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Peking cabbage salad with tomatoes. Cooking video
Peking cabbage (“Chinese salad”, petsai) has recently appeared in Russian cuisine, but many have come to love it. Usually cold salads are prepared from loose light green rosettes and heads of cabbage, since heat treatment can make a unique culture less valuable. There are many useful substances in petsai leaves – these are vitamins of groups C, B, A, and carotene, and lysine – an amino acid that protects the body from many infections.
Chinese cabbage salad with tomatoes
Petsai is combined with a lot of vegetables, so this is a real find for culinary experts. You can change the ingredients of simple cold dishes every time and come up with non-trivial signature snacks. For example, you can make a salad from Peking cabbage for several people, and it will delight you with its rich taste and delicate aroma. You will need the following set of products:
– petsay (0,5 heads of cabbage); – large cucumber (1 pc.); – tomatoes (3 pcs.); – radishes (4 pcs.); – Bulgarian pepper (0,5 pods); – fresh basil (1 bunch); – table salt and freshly ground black pepper to taste; – vegetable oil (2 tablespoons); – 0,5 lemon juice.
Peel, rinse and slice all vegetables. Please note: the top contaminated Peking cabbage leaves can be thrown away, but the white part of the fork should be fully used for the salad – it contains a lot of tasty juice and a significant part of the nutrients. Tear the basil into pieces. Combine all the ingredients, then season the Chinese cabbage salad with a mixture of vegetable oil and lemon juice.
How to cook Korean cabbage
Petsai is a staple of famous Korean salads that use pickled vegetables. To acidify Chinese cabbage, cut the cabbage into several pieces and place in an enamel or glass container. Bring the water to a boil, add table salt (2 tablespoons per liter of liquid) and dissolve all crystals thoroughly. Cool the resulting brine and pour over the cabbage. Keep container cool for 1 days.
Make a Korean salad dressing. Load into the blender glass:
– bell pepper (2 red pods); – hot pepper to taste; – garlic (2-3 cloves); – tomatoes (2-3 pcs.); – coriander to taste.
Grind all the components of the seasoning to a puree state, then grease the leaves of Peking cabbage with it and put it in the refrigerator for a day. The finished dish can be used as a savory addition to a variety of side dishes, meat and fish. For a festive table, large petsai leaves will help to beautifully decorate a salad of Korean cabbage. Wrap pickled vegetables in them and serve as rolls.
Petsay is an excellent means for losing weight. 100 g of the product provides only about 13 kcal, and the rich amount of fiber helps to remove toxins and toxins from the body
The healing qualities of Chinese cabbage
The inhabitants of the Celestial Empire have long been using petsai in folk medicine. It is believed that regular consumption of this unique culture provides health and longevity. Peking cabbage is a part of therapeutic diets for diseases of the heart and blood vessels, digestive organs. In addition, the Chinese actively use petsai in the treatment of female diseases. The most common recipes for preparing universal healing potions are surprising in their simplicity.
Chop 200 g of the white pieces of Chinese cabbage leaves and season with a tablespoon of any vegetable oil. Store the product in the refrigerator and take 2 times a day for 30 minutes. before meals. According to Chinese healers, it helps with stomach ulcers, heart pain, pressure surges, even scabies and mastopathy. No matter how you feel about traditional medicine, hardly anyone will have doubts about the benefits of vitamins and amino acids contained in fresh salads. They will strengthen the body and make it easier for you to carry viral infections, especially in winter and off-season.