BOK choy or pok choy is a type of cabbage plant. This one vegetable can be processed into a variety of dishes. When processed properly, such as boiled, will give a distinctive aroma to each dish.
Bok choy is different from most other cabbages. Has two types of leaves; green leaves, similar to mustard greens; and dense white leaves consisting of a bull-shaped head. The dense leaves it has needed more time to cook.
Want to know how to boil bok choy so that it still produces the right aroma, here's a trick quoted from Ehow.
- Rinse the bok choy using cold water, then discard the thin green leaves. To rinse it does not need to use too much water, but fill it with 1/4 full of water.
- Add water with kosher salt to taste. The salty taste of brine is a good indicator of how salty bok choy is.
- Add 1 tsp lemon juice, 4 black peppercorns, 1 lemongrass stalk, and 2 fennel leaves to the pot.
- Adjust the heat to boil the water. Cut the stems into 1/3-inch pieces. Put the bok choy as a whole, but by breaking them one by one, then take the cover, and boil the water for five minutes. Add green leaves, cover, and simmer for two minutes.
- Drain the bok choy in a colander, then serve hot.
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