Simple Chinese preserved veggie (suit choy)

| simple Chinese preserved veggie (suit choy) |

Preserved veggies come in many different ways in Chinese cooking, this is one of the easiest that anyone can try at home! “Suit Choy”, or preserved mustard green is a very popular pickled veggies used in Hong Kong’s Cha Chan Tang, it’s paired with vermicelli soup, fried vermicelli or rice cake.

You can also purchase “suit choy” at any Chinese supermarket, but be aware that 99% of these packaged pickles are made and imported from mainland China.

And making your own could be easier than driving out to the grocery store!

what you need:
– about 250g mustard green (gaai choy)
– 1 tbsp of coarse sea salt

what you do:
1. wash and dry the mustard green
2. place mustard green in a aluminum rectangular pan or any pan, rub it inside out with coarse sea salt and let it set for about 30 mins
3. moisture will release and mustard green will be soften, pour out excess moisture and place mustard green in a ziplock bag and store in the fridge
4. freshly preserved veggie can be kept for a few days, you can rinse it a bit before serve and cut into pieces for stir fry or noodle soup

p.s. as the preserve veggie stores in the fridge, it will keep releasing moisture, and rinse before cook if you prefer a lighter taste.

|自家製簡易雪菜|

中式醃菜當中香港人最常吃的要算是利用芥菜製成的雪菜,而大部分在超市買得到的雪菜均來自中國大陸,其實要自己製非常容易,而且還可以利用芥菜一物二用!

選購適合製作雪菜的為小芥菜,一般都可以利用芥菜莖部做芥菜膽,然後利用菜葉做雪菜。

材料:
-約250g小芥菜
-1湯匙粗海鹽

做法:
1.將小芥菜洗淨抹乾
2.將小芥菜放在平底盤上,然後內外搽上粗海鹽醃大約30分鐘
3.30分鐘過後小芥菜就會開始出水和變軟,將多餘水分清除之後將小芥菜放入密實袋中,然後放入雪櫃
4.新鮮製沒有添加防腐劑的醃菜大約可以放幾天,煮食前可以先於凍水沖沖,然後切成小塊來炒年糕或者煮雪菜肉絲湯米

p.s. 雪菜會持續出水,只需要使用前將多餘水分清除就可以了!還有鹽份可以根據個人喜好而定啊!

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