Bronze grade white burning
Suitable for lettuce, lettuce leaves, kale, Chinese cabbage, Shanghai green leaves and so on.
Boiling water is one of the most common cooking methods for vegetables in Guangdong Province, and it is also the simplest method for novices in the kitchen.
There is only one technical problem: how to keep the cabbage crisp.
It's actually quite simple. Follow my steps to ensure success!
First, boil a large pot of water. Pay attention to the cauldron! In this way, after the water is boiled, it can prevent rapid cooling and ensure the crisp taste of vegetables.
After the water is boiled, add a spoonful of cooking oil and a spoonful of salt. Cooking oil and salt can keep vegetables green and bright.
Secondly, the blanching time should be very short.
Leaves are as thin and crisp as lettuce and can be cooked in a few seconds. The stems are slightly hard, such as kale, and the bleaching time should not exceed one minute. When the leaves change color, they can be cooked.
After cooking, the remaining temperature will let the vegetables continue to mature. If you want crispy, please don't fight in the hot pot!
Ordinary boiled vegetables are seasoned with spices.
The sauce must have a certain consistency and be completely hung on every vegetable so as not to taste tasteless.
The most basic cooking sauce is oyster sauce, which consists of oyster sauce, soy sauce, salt, sugar, starch and water. Concentrate in the oil pan and pour on the vegetables.
On this basis, you can add rich seasonings such as garlic and pepper when heating the pot according to your own taste.
The lettuce made in this way tastes crisp and the salty sauce is slightly sweet.
Big fish and meat are usually the first to eat when they are placed on a table.
Yin Ji soup
Suitable for Chinese cabbage, bean sprouts, spinach, cabbage, one dish, watercress and so on.
Soup is also a classic Cantonese dish. It is rich and delicious, and it is very popular with children.
Authentic soup is slowly boiled with lean meat, old chicken and ham. It's delicious, but it's also troublesome
Normally, families don't have to go to so much trouble. This is a lazy method. Make delicious soup quickly.
Stir-fry 1 salted duck egg, 1 preserved egg, 1 ham, 1 teaspoon shrimp skin until fragrant, then add 300-400ml of boiling water/broth, and cook over high fire for 3 minutes.
Although the umami flavor is not as good as the original flavor, several streets can definitely be boiled in water!
Ps: Don't hide scallops, shrimps and mushrooms that you usually hide at home. Cooking them with vegetables will produce unexpected results!
Cut the baby cabbage into 8 equal parts, add hot soup and cook for 2 or 3 minutes, then season with 1 teaspoon salt, 1/2 teaspoons white pepper and 1/2 teaspoons sugar.
This trick is not difficult, but it is necessary for vegetable preservation.
Take a bite of green vegetables, and the spilled juice is super fragrant. Don't let go of delicate preserved eggs and ham, which are different from tender vegetables and have richer flavors.
After eating the food, the soup is served, and the sweetness of the food is completely released, which is delicious!
Golden garlic Shanghai green
Compared with the boiled water that is not easy to miss, the turnover rate of cooking is really too high!