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Garlic dishes in star-rated hotels (such as Chinese cabbage, Chinese kale and water spinach) can enjoy a strong garlic flavor, which is actually an extra step: add garlic paste when cooking.

Materials?

Chinese kale (all other vegetables can be used) 1.

garlic

5-8 petals

salt

1-2g

edible oil

30 grams

Garlic moss in five-star hotels used to do this: garlic moss cabbage?

Wash the cabbage and cut the leaves and stems of the cabbage. The stem can be cut or split with an oblique knife to facilitate the taste.

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Cut leaves and control water.

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Half of the garlic is sliced, and the other half is mashed (the garlic press I use) into garlic paste.

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When the oil is hot, the garlic slices catch fire.

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When the garlic slices turn slightly Huang Shi, add the kale stalks and stir-fry for about one minute. Don't put the stems and leaves at the same time, because the cooking time is different.

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Wait until the stems of kale are soft and mature, then add the leaves. Note that at this time, the garlic paste is poured together, and the appropriate amount of salt is added, and the fire is quickly stirred. As soon as the leaves of the vegetables become soft, they are immediately taken out of the pot and put on the plate.

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The leaves are easy to cook, and the temperature of the pot is enough to cook, so it is not advisable to fry for a long time. Adding garlic for the second time will make the whole dish smell of garlic. Someone asked, why didn't you put garlic instead of garlic when it was first fragrant? Garlic is rich in garlic juice, and it is easy to paste the pot when it encounters hot oil.

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