Table of Contents
How is zha cai made?
The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tsatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi.
How do you make zha cai at home?
You usually find Zha Cai in tins. Open the tin, then cut off the piece you need, rinse off the chili paste, de-salt it by soaking it for about half an hour in a cup of water, vinegar or white wine. Then cut it into small strips or cubes and use in all kind of dishes.
Is zha cai good for you?
They are high in vitamin A and vitamin K. The leaves, the seeds, and the stem of this mustard variety are edible. Tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai.
Where can I find zha cai?
I’ve always been surprised at the scarcity of the dish outside of China, where it can be found in home kitchens, restaurants, cafeterias, and grocery stores.
How long does zha cai last?
Store. In its original packaging, the preserved mustard greens are a non-perishable item and can be stored for many months. Once opened, they can be stored in an airtight container in the fridge for 1 to 2 months. Happy cooking!Mar 28, 2019.
How do you use a mustard tuber?
It may be simply eaten as a relish with rice, breakfast rice gruel or a steamed bun. Otherwise, it can be sliced or slivered and stir-fried with pork (scrumptious), used to give an elegant salt-sourness to a light broth, or chopped up and scattered over silken tofu.
What is Xue Cai?
Pickled mustard (Xue cai) are potted leaves of mustard cabbage. The elongated leaves are dried in the sun and then chopped into pieces. They are mixed with flavors and molded with salt and then put into pots for fermentation. Pickled mustard (Xue cai) can be served both cold and hot.
What is ya cai or zha cai?
Ya cai (芽菜), is a pickled vegetable originating from the Sichuan province of China. It is made from the upper stems of a variety of mustard green. Ya Cai is more pungent than the similar zha cai.
How do you store Zhacai?
We sell this zhacai as four packets per order. Store unopened packets at room temperature, but once open, transfer any remaining pickle to an air-tight container and store in refrigerator.
Is mustard a root?
Mustard root is classified as an annual and is a member of the Brassicaceae or Cruciferae family, botanically known as Brassica juncea. While the Mustard plant is most commonly utilized for its greens and seeds, its large tap root has been gaining popularity on the culinary scene as a root vegetable.
What is preserved mustard?
Preserved Mustard Greens are a form of pickled cabbage in China, where it is called “Suan Cai”, meaning literally “sour vegetable.” They are not like American mustard greens at all. Preserved Mustard Greens are used as an ingredient in dishes, or they can be served as an appetizer.
What is Szechuan preserved vegetable?
Szechuan Preserved Vegetable Also known as Szechuan preserved mustard stem or Szechuan preserved radish, this is one of the most popular of large variety of pickled and preserved cabbages in China, a specialty of pickled in salt with hot chilies and garlic.
What can I use instead of preserved mustard greens?
The Best Mustard Greens Substitutes Kale. In terms of texture kale is the closest match to mustard greens and can be used interchangeably. English Spinach. Swiss Chard / Rainbow Chard (Silverbeet) Collard Greens. Chinese Broccoli. Broccoli Raab / Sprouting Broccoli. Baby Spinach Leaves. Turnip / Kohlrabi Tops.
What is spicy mustard tuber?
Spicy Flavor Mustard Tuber is spiced by special Szechuan chili. And we adopt traditional craft to maintain its taste. It is an excellent appetizer and side-dish for other food, such as steamed bun, porridge and rice.
How do you use Zhacai?
It is usually pre-chopped for convenience, and can be added to noodle soups, congee, doujiang, or eaten on its own. You may also see it in Shanghainese rice rolls, though they are a relatively uncommon sight outside of China.
What can I substitute for Sui Mi Ya Cai?
Sui Mi Ya Cai – Sichuan Preserved Mustard Greens This is a signature ingredient used in Dan Dan Noodles. It’s Chinese pickled mustard greens (a type of green vegetable) that comes from the Sichuan region of China. It has the texture and saltiness of kimchi, but it’s not spicy. So that’s the best substitute – kimchi!Feb 3, 2020.
How do you use dried seafood?
More slight varieties can be crumbled straight into soup or stir fry. Dried smelt can also be added to stir fries after being steamed, while anchovies can be deep fried and munched as a crispy snack. Despite dried seafood being palate-friendly in China, some useful tips should be applied wherever you are.
How do you eat Chinese preserved vegetables?
Chinese pickle can be eaten directly from the jar as an appetizer, or used as an ingredient for cooking a larger dish. Before the meal, it is served with wine, beer, sodas, or tea to stimulate people’s appetite. People eat the small dishes of Chinese pickles and some snacks to drink and chat.
Is preserved mustard healthy?
Pickled mustard greens, often referred to as takana in Japanese and Chinese cuisines, are similar in calories, carbs, and fiber as raw mustard greens. But they do lose some nutrients during pickling, especially vitamin C ( 6 ).
What is mustard stem?
The Swollen Stem Mustard plant is a member of the cabbage family, as other mustard plants are. The plant could be grown and used for its brown mustard seeds, but it is cultivated primarily for its unique stem which can be cooked or pickled. Its stem is a large, squat, knobbly bulb with large bumps on it.
What is Yuquan?
It is commonly known as Sichuan vegetable or Chinese preserved vegetable. Pickled vegetable is used in many of the various cuisines, such as Noodle with Pickle Vegetable Soup and Dan Dan Noodles.
