|
|
|
|
|
|
|
Chinese Recipe : Pickled Cabbage with Red Pepper
|
|
This is a vegetarian dish.
Ingredients:
A:
- 2 tbsp shredded ginger
- 2 tbsp shredded hot red peppers
B:
- 1 tbsp Sichuan peppercorns
- 1 tbsp sesame oil
- 1 tbsp oil
C:
- 4 tbsp white vinegar
- 4 tbsp sugar
- 1 ½ tsp salt
Directions:
- Rinse the cabbage and cut into pieces. Fry 'B' over low heat until fragrant; quickly remove and discard the peppercorns; turn off the heat, add 'A' and mix.
- Bring a big pan of water to a boil; blanch the cabbage for 30 seconds and remove quickly. Wrap the chessecloth around the cabbage and squeeze out the water.
- Put the cabbage in a big bowl; add 'A', 'B' and 'C'; mix thoroughly. Refrigerate until cold and serve.
Note:
If you want to keep this dish for a few days, then first add a little salt to the cabbage and let it stand for 4 hours. Squeeze out the water and proceed as described above but do not blanch.
|
|
|
|
|
|
|
|
|
|
