Add an extra step when cooking the cabbage sum, the color will be bright green, juicy, crispy and sweet, so delicious! Choy sum is a seasonal vegetable in winter, especially the cabbage sum from Guangdong. It is the best among vegetables, plump, tender and very sweet. My family never stir-fries cabbage. After boiling it, add oil and stir-fry the meat slices. It’s sweet and delicious, so delicious!
Boiling is a cooking method in Cantonese cuisine. Many people mistakenly believe that boiling means boiling the food in water. Actually no, boiling is also tricky. Our most common boiled cabbage must add ginger, salt, and if it is meat, add tangerine peel, cooking wine, etc.
Boiled cabbage may seem very simple, but if you don’t know how to cook it, the cabbage will turn yellow and taste bad. To make delicious boiled cabbage sums, you need to master 4 skills: First, choose cabbage sums. High-quality cabbage sums should be selected from varieties. Guangdong cabbage sums are the first choice. The temperature, water and soil in Guangdong make the cabbage sums grown particularly sweet. Choi Sum must be large in size, preferably 10 to 15 centimeters in length. Second, how to judge whether the cabbage sum is fresh and the leaves are fresh and green and not wilted. There are no white spots in the middle of the cabbage. It is tender and juicy when cut. Third, after the water in the pot is boiled, add the cabbage. You need to add a little salt and ginger to make it taste delicious. The cooked cabbage should be soaked in cold water to quickly cool down and keep the green color of the cabbage. Fourth, add oil. Sauté minced garlic and oyster sauce. When hot, pour hot oil on the cabbage. If you like meat, you can put the fried meat slices into the heart of the vegetable and mix it when eating. It is delicious.
Ingredients for boiled cabbage with sliced ??meat: cabbage, lean pork, ginger, garlic, oyster sauce, salt, peanut oil, soy sauce, cornstarch. Among them, if you don’t like eating meat slices, you don’t need to add meat.
Step 1: Select high-quality cabbage, remove the yellow cabbage leaves, and cut off a small part of the contact opening of the cabbage. Soak in rice water for 5 to 8 minutes, then rinse with clean water. Remove and drain the water. In fact, washing vegetables with rice washing water is very good. Vegetables can remove pesticide residues, and if they are meat, they can remove dust.
Step 2: Pour in appropriate amount of water, cover with lid and boil, then add cabbage and ginger. When you first put the cabbage sum in, the water cannot submerge the cabbage sum, so you need to use chopsticks to turn it over.
Step 3: Put all the cabbage leaves in the pot, add a small spoonful of salt, and cook the cabbage heart over high heat. Do not cover the pot when cooking the cabbage, otherwise the cabbage will turn black.
Step 4: Take out the cooked cabbage, put it into a large plate, pour an appropriate amount of cold water, and soak it to cool down the cabbage quickly and keep the leaves green.
Step 5: Clean the lean pork, cut into thin slices, add cornstarch, cooking wine, soy sauce and ginger, stir evenly. Peel the garlic and chop finely.
Step 6: Heat the pan, pour in an appropriate amount of peanut oil, stir-fry the minced garlic until fragrant, turn to high heat, pour in the meat slices and stir-fry until cooked, add all the oil and minced garlic meat slices in the pan Place on top of the choy sum plate. Stir when eating, the minced meat will be fragrant, the cabbage hearts will be crispy and tender, and the taste will be rich and delicious.
Warm Tips
1. Lean pork can be cut into thin slices or kneaded into dough. When frying the meat slices, use high heat to make the lean pork fresh and fresh. Tender.
2. Take the cabbage out after it has been soaked and cooled down. Do not soak it in cold water all the time.
3. If you don’t like meat, you can leave it out, but I personally think it tastes better with meat.
4. There are different varieties of cabbage sum in Guangdong. The cabbage sum in winter is particularly sweet and delicious.