Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This quick pickled cabbage is a delicious condiment to have on hand since it goes with just about everything. Making pickled cabbage couldn't have been easier. You don't need to wait for weeks for this recipe.
Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米 using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pickled Cabbage & Shredded Duck Vermicelli
雪菜鴨絲湯米:
- Get 1/4 roasted duck 燒鴨
- Take 1 chilli pepper (not spicy)
- Get Vermicelli 米粉
- Get 1 tsp soya sauce
- Get 1 tsp cornstarch
- Make ready 150 ml boiled water
- Prepare 1-2 pickled cabbage/potherb mustard (fresh) or ones in pack 雪菜
Www.choose-healthy-food.com provides step by step instructions how to make pickled cabbage, a health food from Eastern Europe. Download Pickled cabbage stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds. Watch How To Make Japanese Pickled Cabbage.
Instructions to make Pickled Cabbage & Shredded Duck Vermicelli
雪菜鴨絲湯米:
- Just got them in the wet markets. Fresh!
- Rinse well and Soak those cabbage for 3-4 hrs. If not in hong kong can go into chinese stores and ask for a pack (雪菜) refer to top right picture in the photo. Even less work needed with packed cabbage
- Slice those chilli (non spicy ones) and shred those ducks. Remove all bones in the roasted duck.
- Rinse out the cabbage again and squeeze out all water. Chop them up. In another bowl add a tsp of cornstarch, 1 spoon of light soya sauce and 150ml water and mix well.
- No need to add anything.Throw in the cabbage in a high med heat pot/pan and fry for 1 min to dry up the water in cabbage abit. (If you have the packed cabbage just throw all duck, cabbage and chilli in the pot and heat it up and its done!)
- Throw in the duck and mix well and let the oil of the duck comes out abit. 2~4mins
- Add in those chilli and the mix sauce in the pot. Mix well until you feel the sauce is boiling. (If its too sticky while cooking add in more boiled water/ if to watery cook longer)
- Taste it, should be abit salty since this is best with any soup noodles.
- Just cook a Vermicelli in water. When cooked place the Vermicelli with the water in a bowl and add those cabbage duck on top. Done! (can make a very mild chicken broth with the Vermicelli if you think the broth is bland) Leftovers can be kept in fridge for 2~3 days!
Delicious and crispy homemade pickled cabbage enjoyed with a traditional Japanese meal, brined in salt, kombu strips, and chili flakes. Pickled red cabbage is perfect for a variety of dishes! This tart and spicy condiment is quick to make Cabbage seems to get a bad rap. Everyone complains that it is smelly, hard to cook, and the kids say. This pickled cabbage is going to make its appearance at many Southern barbecues (and tailgates) in Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted.
So that’s going to wrap it up with this special food pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米 recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
