Boiled cabbage sum is a common dish in Cantonese restaurants, but it is very popular for its deliciousness. Zhuo means blanching, which means boiling food briefly in boiling water and then taking it out. Cantonese people love the cooking method of steaming and blanching. Compared with frying, there is a lot less "heat flow", the taste is less nutritious, and the flavor is original. The boiled cabbage heart is emerald green in color, light in taste and low in oil, crisp and sweet. Because the searing time is shorter, the various nutrients in the heart of the dish are less lost. The actual operation is simple and it is a home-cooked vegetarian dish that is worth introducing. So let’s introduce two common methods. Method 1

Ingredients: 400 grams of rapeseed moss, 3 cloves of garlic. Condiments: 3 tablespoons of cooking oil, 1 tablespoon of edible salt, 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce.

First remove the yellow leaves from the cabbage sum and divide it into two parts with a knife; wash the cabbage sum in a basin and granulate the garlic; put appropriate amount of oil in the water and boil it, and remove the portable cabbage leaves. Put the stems into the pot first, and when it cooks quickly, add all the leaves and cook until the leaves become loose; pick up the cabbage, drain the water and put it on a plate; then heat the pot and sauté the garlic, add an appropriate amount of salt, and add an appropriate amount of soy sauce and oyster sauce Stir, and finally pour the prepared oyster sauce and garlic sauce onto the cabbage. Method 2

Ingredients: 1 handful of cabbage, appropriate amount of green onions, 4 cloves of garlic, appropriate amount of red pepper, appropriate amount of oil, appropriate amount of steamed fish and black beans.

Remove the yellow leaves from the cabbage sum, wash the old roots, and then soak them in water for about 15 minutes; mince the garlic, cut the green onions and red pepper into strips; add water to the pot and bring to a boil, add appropriate amount of salt and oil , first put the head and neck of the cabbage sum in the pot and blanch it for a minute, then put it all in and blanch it for 30-40 seconds, pick it up and put it on a plate; pour the steamed fish tempeh evenly on the cabbage sum (if there is no water tempeh, you can use light soy sauce Soy sauce and sesame oil can be substituted); put shredded green onion, shredded chili pepper and minced garlic on top of the cabbage, and then drizzle with a small amount of boiling oil.

Presumably everyone can cook this well-known side dish, and many people like its taste, because this side dish is not only simple to make, but also has high nutritional value. It can be said that it has both color and flavor. Everyone loves this dish. If you have different methods, you can leave a message in the comment area to share.