Introduction to this issue: Don’t always stir-fry cabbage. Let me teach you how to do it. The color is emerald green, the taste is tender and sweet, and it is refreshing and refreshing.
Choy sum is a homely vegetable that we are very familiar with. It is more common in the south and in the north. People don't eat much. Choy Sum is a cooling vegetable, especially suitable for eating in summer. It can cool the blood, clear away heat and detoxify.
Choy Sum contains a lot of water and rich protein and carbohydrates . It also contains some fiber and a variety of vitamins necessary for normal human metabolism. After people usually eat Cantonese Choy Sum , they can quickly absorb the vitamins it contains. Nutrient absorption and utilization are of great benefit to maintaining normal body metabolism. Regular consumption can also enhance physical fitness.
In addition, cabbage hearts also contain a large amount of cellulose. After it is absorbed by the body together with carbohydrates, it can improve the digestion capacity of the human gastrointestinal tract, prevent dry stools, and speed up defecation.
How to make cabbage delicious? The most common way to cook cabbage is to stir-fry it. Don’t always stir-fry it. Here’s how to do it. It’s especially suitable for summer. This dish is simple to make, bright green in color, tender and sweet when eaten, and refreshing to relieve the heat. You have also learned how to cook it for your family. Let’s share how to make this dish:
【 Boiled Choy Sum 】 Ingredients required: 1 handful of cabbage sum, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger, steamed 2 tablespoons of fish soy sauce,
Steps:
1. Remove the old leaves from the cabbage and cut off the older parts of the roots.
2. Pour an appropriate amount of water into the pot, the amount of water should cover the cabbage. Boil the water in the pot, add a little salt and a few drops of oil, add the cabbage and blanch it. Do not cover the pot. After the water boils, cook for 1 -2 minutes, take out the cabbage sum. When blanching the cabbage, add a little salt and a few drops of oil to the water to make the color of the cabbage more emerald.
3. After taking out the cabbage, immediately put it in cold water to cool down quickly, take out the cabbage, drain the water and set aside.
4. Cut the onions and ginger into shreds.
5. Place the cabbage sum on the plate, pour in the steamed fish soy sauce in a circular motion, and place the shredded green onion and ginger on the cabbage sum.
6. Heat the oil in the pot until it smokes. Pour the hot oil on the shredded green onion and ginger to bring out the fragrance of the shredded green onion and ginger. A crispy and delicious boiled cabbage heart is ready.
Tips: When blanching the cabbage, add a little salt and a few drops of oil to the water to make the color of the cabbage more emerald. The oil should be heated until it smokes, so as to bring out the aroma of shredded green onion and ginger.
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