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Peking cabbage recipes. How to choose a product?

 Peking cabbage recipes. How to choose a product?


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Peking cabbage consists of many useful trace elements and vitamin complexes, so it can and should be eaten regularly. A variety of dishes made from it can satisfy the needs of even the most demanding gourmet: salted, pickled, fresh, dried - Peking cabbage is good in any form.

In order for the finished dish to turn out not only nutritious, but also tasty, it must be selected and processed correctly. We will talk about this and not only further.

How to choose?

You can buy Chinese cabbage at the market or in the vegetable section of any supermarket or small store. In the summer, it costs much less, and in the cold season, its price rises noticeably. It can be prepared for future use using a refrigerator, basement or cellar, and savor a healthy vegetable almost all winter.

The best varieties of Peking cabbage that can be used for cooking are the following:

  1. "Russian size".
  2. "Cha-Cha".
  3. "Orange tangerine".
  4. "Yuki" F1.
  5. "Richie" F1.
  6. "Garnet".
  7. Hydra F1.
  8. "Vorozheya".
  9. Asten.
  10. "Wineglass".

It is necessary to choose Chinese cabbage very carefully and slowly so as not to acquire spoiled and rotten heads of cabbage.

Reference. High-quality cabbage should have completely dry leaves, a dense and taut head of cabbage and a complete absence of any foreign odors.

By nature, it has no aroma, but the characteristic "chemical smell" indicates that the cabbage was treated with growth stimulants or a special product to improve its appearance before selling.

Peking cabbage comes in different varieties, which determines its color. The color of the leaves varies from pale yellow to rich green, so when choosing, you should focus not on the shade, but on its intensity. It is better to buy medium-sized heads of cabbage - they are more juicy and crunchy than large and overripe ones.

Why can it taste bitter and what to do about it?

Sometimes even fresh cabbage tastes bitter when consumed, which is associated with a large amount of nitrates in it or a violation of the cultivation technology. Certain varieties of this vegetable can also give unpleasant bitterness. There are two ways to remove an unpleasant aftertaste: by scalding cabbage leaves before cooking in boiling water, or by soaking them in salted water.

What is recommended to eat with?

Peking cabbage goes well with many foods:

  • meat;
  • cheese;
  • vegetables;
  • fruit;
  • seafood;
  • eggs;
  • spices.

What can you cook deliciously from it?

Most often it is used for preparing first and second courses, salads, quick snacks. Cabbage rolls, borscht, soup, kimchi, rolls, vegetable stew - Chinese cabbage will add zest and delicate taste to any of the above dishes.

Chinese vegetable

Fried

Roasted Chinese cabbage is a great way to diversify your daily menu, especially during fasting. It is not difficult to cook it, and most importantly not for long - only 15 - 20 minutes and the dish is already on the table.

  1. first you need to remove the cabbage leaves from the head;
  2. remove white streaks from them at the base;
  3. dip in batter (water, flour and soy sauce);
  4. fry each leaf in vegetable oil on both sides.

Serve fried Chinese cabbage warm and with soy sauce.

Boiled

On a note. You can cook Chinese cabbage in a regular saucepan or double boiler.

  1. first it must be rinsed well;
  2. separate and cut the leaves into small pieces;
  3. put in a saucepan or steamer bowl for a few minutes;
  4. steamed cabbage is cooked for 15 minutes, in salted water for about 10 minutes;
  5. after cooking, it must be thrown into a colander so that the water is glass and served as a side dish for meat or fish dishes.

Stewed

  1. before stewing Peking cabbage, it must be thoroughly washed and chopped;
  2. peel the onion, chop finely and mix with the cabbage;
  3. after that, put the resulting mixture in a preheated pan with sunflower oil and simmer for 10 minutes;
  4. then add a little carrots grated on a medium grater to the frying pan and simmer for another 7 minutes;
  5. a minute before cooking, you need to add salt, tomato paste or adjika;
  6. Serve the finished dish hot, both separately and as a side dish.

From the video you will learn how to cook stewed Chinese cabbage:

Salty

Peking cabbage can be salted for the winter, having spent quite a bit of time and effort on it. To do this, follow these steps:

  1. rinse and cut the cabbage into arbitrary parts (how to cut the Beijing cabbage correctly?);
  2. transfer the pulp into a container, sprinkling each layer with salt;
  3. pour the container with boiled water until the mixture is covered;
  4. cover the container with gauze and put under oppression for 2 - 4 days;
  5. salted cabbage will be ready for use in about 3 to 4 weeks;
  6. during this time, the gauze on the container must be periodically removed and rinsed under running water;
  7. salted pulp can be transferred to glass jars or left in a container for the whole winter.

Stuffed

  1. before stuffing Peking cabbage, it must be disassembled into separate leaves, rinsed and discarded in a colander (how to properly rinse and peel Peking cabbage?);
  2. knead the cottage cheese in a cup, cut the boiled carrots and fresh bell pepper into small cubes and add to the cottage cheese;
  3. put chopped fresh herbs, grated garlic and cheese, salt, black pepper, sour cream there and mix everything;
  4. grease each cabbage leaf from the inside with cooked filling, from the smallest to the largest;
  5. as it spreads, cabbage leaves must be stacked on top of each other in the form of a head of cabbage, and at the end, wrap the finished head of cabbage with cling film and send it to the refrigerator for a day;
  6. before serving the stuffed cabbage, cut it across into separate pieces and put it nicely on a plate.

Marinated

The recipe for pickling Peking cabbage is slightly different from white cabbage:

  1. first it must be finely chopped;
  2. for 5 kilograms of vegetables, add 300 milliliters of water, 50 milliliters of vinegar, 1 teaspoon of salt and sugar, 1 chopped clove of garlic;
  3. mix the resulting mixture thoroughly, put in a container for sourdough, tamp and put under pressure;
  4. a day later, the cabbage must be pierced to the bottom, held throughout the day at room temperature, and then removed in the cold;
  5. ready-to-eat Chinese cabbage after 2 weeks.

A photo

Check out what some of the dishes look like.





Cooking instructions step by step

Salads

Squid and onion salad is one of the simplest and most delicious dishes, which includes fresh Chinese cabbage.

  1. First, you need to carefully process the purchased squid: remove the remnants of the entrails, rinse and immerse in hot water for 3 minutes.
  2. After that, you need to remove the skin from them, rinse again under running water and boil for several minutes in boiling salted water.
  3. Finely chop fresh Peking cabbage, cut the boiled squid into strips, cut the onion into thin half rings and sauté in butter until soft.
  4. Then cool the onion and mix with other ingredients, add mayonnaise and salt to the salad to taste.

You can find all the recipes for Peking salads here.

Snacks

Kimchi is one of the simplest and most popular Chinese cabbage snacks. To prepare it, you must first:

  1. Cut the head of cabbage into 4 parts, then pour it with salted cooled water.
  2. Leave in brine for 12 hours.
  3. For dressing, you will need to mix chopped garlic, grated ginger, sugar, chili pepper, salt and coriander to taste.
  4. Salted cabbage must be washed, dried, cut into squares and mixed with dressing.
  5. Leave in a closed fermentation vessel for 1 - 2 days at room temperature.

Reference. You can store the snack in the refrigerator, serve with vegetable oil and sesame seeds.

From the video you will learn how to cook kimchi in Korean:

Casseroles and rolls

To prepare a casserole in the form of a roll, you will need to take the following ingredients:

  • fish fillets (hake, pollock, cod - 300 g);
  • Chinese cabbage (250 g);
  • eggs (2 pcs.);
  • cream 20% (100 ml);
  • processed cheese 9140 g);
  • lemon juice (1 tsp);
  • ground paprika (1 tsp);
  • dried parsley (1 tsp);
  • ground black pepper, salt - to taste.
  1. Dry the fish fillet, cut into medium pieces and grind in a meat grinder.
  2. Cut the Chinese cabbage into arbitrary pieces, grind it in a meat grinder and add to the minced fish.
  3. Grate the processed cheese, add raw eggs and mix it all with minced fish and cabbage.
  4. Pour in the cream, beat the resulting mass with a blender until a homogeneous consistency is obtained.
  5. Then add paprika, parsley, salt, pepper and lemon juice.
  6. Stir and put the minced meat in the molds.
  7. It is necessary to cook a snack in the oven for 30 minutes at a temperature of 180 degrees.

We suggest you learn how to make a delicious and satisfying Peking cabbage pie.

First courses

In addition to salads from fresh Chinese cabbage, you can make borscht or soup, replacing traditional white cabbage with it - it should be borne in mind that the cooking time of Peking cabbage is much shorter, which means that it should be added to the dish almost before it is ready.

Second

As for the second courses, there is a huge selection of delicious recipes:

  • fish souffle with Chinese cabbage;
  • cabbage rolls (read about recipes for lazy cabbage rolls);
  • Chinese chicken with vegetables;
  • rice paper rolls with Chinese cabbage;
  • noodles with pork, green onions and mushrooms;
  • vegetable casserole with suluguni cheese (in a slow cooker);
  • rice with eggs and vegetables;
  • vegetable sauté.

Simple recipes

Traditionally, the simplest dishes, which include Peking cabbage, are salads:

  1. With squid and onions.
  2. "Trouble".
  3. "Swan fluff".
  4. "Bright holiday";
  5. "Caesar".
  6. "Greek".
  7. Cabbage Trio.

You can cook them in a few minutes, and the amount and variety of ingredients sometimes depends on the imagination and preferences of the hostess herself. Peking cabbage is used in a wide variety of dishes, making it an incredibly popular and sought-after product in any kitchen. Due to its delicate taste, it is in perfect harmony with appetizers, salads, and is also included in the first and second courses. You will find many simple and delicious recipes with Chinese cabbage in a separate article.

Peking cabbage can be stuffed, salted, pickled, dried and friedcombining with a variety of vegetables, fruits and meats. It gives ready-made dishes a special zest and unforgettable taste, saturating them with useful substances and vitamins.


Watch the video: NAPA CABBAGE STIR FRY - Spicy - NO MEAT - Low Carb - Homemade Cooking Recipe - Asian Veggie Stir Fry (June 2022).


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