White peony root

Overview

Today I will share with you a dish of white peony root and cabbage heart. Boiled cabbage heart is a traditional famous dish in Guangdong Province and belongs to Cantonese cuisine. This dish is crispy and tender, has a unique flavor and is rich in nutrients. It also has the functions of clearing away heat, detoxifying, sterilizing and lowering blood lipids.

Tags

• quick dishes
• cantonese cuisine
• choi sum
• clear water
• light soy sauce
• oyster sauce
• peanut oil
• garlic

Ingredients

Steps

1. 1 Prepare the ingredients, wash the cabbage and soak in salt water for ten minutes.

   

2. 2 Peel, wash and mince the garlic and set aside.

   

3. 3 Sauce: 1 spoon of oyster sauce, 2 spoons of light soy sauce, half a bowl of water, stir well and set aside (I did not use salt, oyster sauce and light soy sauce are both salty).

   

4. 4 Boil water in a pot, add a little salt and oil after the water boils, and blanch the cabbage for one minute.

   

5. 5 Remove the cabbage sum to drain and arrange on a plate.

   

6. 6 Pour oil into the pot, heat the oil to 60% and sauté the minced garlic over low heat until fragrant.

   

7. 7 Pour in the prepared sauce and bring to a boil. Pour over the cabbage.

   

8. 8 Finished product picture.