Baizuo is a cooking technique for Cantonese cuisine. It is called baizuo to boil raw food with boiling water or soup. The methods of white-burning are roughly divided into two categories: one is the "original" burning method, and the other is the "degenerate" burning method. The "raw material" burning method allows the raw materials to maintain their original flavor. This method is commonly used to cook shrimp and vegetables in Cantonese cuisine.
Baizhuo may seem simple, but it is also very particular when cooking. Like boiling cabbage hearts in white, we must ensure that the cabbage hearts should not be soft and fluffy after boiling, and the color should be bright.
It is suitable to eat lightly in summer. Boiling is a quite good choice. The method is simple and can ensure the original flavor of the vegetables without loss of nutrients.
The cabbage heart is bright in color, crisp in taste, and fragrant with garlic. It is the best vegetable in summer!
boiled cabbage heart
Recipe Recommendations
Steps for boiled cabbage heart
1
Pick up the cabbage, wash it and drain it.
2
Pat the garlic until flat and chop it.
3
Prepare water in the pan, bring to a boil over high heat, and add a little oil.
4
Add appropriate salt.
5
Pour in the cabbage leaves and heat until green.
6
Pick up the leaves, pour in the vegetables and blanch the heart until it breaks green.
7
Heat the oil in the pan, add the garlic and saute until fragrant.
8
Pour in the light soy sauce, mix well, and pour onto the cabbage on the plate.
9
You can start.boiled cabbage heart Make Tips
1. The heart of cabbage is easy to cook, so it should not be cooked for a long time. After cooking, the color will be bright and the taste will be crisp. 2. Putting oil and salt in the water can make the cabbage greener and taste more uniform.