There is a popular saying in Guangzhou: The fairyland in Lixiang is beautiful, and the vegetables in Zengcheng are sweet. Zengcheng Chi Cai Xin is a well-known high-quality vegetable variety and is known as the "King of Cai Xin". Now is a good time to eat Zengcheng Chi Cai Xin. How to make Zengcheng Chi Cai Xin delicious? I recommend you 6 ways to make Zengcheng Chicai Sum.
Boiled Choy Sum
Ingredients: 500 grams of Zengcheng Chi Choy Sum, shredded red pepper, shredded ginger, garlic, and a little light soy sauce.
Method: 1. Boil water and blanch the cabbage for 3 minutes. After the water boils, add salt and olive oil, then scoop out and place on a plate. 2. Put oil in the pot, heat it up to 70%, add an appropriate amount of light soy sauce, then add shredded ginger, minced garlic, and shredded red pepper and saute for 2 minutes; 3. Pour the sauteed soup on the cabbage. That’s it.
Stir-fried cabbage with olives
Ingredients: cabbage, olives, onion and ginger, salt, MSG, chicken powder, sugar, water starch, edible oil.
Method: 1. Wash the cabbage and cut into sections; (if the cabbage stems are old, it is recommended to peel them). Cut the onion and ginger into shreds and prepare. 2. Heat oil in a pot. When it is 50% hot, add the onion and ginger and stir-fry until fragrant. Add the olives and stir-fry until fragrant, then stir-fry the chili cabbage until cooked. 3. Add salt, MSG, chicken powder and sugar to taste and continue to stir-fry until the soup is slightly soupy.
Stir-fried Zengcheng Chi Cai Xin with Sausage
Ingredients: 100 grams of sausage, 500 grams of Chi Cai Xin.
Method 1. Wash and slice the sausage; wash the cabbage and remove the old leaves. 2. Add salt and a few drops of oil to the pot and bring to a boil. Blanch the cabbage for 2 minutes and remove. 3. Add oil to the pot and sauté the chopped garlic until fragrant, add the sausage and stir-fry. 4. After the sausage changes color, add the cabbage and stir-fry evenly. Add a little salt and chicken essence to taste, and drizzle in sesame oil. It is a unique combination of the flavors of Chinese sausage and chibi sum, so give it a try.
Stir-fried cabbage sum with lard residue
Ingredients: 350 grams of cabbage sum, lard residue.
Method: 1. Pick the leaves into segments, cut the leaf stems into segments with a knife, and separate the leaves and leaf stems. 2. Peel the garlic, dice or cut into small pieces, but do not mince. 3. Add the lard residue in a hot pan, add the garlic and sauté until the garlic turns golden brown. Remove the vegetable stems first, and stir-fry until soft. 4. Add the vegetable leaves, add a few drops of fish sauce, continue to stir-fry until the vegetable leaves turn dark green, then season with salt and serve.
Zengcheng Chi Cai Sum Stew
Ingredients: 350 grams of cabbage sum, 400 grams of broth.
Method: 1. Boil water, scald the cabbage and place it in a clay pot. 2. Pour in the broth, add salt, shredded ginger, and straw mushroom slices, and simmer for 6-8 minutes.
Chicai Sum in Salt Water
Ingredients: 500g Chicai Sum, a little shredded cabbage, ginger and red pepper, 500g water.
Method: 1. Wash the cabbage sum and cut it from the end, each section is 10 cm long. 2. Put an appropriate amount of water in the pot and bring to a boil. Soak the cut cabbage in the boiling water for 3 minutes, pick it up and put it on a plate. 3. Put a small spoonful of water in the pot. After it boils, add appropriate salt, shredded cabbage, shredded ginger, and red pepper. After it boils, pour it on the cabbage.