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To make bok choy delicious, you can operate like this
Bok choy seems to be an unremarkable food, but it has extremely rich nutritional value, and has won the favor of many people. There are many ways to eat bok choy, the most common being dried shrimp cooked with bok choy, tomato sauce bok choy soup noodles, and gluten and bok choy stuffed with meat, all of which taste very good and are very simple to make, so everyone can make and eat them at home.
One, How to make dried shrimp cooked with bok choy
1 Ingredients: dried shrimp, bok choy, peanuts oil, salt, starch, goji berries, ginger, Weijian Xianyao oyster sauce
2, Remove the root and old leaves of the bok choy, keep the tender core, wash with running water, soak in light salt water for fifteen minutes, then remove.
3, Soak dried shrimp in hot water and wash them clean.
4, Soak goji berries in water and wash them clean, wash ginger and cut into strips, mix starch with a little water and Weijian Xianyao oyster sauce to make a uniform mixture.
5, Add water, salt, peanuts oil, ginger slices, and dried shrimp and goji berries, bring to a boil over high heat.
6, Reduce heat and simmer for about two minutes.
7, Add bok choy.
8, Boil over high heat.
9, Remove and arrange on a plate.
10, Thicken the sauce with cornstarch slurry, bring to a boil, and pour it over the arranged bok choy.
Two, How to make tomato sauce bok choy soup noodles
1, Prepare the required ingredients.
2, Cut the tomato into cubes.
3, Stir-fry in the pot, add Li Jinji tomato sauce.
4, Add Li Jinji selected soy sauce and salt.
5, Add an appropriate amount of water, bring to a boil, cook the noodles in boiling water, add bok choy and cook for one minute, then remove and serve in bowls.
6, Pour the sauce over the noodles, sprinkle with chopped green onions, and drizzle a little Li Jinji pure sesame oil.
Three, How to make gluten and bok choy stuffed with meat
1, Choose a larger oil gluten ball.
2, Make a small hole in the gluten ball.
3, Mix minced meat with scallion and ginger paste, salt, sugar, chicken essence, and a suitable amount of water to make it thick and cohesive.
4, Fill the seasoned meat filling into a piping bag and squeeze it into the gluten ball.
5, Stuff the meat into the gluten ball.
6, Place the gluten ball in a pot, add half of the pot of water, and add scallions, ginger, soy sauce, salt, and sugar.
7, Boil over high heat and then reduce to a low simmer.
8, Drain the sauce and serve with some cooked bok choy.
