Main ingredient: 300g of vegetable core.

Accessories: 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 3 cloves of garlic, half a bowl of water, a little oil, 1 gram of salt.

Steps:

1, choose tender choy sum, wash and set aside.

2, soy sauce, oyster sauce to half a bowl of water, stir well and standby; garlic minced standby.

3, sit in a pot of water, add a little salt and a few drops of oil (to ensure that the green color of the vegetables), boil, down into the heart of the vegetables for blanching, blanching the root part of the heart of vegetables first.

4, after the rhizome coloring of the whole heart of the vegetables are put into the water blanching, the whole process does not exceed two minutes. Specific time according to the tenderness of the heart of vegetables to determine the basic principle is not overheated, blanching excessively will lose its crisp texture. Then fish out a little set a plate.

5, frying pan with a little oil, sautéed garlic.

6, pour into the bowl of sauce, high heat to boil.

7, the sauce to the blanched cabbage can be poured.