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Today's recipe is vegetarian, a inexpensive together with cheerful stir fried cabbage amongst a rather odd sauce. The surreptitious element is fermented cherry beancurd or hong fu ru 红腐乳. This recipe looks Sichuanese merely I am quite certain it is from Beijing.
Fermented beancurd is Chinese cheese. There are diverse types. All quite salty.
Using hong fu ru for cabbage is rather odd merely it works. This recipe is similar to Chinese foliage amongst vinegar sauce, alone less abrupt together with to a greater extent than savoury (umami) amongst the hong fu ru. The cabbage is usually non cutting yesteryear knife merely intermission or torn into modest pieces. I was told vehement the cabbage instead of cutting volition gustatory modality better, I am non also convinced merely practise equally I was told it's upwards to you lot if you lot prefer to cutting it. Cabbage is quite patently merely it absorbs all the squeamish fragrance from the spices together with the hong fu ru gives it a lovely flavour. I similar this recipe promise you lot volition endeavour together with similar it too.
Here is the recipe:
Fu ru shou si bao cai 腐乳手撕包菜
Ingredients:
About 600g cabbage*, intermission or torn into modest pieces
few or modest handful (much equally you lot like) dried chillies, rinsed together with cutting into modest pieces**
nearly 1 tbsp Sichuan peppercorns, rinsed together with drained**
ii - three cloves garlic, chopped
ii tsp chopped ginger
1 stem of restrain onion, chopped
1 rounded tbsp fermented cherry beancurd (hong fu ru 红腐乳), mashed together with mixed amongst 1.5 tbsp of the pickling juice
roughly calorie-free soy sauce
ii - three tsp sugar
dash of Chinese cooking wine
dash of dark rice vinegar (Chinkiang vinegar)
three - four tbsp cooking oil
roughly water
* Cabbage, purpose normal white, restrain cabbage or pointed cabbage. Pointed cabbage is sweeter together with takes a lot less fourth dimension to cook.
** rinsing the dried chillies together with Sichuan peppercorns, helps to unloosen the season ameliorate (IMO) together with also foreclose them from burning also quickly.
Method:
Today's recipe is vegetarian, a inexpensive together with cheerful stir fried cabbage amongst a rather odd sauce. The surreptitious element is fermented cherry beancurd or hong fu ru 红腐乳. This recipe looks Sichuanese merely I am quite certain it is from Beijing.
Fermented beancurd is Chinese cheese. There are diverse types. All quite salty.
- Red type, the deep color is natural from cherry rice yeast. Another cite for 'hong fu ru' is 'mei gui fu ru 玫瑰腐乳' or rose fu ru. Cantonese usually called hong fu ru equally 'nam yue' 南乳. Red fermented beancurd or hong fu ru is usually used for cooking similar meat stews or hong shao rou.
- The white fu ru is creamier roughly stimulate got added minced chilli and/or sesame oil. Normally eaten equally a condiment amongst rice or patently rice congee or juk. Cantonese similar to purpose it equally a sauce amongst chilli together with garlic to stir nipper kangkong or spinach.
- Another type of fermented beancurd is the stinky blue light-green 1 which smells actually truly bad. I can't stand upwards the smell.
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| This is the hong fu ru I usually used. |
Here is the recipe:
Fu ru shou si bao cai 腐乳手撕包菜
Ingredients:
About 600g cabbage*, intermission or torn into modest pieces
few or modest handful (much equally you lot like) dried chillies, rinsed together with cutting into modest pieces**
nearly 1 tbsp Sichuan peppercorns, rinsed together with drained**
ii - three cloves garlic, chopped
ii tsp chopped ginger
1 stem of restrain onion, chopped
1 rounded tbsp fermented cherry beancurd (hong fu ru 红腐乳), mashed together with mixed amongst 1.5 tbsp of the pickling juice
roughly calorie-free soy sauce
ii - three tsp sugar
dash of Chinese cooking wine
dash of dark rice vinegar (Chinkiang vinegar)
three - four tbsp cooking oil
roughly water
* Cabbage, purpose normal white, restrain cabbage or pointed cabbage. Pointed cabbage is sweeter together with takes a lot less fourth dimension to cook.
** rinsing the dried chillies together with Sichuan peppercorns, helps to unloosen the season ameliorate (IMO) together with also foreclose them from burning also quickly.
Method:
- Heat the stone oil till medium hot, throw inwards the dried chillies together with Sichuan peppercorns, stir nipper till fragrant.
- Add chopped garlic, ginger together with restrain onion. Stir till fragrant.
- Add cabbage, stir nipper for pair of minutes at medium high heat. Then add together nearly 1 tbsp of H2O to practise steam to prepare the vegetable. Stir the vegetable. When the H2O is drying upwards add together a fleck to a greater extent than water, give adding H2O piddling at a fourth dimension till cabbage is tender.
- Add a splash of cooking vino together with the hong fu ru. Stir to coat the cabbage.
- Add roughly sugar, gustatory modality if non salty add together a splash of calorie-free soy.
- Finally earlier turning the estrus off, add together a piddling dark rice vinegar. If you lot similar it abrupt add together more.