Vegetables occupy an indispensable position in our daily diet. A large number of vitamins and plant fibers are beneficial to the health of the stomach and are essential nutrients for the human body. Almost every household has to eat vegetables, but there are two completely different ways to eat vegetables. The northern region often likes stews, while the south prefers boiled or roasted vegetables, so the flavor is naturally different.

Boiled vegetables can fully reflect the fresh fragrance and crisp taste of vegetables, with no loss of nutrition and more delicious taste. Boiling vegetables in water looks simple, but it is difficult to do. If you want to be light and refreshing, without water, discoloration and loss of nutrition, you need to pay attention to many details, and you should pay special attention to the time of blanching. It is best to use three kinds of fresh seasonings for soup, steamed fish drum oil, soy sauce and sugar.

Ingredients: a handful of Chinese cabbage, a section of green onion, a small piece of ginger, a green pepper, soy sauce, white sugar, steamed fish drum oil and cooking oil.

Exercise:

1, wash the Chinese cabbage, cut the root twice with a knife, and cut it into 4 petals for later use. Cut the green onion from the middle, remove the core, lay flat and cut into filaments, slice the ginger first and then cut into filaments, and wash the green pepper, remove the seeds and cut into filaments.

2. Soak shredded green and red pepper, shredded ginger and shredded onion in clear water for later use.

3. Blanch the cabbage, boil enough boiling water in the pot and add a spoonful of salt. Adding salt can make Chinese cabbage greener, and then adding vegetable oil can improve the brightness of Chinese cabbage. After the water is boiled, put in the cabbage, blanch it for 15 seconds, take it out and put it on the plate.

4. Add a little water, a little steamed fish drum oil and a little light soy sauce to the pot, with the ratio of 1: 1: 1. Then add half a spoonful of sugar, let the water boil, and pour the soup on the cabbage.

5. Spread the soaked shredded ginger, shredded onion and shredded green and red pepper on the cabbage, and burn hot oil from the pot. When the oil is blue, take out the pot (about 200 degrees, 70% oil temperature) and pour hot oil on the cabbage. Boiling cabbage is finished.