Not to be missed by lovers of garlic scapes
The water used to scald the vegetables is added to.
|1 small spoon|
light soy sauce
Cooked cabbage with garlic perfume How to cook
Prepare about 3-4 handfuls of cabbage as pictured. Cut off the roots, wash and reserve.
Finely chop the garlic and reserve.
Prepare a small pot of water with 1 tbsp salt and 2 tbsp oil (you can use less, but you must). Once the water is boiling, add the washed cabbage.
Boil for 2 minutes, then remove from heat. Compare before and after cooking.
Prepare a plate, either oval or round. This is a new fish plate, my current favorite plate
Arrange the hot vegetables on it.
To make the sauce: pour the oyster sauce, soy sauce, wine, and plain water into a bowl, measured with the spoon above. *You can leave out the soy sauce if you want it to be less salty. Because I made it a little salty, it’s good with rice
Mix all the ingredients well and reserve.
Heat the oil in a skillet and add the chopped garlic. Remember to use medium-low heat or the garlic will burn fast and be bitter. Keep shaking it so it preheats evenly. I grabbed my phone in one hand to take a picture, and the shaking was not ideal.
Cook the garlic until golden brown and turn down the heat.
Immediately pour in the prepared oyster sauce and cook for 10 seconds, shaking it evenly.
Serve with sauce on top. *If you want less oil, once the garlic is cooked until golden brown, turn off the heat and strain the oil through a sieve. Strain the oil and cover the cabbage with the minced garlic. Then preheat the pan (medium-low heat) and bring the prepared oyster sauce to a slight boil, then turn off the heat and pour it over the cabbage.
Done! Garlic spray – very next to dinner!
2. if you want less oil, turn off the heat and strain the oil through a sieve after the garlic has been cooked until golden brown. Strain the garlic and cover the cabbage with the strained oil. Then preheat the pan (medium-low heat) and bring the oyster sauce to a boil.