Steamed Vegetables in Water and Oil

Method5 steps

1. 1

   Prepare the Vegetables

   准备蔬菜

   Wash the leafy vegetables thoroughly and drain the water.

   将叶菜类蔬菜彻底洗净，沥干水分备用。

   ⏱5 min

   • 💡 Leafy vegetables shrink quickly when heated, so it is normal if they look like too much before cooking.叶类蔬菜受热后体积会迅速减小，准备时看起来多是正常的
   
2. 2

   Boil the Water

   烧水

   Add 150ml of water to the wok and bring it to a boil.

   锅中加入 150ml 水，并烧至沸腾。

   ⏱2 min

   • 💡 The water does not need to fully cover the vegetables, as steam will build up once the pot lid is on.水不需要能完全没过蔬菜，因为后续会盖盖产生蒸汽
   
3. 3

   Add the Seasonings

   加入调料

   Add 3g of salt, 3ml of oyster sauce (optional), and 2ml of cooking oil to the boiling water.

   在沸水中加入 3g 盐、3ml 蚝油（可选）以及 2ml 食用油。

   ⏱30 sec

   • 💡 Adding the oil first helps lock in the vegetables' color as soon as they hit the water.先加油能让蔬菜入锅时立即锁色
   
4. 4

   Steam the Vegetables

   焖煮蔬菜

   Add the vegetables, stir evenly with a spatula so they come into contact with the oil and water, then quickly cover with the pot lid and steam for 1 minute.

   下入蔬菜，用锅铲翻拌均匀，让蔬菜接触到油水，然后迅速盖上锅盖焖 1 分钟。

   ⏱2 min

   • 💡 Do not steam for too long, or the vegetables will turn yellow and mushy, losing their crisp texture.焖的时间不可过长，否则蔬菜会变黄变软，失去爽脆口感
   
5. 5

   Plate and Serve

   出锅盛盘

   Remove the pot lid, give the vegetables a quick stir, and transfer them to a plate.

   打开锅盖，稍微翻匀后即可盛入盘中。

   ⏱30 sec

   • 💡 You can taste for saltiness before plating.出锅前可以先尝一下咸淡