Cantonese-style Blanched Choy Sum (白灼菜心)

Want to add a refreshing touch to your dining table? Blanched Choy Sum is a good choice. Its preparation seems simple, but in fact there are many details. Come and learn with me!

Required raw materials and substitutes

Main ingredients

Choy Sum: It is the main ingredient with a tender taste.

Accessories

Red pepper: Used for decoration and adding a little spiciness.

Seasonings

Salt: A basic seasoning product to enhance the flavor of the dish.

Oil: Essential for cooking and makes the Choy Sum have a better color.

Steamed fish soy sauce: Adds a unique umami taste.

Substitutes

Choy Sum: Can be replaced by tender green vegetables such as pakchoi and Shanghai bok choy, but the taste and appearance will be different.

Red pepper: Can be replaced by colored peppers or shredded dried peppers. Shredded dried peppers are spicier, and colored peppers are more colorful.

Oil: Can be replaced by common cooking oils such as olive oil and corn oil.

Steamed fish soy sauce: The taste can be simulated by mixing light soy sauce with a little sugar and chicken essence, but there is a difference in taste.

Which variety of Choy Sum has a crisper and tenderer taste?

Ningxia Choy Sum has a special growing environment, making its texture even crisper and tenderer. This kind of Choy Sum has less fiber, so it has a more refreshing and crisp taste. Moreover, the lighting, temperature difference and other conditions in Ningxia are conducive to the accumulation of sugar in Choy Sum, making it not only crisp and tender but also with a hint of sweetness.

When purchasing, choose those with green stems, fresh leaves, no yellow leaves and worm holes. Such Choy Sum has the best taste.

When buying vegetables in the market, you can gently pinch the stem with your hand. If it feels firm and resilient, it is a good Choy Sum. If you find that the stem is soft or there are brown spots, do not buy it.

What is the removal length standard for the head of Choy Sum?

The standard for removing the head of Choy Sum is to cut off about 2 to 3 centimeters of the root. During specific operation, observe whether there is soil, withered yellow or deteriorated parts at the root of the Choy Sum, and completely cut off these unfresh parts.

Removing the root can not only remove impurities but also ensure that the Choy Sum has a more tender and smooth taste. It is recommended to use a sharp kitchen knife and cut vertically. The action should be clean and neat, and avoid squeezing the stem of the Choy Sum to maintain its original crisp and tender texture.

After cutting, the Choy Sum should present a neat and white cross-section without irregular burrs.

What situation can be prevented by adding oil during blanching?

Adding oil during blanching can prevent two situations.

First, it can prevent the soup from becoming turbid and foam from emerging. Adding an appropriate amount of oil can create an oil film on the water surface, which can block the foam produced by protein in boiling water and keep the water in the pot clear.

Second, it can form a protective film on the surface of the dish. The dish can retain its emerald green color and nutrients will not be lost. In actual cooking, adding 1 to 2 teaspoons of oil after the water boils is enough. This amount is sufficient to prevent foam.