Cantonese food is sweet? Then you must not have tried this white-seared sea blue, and the special soy sauce is the finishing touch
White burning is a cooking technique in Cantonese cuisine in which raw food is blanched with boiling water or soup, called white burning. The dish we share today is "incandescent sea blue", this cooking method can maintain the original umami taste, like less oil and less salt meals, healthy and tender.
This dish is deceptively simple, and many people make it with simple soy sauce or steamed fish soy sauce: blanch the green vegetables, drizzle the soy sauce, pour the hot oil - simple, one dish is completed.
Today, I'm going to teach you to mix a bowl of special soy sauce, just add two things, it will make it different, more fragrant and more delicious. Then use it to match our incandescent sea green, on the steaming heat, and the sweetness of the greens, eat it in one bite, it is really a different flavor, hate greasy you, this dish is your choice, hurry up and do it.
【Ingredient preparation】:Shanghai green shallots, red cabbage pepper, coriander, sesame oil, soy sauce, white sugar (shallot head)
【Cooking process】:
Cut matching:
(1), separate the shallots and shallot leaves (the shallots should not be lost, because the secret of the delicious soy sauce is here), cut the shallots and red peppers into thin strips and put them into the water for later;
(2) Wash the parsley, keep the roots, cut into sections and set aside;
(3) Slice the shallots and set aside;
(4), then there is Shanghai Qing, Shanghai Qing cut in half, in the middle of a knife, do not cut.
1. Make soy sauce
Add 2 bowls of water to the pot, add shallots, coriander stalks and shallots to cook together, do not look at these ingredients are unremarkable, but after they are boiled together, the aroma of shallots, coriander stems and shallots and soy sauce are fused together, the aroma is fragrant, after the aroma is boiled, add a bowl of soy sauce (the ratio of soy sauce to water is: a bowl of raw soy sauce with 2 bowls of water), and finally a spoonful of chicken essence, a spoonful of sugar seasoning, boiled to serve for later.
Tips: Adding a little shallots to the cook is better, and the mixed soy sauce can also be used when cooking, which will add a delicious dish to your kitchen.
2, blanching water: add water to the pot, add a spoonful of salt and a little cooking oil to the water, when the water is boiled into The Shanghai Green, when the water is boiled again, it is time to turn off the fire and fish out, this time the taste of Shanghai Green is just right, it will not be too soft cotton, nor will it be broken; (Friends who like to eat soft cotton taste can cook a little more)
3, finished: Shanghai Green fishing out of the plate, remember to pour out the excess water in the dish, put on the chopped green onion red pepper shreds, drizzle with a little sesame oil and special soy sauce, and finally pour hot oil, a different white seared sea green is completed.
Turquoise vegetable leaves, white jade-like stems, tender yellow hearts, and a little red pepper grain slightly embellished, although it is a simple Shanghai green, it is a complete color, fragrance and taste, like a pleasing oil painting. At this time, the hot oil stimulates the aroma of the green onion, and then fuses it with the green vegetables, and the steaming heat, and the sweetness of the greens, eating it in one bite, touching the taste buds, it is simply the supreme delicacy.