Speaking of Chinese cabbage, I believe everyone is familiar with it. It is a very common vegetable in our life, mainly a specialty of Guangdong and Guangxi. Now it is time to eat Chinese cabbage. The newly listed Chinese cabbage is crisp and tender in quality and unique in flavor. The most important thing is that it contains a lot of vitamins, which has the effects of clearing away heat and toxic materials, sterilizing and reducing blood fat. It is also welcomed by many people. Basically, many people will order this dish when they go to a restaurant for dinner.

In general life, there are many ways to make Chinese cabbage, such as direct frying, hot pot, boiling water and so on. The taste of Chinese cabbage made by different methods is very different, and the most popular of these methods is boiling water! Boiled cabbage is a traditional dish in Guangdong. In fact, the method of making this dish is very simple, that is, just cook the raw food as usual, instead of putting it directly in boiling water and taking it out.

Now we know the correct way to cook cabbage. Some dishes cooked by everyone are delicious and some are not. What is the reason? Many people think that it is caused by cooking cabbage and adding seasoning. In fact, this is not the key factor. The most important thing is the difference in cooking techniques. I'll share it with you today. When cooking cabbage, don't cook it directly! With this extra step, Chinese cabbage will become bright and delicious.

Attachment: the practice of boiling cabbage

Prepare ingredients: Chinese cabbage, green onion, red pepper, steamed fish, soy sauce and salt.

Production method:

First, wash the cabbage with clear water, then cut off a nod and root with a knife, then drain the water for later use, then wash the green onion, shred the red pepper, then pour a proper amount of clear water into the pot and heat it with high fire. When the water in the pot is boiled, don't put the cabbage in a hurry, but add a little salt and cooking oil, stir it evenly with chopsticks, and then put it in the pot.

Stew for about 4 minutes, then take it out with a colander to drain the water, then put the Chinese cabbage into the plate one by one with chopsticks, then pour a layer of steamed fish black soybean oil, sprinkle chopped green onion and red pepper, then boil the pot with strong fire, pour an appropriate amount of cooking oil into the pot, and pour the hot oil on the Chinese cabbage with a spoon when the oil temperature reaches 70%, thus making a bright and delicious boiled Chinese cabbage.

Therefore, when cooking cabbage, you must not cook it directly! Add more salt and cooking oil, so that the boiled cabbage will be shiny and delicious. Because salt can help Chinese cabbage to taste better, and cooking oil can make Chinese cabbage more beautiful and look greener, which can be said to be beautiful and delicious. The above is how to make boiled cabbage. Have you learned?