How to Love Zha Cai: Three Ways
Ingredients: Zha Cai, Asian cucumber, mild red chili, garlic, sugar · 45 min cook time · 700kcal · ~₩19,000
Ingredients
120g Zha Cai, 1개 Asian cucumber, 0.5개 mild red chili, 3cloves garlic, 0.25tsp sugar, 0.125tsp MSG, 0.5tsp soy sauce, 0.5tsp Chinese dark vinegar, 1stalk scallion green, 4cloves garlic, 2개 mild green chilis, 4개 eggs, 0.25tsp salt, 0.25tsp white pepper, 2.5tbsp oil, 1tsp Shaoxing wine, 1tsp soy sauce, 0.5tsp sugar, 0.125tsp MSG, 100g Cantonese style thin rice noodles, 200g beef loin, 0.25tsp salt, 0.25tsp MSG, 1tsp sugar, 0.5tbsp cornstarch, 1tsp light soy sauce, 0.5tsp dark soy, 1tsp Shaoxing wine, 3tbsp water, 1.5tbsp peanut oil, 0.125tsp salt, 0.25tsp MSG, 1tsp sugar, 1tsp soy sauce, 1tsp dark soy, 1tsp toasted sesame oil, 1stalk scallion green
Instructions
1. Deseed one Asian cucumber and cut it into one-inch long chopstick sized strips. Deseed half a mild red chili and cut into 1-inch strips.
2. In a bowl, combine the cucumber and chili with 40g of zhacai, 3 cloves minced garlic, 1/4 tsp sugar, 1/8 tsp MSG, 1/2 tsp soy sauce, and 1/2 tsp Chinese dark vinegar. Mix well.
3. Optionally, top with some scallion green.
4. Mince 4 big cloves of garlic and slice 2-3 medium size mild green chilis into 1cm wide strips.
5. Crack 4 eggs, season with 1/4 tsp each of salt and white pepper, and whisk nicely until no stray strands remain.
6. Heat the wok until piping hot, then add about 1.5 tbsp of oil. Heat on high and pour in the egg. Once it sets, push it to the side. Repeat until no liquid is running around. Turn off the heat and remove the egg.
7. Using the same wok, heat 1 tbsp of oil over medium heat. Fry the garlic until fragrant, about 30 seconds. Then add the chili and fry for another 30 seconds. Toss in 40g of zhacai.
8. Quick fry, then swirl in 1 tsp of Shaoxing wine, mix, then swirl in 1 tsp of soy sauce and mix again. Season with 1/2 tsp sugar and 1/8 tsp MSG.
9. Turn the heat to high, add the egg back in, quickly break it up with your spatula, mix well, and remove from heat.
10. Soak 100g Cantonese style thin rice noodles in hot water for 10 minutes. Refer to the package for recommended soaking methods, as some may prefer cool water for 30 minutes.
11. Thinly slice 200g beef loin into one-inch strips, about the thickness of a chopstick.
12. Marinate the beef with 1/4 tsp each salt and MSG, 1 tsp sugar, 1/2 tbsp cornstarch, 1 tsp light soy sauce, 1/2 tsp dark soy, 1 tsp Shaoxing wine, and 3 tbsp of water. Mix well until the water is absorbed.
13. Mix in 40g of zhacai with the marinated beef, and finally coat it with 1.5 tbsp peanut oil. Set aside.
14. Once the rice noodles have softened and can be easily broken by pinching, strain them well.
15. On a large steaming plate, add 1/8 tsp salt, 1/4 tsp MSG, 1 tsp each sugar, soy sauce, and dark soy. Mix well and arrange the noodles evenly on the plate.
16. Top the beef evenly over the rice noodles. Place the plate over a wok of boiling water with a steaming rack, cover, and steam on high for 8 minutes.
17. Once done, turn off the heat and remove the dish. Drizzle in about 1 tsp of toasted sesame oil and sprinkle on some scallion green. Mix everything well before serving.
Source: Watch the original video