And for celery, cabbage and some other hard texture greens, you need to cook in the pot for a longer time, on the one hand, to ensure that the greens are fully cooked, otherwise it may affect the effectiveness of the food, and on the other hand, to ensure that the greens of the texture.
White water cooking vegetables generally in the water after boiling into the cabbage, the more tender cabbage can be cooked for one minute, the older cabbage can be appropriate to extend the time, cooking 2 to 3 minutes can be. If the cooking time is too long, the taste will be affected and the beneficial ingredients will be lost. To cook cabbage in plain water, prepare a little dried scallop first. Cook the scallop in cold water until it boils and tastes good, then add the cabbage.
Step 1
Wash the vegetables and bring cold water to a boil.
Step 2
Tear the cabbage with your hands into chopped leaves of similar size. When the water comes to a boil, put in the stalks first and cook them for a little while, then cook the leaves in.
Step 3
While the cabbage is cooking, in a small bowl, add a good amount of soybean flour, salt, monosodium glutamate (MSG), and add cold white water and mix well.
Step 4
After the vegetables have cooked for two to three minutes (you can feel them cook), use a soup ladle to scoop out the excess water, leaving only a little water (a little bit at the bottom of the pot), and pour the seasoning sauce down! Special note: At this point, make sure to turn the heat from high to low and quickly pour down the seasoning sauce and then keep stirring with a soup spoon to combine!
Step 5
Put out of the pot ~ of course, if you think it's too light, you can add some garlic, chili pepper, etc. ~ feel free to seasoning. A plate of boiled vegetables is done!