Serve Soup Choy Sum
1.
The vegetables are soaked in water (I use rice washing water, which can remove pesticides and fertilizers, soaking for half an hour) If there is no time, this step can be omitted, just wash with water)
2.
Shred the lean meat (cut into strips or cubes), (because I forgot to take a picture, this step is written), put a little salt and grab evenly
3.
Soak shiitake mushrooms and cut into shreds (I recommend using dried shiitake mushrooms for a stronger fragrance)
4.
Preserved egg cut into pieces
5.
Peel the garlic cloves. (Try to cut this whole or in half, don’t chop it, otherwise the soup may not be white enough, and you won’t be able to eat the fragrant garlic cloves)
6.
Put water in the pot and sprinkle some salt. The salt is used to make the water boil faster, so you don’t need to let it go.
7.
Put some sesame oil after the water is boiled, this step can make the vegetables more tender and green
8.
Put in the cabbage and turn it a few times to make sure that the vegetables are soaked in water
9.
After pouring the vegetables, turn off the heat as soon as the water is turned on, so that the vegetables will taste good without causing overcooking after eating.
10.
Served out and placed neatly
11.
Heat the pot. Be sure to heat it. After adding the oil, turn the heat to medium and low, add garlic cloves, and fry slowly
12.
Deep fried to the color in the picture, (this way, the garlic cloves after the pan is fragrant and waxy, and there will be no garlic in the mouth after eating)
13.
Pour in the lean meat, stir fry the mushrooms a few times
14.
Pour in preserved eggs and stir fry
15.
Pour in boiling water, (the amount of water depends on the amount of soup you drink, but it is best not to have too much, not too much soup and less vegetables, it will not taste good! It is best to be one-to-one with the dishes)
16.
After it is boiled, (the soup is very white and there is wood), taste the taste is enough, not enough salt is enough!
17.
Pour the soup on top of the cabbage and it's done!
Tips:
People with weak physique can add some ginger slices and a little pepper. The ginger slices are put before the lean meat is fried, and the pepper powder is put in the boiling water! I generally don't recommend putting chicken bouillon, the soup is salty and fresh enough, so it's ok! Try to have more meat, this method is suitable for all vegetables and fungi! For melons, like loofah, it's all right!
