Correct usage of boiled juice

The correct usage of boiled fruit juice is as follows:

1, take lettuce, okra, Chinese cabbage, kale, broccoli and other raw materials. After blanching, take it out and put it on a plate, then pour the boiled juice and serve.

2. Materials: 30g light soy sauce, balsamic vinegar 15g, 20g oyster sauce, 5g sesame oil, 5g white sugar 15g millet pepper, 30g garlic and 8g ginger. Prepare these seasonings for later use, and measure them accurately, so that they are delicious. Chop the ginger and garlic, and cut the millet pepper into rings for later use. Try to cut it as thin as possible in order to taste it quickly. Add garlic, Jiang Mo, sesame oil, soy sauce, balsamic vinegar, oyster sauce and sugar, and stir well. Add millet pepper and chopped green onion.

What seasoning is boiled juice?

Boiling juice is the cooking technique of Cantonese cuisine, which is one of the eight major cuisines in China. Especially through this technique, it meets the requirements of refreshing, beautiful and smooth Cantonese cuisine. "Cooking" is one of the ways to highlight the lightness of Cantonese cuisine. Blanched pork should not only master excellent cooking techniques, but also strike a balance between delicious nutrition and safety.

Cantonese cuisine often uses this cooking method to cook vegetables and shrimps to keep the original flavor of food. Usually boiled vegetables can not only keep the original nutrition of vegetables from losing, but also have a strong taste.