The recipe for white roasted vegetable hearts

Ingredients

A handful of vegetable hearts

Half a bowl of clear water

A tablespoon of oyster sauce

1 tablespoon of light soy sauce or soy sauce

A small spoonful of sugar

4 cloves of garlic

The recipe for white roasted vegetable hearts

1. Wash the vegetable heart, skim off the old skin on the stem, and pick off the old leaves.

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

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

4. Cut garlic into small pieces and set aside.

5. Boil the water and blanch the cabbage until cooked. Be careful to turn the heat down here. When blanching the cabbage, it is necessary to turn the heat down and soak it in boiling water throughout the entire process to avoid the situation where the leaves have already been cooked but the roots and stems have not yet matured due to high heat and rapid cooking.

6. Blanch for about one or two minutes, and touch the root and stem parts. If you feel a noticeable softening, it is time to stir fry. Take out the blanched vegetable hearts and plate them.

7. In the morning, when I fried the poached egg and there was still a little oil in the pot, I used it as the base oil to fry the garlic cubes. In fact, this dish can also be completely oil-free.

8. Add half of the garlic cubes and stir fry until fragrant.

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

10. Pour the remaining half of the garlic on the yard into the boiling sauce. The sweet and refreshing taste of the vegetable heart is perfectly reflected.

Tips

1. Peeling off the outer skin of the stem provides a better taste.

2. When blanching, turn the water to low heat after boiling to avoid situations where the leaves are already cooked but the roots and stems are not yet cooked due to high heat and fast cooking.

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