Video Source#
Overview#
Blanched Choy Sum, a very simple dish that is also delicious. It is a classic Cantonese dish known for its lightness, rich nutrition, and ability to retain the original flavor. This dish typically uses Guangdong Choy Sum as the main ingredient, which is widely loved for its crisp texture and unique flavor. Blanching is a Cantonese cooking technique that involves scalding raw food in boiling water or broth, then drizzling it with a prepared sauce to preserve the ingredients' original taste and nutrition.
Ingredients#
| Item | Amount |
|---|---|
| Choy Sum | Appropriate amount |
| Garlic | Appropriate amount |
| Oyster Sauce | Appropriate amount |
| Soy Sauce | Appropriate amount |
| Sesame Oil | Appropriate amount |
| Sugar | Appropriate amount |
| Salt | Appropriate amount |
| Cooking Oil | Appropriate amount |
Steps#
- Prepare the ingredients - Choy Sum - for one serving;
- Prepare the ingredients - Garlic - about 4 cloves;
- Trim the vegetables - remove the old leaves from the Choy Sum and trim the roots neatly;
- Wash the vegetables - clean the Choy Sum and place it in a basket to drain for later use;
- Chop the garlic - cut it into small pieces or mince it;
- Boil water in a pot; add a large spoonful of salt and cooking oil to enhance the flavor and ensure the Choy Sum stays green;
- Once the water is boiling, add the Choy Sum, putting the roots in first;
- After boiling for two minutes, scoop it out and plate it;
- Prepare the sauce
- Two tablespoons of seafood soy sauce
- A small half spoon of oyster sauce
- A small half spoon of sesame oil
- Appropriate amount of white sugar
- Add one tablespoon of the water just boiled
- Mix well
- Heat oil in a pan
- Add a little oil
- Add the garlic and sauté until fragrant (on low heat)
- Add the prepared sauce
- Bring to a boil, then turn off the heat
- Pour the sauce over the Choy Sum
- Serve
This article is synchronized and updated by Mix Space to xLog. The original link is https://vidorra.life/posts/recipe/bai-zhuo-cai-xin