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How to Make Water-Oil Braised Vegetables
Adding oil to water-oil braised vegetables enhances the texture and improves the intake of fat-soluble vitamins. This method offers more benefits compared to eating vegetables raw.
Estimated Cooking Difficulty: ★★
Essential Ingredients and Tools
- Cooking oil
- Salt
- Oyster sauce (optional)
- Leafy green vegetables
Calculations
Leafy greens have high water content, so they may appear voluminous during preparation. However, their volume decreases rapidly when heated.
- Leafy green vegetables: 300g ~ 500g
Instructions
- Wash the vegetables thoroughly.
- Add 150ml of water to the pot and bring it to a boil. (The water does not need to completely submerge the vegetables.)
- Add 3g of salt.
- (Optional) Add 3ml of oyster sauce.
- Add 2ml of cooking oil.
- Add the vegetables, stir briefly, then cover the pot and braise for 1 minute.
- Serve on a plate.
Additional Tips
- If unsure about the saltiness, start with less salt, taste before serving, and adjust as needed.
- You can substitute water with chicken broth or bone broth for a richer flavor.
- Avoid braising for too long.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.