How to cook cabbage heart

1. Wash the cabbage, skim off the old skin on the stems, and pick off the old leaves.

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  2. Boil a pot of water, add a spoonful of salt, and bring to a boil over high heat.

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  3. While the water is boiling, prepare the sauce, half a bowl of water and a tablespoon of oyster sauce.Mix together a tablespoon of light soy sauce or soy sauce and a teaspoon of sugar.

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  4. Chop the garlic and set aside.

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  5. Boil the water and blanch the cabbage.Be sure to turn to a low heat here.When blanching the cabbage, you need to turn it on a low heat and soak it in boiling water to cook it to avoid the situation where the leaves are cooked but the roots are not yet cooked due to rapid cooking over high heat.

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  6. Blanch for about a minute or two.You can touch the rhizome and it will become noticeably softer.Fried.Take out the blanched cabbage and put it on a plate.

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  7. I fried poached eggs in the morning and there was still a little oil in the pan, so I used it as base oil.The garlic is popped.In fact, this dish can be made without oil at all.

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  8. Add half of the garlic and saute until fragrant.

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  9.Add the prepared sauce and bring to a boil.

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  10. Coat the remaining half of the garlic and pour in the boiling sauce.The sweet taste of the cabbage sum is perfectly reflected.