Spring is Full of Boiled Cabbage Heart

Name: Spring is Full of Boiled Cabbage Heart
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Cantonese Choy Sum Choy Sum; 10g oil; 1/3 small box Thick soup treasure; 3 cloves garlic; 2g salt; 5g Oyster sauce

by Norwegian Red Food

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The Year of the Rooster is approaching, and a plate of green vegetables is served on the New Year’s Eve dinner table in the north, which is really full of spring. This vegetable is the classic Cantonese dish-boiled cabbage heart.
Boiled cabbage heart is a Cantonese cuisine. Whether it is restaurants in Guangdong, or teahouses, they are the most common and praised.
The main ingredient of boiled cabbage is Guangdong cabbage, which is green and crisp, unique in flavor, rich in nutrition, and has the functions of clearing away heat, detoxifying, sterilizing, and reducing blood lipids. The main cooking technique is blanching, a technique of "boiled" Cantonese cooking. The raw food is cooked with boiling water or soup, and then the sauce is poured on the cooked dish.
Ingredients: 350 grams of Cantonese cabbage, 3 cloves of garlic, 1/3 small box of thick soup treasure

Ingredients

350g Cantonese Choy Sum Choy Sum
10g Oil
1/3 small box Thick Soup Treasure
3 cloves Garlic
2g Salt
5g Oyster Sauce

Spring is Full of Boiled Cabbage Heart

1. Prepared ingredients: 350 grams of Cantonese cabbage, 3 cloves of garlic, thick soup

Spring is Full of Boiled Cabbage Heart recipe

2. Boil half a pot of water, add half a teaspoon of salt, and drip a few drops of oil. Then put the heart stems in boiling water to soften them, then put all the heart stems in the pot, and take them out immediately if they become discolored.

3. Put it on the plate.

4. Set up a frying pan, pour a small amount of oil in the pan, and fry the garlic slices until fragrant.

5. Then pour some water, add oyster sauce and one-third of a small box of thick soup treasure, and bring the sauce to a boil.

6. Finally, pour the sauce on the heart of the cabbage, and the dish is complete.

Tips:
1. Here you can also use shredded red pepper or shredded ginger instead of garlic slices.
2. If there is no thick soup, you can use broth or water. The thick soup is concentrated stock.