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Preparation
1 hour
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Difficulty
Easy
On holidays, alongside meat dishes, people often prepare a pickled dish to balance out the grease and refresh the family meal. Among them, pickled scallions wrapped in crispy leaves are an excellent choice. If you’re looking for a quick and simple way to make this dish, let’s get cooking with Tastetutorial.com.
Ingredients for Scallion Wraps For 1kg of pickled scallions
Scallions with leaves 1 kg Fish sauce 1 cup Sugar 1 cup Vinegar 1/3 cup Filtered water 1 cup Medium-sized bell pepper 1 piece Red chili 3 pieces (2 horn peppers) Large garlic 4 cloves Small ginger 1 piece Salt a little
Ingredients
Required Tools
Pot, mini meat grinder, bowl, spoon, ladle, knife, cutting board,…
- 0.6-liter grinding bowl capacity: Suitable for family cooking needs, made of sturdy glass, easy to clean, and safe for health.
- Powerful 200W: Strong motor combined with sharp 304 stainless steel blade helps grind ingredients such as meat, vegetables, seeds, and spices quickly and effectively.
How to Make Wrapped Scallions
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Prepare the scallions
After purchasing, you will cut off the roots, remove the wilted leaves, and then rinse them several times to clean.
Prepare a large pot or basin, add 2 – 3 liters of water and 1/2 cup of salt, and stir until dissolved. Then, soak the scallions in the saltwater for about 5 – 7 hours to reduce their pungency.
After soaking, rinse the scallions several times with water and gently squeeze to prevent them from being too salty. Spread the scallions on a tray or basket and place them in a well-ventilated area with gentle sunlight to dry.
Proceed to roll the scallions into pieces of equal length, about 5 – 6cm.
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Prepare the pickling solution
Place a pot on the stove, add 1 cup of sugar, 1 cup of fish sauce, 1/3 cup of vinegar, and 1 cup of filtered water, boil the mixture, then turn off the heat and let it cool completely.
Bell peppers, chili peppers, ginger, and garlic should be put into a mini blender to be finely chopped. When the pickling solution has completely cooled, add the mixture of chili, garlic, and ginger into the pot, and stir well to combine.
Tip: Depending on your family’s taste, you can adjust the pickling solution to your liking.
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Pickled wrapped shallots
Arrange the wrapped shallots in a clean, dry glass jar. Next, pour the pickling solution into the jar and use a weight to press down so that the shallots are fully submerged in the pickling solution.
Keep the shallots in a cool, dry place, away from direct sunlight, and let them pickle for 2 – 3 days for a sour flavor. After that, you can place the shallots in the fridge to preserve.
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Final product
The scallion wrapped in leaves after soaking for 2 – 3 days will reach a moderate sourness, giving a crunchy sensation when eaten. The outer leaf wrap has a slight chewiness, maintaining its shape while adding a highlight to the dish. Thanks to the soaking process, the scallion will lose its initial pungency, making the dish more pleasant and suitable for various tastes.
This is a simple yet appealing dish, perfect for serving alongside main courses, especially during holiday or Tet meals.
With a simple method and strong support from the chili garlic grinder, the dish củ kiệu cuốn lá will become easier than ever. This dish is not only delicious and attractive but also a unique highlight for the family meal, especially when paired with meat dishes. Try it now to experience this special flavor and enrich your Tet menu.
