How to make cold Cantonese choy sum

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making cold Guangdong choy sum.

1. Soak wolfberries in warm water until they swell.

2.12 Cut off the thick roots of the choy sum and wash it.

3.21 Put appropriate amount of water in the pot, bring to a boil, add Chinese cabbage, flour and oil, and stir well.

4.1 Rinse with cold water several times, remove and squeeze out excess water.

5.2 Cook until the color of the choy sum turns darker and it is ready to be removed.

6. Cut into small pieces.

7. Put it in a bowl and add salt.

8. Add chicken essence.

9. Add sesame oil and mix well.

10. Place the mold into a plate and fill it with the mixed choy sum.

11. Remove the film and sprinkle some cooked sesame seeds on it.

12. Place the soaked wolfberries on top.

Making cold Cantonese choy sum is no problem for our parents’ generation, but for young people who have nothing to eat but food, can you really do it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.