Boiled cabbage is a traditional dish of Han nationality in Guangdong, which belongs to Cantonese cuisine. This dish is crisp and tender, unique in flavor and rich in nutrition, and has the functions of clearing away heat and toxic materials, sterilizing and reducing blood fat. The main ingredient is Guangdong cabbage, and the main cooking technology is boiling.

Exercise 1

Food preparation

Ingredients: Guangdong cabbage, red pepper 1 ~ 2 (for decoration), onion.

Seasoning: blended oil, oyster sauce 1 and 1 2 tablespoons, umami juice1tablespoon, broth14 cups, water starch,

Boiled cabbage

Boiled cabbage

A little salt, chicken essence.

Production steps

1, boil half a pot of water, add a little salt and oil, and blanch the cabbage for about 1 min;

2. Put the cooked cabbage neatly on the plate, and shred the red pepper and onion for later use;

3. Heat the oil in the pot, add appropriate amount of oyster sauce and umami juice, add shredded red pepper and broth and cook until slightly boiling, and add a little water starch;

4. Put shredded red pepper and onion on the cabbage and pour the soup on the cabbage.

Exercise 2

Food preparation

Guangdong Chinese cabbage 300g, garlic 2-3 cloves, oyster sauce 1.5 spoon, soy sauce 1 spoon, salt and oil.

Production steps

1, Guangdong Chinese flowering cabbage, removing old roots and leaves, cleaning, mashing garlic, oyster sauce, half a bowl of water, soy sauce and salt.

Boiled cabbage

Boiled cabbage

Make oyster sauce soup. Pour water into the pot, pour oil and salt to boil;

2. First, put the root of Chinese cabbage into boiling water. When the root tip turns dark green, put all the Chinese cabbage into water and cook for 1 min. Pour out the water that scalds the cabbage, and then pour the oyster sauce into the pot to boil. Pour in minced garlic and boil again. Turn off the fire and pour oyster sauce on the cabbage.