Braised Baby Chinese Cabbage in Broth

Method10 steps

1. 1

   Prepare the Baby Chinese Cabbage

   处理娃娃菜

   Wash the Baby Chinese cabbage, then cut it vertically into sections.

   娃娃菜洗净, 竖着切开切成段。

   ⏱2 min

   • 💡 Cutting vertically helps keep the shape and allows the flavors to penetrate more easily.竖着切可以保持形状，且更容易入味
   
2. 2

   Cut the Aromatics

   切配料

   Cut 3g scallion into small pieces. Slice 10g garlic. Slice 10g ginger into small pieces.

   葱 3g 切小段。蒜 10g 切片。姜 10g 切小片。

   ⏱2 min

   • 💡 Sliced garlic gives a cleaner taste in broth than minced garlic.蒜切片比切末在煮汤时更清爽
   
3. 3

   Dice the Add-ins

   准备辅料丁

   Dice the century egg. Dice the ham sausage or luncheon meat (SPAM) into 1cm cubes.

   皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）

   ⏱3 min

   • 💡 Dabbing the knife with cool water while cutting the century egg prevents sticking.切皮蛋时刀上沾点凉开水可以防止粘连
   
4. 4

   Prepare the Enoki Mushrooms

   处理金针菇

   Wash the enoki mushrooms and separate them into clusters.

   金针菇洗净撕开

   ⏱1 min

   • 💡 Separating into small clusters makes them easier to eat.撕成小簇更方便食用
   
5. 5

   Blanch

   焯水

   Bring water to a boil, add the Baby Chinese cabbage, blanch for 10 seconds, then remove.

   烧热水娃娃菜放进去十秒钟出一下水捞出。

   ⏱1 min

   • 💡 Blanching for only 10 seconds keeps the Baby Chinese cabbage crisp and tender.焯水只需 10 秒，保持娃娃菜的脆嫩
   
6. 6

   Season the Wok

   润锅

   Heat the wok, add oil, swirl it around to coat the surface, then pour the oil out. Add a little fresh oil.

   热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。

   ⏱1 min

   • 💡 Seasoning the wok prevents sticking during cooking.润锅可以防止后续炒制时粘锅
   
7. 7

   Sauté the Aromatics

   爆香底料

   Turn the heat to low, add the scallion, ginger, and garlic, and sauté until fragrant.

   调至小火加入葱姜蒜，煎炒出香味即可。

   ⏱30 sec

   • 💡 Keep the heat low to avoid burning the ginger and garlic, which would turn bitter.火一定要小，避免姜蒜炒糊变苦
   
8. 8

   Add the Main Ingredients and Water

   加入主料及水

   Add 300g water (enough to cover the Baby Chinese cabbage). Add the Baby Chinese cabbage, enoki mushrooms, and luncheon meat (SPAM).

   加入 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉

   ⏱1 min

   • 💡 If you have stock, use it instead of water for a richer flavor.如果有高汤，用高汤代替清水味道更佳
   
9. 9

   Season

   调味

   Add oyster sauce, sugar, salt, and MSG, then bring to a boil.

   加入调味料蚝油、糖、盐、味精烧开。

   ⏱30 sec

   • 💡 Oyster sauce is already salty, so reduce the amount of salt accordingly.蚝油自带咸味，盐的用量需酌情减少
   
10. 10

    Simmer and Plate

    焖煮装盘

    Simmer for 3 minutes. Once boiling, start plating. Ladle out the Baby Chinese cabbage, place the century egg on top, and pour the broth over it.

    煮 3 分钟, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了

    ⏱3 min

    • 💡 Adding the century egg last prevents the broth from turning cloudy.皮蛋最后放可以防止汤汁变浑浊