[Recipe]Genius Cabbage Three Ways: Crispy Confit Pork with Braised Cabbage, Salad, and Thick Soup
Three days before the Kaohsiung book signing for "The Battle Mom's Table and Family Letters," in order to rescue cabbage that had fallen to rock bottom, Battle Mom called Master Jian Tiancai for help, and Master Jian took on the task without a second thought. He had originally agreed to demonstrate two cabbage dishes, but worried that everyone would not get enough to eat, he added a third demonstration on site, the festive "Crispy Confit Pork with Braised Cabbage." The most touching part: Master Jian said this was a charity event, he would not accept a single cent, and he would even sponsor the cost of the ingredients!
During the event, while demonstrating, Master Jian shared green eating concepts such as "ecological farming" and "whole-food cooking" with everyone. As the head chef of the number one French restaurant in the country, Master Jian Tiancai set the most perfect example. If head chefs across the country could follow suit, food safety and a sustainable table in Taiwan, China, would be just around the corner!
[Cabbage Salad]
-Ingredients-
1. Cabbage, 1 small-to-medium head
2. Sakura shrimp
3. Puffed rice
4. Mullet roe powder
5. Apple cider vinegar or plum vinegar
6. Olive oil
7. Salt, black pepper
-Method-
1. Shred the cabbage into thin strips with a grater, soak in ice water for 5 minutes, and drain.
(You can use a salad spinner to remove excess water)
2. Heat oil in a frying pan and sear the mullet roe for 5 seconds on each side, remove from the pan and let cool, then shave into a fine powder with a cheese grater to make mullet roe powder. Sprinkling it on the salad can replace the cheese powder commonly used in Western cuisine, giving the elders in the family a familiar taste so they will enjoy this dish even more.
3. Place the shredded cabbage in a large salad bowl, sprinkle with the sakura shrimp toasted at low temperature, puffed rice, and mullet roe powder, then drizzle with the vinaigrette.
*Vinaigrette method: apple cider vinegar or plum vinegar : olive oil = 1:3* Stir well, then add an appropriate amount of salt and black pepper (if you have French whole-grain mustard at home, you can add a little to enhance the flavor)
Thanks to my good friend Cai Yaya for rushing to organize the recipes for the three dishes Master Jian demonstrated that day before the Chinese New Year holiday, thanks to Fu Zhinan & Huang Weilong for their hard work photographing that day, and thanks to the friends at the Kaohsiung event for responding to Battle Mom's call and bringing their own tableware to taste. Perfect dishes, perfect photography, and of course no shortage of a perfect audience!
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