Cantonese oyster sauce cabbage is simple and delicious! What should I do?

In Guangdong, there is a light, delicious and simple home cooking, which may be eaten by many people, and that is the famous cabbage in oyster sauce. How can an ordinary Chinese cabbage be so warmly welcomed by Cantonese people?

In Guangdong, whether it is a wedding banquet or a holiday, there is usually a dish of oyster sauce, and it is the last dish. An ordinary cabbage in oyster sauce tastes very light, which can help people improve their taste faster, and it is also a unique diet structure in Guangdong.

Although the cabbage in oyster sauce is delicious, there are still some tips to make it delicious, such as the time of blanching and the configuration of seasonings. Today, I will share with you the method of making boiled hearts. You can have a look at what you like.

Ingredients: Chinese cabbage, garlic

Seasoning: soy sauce, oyster sauce, salt and peanut oil.

Prepare a handful of Chinese cabbage in advance, remove the older stems and clean them for use. Boil the water in the pot, then add a little peanut oil and a spoonful of salt, put the prepared Chinese cabbage in it and blanch it for about 40 seconds. Putting a little salt and oil in the pot can keep the Chinese cabbage green, and the blanching time should not be too long, otherwise it will affect the taste.

After blanching the cabbage, take out the water and spread it out with chopsticks. You don't need to pile them up. Stacking them may make the cabbage yellow, so its taste will change and it will not look good. After the cabbage is slightly cold, put it in a plate for later use. Put a little peanut oil in the pot, add minced garlic and stir fry over low heat. After the fragrance is extinguished, add a spoonful of soy sauce and a spoonful of oil, stir them evenly, and then boil them in half a bowl of cold water.

Pour the prepared seasoning on the cabbage, and this simple and delicious home-cooked dish will be ready. The method is very simple, and it can be done in less than 10 minutes. It's hot every day in summer, and oil-consuming Chinese cabbage is definitely the first choice.