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Cantonese cuisine master taught the "salt water cabbage heart", the right restaurant taste!
Cantonese cuisine master taught the "salt water cabbage heart", the right restaurant taste!
Salted cabbage is a traditional Cantonese dish. Refreshing and tasty, perfect for eating in the summer. I like eating very much, so I record what the teacher taught me.
Food Ingredients
Ningxia Cabbage
1kg
red pepper
1/4.
Ginger
4 pieces
kahlagi
1 tablet
Salt
2 seasoning spoon
Sugar
0.5 seasoning spoon
Oil
1 tablespoon
Step
1
Wash the heart of Ningxia cabbage, remove the head and tail, cut into 12cm segments, pick out a single old leaf and discard it.
2
Red pepper (seeded), ginger, shredded cabbage spare.
3
Boil water in the pot (the amount of immersed cabbage), add salt (1 seasoning spoon), sugar (0.5 seasoning spoon) and oil (1 tablespoon) after boiling, stir well, add cabbage, blanch until just cooked (about 40 seconds).
4
The vegetables are loaded and placed neatly. Dust the water out of the pot.
5
Heat the pan, add red pepper shreds, ginger shreds, and head vegetable shreds, add water (1 bowl), add salt (1 seasoning spoon) after the water boils, stir well, and turn off the heat.
6
Pour all the water and seasonings in the pan onto the newly loaded vegetable hearts and finish.
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