Pickled Edible Rape
In China, people have eaten pickled food since thousands years ago. Mostly, people use salt or soy sauce to marinate the vegetables and meat. Ancients usually pickle their food before the end of autumn so that they can have enough food to get through the cold winters.
Nowadays, people no longer have to preserve their food in this way because the development of technology; however, the unique flavor of pickled food is irreplaceable. I love pickled potherb mustard best because it reminds me of my dear mom every time I taste it. Therefore, I learned it from my mother before I came to Canada. It is the easiest pickle ever. I could not find the potherb mustard in supermarket so I chose another high fiber green vegetable edible rape instead, hopefully it won’t let me down.
Nowadays, people no longer have to preserve their food in this way because the development of technology; however, the unique flavor of pickled food is irreplaceable. I love pickled potherb mustard best because it reminds me of my dear mom every time I taste it. Therefore, I learned it from my mother before I came to Canada. It is the easiest pickle ever. I could not find the potherb mustard in supermarket so I chose another high fiber green vegetable edible rape instead, hopefully it won’t let me down.
Pickled edible rape
500g Edible rape
20g Salt
Mothed.
1 Place the edible rape inside the house for about two days until some of the leaves turn yellow. (DO NOT wash it before this step).
2 Remove the rotted parts, dry them after washing and cut them into small sections, mix them well with salt.
500g Edible rape
20g Salt
Mothed.
1 Place the edible rape inside the house for about two days until some of the leaves turn yellow. (DO NOT wash it before this step).
2 Remove the rotted parts, dry them after washing and cut them into small sections, mix them well with salt.
3 Expose them under indoor temperature for two hours until leak the brine out.
4 Pour the salted edible rape into a glass container.
4 Pour the salted edible rape into a glass container.
5 Compact them to prevent decay and make sure pickles are completely covered with brine, keep pickles at room temperature about 20 degree for 3 or 4 days. (using plastic wrap cove it to help sealed)This pickled edible rape is ready for cooking when it become olive green, it will have a desirable taste.
6 Put the rest into fridge.
6 Put the rest into fridge.
Notes
It will lose umami if add to much salt; be sour if put less salt.
The time of pickling differs in different temperatures. The colder, the longer. It cost 3 weeks if the temperature around 5 degree.
Cooking pickled edible rape
250g Pickled edible rape
50g Spiced dry bean curd (cut into slice)
50g Pleurotus eryngii (cut into slice)
150g Pork loin (cut into brunoise)
30ml Soy sauce
30ml Cooking wine
2cloves Garlic
2 pcs Dry red pepper
15ml Vegetable oil
To taste Salt
Mothed
1 Mix pork loin, soy sauce, cooking wine, garlic and dry red pepper in a bowl, then pickle them for 20 minutes.
It will lose umami if add to much salt; be sour if put less salt.
The time of pickling differs in different temperatures. The colder, the longer. It cost 3 weeks if the temperature around 5 degree.
Cooking pickled edible rape
250g Pickled edible rape
50g Spiced dry bean curd (cut into slice)
50g Pleurotus eryngii (cut into slice)
150g Pork loin (cut into brunoise)
30ml Soy sauce
30ml Cooking wine
2cloves Garlic
2 pcs Dry red pepper
15ml Vegetable oil
To taste Salt
Mothed
1 Mix pork loin, soy sauce, cooking wine, garlic and dry red pepper in a bowl, then pickle them for 20 minutes.
2 Heat pan with vegetable oil, add pork loin, after the color changes, add dry red pepper, pickled edible rape, spiced dry bean curd, pleurotus eryngii and wilt. (fry about 4-5 minutes)
3 Season, garnish with chopped green onions and serve.