[1mintips] Delicious Boiled Green Vegetables. Tricks of the Trade Made Public скачать в хорошем качестве

[1mintips] Delicious Boiled Green Vegetables. Tricks of the Trade Made Public

Sweet Potato Leaves and Shallots (Key Tip: Briefly turning up the heat and boiling can maintain the shine of the leaves and prevent them from turning dark.) Vegetables preserve their gloss better when they are lightly scalded in oil. Ingredients: Sweet potato leaves 300 grams 600cc of water Salad oil 2 tablespoons Seasoning: Thick soy paste 2 tablespoons Shallot oil 2 tablespoons Crispy shallot flakes 1 tablespoon Preparation Method 1. Wash the sweet potato leaves, cut off the hard stems. 2. Boil 600cc of water, add salad oil to the pot after it comes to a rolling boil. 3. Put in the sweet potato leaves to boil for a short time, afterwards strain the leaves out of the boiling water. 4. Mix up the soy paste and shallot oil in the pot then remove from the pot and serve on a plate. Sprinkle with crisp shallot flakes and it's done. Baked Broccoli Au Gratin (Key Tip: Boiling with salt improves the taste and softens it faster. Because of the many little spaces in broccoli, trying to saute does not distribute the taste evenly. ) For cauliflower type vegetables, adding a little salt and butter enhances the taste. Ingredients: Broccoli crowns 300 grams 600cc of water Unsalted butter 2 tablespoons Salt 1 teaspoon Grated cheese 100 grams Preparation Method 1. Wash the broccoli, cut into small florets. 2. Boil 600cc of water in a pot. After it boils, add the unsalted butter and salt. 3. Add the broccoli crowns and cook it for 30 seconds in boiling water, then take out the broccoli. 4. Put into a baking bowl and cover with grated cheese. 5. Preheat the oven to 220 ℃, put into the oven and bake for about 8 minutes until the surface is golden. Mustard Greens with Oyster Sauce (Key Tip: Adding sugar and briefly boiling can remove the bitter taste.) Adding sugar to boiling mustard greens removes bitterness. Ingredients Mustard greens 600 grams 600cc of water Salad oil 1 tablespoon Granulated sugar 2 tablespoons Oyster sauce 2 tablespoons Preparation Method 1. Evenly cut the head and tail ends off of the mustard greens 2. Boil 600cc of water in a pot and after it comes to a rolling boil add the salad oil and sugar. 3. Add the mustard greens to the hot water and remove 10 seconds after it comes to a boil. Garlic Eggplant (Key Tip: The eggplant needs to be kept underwater while it boils so that it does not darken.) Eggplant that is not exposed to the air as it boils turns out more beautiful. Ingredients: Eggplant 500 grams Salad oil 2 tablespoons 600cc of water Seasoning Thick soy sauce 2 tablespoons Finely granulated sugar 1 teaspoon Sesame oil 1 tablespoon Chopped green onions 2 tablespoons Minced garlic 1 tablespoon Red chili pepper flakes 1 teaspoon Preparation Method: 1. Cut the eggplant into sections and etch straight cuts into the surface. 2. Boil a pot of water, add salad oil after the water boils. 3. Add the eggplant segments and use a colander to hold the eggplant under the boiling water. 4. Allow the water to boil for 1 minute then take up the eggplant segments and place onto a plate. 5. Mix all the seasoning together evenly and pour over the eggplant segments and that's it. - YTower Gourmet Food Network http://www.ytower.com.tw Everyday Cuisine Shopping Skycook Network http://www.skycook.com.tw Youtube    / ytower01   Facebook   / ytower01