Pickled Chinese Cabbage and Eelery Salad Recipe
Northern Chinese people love pickles. Almost every family has their own kimchi or pickles. They can be served with rice porridge, steamed buns, rice, and noodles. Today I will share a simple Chinese pickled vegetable recipe. Delicious pickles are sometimes more important than meat. Without it, you will feel no appetite.
Cabbage is a common vegetable that we can eat all year round. Usually we like stir-fried cabbage, but today I want to make cabbage salad, this method is simple. Put the cabbage in the jar and marinate it in light soy sauce for several hours. Cabbage is crisp and tender, with a clear scent of celery, very appetizing, you guys can follow the steps below.
Pickled Chinese Cabbage and Eelery Salad Ingredients:
1 cabbage, 4-5 green peppers, 4-5 hot peppers, appropriate amount of oil and salt, green Chinese onion, 1 piece of ginger, 3 cloves of garlic, 1 bag of light soy sauce (500ml), 2 tablespoons of sugar, 15 Sichuan peppercorns, 2-star anise
Cooking Steps:
1. Tear cabbage into pieces of uniform size by hand.
2. Cut celery, green pepper and hot pepper.
3. Put the vegetables in a large pot, sprinkle with salt and mix well, marinate for 2 hours.
4. Prepare the seasoning, cut green Chinese onion into strips, slice garlic, and shred ginger. Ordinary light soy sauce (thin soy sauce).
5. Add oil to the pot and heat it, add green onion sticks, ginger shreds, garlic slices, peppercorns and star anise, fry over low heat until fragrant.
6. Pour in soy sauce, add sugar, boil for 4-5 minutes on low heat. Then Turn off the heat, remove the onion, ginger, garlic, pepper and anise from the pot and throw it away, waiting for the seasoning to cool.
7. After marinating the vegetables for two hours, squeeze out the water by hand and put it in the container. The container should be wiped clean, no water, it is best to choose the one with a lid, you can use a fresh box or glass jar.
8. Pour the soy sauce into the cabbage and marinate for 2 hours before serving. If you can’t eaten up at once, put the lid on it and refrigerate it.
Pickled Chinese Cabbage and Eelery Salad Tips:
Vegetables should be marinated in advance to remove excess water.
Pickled Chinese Cabbage and Eelery Salad Recipe
Ingredients
- 1 cabbage
- 4-5 green peppers
- 4-5 hot peppers
- green Chinese onion
- 1 piece of ginger
- 3 cloves of garlic
- 1 bag of light soy sauce (500ml)
- 2 tablespoons of sugar
- 15 Sichuan peppercorns
- 2 star anise
Instructions
- Tear cabbage into pieces of uniform size by hand.
- Cut celery, green pepper and hot pepper.
- Put the vegetables in a large pot, sprinkle with salt and mix well, marinate for 2 hours.
- Prepare the seasoning, cut green Chinese onion into strips, slice garlic, and shred ginger. Ordinary light soy sauce (thin soy sauce).
- Add oil to the pot and heat it, add green onion sticks, ginger shreds, garlic slices, peppercorns and star anise, fry over low heat until fragrant.
- Pour in soy sauce, add sugar, boil for 4-5 minutes on low heat. Then Turn off the heat, remove the onion, ginger, garlic, pepper and anise from the pot and throw it away, waiting for the seasoning to cool.
- After marinating the vegetables for two hours, squeeze out the water by hand and put it in the container. The container should be wiped clean, no water, it is best to choose the one with a lid, you can use a fresh box or glass jar.
- Pour the soy sauce into the cabbage and marinate for 2 hours before serving. If you can’t eaten up at once, put the lid on it and refrigerate it.
Also Read: Smoked Bean Curd, Celery and Enoki Mushroom Salad
