As one of China’s “Eight Major Cuisines”, Cantonese cuisine is famous for its delicious and internalized dishes, which is largely attributed to the superb “blanching” technology of Cantonese cuisine masters. Generally speaking, this word is more common in restaurant recipes. Ostensibly, food is cooked in boiling water or soup. Although it sounds simple, creating a different flavor with this simple technique is obviously accessible to anyone who can't cook.

How to make boiled cabbage delicious? Boiling is the key, cold water and boiling water are not right, the door is here

It is a good time to eat cabbage these days. Unlike vegetables eaten in winter, Chinese cabbage has thick and tender stems and a sweet and slightly bitter taste. If you think that cabbage can be fried like green vegetables, then I can only regret to tell you that I did not get the most beautiful taste of cabbage. The best way to cook Chinese cabbage is actually to blanche it.

"Burning" is one of the cooking techniques of Cantonese cuisine. Cooking food in boiling water or soup is called "shaking". Although it is simple on paper, if you think that hot pressing is as simple as ironing, you are wrong. There are tricks in there too. Moreover, just looking at the words, many people will think that food made in such a simple way must have no flavor and taste, then you are wrong again. If you don’t believe me, try it, it will definitely surprise your taste buds. From grand to simple, so is cooking.

Ingredients: a handful of cabbage, 3-4 cloves of garlic, juice (half a bowl of water, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fine sugar.)

Production process: No. The first step is cleaning.

Soaking in light salt water for 10 minutes can not only soak out impurities and insects in vegetables, but also remove residual harmful substances. Then start cleaning, skimming off the old skin on the stems, and picking out the old leaves.

The second step is blanching.

This step is very critical. Whether the food tastes good or not depends on how you blanch it.

Bring a pot of water to a boil over high heat, add a spoonful of salt and a few drops of vegetable oil. The purpose of adding salt and oil is to maintain the color of the vegetables and make them more vivid.

After boiling, turn the water down to a low heat and pay attention to the low heat to soak the cabbage hearts! If the water keeps boiling, the leaves will be cooked but the roots will not be cooked.

Bake for about 1-2 minutes. You can touch the rhizome with your hands. If it feels obviously soft, it will be roasted. Take out the roasted cabbage and put it on a plate.

The third step is ingredients.

In fact, this step can be done at the same time as the second step. You can prepare the ingredients after the water boils. This saves time and ensures the freshness of the roasted cabbage. Peel the garlic, pat it flat, and cut into minced garlic and set aside. Mix a bowl of juice: half a bowl of water, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and 1 teaspoon fine sugar.

The fourth step is to pour the juice.

When frying poached eggs in the morning, there is a little oil in the pan, so use it as base oil to fry garlic. In fact, this dish can be made without oil. Add half the garlic and roast over low heat.

Pour in the prepared juice and bring to a boil.

Pour the other half of the minced garlic from Shangyuan into the boiling juice, and the sweet and delicious choy sum is ready.