Materials?
500g Chinese cabbage
Garlic 5 cloves of garlic (can be increased or decreased according to your own taste)
1 spoon oyster sauce (subject to the soup spoon for porridge)
2 tablespoons of salt (based on the spoon in the seasoning jar, used when cooking Chinese cabbage)
Soy sauce 1 spoon (subject to soup spoon)
Starch 1 spoon (subject to soup spoon)
0.5 spoon of sugar (based on the number of spoons in the seasoning jar)
How to make Guangzhou cabbage with garlic?
Boil a pot of hot water ~
Wash the cabbage, boil it, put it in water, add two spoonfuls of salt and a few drops of cooking oil to the water, blanch it for about 2 minutes, and take it out for later use (salt and oil are added to keep the crisp taste and bright color of cabbage, 2 minutes is enough, not longer! )
Crush garlic, put a spoonful of starch into a small bowl for eating rice, add half a bowl of water, and let the starch and water mix evenly.
Heat the oil in the pan and add the minced garlic on low fire (low fire is to prevent the minced garlic from being fried). Stir-fry for about half a minute, smell garlic, add a spoonful of soy sauce, a spoonful of oyster sauce and a little sugar, pour in the stirred starch, stir for half a minute and then turn off the heat.
Pour it directly on the cabbage and you're done!
A little too much. I ate the porridge on my plate and saved the rest for lunch. Feeling a little too light, I fried eggs for myself, low-fat nutrition and healthy rice ~
skill
1. Bleaching time cannot be too long. 1-2 minutes is enough.
2. Soy sauce and oyster sauce are salty, so don't put salt in the sauce!