Cold Mixed Choy sum is a refreshing, nutrient-rich, and delicious cold dish. The cabbage heart is tender and crisp, containing abundant proteins, fats, carbohydrates, as well as minerals like calcium, iron, and phosphorus. It is also rich in nutrients such as carotene, riboflavin, niacin, and vitamin C. Moreover, it possesses medicinal value, providing benefits such as heat-clearing, detoxification, and lowering cholesterol and blood lipid levels. It is also known to provide relief for women with breast inflammation. Additionally, cabbage heart is low in calories, making it particularly suitable for elderly individuals and those seeking weight loss.
Ingredients for Choy sum
| Choy sum | 250g |
| Ginger | 7g |
| Green onion | 7g |
| Red pepper | 9g |
| Salt | 7g |
| Edible oil | 12g |
| Steamed fish soy sauce | 10g |
Steps:
1.First, let’s prepare the ingredients. Select a fresh cabbage heart and wash each leaf thoroughly by hand. Make sure to clean every part of each leaf, including the backside and the stem of the cabbage heart. Remove any old or yellow leaves if present.
2.Finely shred a piece of ginger into ginger strips. Soak and cut a section of white part of a green onion into thin strips. These ingredients will enhance the flavor of the cold-dressed cabbage heart. For added color and texture, deseed and thinly slice a red chili pepper, rinse it with water, and soak it briefly. Place all these ingredients in a bowl for later use.
3.Fill a deep pot with enough water and add a pinch of salt and a few drops of cooking oil. The amount of salt should be adjusted according to the quantity of cabbage heart and the volume of water, as too much or too little salt can affect the taste and color of the cabbage heart. Once the water is boiling, add the cabbage heart to the pot and blanch it for about 30 seconds. During this time, gently flip the cabbage heart to ensure even heating. Adding salt and cooking oil while blanching will enhance the flavor and color of the cabbage heart.
4.Arrange the blanched cabbage heart neatly on a plate, making sure the leaves and stems are facing upwards, forming a beautiful circular shape. In the center of the cabbage heart, sprinkle the washed green onion and red chili pepper strips. Adjust the quantity and placement of these ingredients according to your personal taste and preference.
5.Heat oil in a pan until it reaches about 60% of its smoking point. Drizzle the hot oil evenly over the cabbage heart. The hot oil will instantly release the fragrance of the green onion and ginger. Finally, drizzle about 10 grams of steamed fish soy sauce around the edge of the plate. Now, it’s ready to be served.
Tips
1.Choose cabbage hearts that are vibrant green in color with tender and crispy leaves. Ensure they show no signs of yellowing or insect bites.
2.Blanch them at the right time. Place the cabbage hearts into boiling water briefly, just enough to blanch them. This helps retain their fresh green color and crispy texture.
3.Rapidly cool them down. Immediately transfer the blanched cabbage hearts into ice water to stop the cooking process and maintain their crispiness.
4.Garnish when serving: You can sprinkle crushed peanuts, chopped green onions, or cilantro over the cold-dressed cabbage hearts to add color and variation in texture.
Cold Mixed Choy sum is a culinary delight that combines texture, nutrition, and medicinal benefits. It not only satisfies the taste buds but also promotes a healthy and enjoyable lifestyle. During the summer season, it is worth exploring the creation of cold-dressed cabbage heart, allowing its refreshing and crisp flavor to accompany you throughout a healthy and pleasant summer.