Boiled cabbage heart is nutritious and healthy, which groups of people are more suitable to eat?

Bai Zhuo Cai Xin is a traditional famous dish of the Han nationality in Guangdong Province and belongs to Cantonese cuisine. This dish is crisp and tender, with unique flavor and rich nutrition, and has the effects of clearing heat and detoxifying, sterilizing and lowering lipids. The main ingredient is Cantonese cabbage, and the main cooking technique is blanching.

Braised cabbage is a healthy dish and a green food. "Blanching" is one of the ways to highlight the lightness of Cantonese cuisine. The word "blanched" is more common in restaurant recipes.

"Roasting" is a technique of cooking Cantonese cuisine by boiling water or soup to cook raw food, known as "roasting". Although it is literally simple, if you think that blanching is to boil the water and take it out, you are wrong and just a literal misunderstanding.

Although the preparation method of boiling cabbage heart seems simple, it still requires some small skills to maintain its original umami flavor and green appearance. Here's how to make boiled cabbage hearts. Boiled cabbage, a very simple and easy-to-learn dish, can be eaten in ten minutes, fresh, and ready to eat.

1.First of all, we prepare the ingredients, a handful of Chinese cabbage, clean it, take it out, and put it in a small pot for later use.

2.Cut a slice of ginger into shredded ginger, a slice of green onion, cut into shreds, a slice of red pepper, remove the seeds and cut into shreds, wash and soak in a pot for later use.

3.Boil water in a pot, add a pinch of salt and vegetable oil, bring water to a boil, add cabbage, and simmer for about 30 seconds.

4.Put the cabbage on a plate in the same direction, and spread the washed green onions, ginger and red pepper on top of the cabbage.

5.Heat the oil in the pan, the oil temperature is 60% hot, and when the oil surface is smoking, turn the pan. Pour the hot oil evenly over the cabbage hearts, the hot oil instantly brings out the aroma of onion and ginger.

Then pour 10g of steamed fish soybean oil from the side of the plate and serve. Well, this crispy and refreshing poached cabbage is ready. My friends who like it will try it soon.

When blanching, be sure to add some salt and olive oil to the water, so that the blanched vegetables can maintain their original umami, and will not turn yellow, and will still be emerald green.

It is more suitable for some children, the elderly and the sick, it is very nutritious, and it also belongs to soft food and the like. Therefore, he is very friendly to children and the elderly.

It is generally suitable for some people with high blood pressure, because these can lower blood pressure, and the taste is also very classic and delicious, which is liked by you, especially good.

Boiled cabbage sum has high nutritional value, and the choy sum made is rich in vitamins and dietary fiber, which is more suitable for children who are growing up or the elderly to eat, and is the best choice for supplementing nutrition.

<> "Boiled cabbage heart. Ingredients: Choy sum, garlic, chili pepper.

1: Preparation: Remove the roots of the cabbage sum and wash it, cut off the aging thick roots, then cut it from the middle of the roots, put it in boiling water for 1 minute to relieve sleepiness, cut the garlic into foam, and cut the pepper obliquely.

2) Heat the oil and stir-fry the chili pepper and garlic until fragrant, pour in the blanched choy sum and stir-fry over high heat, stir-fry until soft, then add the seasoning (1 spoonful of salt light soy sauce + 1 spoonful of oyster sauce + a little sugar).

3: Stir-fry evenly, then remove from the pan and serve on a plate for dry rice

The ingredients used are: choy sum, garlic, light soy sauce, peanut oil, salt, sugar, and the following is the specific method of boiling cabbage heart

1. Wash the choy sum and set aside, peel the garlic and chop it into minced garlic for later use.

2. Put water in the pot, after boiling over high heat, add a little salt, a spoonful of sugar, a little peanut oil, and finally put the cabbage sum in and blanch for 30-40 seconds.

3. Scoop up the blanched cabbage sum to control the water, spread out the cabbage sum to cool, don't let the cabbage sum pile up in a pile, and you can put the cabbage on a plate when the cabbage sum is slightly cooled.

4. Sprinkle the chopped garlic on top of the cabbage, then add light soy sauce, and finally pour hot peanut oil, and the light and nutritious boiled cabbage sum is ready.

Material tools.

Rapeseed moss: 300 grams;

Garlic: 3 cloves; Oyster sauce: 1 1/2 tablespoons;

Light soy sauce: 1 scoop;

Salt: to taste;

Vegetable oil: to taste;

To prepare the boiled cabbage heart.

Cantonese choy sum is cleaned with the old roots and leaves, the garlic is crushed, and the oyster sauce, half a bowl of water, light soy sauce and salt are mixed together to make an oyster sauce soup. Fill a pot with water, pour in oil and salt and bring to a boil.

Below) first put the root end of the choy sum into the boiling water, wait for the root end to become dark green, then put all the choy sum into the water and boil for 1 minute, pour the water from the boiling choy sum, pour the oyster sauce sauce into the pot and boil, pour in the minced garlic and boil again, turn off the heat, and pour the oyster sauce sauce on the choy sum.

A few simple steps to teach you how to make delicious boiled cabbage hearts.

<> "Boiled cabbage heart. Ingredients: Choy sum garlic.

Steps. 1.Wash the cabbage sum, cut the minced garlic into Senzheng Que for later use, and adjust the sauce according to the proportion in the picture.

2.Add some cooking oil to the boiling water, then add the choy sum, blanch the water for a minute, and take out the plate (put oil to keep the cabbage sum green).

3.Stir-fry the minced garlic, pour in the sauce and bring to a boil, and pour it over the choy sum.