Monday, November 13, 2017

Pickled Celtuce/Guan Tao Cai Sim 自制罐头菜心/酱莴笋

When I was young, whenever I was under the weather, my mom or grandma will make some simple rice congee to go with Canned pickled celtuce, it is supposed to be light on the tummy and helps to get well. 

Grandma's version is a little fancier, she will mince some meat with this pickle and make a simple meat sauce, it is still one of my favorite dishes to go with congee, one that I missed whenever I am not feeling well.




450 g Celtuce
2 tbsp of White vinegar

For the sauce:
100 ml/g of Light Soy sauce
100 ml/g of Water
60-80 g of Sugar ( I used 70g)
20 ml/g Black Vinegar
1 Piece of Sliced Licorice

450 克 莴笋
2 大勺 白醋

100 克 酱油
100 克 水
60-80 克 糖 ( 我用了70克)
20 克 黑醋
1 片甘草

1. Peel and clean the celtuce, make sure the rough outer layers are completely removed.

2. Slice the celtuce into 0.5 cm in thickness. Place 2 tbsp of white vinegar in half a saucepan of water, bring to boil.

3. Blanch the celtuce slices in vinegar water for 30-45 seconds, drain immediately and spread it out in a colander.

4. Place the celtuce outdoor under direct sunlight for 45 minutes-1 hour, the color of celtuce will change to white in color.

1. 把莴笋削皮洗净后切成0.5公分的薄片,别切得太薄,太薄了不脆。

2. 小半锅水里加入2大勺的白醋,煮滚后把莴笋片下锅烫30-45秒即取出。刚烫好的莴笋是翠绿色的,非常好看。

3. 把烫好的莴笋平铺在竹帘/筲箕上放到阳光下晒45-60分钟,晒好的莴笋会变成白色。

5. Meanwhile, place all ingredients listed under sauce in a saucepan and bring to boil. Add the sliced celtuce in and cook for 30-45 seconds, take it out using a slotted spoon and spread out on a plate. Let cool.

6. Bring the sauce to boil again, this time, let it cook at medium for about 2-3 minutes.

7. Place cooled celtuce in a sanitized and air dried jar and pour the hot sauce in the jar. Wait till the sauce cooled to room temperature to cover with lid. Put the pickle in the refrigerator and wait for 2 days before consuming.

4. 把酱料里列出的材料都倒到一口小锅里煮滚,晒好的莴笋片加到酱汁里煮30-45秒即捞出铺开在一个盘子上摊凉。

5. 把摊凉的莴笋片摆到一只干净的带盖宽口瓶里。

6. 锅里的酱汁再次加热煮滚后中火煮2-3分钟,趁热倒入装有莴笋的瓶子里。

7. 先别加盖,等酱汁降温至室温了再加盖然后冰箱里冷藏2天即可食用。


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