Although the Chinese cabbage is very delicious and greasy, it needs some skills if you want to make a delicious Chinese cabbage. For example, there are some stresses on the blanching time and ingredients when making Chinese cabbage. Next, I will introduce you to a practice of Chinese cabbage. I believe that the friends who have eaten will linger. First, prepare a handful of Chinese cabbage, then rinse it with clear water, take it out, put it in a small basin and keep it for later use.
Then add water to the pot and boil it. When the water boils, add proper amount of peanut oil and salt, and then put the washed cabbage into the pot and blanch it. In the process of blanching, you can turn the cabbage to make it heated more evenly, which takes about 40 seconds. The reason why you put a little oil and salt in the pot is mainly to keep the cabbage green. In addition, pay attention to the time when you blanch, and remember that the time should not be too long, so as not to affect the taste of the cabbage. After blanching, take out the cabbage and drain it. It is best to spread it out with chopsticks to avoid clumping.
When the temperature of the cabbage cools down a little, you can put it on a plate for later use. Then heat the pot, add peanut oil, put the chopped garlic into it and stir-fry. After smelling the garlic, add soy sauce and oyster sauce, stir well, and add half a bowl of water to boil. Finally, pour the juice evenly on the cabbage, stir it properly and you can eat it. The whole method is also very simple. Friends who like to eat cabbage can try it.