Recently, I particularly like boiled dishes. Compared with stir-frying, it goes well with rice and is more flavorful. In modern life where the amount of meat has increased significantly, green leafy vegetables bring a refreshing and delicious feeling. Very popular. Boiling is a common way of cooking in Guangdong. Most vegetables are boiled and then topped with minced garlic and light soy sauce. What you get is the original sweetness of the vegetables.

For cooking chrysanthemum, my favorite method is to boil it, which not only keeps the vegetables fresh and tender, but also ensures that the nutrients are not lost. Chrysanthemum chrysanthemum is a vegetable that can be used as medicine. You should eat more of it especially in the dry season. It can nourish yin and moisturize the lungs, clear liver fire and remove dryness and heat.

1. Wash the chrysanthemum chrysanthemum and remove the roots (if you are afraid of pesticide residues, you can soak the vegetables in water for half an hour and then clean them)

2. Boil a pot of water and bring to a boil After boiling, add 2 grams of salt and 3 drops of cooking oil, blanch the chrysanthemum in water, scald it slightly and remove it (because the chrysanthemum I used has a fresh taste and the leaves are very thin and easy to taste)

3 . Blanch and drain the water, put it on a plate and set aside

4. Prepare the sauce: 1 spoon of oyster sauce, 2 spoons of light soy sauce, add 1 spoon of water to make a sauce

5 .Put 1 tablespoon of oil into the pot and sauté the minced garlic until fragrant, pour in the prepared sauce, bring to a boil and then turn off the heat

Lastly pour the sauce onto the chrysanthemum chrysanthemum

Perfectly retaining the nutritional value of Chrysanthemum chrysanthemum, it is not only green in color but also better absorbed by the body

1. Do not cook Chrysanthemum chrysanthemum for too long, as it will affect the taste

2. The same cooking method can also be used for vegetables such as cabbage, rapeseed, and Shanghai greens

3. The water used to blanch vegetables should be wide and a large pot should be used. If the pot is small, do it in batches. This way the cookedness is just right.

4. When blanching vegetables, add a small amount of salt and oil to the water. This will make the vegetables oily and green and maintain the nutrition of the vegetables.