Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, zha cai (sichuan pickle) and spinach soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zha Cai (Sichuan Pickle) and Spinach Soup is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Zha Cai (Sichuan Pickle) and Spinach Soup is something which I have loved my whole life. They’re nice and they look wonderful.
Zha cai ([ʈʂâ tsʰâi]; 榨菜) is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. Zha Cai, Sichuan Preserved Vegetable or Mustard stems.
To get started with this recipe, we must first prepare a few ingredients. You can have zha cai (sichuan pickle) and spinach soup using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Zha Cai (Sichuan Pickle) and Spinach Soup:
- Prepare 40 grams Seasoned zha cai
- Make ready 1/2 bunch Spinach (or Komatsuna)
- Take 400 ml Water
- Prepare 1 tsp Chinese chicken stock powder
- Prepare 2 tbsp Sake
- Get 1 tsp Soy sauce
Other transliterations might include cha tsai, tsa tsai (from Mandarin Chinese); or jar choy, jar choi, ja choi, ja choy, or cha tsoi (from Cantonese). Zha cai is a type of Chinese pickle originating in Sichuan, China. It is made from the fist-sized green stem of a certain type of mustard plant. You may find it labeled, "Sichuan pickled vegetable" or "Chinese pickled vegetable," though these English translations can also apply to other ingredients.
Steps to make Zha Cai (Sichuan Pickle) and Spinach Soup:
- This is the seasoned zha cai I used this time. I normally use 1/3 of this jar.
- Cut the zha cai into bite sized pieces. Wash and roughly cut the spinach (I used Komatsuna).
- Combine water, sake and Chinese chicken stock powder in a pot and heat.
- When it comes to a boil, add the zha cai. Simmer over medium heat.
- Add spinach. Add soy sauce and simmer. When the spinach has wilted, it's done.
- Transfer to a serving bowl and it's ready to eat.
Zha cai is pronounced "jah tsai" or "zsa tsai" like cross between actress Zsa Zsa Gabor and chef I keep it whole in a jar in the fridge and since it's a preserved, pickled vegetable, it lasts indefinitely. I most often eat zha cai atop of tofu pudding as a savory version of Sichuan dou hua. Zha cai is pickled stem of mustard cabbage from Sichuan. The stems are traditionally rubbed with salt and pressed in order to release excessive moisture. Later on, they get rubbed with spicy, red chili paste and are left to ferment in large earthenware vessels.
So that’s going to wrap this up with this special food zha cai (sichuan pickle) and spinach soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
