Hot and Sour Soup Recipe | The Vegan Test Kitchen
We're continuing the Asian inspired theme and making a hot and sour soup with a very special ingredient--wood ear mushrooms. This recipe from the Veganomicon also contains napa cabbage and is full of flavor.
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w/Eli Haynes, edited by JosephLucas
Ingredients:
1/2 oz dried wood ear mushrooms
2 cups boiling water
8 leaves napa cabbage
4 cups vegetable broth
1/4 cup soy sauce
1/4 cup rice vinegar
3 tsp Asian hot chile oil
1/2 tsp sesame oil
1 tsp ground white pepper
1 1/2 cups thick sliced white mushrooms
1 heaping tbsp arrowroot or cornstarch
1 cup cold water
1 lb extra firm tofu, pressed/cut into matchsticks
1/2 cup shredded carrots (1 carrot)
1 cup chopped scallions for garnish
Music:
Night Rider by Neil Krin
Rockit by The Home Invasion
Roasted Turnt by Forgetful Jones
Fermented Sour Cabbage Recipe
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Today, we are making fermented sour cabbage. This is a popular ingredient in north Chinese cuisine. You can use it to make dumplings and steamed bun filling. I also like to put it in braised meat. You can use the pickled brine to flavor noodle soup or hot pot soup. There are tons of ways to use it.
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Jade Cabbage Dumplings with Pork Filling (翡翠白菜饺子) -
INGREDIENTS
Cabbage
iodine-free Salt 2%-3% of the cabbage weight depending on your taste
INSTRUCTIONS
Wash your cutting board, knife, a couple of big bowls, and some glass jars with soapy water. Rinse them several times; then one last time, rinse with boiling hot water.
Put the bowl and the jars in a 180°F oven for 20 minutes to dry them completely. For the cutting board, knife, and plastic jar lids, you can’t dry them in the oven; just let them air dry on the countertop.
Remove the outer layers of the cabbage before putting it on the cutting board. Cut the cabbage into four or eight even pieces depending on the size of your jar.
Weigh the cabbage. Then measure out the salt. It should be 2-3% of the total weight of the cabbage, depending on your taste. It is best to use iodine-free salt because iodine will darken the color of the pickles.
Rub the cabbage with salt. Be sure to get to every leaf.
Once all the salt is finished, you can put the cabbage in the jar. But the jar that I use, the mouth is too small. Right now, the cabbage can’t go through the mouth. So, I will cover the cabbage with a plastic film and let it sit at room temperature overnight.
The next day, the salt will draw out lots of liquid from the cabbage and the stem will be much more pliable. Put the cabbage and the juice into the jar.
Check the liquid amount. It should be enough to cover all the cabbage. If not, you can add some 2-3% salt solution to cover all the cabbage and seal the jar. This way, it will take about 3-4 weeks for the cabbage to be ready.
Note:
If you want to speed up the fermenting process, you can add some old pickling brine from the previous pickle you made. This way, it only takes 1-2 weeks for the cabbage to be ready. The old pickling brine contains lots of lactobacilli already, and if you add it to the new jar, it will become the dominant bacteria. It can multiply fast and take over the territory and leave no space for other bacteria.
Videography / Editing by Austin Schargorodski -
Chef Wang teaches you: Chinese Leaf Stir-fried with Vinegar, a classic dish 醋溜白菜【Cooking ASMR】
Today's dish is Chinese Leaf Stir-fried, here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
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Translated and rerecorded by Voiceman Jay
Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg
Sour and sweet, a delicacy to warm your wintry days—spicy Chinese cabbage.温暖一冬的酸甜回味——辣白菜
Mist after the frost swallows the landscape, and refuses to disperse all day long! The Chinese cabbage that withstands the ice and frost is exceptionally fresh and sweet. The same as usual, I shred some to make spicy Chinese cabbage. It’s a traditional dish for Yanbian Chinese of Korean Nationality, but the recipe varies from family to family. For me, I always stew a pot of it with a few chunks of preserved meat. Hot, sour, spicy, with the special flavor of cured meat—It will warm your wintry days.
冰霜后下起了云雾。轻纱缭绕，一整天都不会散！那些经历了霜雾的白菜格外清甜，照旧砍了些做成辣白菜。辣白菜是延边朝鲜族的传统食物，在当地也是各家有各家的做法。在我这儿，大冷天里切上几块腊肉就着辣白菜咕嘟咕嘟一锅炖了，酸酸辣辣的伴着肉香，就能温暖整个冬
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more videos of my channel：
Winter 冬之卷（playlist）：
Click the link to translate:
#LiziqiChannel # LýTửThất #李子柒 #Chinesefood #리즈치
EASY SOUR & SPICY CABBAGE SALAD RECIPE #recipe #cooking #cabbage #salad #vegetables