Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special 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 tasty. This is gonna smell and look 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 recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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
- Make ready 1 chilli pepper (not spicy)
- Take Vermicelli 米粉
- Make ready 1 tsp soya sauce
- Get 1 tsp cornstarch
- Make ready 150 ml boiled water
- Make ready 1-2 pickled cabbage/potherb mustard (fresh) or ones in pack 雪菜
Quick pickled cabbage will add not just flavor, but when using red cabbage the The best part is you can customize your pickled cabbage to your choosing! So if you want to add spice or maybe sliced. In a large mixing bowl, hand-rip the cabbage into If you have any leftovers, keep Asian Pickled Cabbage stored in the pickling liquid and use clean utensil. And thanks to the vinegar in pickled cabbage, you can use either a plain open water bath pot or a So, here's how to can pickled cabbage!
Steps 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!
The directions are complete with instructions in easy steps. A wide variety of pickled cabbage options are available to you, such as applicable industries, cultivation type, and warranty. Quick Pickled Red Cabbage, is really purple (in colour) cabbage. It might be purple, but it turns red in the pickling brine. As I explained in a previous post, purple..(a Quick Pickle Recipe), Chinese Pickled Cabbage (szechuan Style), Fried Green Plantains With Haitian Spicy Pickled Cabbage (pikliz).
So that is 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 your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
