Braised cabbage
Overview
Carrying on my tradition of talking about braised cabbage, let me talk about braised cabbage. Cabbage is called cabbage in Taiwan and broccoli in Cantonese. People like to use it to stir-fry meat, stir-fry with meat, dry pot, etc. It is also used to make sauerkraut, but it is rare to use brine to brine it. Occasionally, I saw Taiwanese chef Wu Master teach everyone how to braise cabbage in You Guanzi. The method is unique. It is usually paired with braised pig's trotters. After trying it, I never forget it, so every time I braise a few pieces of cabbage after the braised pig's trotters, don't you have meat and vegetables? At the same time, adding salted eggs, mushrooms and dried shrimps to the ingredients of braised cabbage makes the taste of cabbage more diversified and reminds the author that cooking with salted eggs is very flavorful.
Tags
Ingredients
Steps
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Soak mushrooms and dried shrimp overnight.
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Break the cabbage in half, then cut it vertically into four pieces.
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Slice the mushrooms, chop the salted eggs and dried shrimps, and save the water used to soak the mushrooms and dried shrimps.
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Prepare 3 slices of ginger and 2 slices of shallots.
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Put the pot on the stove, turn on high heat, add the base oil in the pot, add the mushrooms, salted eggs, and dried shrimps, and let out the aroma.
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Pour the old brine into the pot, add 1 tablespoon of soy sauce, 1 tablespoon of light soy sauce, 1/3 teaspoon of pepper, and 1 tablespoon of brown sugar. Add the water used to soak the mushrooms and dried shrimps. Do not pour the whole bowl. Leave a little water at the bottom because the dust will settle at the bottom of the bowl. If the water is not enough, add an appropriate amount of stock or water, taste, and cook over medium-low heat for 10 minutes.
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Add pig trotters and cabbage and reduce heat to medium-low.
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Stew until the cabbage turns color, which means it is flavorful. Take it out of the pot and enjoy.
