Speaking of Chinese cabbage, many people may not have heard of this name. Chinese cabbage is a very healthy green vegetable, which is mainly popular in Guangxi, Guangdong Province. This is the most common vegetable eaten by local people. Perhaps friends in the north have never seen it, but in recent years, with the convenience of North-South communication, many southern specialties have come to the north and won unanimous praise from everyone, especially the Chinese cabbage that has just been listed. The texture is very crisp and tender, and the taste is unique. I am used to eating big fish.

Chinese cabbage is rich in vitamins, which can clear away heat and toxic materials, sterilize and reduce blood fat, and has been warmly welcomed by everyone. Generally speaking, there are many ways to make Chinese cabbage, which can be directly fried and used to rinse hot pot. The dishes cooked by different methods have different tastes, but Bian Xiao personally thinks that the best way to cook heart is to boil it.

Boiled cabbage is a traditional dish in southern China, especially in Guangdong. Almost every household can cook it, and the method of this dish is very simple, just like blanched vegetables, except that raw vegetables are cooked instead of boiled water.

Now that we know the trick of boiling cabbage, let's try it quickly. Although the method is the same, everyone's cabbage tastes different, some are delicious and some are not. The reason is simple, mainly because of different cooking techniques. Today, Bian Xiao will bring you a very simple and easy way to cook cabbage. You must remember that this key step must be added before cooking boiled cabbage.

Ingredients: Chinese cabbage, green onion, red pepper, salt, steamed fish, soy sauce.

After cleaning the cabbage, cut off the head and roots of the cabbage with a knife, drain the water and set aside. Shred green onions and red peppers, and boil the water in the pot. Don't worry about heating the cabbage with fire and putting it in the pot. Continue to wait for the water in the pot to boil, then add a small amount of edible salt and cooking oil, stir well with chopsticks and then put the cabbage in the pot.

Put the Chinese cabbage in the pot and continue to stew for 5 minutes until it goes bad. Remove the Chinese cabbage with a colander and drain. Then put the Chinese cabbage neatly on a plate, pour a layer of steamed fish and soy sauce on it, and sprinkle with shredded onion and ginger. Boil the oil in the pot, add the oil to the pot, heat the oil, and then pour the hot oil on the cabbage with a spoon. The delicious boiled cabbage is ready.