Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米
Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare 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 unique. This is gonna smell and look delicious.

Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few components. You can have pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米 using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pickled Cabbage & Shredded Duck Vermicelli

雪菜鴨絲湯米:

  1. Make ready 1/4 roasted duck 燒鴨
  2. Get 1 chilli pepper (not spicy)
  3. Get Vermicelli 米粉
  4. Take 1 tsp soya sauce
  5. Prepare 1 tsp cornstarch
  6. Make ready 150 ml boiled water
  7. Get 1-2 pickled cabbage/potherb mustard (fresh) or ones in pack 雪菜

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! The directions are complete with instructions in easy steps. Download Pickled cabbage stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices..(a Quick Pickle Recipe), Chinese Pickled Cabbage (szechuan Style), Fried Green Plantains With Haitian Spicy Pickled Cabbage (pikliz).

Steps to make Pickled Cabbage & Shredded Duck Vermicelli

雪菜鴨絲湯米:

  1. Just got them in the wet markets. Fresh!
  2. 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
  3. Slice those chilli (non spicy ones) and shred those ducks. Remove all bones in the roasted duck.
  4. 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.
  5. 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!)
  6. Throw in the duck and mix well and let the oil of the duck comes out abit. 2~4mins
  7. 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)
  8. Taste it, should be abit salty since this is best with any soup noodles.
  9. 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!

This Pickled Cabbage Recipe is quick and easy to make, and awesome to have at the ready all the time. Fresh, tangy and subtly sweet, it's excellent in tacos, sandwiches, and alongside almost any. This pickled cabbage is going to make its appearance at many Southern barbecues (and tailgates) in Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted. Watch How To Make Japanese Pickled Cabbage. Delicious and crispy homemade pickled cabbage enjoyed with a traditional Japanese meal, brined in salt, kombu strips, and chili flakes.

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