To make crispy seaweed cabbage, you need two simple ingredients: Depends on the oil temperature you . Like the crispy 'seaweed' you get from chinese restaurants. Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the . A british chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage!
Why is it made out of f*%^ing cabbage then?
Outer cabbage leaves and sugar. How to make crispy seaweed ; Wash the cabbage leaves thoroughly and drain 2. Shred spring cabbage and blanch in water, rinse and squeeze dry. Steps · to create the effect of seaweed, cut the leaves of the cabbage into thin strips. Yes and it's whatever chinese restaurant would use or they'd use pak choi or a dark green leafy cabbage. · once all cut up, add the oil to a wock style frying and . Heat a deep fat fryer to 180°c ; It is one of my favourite chinese dishes but surely to comply with the trade. Depends on the oil temperature you . You can also substitute cabbage for kale to . To make crispy seaweed cabbage, you need two simple ingredients: Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the .
Shred spring cabbage and blanch in water, rinse and squeeze dry. This is a recipe for the . Depends on the oil temperature you . A british chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage! Heat a deep fat fryer to 180°c ;
250g outer cabbage leaves 30g sugar (or to taste) method:
Outer cabbage leaves and sugar. Depends on the oil temperature you . To make crispy seaweed cabbage, you need two simple ingredients: Deep fry in very hot oil for 30seconds ? Why is it made out of f*%^ing cabbage then? 250g outer cabbage leaves 30g sugar (or to taste) method: The crispy texture of cabbage, the refreshing sweetness, the aroma of sesame and the flavor of seaweed are added. Like the crispy 'seaweed' you get from chinese restaurants. Wash the cabbage leaves thoroughly and drain 2. Heat a deep fat fryer to 180°c ; Steps · to create the effect of seaweed, cut the leaves of the cabbage into thin strips. Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the . · once all cut up, add the oil to a wock style frying and .
The crispy texture of cabbage, the refreshing sweetness, the aroma of sesame and the flavor of seaweed are added. Like the crispy 'seaweed' you get from chinese restaurants. Why is it made out of f*%^ing cabbage then? Heat a deep fat fryer to 180°c ; Depends on the oil temperature you .
Heat a deep fat fryer to 180°c ;
Wash the cabbage leaves thoroughly and drain 2. Shred spring cabbage and blanch in water, rinse and squeeze dry. You can also substitute cabbage for kale to . Ingredients · 1 dark green cabbage or bok choy · 3/4 tbsp sugar · 1/2 tsp salt · 2/3 cup cooking oil. 250g outer cabbage leaves 30g sugar (or to taste) method: A british chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage! Like the crispy 'seaweed' you get from chinese restaurants. Steps · to create the effect of seaweed, cut the leaves of the cabbage into thin strips. Heat a deep fat fryer to 180°c ; It is one of my favourite chinese dishes but surely to comply with the trade. The crispy texture of cabbage, the refreshing sweetness, the aroma of sesame and the flavor of seaweed are added. Deep fry in very hot oil for 30seconds ? How to make crispy seaweed ;
28+ Fresh Seaweed Cabbage : How to Deep-Fry Without a Deep Fat Fryer - Great British Chefs / Steps · to create the effect of seaweed, cut the leaves of the cabbage into thin strips.. Yes and it's whatever chinese restaurant would use or they'd use pak choi or a dark green leafy cabbage. You can also substitute cabbage for kale to . Deep fry in very hot oil for 30seconds ? Like the crispy 'seaweed' you get from chinese restaurants. · once all cut up, add the oil to a wock style frying and .
