Newly compiled popular home-style dishes

Author: Shi Yun / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: Spicy Chinese Cabbage
[Main Ingredients] 500g of clean Chinese cabbage.
[Secondary Ingredients] 2 dried red peppers, 10g of young ginger, 10 peppercorns, 35g of sugar, 5g of fine salt, 15g of rice vinegar, 30g of sesame oil.
[Preparation Method]
① Remove the old leaves and stems of the cabbage, cut off the root and some leaves, then cut into coarse strands about 4 cm long. Cut the dried red peppers and young ginger into fine strands and set aside.
② Place the cut cabbage strands in a container, sprinkle with salt, and toss to mix well. Let it sit for about 5 hours, stirring 3 times during this time. When the cabbage strands release water and shrink, squeeze them with both hands until they are about 70% dry. Then spread the cabbage strands and place them in a large bowl.
③ Heat the sugar and vinegar in a pot until dissolved, then cool and pour into the bowl with the cabbage. Sprinkle with ginger strands and add red pepper strands.
④ Heat the sesame oil and peppercorns in a pot over low heat until the peppercorns release aroma and turn black. Remove the peppercorns and pour the hot sesame oil over the cabbage. Cover and let it sit for 6 hours before serving.
[Flavor Profile] The dish is bright and eye-catching due to the red pepper strands, with a tangy and spicy, crisp taste.
[Small Tips]
- Wash your hands thoroughly before preparing the dish to ensure hygiene.
- Cabbage leaves tightly wrapped in the head can be left uncleaned. If cleaning is necessary, make sure to dry them completely.
- This dish can be made in spring, summer, and autumn, and you can substitute with cabbage instead. However, the pickling process should be done in the refrigerator, which will give it a unique flavor.
P2