Boiled Yu Choy is the most popular course in Guangdong, China. There are different methods, undoubtedly. Is there any other cooking method of Yu Choy? Generally speaking, when the color turns to dark green, it’s about the time. My personal experience indicates to complete the boiling process within 2 minutes. It is essential to master the time of Yu Choy being boiled. Vegetables lose their nutrition when they’re over-cooked, no matter for Yu Choy, or other types. In this way, we can prevent the leaves from over-boiled. Therefore, in the boiling process, the stem shall be dealt with firstly, then only followed by the whole Yu Choy boiling in the water. The stem of the Yu Choy is thicker and stronger than the leaves, which requires more prolonged cooking on the stem before it’s cooked.I would love to advise you guys not skip this step, as it helps to remove the residual dirt on the vegetables effectively. It is recommended to follow a 15 minutes soak for leafy greens. As for the washing process of the vegetable.You don’t want to choose the Yu Choy with too much wilting, or with a dried-up stem, which are signs of losing freshness you want fresh ones. A delicate dish starts with ingredients purchasing. Nothing is more important than freshness for leafy vegetables.What ate the matters needing attention while cooking the Yu Choy? Pour the cooked sauce onto the Yu Choy, ready to serve. Add 1/2 tablespoons of edible oil to a pan, pour the chopped garlic, and stir-fry for 10-15 seconds (for those use garlic sauce, this step requires 5-10 seconds’ stir-frying.) Followed by the sauce prepared in the previous step to be poured into the pan and stir-fried well.Take a small bowl, with 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of white sugar, and 2 tablespoons of water added and stirred well. Scoop it up and put it on a plate for later use. Hold the Yu Choy in your hand and dip the stem of Yu Choy vertically into the water for 40 seconds, then place the Yu Choy horizontally into the boiling water for another 30 seconds boil. Boil it, and add 1 tablespoon of edible oil and 1 teaspoon of salt. Peel it off or cut it off if the bottom stem was aged (meaning too hard.) Please click here to get: Garlic Sauce Recipe. For those loving garlic sauce just like I do, you don’t want to miss it.
Yu choy chinese how to#
There is a detail instructions of how to make garlic sauce in another article. Garlic is optional, which depends on your acceptance of garlic. 2 cloves of garlic, chopped or replaced by garlic sauce.1 tablespoon soy sauce (light soy sauce).1½ tablespoon of edible oil, divided into two parts, the 1 tablespoon, and the ½ tablespoon.I worked on the dish several times, then only slowly summing up some experience, yet it was still far from the level of a restaurant chef. I found that this seemingly simple boiled Yu Choy was not as easy as I thought. However, I changed my mind when I got the fresh Yu Choy home and prepared to show my stuff. The first experience of the Boiled Yu Choy by a restaurant chef happened when I wasn’t armed with such knowledge, so I thought it’s a simple dish. The boiled method, which is assumed by many people a simple cooking process of scalding, is a technique from the Guangdong Cuisine that requires solid skills, where time and manner of scalding may vary according to different ingredients. The most common cooking method for Yu Choy in Guangdong Cuisine is the “boiled method,” where the Yu Choy is boiled firstly and followed by seasoning with soy sauce, oyster sauce, and minced garlic, thus preserving the original taste and nutritional value of Yu Choy to the maximum extent. Guangdong Cuisine states a vital position in southern China, and Guangdong people inherit the natural fond of leafy vegetables by generations.
Therefore, Yu Choy has become one of the most common vegetables in Guangdong, China. It wins extreme popularity in the Guangdong Province and Guangxi Province, where are gifted with warm weather, suiting the growth of Yu Choy, and allowing the cultivation and harvest even in winter. Yu Choy (which is also called Yu Choy Sum, Choy Sum, as well as “Cai Xin” in Chinese PinYin) is a leafy vegetable that grows only in southern China and is commonly used in Chinese cuisine.
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