Home-cooked white cabbage
As one of the eight major cuisines in my country, Cantonese cuisine is extremely particular in its cooking skills, especially through techniques to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. "Baizhuo" is one of the techniques to highlight the lightness of Cantonese cuisine. The word "baizuo" is increasingly common in restaurant recipes. "Zhuo" is a technique for Cantonese cooking. It uses boiling water or soup to scalm raw food, which is called Zhuo.
Recipe Recommendations
- Chinese kale appropriate amount
- blending oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
Steps for Home-cooked white cabbage
1
Remove the old roots and leaves from kale, and use a knife to peel off the skin on the stem. Wash and set aside.
2
Put appropriate amount of water in the pan, add 1 teaspoon of salt and blending oil, and bring to a boil.
3
Put the kale into boiling water, wait until the water boils again, remove the kale and put it in cold water to keep the kale green and crispy.
4
Remove the kale after cooling and serve on a plate.
5
Heat the oil in a pan, saute the shallots, ginger and garlic, add soy sauce, water and oyster sauce, and bring to a boil.
6
Drain off the onions, ginger and garlic in the boiling soup, and evenly sprinkle the soup on the kale.Home-cooked white cabbage Make Tips
When blanching the kale, you must control the time well. Blanch it for about 3 minutes. Don't blanch it until it becomes soft. Basically, put the kale into boiling water, and the water will be ready again. When blanching the kale, add a little oil and salt to the water in the pot to keep the kale green. Soak the blanched kale into cold water immediately. Not only can the kale immediately cool down and remain soft and yellow, but it can also be crispy.