How to cook scalded choy sum

Blanched Chinese Cabbage

Boiled Chinese cabbage is a common Cantonese dish. Boil means to boil the ingredients in boiling water and then take them out. Cantonese people prefer steaming, boiling and blanching, which are much less "hot" than frying, deep-frying and stir-frying, and are light, nutritious and original.

The boiled choy sum is green in color, light in flavor and low in oil, crisp, tender, refreshing and sweet. Because the blanching time is short, the loss of various nutrients in the choy sum is small. It is easy to make and is a recommended home-cooked vegetarian dish.

How to cook scalded choy sum

2. Preparation:

Remove the roots and old leaves of the cabbage heart and keep the tender core part

3. Wash the selected choy sum with running water, especially the center of the choy sum, and soak it in water for 15 minutes.

4. While the vegetables are soaking, prepare the ingredients. Peel the ginger.

5. Cut the ginger into thin slices

6. Put the ginger slices together and cut into thin strips

7. Remove the seeds from the red pepper

8. Cut into thin strips

9. Blanching steps:

Put some water in the pot and add a little salt

10. Pour a little oil

11. When the water in the pot boils, add the choy sum

12. Put the choy sum in and cook until the water boils again, then take out the choy sum, drain and place neatly on a plate for later use

13. Sauce making:

Pour a little oil into the pot, then add a small amount of oyster sauce

14. Pour in clean water

15. Add shredded ginger and red pepper, and bring the sauce to a boil over high heat. After boiling, pour it into a small bowl.

16. Place the shredded ginger and red pepper on the cabbage, and use a spoon to evenly pour the seasoning sauce on the cabbage.