Sweet and Sour Shredded Trio
Julienne napa cabbage heart, Ya pear, and hawthorn cake; arrange on a plate and drizzle with sweet and sour sauce. Sweet, tangy, and refreshing.
Ingredients
Napa cabbage hearts (cleaned, shredded)
200 g
Asian pear (peeled, cored, shredded)
300 g
Hawthorn cake (cut into thick shreds)
50 g
Sesame oil
2 tsp
Refined salt
1 tsp
White sugar
2 tsp
Aromatic vinegar
2 tsp
Instructions
1
Step 1
Wash the napa cabbage hearts, shred them, mix evenly with the refined salt and let marinate briefly.
2
Step 2
Peel and core the Asian pears, then shred them; cut the hawthorn cake into thick shreds.
3
Step 3
Drain the water from the shredded cabbage, place it in a plate, arrange the pear shreds on top of the cabbage shreds, and put the hawthorn shreds on the very top.
4
Step 4
Add the white sugar, vinegar and a small amount of water to a hot pot, boil until melted, pour out and let cool, then drizzle over the three shreds, finish with a drizzle of sesame oil and serve.
