Chinese Food
Boiled baby cabbage
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Baby dishes are more tender than Chinese cabbage. It is rich in vitamin C and crude fiber. It can soften blood vessels, reduce fat and lose weight, maintain the basic function of human cell metabolism, improve the immunity of the body, especially in the spring when the number of respiratory diseases increases in spring, eating more vegetables is very beneficial to enhance the physical fitness. Baby dishes are stewed with Kaiyang (Haimi). They taste more delicious and nutritious.
Cooking ingredients
Cooking Steps
Step1:Prepare baby dishes.
Step2:Ready to open the ocean.
Step3:Wash the baby vegetables and cut them in two. Wash and soak in water for 20 minutes.
Step4:Shredded ginger, diced onion and sliced garlic.
Step5:Add salad oil to the pot over the fire. When the oil temperature is 80%, fry ginger, onion and garlic.
Step6:Then stir fry the baby dishes.
Step7:When baby dishes are slightly soft, add Kaiyang (add water together).
Step8:Stew until the soup turns white.
Cooking tips:Kaiyang is rich in salt, so there is no need to add salt to Cai Zhong. If the taste is heavy, add less salt. There are skills in making delicious dishes.
