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Previous projects:
1. Exploring Taipei's eats during my last Taipei trip
2. The "One new dish a day!" project and my review.

Tuesday, August 10, 2010

Pickled Gai Choy (or Chinese mustard greens)

Chinese mustard greens are also called Gai Choy. Pickled Gai Choy is made as follows.

1. Shred the Gai Choy
2. Toss the shredded the Gai Choy with salt, enough of it so that the water in the Gai Choy will come out, but the Gai Choy will not be too salty after all the water being squeezed out.
3. Wait for a couple hours until most of the water came out of the Gai Choy.
4. Drain all the water.
5. Squeeze more water out of the Gai Choy.
6. Save the Gai Choy in a container for later use in recipes.

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