Lettuce in oyster sauce is salty and fresh, and boiled cabbage is salty, sweet and crisp.

Boiled cabbage, a very healthy dish, green food. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine. The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, if you think that cooking means fishing it out with boiling water, it is wrong. This is just a misunderstanding of the literal meaning.

Exercise:

1/6 Clean the Chinese cabbage.

2/6 garlic peeled and mashed.

Boil 3/6 pot with water, and put a few drops of oil in the cabbage (to prevent the cabbage from turning yellow).

4/6 Add salt, cook until the Chinese cabbage turns dark green and ripe (about two minutes), and pick up and set the plate.

Add soy sauce and garlic, simmer in 5/6 pot, and pour it on the cabbage.

6/6 finished product

skill

The hardness of Chinese cabbage depends on your own preferences. Be crisp, cook for a short time, be soft and cook for a long time.

Choose cabbages of the same size, otherwise the cabbages will be cooked and some will be raw. Garlic can be cooked without cooking, and only after eating raw garlic can it be cooked.

Fried lettuce in oyster sauce is a Cantonese dish, and the main ingredients are lettuce and oyster sauce.

Lettuce in oyster sauce is simple and easy to make. Fresh and delicious, fresh and lubricated. People with frequent urination and cold stomach should not eat more.

manufacturing process

① Remove the old leaves of lettuce and clean them. Put water in the pot, add salt, sugar and oil, put the vegetables after boiling, turn them over and pour them out, press them dry and pour them into the plate; ② Put oil in a spoon, add garlic and stir fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce and soup, thicken after boiling, pour sesame oil on lettuce.