2014年4月30日星期三

开胃小泡菜 Pickled Cabbage

我曾经到台湾旅游两次,当地的臭豆腐颇有盛名,几乎来台旅游的旅客去到夜市都会品尝这道当地的美食。我对臭豆腐的接受度还算可以啦,不过,最吸引我的是和臭豆腐一起吃的台式泡菜,其功用是化解臭豆腐的油腻予人清爽的感觉!

(抱歉,照片稍候补上,因为电脑有点问题,不能上传照片。)

材料:                                    Ingredients:
300克黄芽白                          300g Chinese long cabbage
5克指天椒(剁碎)                  5g bird's eye chillies (chopped)
5克姜末                                      5g chopped ginger

调味料:                                Seasoning
50毫升白米醋                         50 ml Chinese rice vinegar
25克细砂糖                             25g caster sugar

做法:                                     Method:
1 将黄芽白洗净后放入沸水里汆烫3-4分钟至软化,马上捞起,浸泡冷水中待冷却,捞起抹干水分。

1 Rinse long cabbage,blanch it in boiling water over high heat for 3-4 minutes until soften, dish up and soak in cold water,remove and pat-dry.

2 把辣椒末与姜末加入调味料拌匀。

2 Combine chillies with ginger and seasoning, mix well.

3 黄芽白切条,加入辣椒姜末调味料拌匀,存放冰箱冷冻2小时,即可食用。

3 Cut long cabbage into shreds, add in seasoning mixture, mix well. Store in the fridge for 2 hours before serve.

抱歉,照片稍候补上,因为电脑有点问题,不能上传照片。
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