Emperor dish with oyster sauce

Overview

A very simple method of cooking vegetables, which is almost the same as blanching in Cantonese cuisine. Blanch the vegetables in boiling water and then season them with oyster sauce or light soy sauce. This method is suitable for many vegetables, such as lettuce, lettuce, Cantonese cabbage, okra, etc. Today I am cooking the King of Oyster Sauce dish. If you learn this method and draw inferences from one example to another, you will learn a lot of dishes. It’s very simple for people who don’t know much about cooking.

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• edible oil
• emperor's dishes
• garlic
• light soy sauce
• oyster sauce
• salt

Ingredients

Steps

1. 1 Remove the old leaves of the emperor's cabbage, break off the lower part of the hard stem, and wash it clean.

   

2. 2 Chop the garlic.

   

3. 3 Make the sauce first. 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, half a teaspoon of salt, then add 2 times the amount of water, mix well.

   

4. 4 Heat a pot of hot water. After the water boils, add a tablespoon of oil and half a tablespoon of salt and stir well.

   

5. 5 Pour the emperor's vegetables into the pot and scald until they are all soft. There needs to be more water, I put less water.

   

6. 6 Remove the cooked vegetables and drain off excess water.

   

7. 7 Heat the pot, pour in an appropriate amount of oil, less oil than you usually use for cooking, just enough to fry the minced garlic. The fire should not be too high, just medium to low heat, otherwise the garlic will turn black immediately.

   

8. 8 Fry the garlic until golden brown, pour in the prepared sauce, bring to a boil, cook for another two to three minutes, then turn off the heat.

   

9. 9 Pour the cooked juice into the plate, stir it a little and then eat.