Ingredients
Rapeseed Heart ( 350g ) | Soaked scallops ( 25g ) |
Green onions (appropriate amount) | Ginger (appropriate amount) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
| Water starch ( appropriate amount ) |
How to make Beichon Choy Sum
1.Wash the rapeseed and cut it in half.Large ones can also be divided into four.
2.Tread the soaked scallops into thin strips and cut into some shredded green onion and ginger
3.Put water in a pot and bring to a boil, add cooking oil with less than salt, add cabbage and blanch it, removing the roots first
4. Blanch the cabbage until it is cooked, take it out and rinse it with cold water to make the cabbage greener.
5. Pour out the water from the pot and heat it again, add a little oil, add the green onions and ginger and stir-fry for a few seconds until the aroma develops
6.Add cooking wine, a spoonful of water, add dried Bess and bring to a boil, add appropriate amount of salt
7.Add the cabbage and mix well
8.Thicken the soup with water starch, add a few drops of oil, and put it on the plate
9.Done p>
Tips
1.When processing rapeseed hearts, they should be uniform in size and length to make the dishes neat and beautiful.
2.When blanching the rapeseed hearts, you must control the heat.Generally, it is required to cut into the roots of the rapeseed heart first, and then cut into the leaves after a little blanching to achieve uniform color and texture.When blanching, just ask for them to be cut off.
3.When cooking, the amount of soup to be added should be controlled.Because rapeseed hearts are easy to ripen and some water will precipitate after heating, less soup should be added.
4.The thickness of the gravy must be well controlled to prevent the gravy from being too thick and causing the dishes to become sticky and unclear.
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