How to cook Chinese cabbage

For animals, eat is a verb. But for us humans, it's not just that. When eating, there are many aspects to consider. It has to be delicious and good for the body. And if you can do it yourself, both aspects will be satisfied. Now, let me introduce to you how to cook blanched Chinese cabbage.

1. Only two steps are needed to make the most tender garden cabbage: Step 1: Take out the yellow leaf part, tear off the stems by hand, leaving only the leaves, do not use a knife. Step 2: Blanch the vegetables in water several times, each time for no more than 10 seconds. Never put too many vegetable leaves in. Each time, make sure to put half of the vegetable leaves into the pot. To ensure that the leaves are taken out at one time. And the water should be wider, more than 5 times the size of the vegetable leaves. Rinse with cold water immediately after each blanching

2. Pick out the stalks of the Chinese cabbage.

3. Make the sauce: Add water according to the amount of vegetable leaves in the pot, pour in chicken juice, Maggi soy sauce, sugar, salt and MSG, boil for a while, then add chili shreds, half of the scallion shreds and ginger shreds, and cook for a while. Turn off the heat and serve

4. Pour the prepared sauce together with shredded green onion, ginger and red pepper on the chopped cabbage, then put the other half of the shredded green onion, ginger and coriander on the choy sum, heat a little oil in the pot, pour it on the chopped cabbage, add a little MSG and sesame oil and it is done.

This blanched cabbage is not as difficult as everyone thinks. As long as we follow the steps, we can make a delicious dish. Housewives who like to cook, hurry up and try the dish introduced by the editor today.