Each type of soy sauce may have slight differences in taste, which can affect the overall flavor of yu choy sum. Soy sauce substitute: Soy sauce can be substituted with tamari, liquid aminos, coconut aminos, or gluten-free soy sauce.Moreover, make sure it is fried on low heat to gently cook it without damaging the leaves. Fry it for a few minutes and cover the pan to allow it to cook in steam. Aside from boiling, you can also stir-fry them with or without oil. Blanching helps stop the vegetables from continuously cooking because of the retained heat when removed from boiling water. To avoid overcooking the vegetables after boiling, you can quickly blanch them with an ice bath or cold water. Cooking technique: In my recipe, the vegetables are cooked with boiling water.If there are dry or yellow parts, cut those as well before cooking. You can clean it with running water or soak it in a water-filled basin for 10 minutes. Prepare the yu choy: Before cooking yu choy, clean it thoroughly with water to remove dirt and soil.Do not pick the ones that are dry, yellow, or brown. When picking out yu choy, choose the ones with fresh green leaves and firm stems. You can always choose regular yu choy without flowers since these are usually smaller and have thinner stems. You don’t want to overcook the leaves, so I suggest peeling the lower stems of yu choy with flowers to cook faster. Yu choy with flowers tends to have a thicker stem, which takes longer to cook than its leaves. Try to find the ones with little flowering or no flowers.
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