Newly Compiled Family Cold Dishes

Author: Shi Yun / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: Salty and Spicy Bok Choy
[Main Ingredients] 2000g Bok Choy, 300g Garlic, 150g Scallions
[Secondary Ingredients] Appropriate amount of Salt and Chili Powder
[Preparation Method]
① Wash the Bok Choy, garlic, and scallions separately, then pat dry.
② Cut the Bok Choy into 6–7 cm segments, crush the garlic, and slice the scallions. Place them in a bowl, add salt and chili powder, and knead with your hands until the Bok Choy becomes watery and wilted. Then press it down, cover with a lid, and let it sit at room temperature for 1–2 days until it ferments and develops a sour taste before serving.
[Flavor Profile] Salty and spicy, perfect for summer.
[Small Tip] This dish is best made in summer. In winter, the low temperature makes fermentation difficult.
Quickly Pickled Cabbage Stems
[Main Ingredients] 300g Cabbage Stems, 150g Carrots
[Secondary Ingredients] 10g Chili Oil, 10g Salt, 15g Rice Vinegar, 10g Sesame Oil, 2g MSG
[Preparation Method]
① Wash the cabbage stems, blanch them in boiling water, drain, and cut into small cubes or fine strips. Sprinkle with salt, add vinegar, mix well, and marinate for 1 day.
② Cut the carrots into fine strips, mix them with the marinated cabbage stems, add MSG, drizzle with sesame oil and chili oil, and serve.
[Flavor Profile] A mix of red and white, fragrant, spicy, and crisp.
[Small Tip] Try to marinate as needed to avoid excessive storage time, which can lead to high nitrite levels.
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