Maitake braised cabbage is a simple home cooking. Choy Sum, also known as Caishou, is one of the common vegetables in the South. Choy Sum is a specialty vegetable of Guangdong, China. It is soft in quality and delicious in flavor. Choy Sum is derived from the varieties of cabbage that are easy to bolt through long-term selection and cultivation and domestication, and has formed different types and varieties. Now it is mainly distributed in Guangdong, Guangxi, Fujian, Taiwan, Hong Kong and Macau.
Chinese cabbage can be sown throughout the year and is now introduced and cultivated all over the world. Choy Sum is rich in nutrients and has a delicious flavor. It can be fried or cooked in soup. It is one of the most popular vegetables among the public.
Ingredients: 3 Maitake, 500g Chinese cabbage, minced ginger, garlic, oil, salt, pepper, etc.
practice:
1. Soak the Maitake with warm water, wash it, wash the cabbage, mince ginger and mince garlic.
2. Pour clear water into the pot, heat it to a boil, add a little salt, pour the choy sum, and blanch for half a minute to remove. Pour the Maitake, blanch for 5 minutes, remove it, and remove the roots after cooling.
3. Pour oil into the wok. When the oil is 70% hot, add the chopped green onion and garlic until fragrant, add Maitake and stir fry a few times, pour a little boiling water, pour in Shao wine, cover and simmer for 5 minute. Then, add oyster sauce, salt and pepper, stir evenly, pour in water starch to thicken, pour in choy sum and stir fry a few times.
