How to cook simmered Chinese cabbage stems

In order to survive, we have to fight hard every day. The prerequisite for struggle is to have a good body, and a good body requires nutrition to maintain. So where does this nutrition come from? Of course it’s diet. So, from now on, please follow me to learn how to cook blanched radish stems. I believe it will definitely be good for you.

1. Remove the leaves of water spinach, break the stems into about 4-5 cm long pieces, and wash;

2. Boil water in a pot, add oil and salt, and blanch the stems of the Chinese cabbage;

3. The blanched stalks of water spinach are shiny and green, which looks good. Drain them. If you like, you can also soak them in ice water for a more refreshing taste.

4. Put soy sauce in a bowl, add a little sugar to avoid being too salty, add minced garlic, stir-fry white sesame seeds and sesame oil;

5. Mix the sauce in step 4 with the cooked water spinach stems. You can also dip them in water when eating!

Today’s introduction to blanched radish stems ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.