Stewed cabbage in oyster sauce
By JayceSipes
The shape is beautiful, the cabbage is soft, smooth, fresh and sweet, with the umami flavor of oyster sauce, which fully reflects the tender taste of fresh cabbage. It is one of the vegetable making methods full of Cantonese flavor.
Recipe Recommendations
- pakchoi 500 grams
- water starch 5 grams
- garlic 10 grams
- soybean oil 40 grams
- sesame oil 1 grams
- refined salt 3 grams
- MSG 3 grams
- white sugar 1 grams
- oyster sauce 25 grams
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Stewed cabbage in oyster sauce
1
Clean the cabbage, put it in boiling water, add 15 grams of oil, and cook over medium heat for about 3 minutes until soft and smooth.
2
Pick it up, rinse it with clean water, and plate it for later use.
3
Heat the wok, add soybean oil, and saute the garlic until fragrant.
4
Type Shaoxing wine, add clear water, refined salt, monosodium glutamate, and white sugar, add cabbage to boil slightly, and thicken with sesame oil and water starch.
5
Pour fresh oyster sauce into a bowl.
6
Drizzle the oyster sauce on, shovel it out, and row it on the pakchoi in the plate, allowing it to spread evenly on its own, and serve.