Emperor's Cabbage in Oyster Sauce

Ingredients ?

Emperor's lettuce 1 catty

Oyster sauce 2 tablespoons

Soy sauce 2 tablespoons

Garlic 4 cloves

Cooking oil moderate

Salt moderate

Method to cook emperor's lettuce with oyster sauce ?

Pick off the old leaves of the Emperor's Cabbage, break off the hard pole of the lower section and wash it.

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Mince the garlic.

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Make the sauce first. 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, a small ? spoon of salt, and then mix with 2 times the amount of water, mix well.

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Boil a pot of hot water, when the water boils, add one tablespoon of oil, small half spoon salt, stir well.

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Pour the emperor's vegetables into the pot and scald them until they are all tender. More water is needed, mine was less.

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Scald the blanched vegetables and drain off the excess water.

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Heat the wok, pour in a moderate amount of oil, less than the usual frying oil, enough to fry the minced garlic can be. The fire should not be too big, medium-low fire can be, otherwise the garlic will be black at once.

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Garlic stir-fried until golden brown, pour in the sauce, cook until boiling, and then cook for two or three minutes, then turn off the fire.

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Pour the boiled sauce into a plate, toss it a little and serve.

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Tips

1, the emperor of the vegetable do not pick too old, the rod should be tender, a pinch can be broken. If it's too long, it's best to fold it in two.

2, the Emperor's Cabbage and Chrysanthemum, there is a little bit of vegetable green flavor, some people do not like, so this practice is just right. Blanch, then seasoned, and simple and remove that flavor. Do not like the garlic flavor, you can directly blanch and pour oyster sauce or soy sauce a mix, more economical.

3, vegetables blanching, first oil and salt, you can maintain the color and taste of vegetables, and reduce the loss of vitamins.