Choy sum usually takes about 2-5 minutes to cook in boiling water. This tender green vegetable, because of its soft and thin texture, has a relatively short cooking time. However, depending on the taste and preference of the individual, some people prefer a more tender choy sum, so that it only needs to be blanched a little, while others may prefer a little bit of chewiness, which requires a little longer cooking time.
As a young leafy vegetable, choy sum is rich in nutrients such as vitamin C and folic acid, so care should be taken to maintain its bright color and nutrients when cooking. Therefore, in general, put the washed choy sum in the boiling water, wait for the water to boil again, and then blanch for another 2 to 5 minutes. Then immediately remove and put it in ice water, which will effectively maintain the bright green color of the cabbage sum and stop the cooking process to prevent excessive softening.
The length of time that cabbage sum is blanched has an impact on both the taste and the way it is eaten. Choy sum with a shorter blanching time is more tender and suitable for cold dressing or quick stir-frying. On the other hand, the cabbage sum that has been blanched for a little longer will have a slightly tougher texture, which is more suitable for cooking methods that require a little chewiness such as hot pot or stew.
Overall, choy sum is a vegetable that takes a relatively short cooking time, blanching in about 2 to 5 minutes, but the specific cooking time can be adjusted according to individual taste and eating habits to achieve the best flavor and texture. After blanching, the cabbage sum should be removed in time and put into ice water to maintain its color and taste, making it more delicious and delicious.