Speaking of the heart, I believe we are not unfamiliar with it, it is our life is very common in a kind of vegetables, mainly in Guangdong, Guangxi area of specialties, and now is to eat the heart of the time, just listed in the heart of the quality of the crispy, unique flavor, the most critical is that it contains a lot of vitamins, with the heat detoxification, bacteriology, the efficacy of lowering the blood fat. It is also welcomed by many people, basically a lot of people go to the restaurant to eat, will have to point this dish.
In general life, there are a variety of practices, such as direct stir-fry, under the hot pot, white burn, etc., different practices of the heart to do out of the flavor is very different, and these practices are the most popular is white burn it! White burned cabbage is a traditional dish in Guangdong, in fact, the production method of this dish is very simple, that is, with the usual blanching, but it is the raw food scalded, not directly into the boiling water in the boil a little fish out.
Now that we know the correct way to prepare the heart of cabbage, but everyone made out of the heart of cabbage flavor some delicious, and some are not delicious, which in the end what is the reason for it! A lot of people think it is after the cauterization of the heart, the addition of seasoning caused, in fact, this is not the key factor, want to heart made out of delicious and good-looking, the most important thing is the different cooking techniques, today I will share with you, white cauterization of the heart of the cabbage, can not be directly under the pot! Add this step, the heart of vegetables bright and flavorful.
Preparation ingredients: cabbage, green onions, red pepper, soy sauce, salt Production method: First of all, the cabbage into the water in the wash, and then use the knife to cut off the cabbage a little bit of the head and the root, and then drained the water standby, The first thing to do is to put a little bit of the head and the root, then drained the water standby, The first thing to do is to put a little bit of the head and the root, then drained the water standby. Then the onion washed and cut into silk, red pepper washed and cut into silk, and then pour the amount of water into the pot, open fire to heat it, wait until the pot of water boiled, do not rush into the heart of the vegetables, but add a little salt and cooking oil, use chopsticks to stir it evenly, and then put the heart of the vegetables into the pot. About 4 minutes of simmering can be broken, and then use a leaky spoon to drain the water, and then use chopsticks to put the heart of a root to the plate, and then a layer of soy sauce, sprinkled with chopped green onions and red pepper, and then open fire to boil the pot, pour into the pot of cooking oil, wait until the temperature of the oil reached 7 when the oil is hot, with a spoon to the hot oil drizzle to the top of the heart of the vegetables can be, this a The oil is bright and flavorful white burnt choy sum is finished. So when the white burnt cabbage, never directly into the pot! Add more salt and cooking oil to this step, so that the vegetables out of the hot will be bright and flavorful. Because the salt can help the vegetable heart taste, and cooking oil is able to make the vegetable heart color more beautiful, looks green, can be said to be good-looking and delicious. The above is how to make white burnt choy sum, have you learned it?