Vegetables are an indispensable part of our daily diet. Vegetables contain a large number of nutrients necessary for the human body and are the main source of vitamins and plant fiber. Vegetables grown in the north basically cannot escape the stew. But if you meet old people who eat everything and eat it very carefully, it will have a different flavor.

Now I will share with you how to make Cantonese-style boiled green vegetables. It tastes light and nutritious, but it should be noted that this seemingly very simple dish needs to be delicious. , each step is very precise, so precise that the blanching time is fixed.

Boiled green vegetables

1. Prepare a handful of cabbage hearts, wash them and cut two strips on the roots, cut them into four pieces, cut the white green onions first and remove the core. Lay it flat and cut into thin strips. Cut the ginger into thin slices first, then cut into thin strips.

Green peppers and red peppers, remove the seeds inside, are also flattened and cut into thin strips. They are soaked in water just like green onions and ginger.

2. Next, we blanch the cabbage core, boil water in the pot, add the cabbage core, and then add salt. The purpose is to make the cabbage core more green, and add vegetable oil that has not been fried. This will Increase the brightness of the cabbage, blanch it for about 15 seconds, remove and place on a plate.

3. Put water in the pot, add steamed fish soy sauce, and light soy sauce. The ratio is 1:1:1. Add a spoonful of sugar to dissolve. After boiling, pour the soup on the cabbage. .

4. Spread the green onion, ginger and green and red pepper shreds on the cabbage. Heat the oil in the pot until it is 70% hot (green smoke means 70% hot) and spread the hot oil evenly. Pour it over the cabbage.

This is a simple and delicious light and nutritious dish. Friends who like it should try it quickly. This dish has been improved because many friends from the north are not used to Cantonese style. It’s about dishes, so I just summarized it.

Tips for frying vegetables

1. Add more oil

When frying vegetables, most people like a light taste, so they think the less oil, the better. is wrong. With less oil, it tastes like boiled in white water, not fragrant at all, and the texture is not crispy or tender.

Putting more oil will not make the taste of green vegetables greasy, but will also make the vegetables more oily and shiny, making them look good. The texture is also crisper and more tender, and the taste is more fragrant.

2. Stir-fry quickly over high heat

If you want the vegetables to be crispy and tender and green in color, you must reduce the loss of water. If you stir-fry over low heat, it will take a long time to stir-fry, which will cause the vegetables to lose a lot of water, causing the vegetables to become soft and yellow and black in color, which is not delicious. Stir-frying over high heat can quickly cook the vegetables and reduce water loss. The vegetables will taste green and crisp without becoming watery.