How to Make Steamed Chicory Delicious at Home - Steamed Chicory Recipe and Tips

Fresh and tender Chinese cabbage leaves. They are used to be steamed, both nutritious and delicious. But to achieve the authentic aroma, color, juice, and taste in steamed Chinese cabbage, some skills are required. Today we will share two simple yet tasty home-style steamed Chinese cabbage recipes with you, and tell you how to make beautiful and delicious steamed Chinese cabbage.

Step 1:

Select fresh and tender Chinese cabbage leaves, remove the stems, wash them thoroughly in water, then air-dry them. The stem of Chinese cabbage is not suitable for steaming; it can be used elsewhere.

Note: This step is very important. Many people make the steamed Chinese cabbage sticky because they did not dry it properly. However, it should not be dried too much either,as flour cannot stick to the leaf surface if it's overly dry. Generally speaking, the leaves should have no obvious water marks and just enough flour can be applied so that a thin layer is visible. This degree requires repeated practice to master.

Step 2: Next, place the air-dried Chinese cabbage in a mixing bowl and sprinkle with flour or rice flour, or corn flour.Mix well until every leaf is evenly coated with a thin layer of powder. Note: This step is also crucial. The amount of flour must be controlled; too much flour will result in steamed dumplings, which are not as tasty.

Flour should only cover the leaves lightly so that their color can still be seen faintly. This depends on how well-dried the Chinese cabbage is. The wetter the leaves, the more flour needed. After completing these steps, we can start steaming now. Step 3:

Boil water in a wok and place a slightly moist cloth inside; then put the seasoned Chinese cabbage into it and steam for 5 minutes. Increase the time by one or two minutes if you are using more leaves.

Note: The water must be boiling before adding the Chinese cabbage to avoid overcooking, which will make it less tender and soggy.

Some prefer using a steaming tray instead of a cloth; however, for steamed dishes, using a cloth is correct as it allows better air circulation and prevents excessive moisture at the bottom.

The cloth should be slightly damp, wrung out until no water droplets remain visible by hand. Step 4:

During the steaming process, prepare the seasoning sauce.

There are many ways to make it; here we introduce two common methods —

a. Mix garlic paste, oyster sauce, soy sauce,

salt, and sesame oil according to your taste.b. Use garlic chives, salt, and sesame oil. Step 5:

After the steaming is done, use a fork to separate the Chinese cabbage leaves, allowing them to cool naturally.

Serve with the prepared seasoning sauce when ready.

Notes:Leaf vegetables cook quickly; usually, 5-8 minutes are sufficient. Add sesame oil,

lard,

or chili oil according to taste for added texture.Do not use too much seasoning as Chinese cabbage has a unique aroma that should be preserved. Typically, salt, garlic, and sesame oil suffice; nutritious and delicious.The steaming technique described here is not limited to Chinese cabbage but can also apply to other vegetables. Oil can enhance the texture.

2, Chinese cabbage has a special aroma, so do not use too many seasonings; otherwise, you won't be able to taste the original flavor. Generally, salt, garlic, and sesame oil are sufficient, nutritious and delicious.

The steaming method and techniques introduced for Chinese cabbage can also be applied to other vegetables.