In the early morning of spring, the breeze blows, the warm sun shines on the ground, and the breath of spring is gradually felt. In this warmer season, a nutritious and balanced diet becomes even more important, especially for childrenVegetablesVegetablesIt is rich in a variety of speciesVitaminsand trace elements, as well as abundantDietary fiber。Today, I'd like to introduce one of the most popular home-cooked dishes on our table, which is refreshing, greasy, tender and deliciousBlanched cabbage heart
Blanched cabbage heartWhile pairing with a variety of seasonings, it can retain the original flavorVegetablesNutritional value in its own right. Choy sumIt belongs to green leavesVegetables, low in calories and rich in caloriesVitaminsc. Folic acid, calcium, iron and other mineralsVitamins, which is easily absorbed by the body. Consume regularlyBlanched cabbage heartto help improve sleep qualityLaxativeand other effects, which are beneficial to health preservation.
In modern society, people'slifeThe pace is fast, and many times it is mainly fast food, whileVegetablesBut it is often overlooked. Compared to high-calorie foods such as meat,Blanched cabbage heartIt is elegant and refreshing, and the light taste is more loved by people. At today's feast of the healthy table,Blanched cabbage heartIt has become a must-have anti-greasy dish.
1. Prepare the ingredients: freshChoy sumShredded red pepperGreen shredded peppersShredded carrotsLight soy sauceOyster sauceWhite sugar, salt,PlantsOil.
6. Plating: willShredded carrotsShredded red pepper, green pepper shreds in the stir-friedChoy sumDrizzle with the boiled sauce.
Blanched cabbage heartIt's not complicated, but there's a chef's mind in every detail. BlanchedChoy sumReservedVegetablesThe fresh and tender taste, with the sauce and flavor, and various ingredients are embellished on it, making this dish emerald green, refreshing and delicious, and the aftertaste is endless.
1. Refueling in water: blanchingChoy sumAdd an appropriate amount to the waterPlantsoil and salt can make after fryingChoy sumThe color is greener and the taste is more crisp.
2. Pay attention to the heatBlanchRemember to turn the heat to low after the heat is turned on to avoid boiling the leaves and the roots are not ripe. Choy sumThe roots are thickerBlanchCare should be taken not to burn the leaves to avoid loss of nutrients.
3. Remove the old skin: keep itChoy sumThe texture is crisp and tender, and the old part of the skin must be removed. Cooked out like thisChoy sumNot only does it taste better, but it's also easier to digest and absorb.
Blanched cabbage heart, not just a delicacy, but also a embodimentCooking skillsand representatives of food culture. It's simple yet sophisticated, with an appropriate refreshing and greasy taste and a mouth-watering turquoise hue.
Blanched cabbage heartIt is a refreshing dish suitable for springVegetablesDelicacies, rich in varietyVitaminsand nutritious, with a unique and fresh taste. During the cooking process, it is necessary to pay attention to the control of the heat, and the combination of freshness and seasoning of the ingredients is crucial. Whether it is a family routine or entertaining distinguished guests, it is full of color and flavorBlanched cabbage heartAll of them can add a bright spot to the table and bring healthy and delicious food to family and friends.
In the busylifeDon't forget to add a nutritious meal to yourself and your familyVegetablesGastronomy, let'slifeFull of color, letTaste budsBe satisfied. May ourslifeLike thisBlanched cabbage heartAll the same, fresh and delicious, full of energy and vitality.