright.
