Recipe: Yummy Chinese Cabbage and Nagaimo Gratin

Chinese Cabbage and Nagaimo Gratin. Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). Chinese cabbage ( Brassica rapa , subspecies pekinensis and chinensis ) can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage , and are of the same species as the common turnip.

The cabbage will be seared with high heat and lightly charred, tender and meaty in texture without losing its crunchiness. Finish up with just a drizzle of soy sauce, you'd be Scoop out the Sichuan peppercorns. Add the dried chili pepper and cabbage. You can cook Chinese Cabbage and Nagaimo Gratin using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chinese Cabbage and Nagaimo Gratin

1. Prepare of leaves Chinese cabbage.
2. It's of Nagaimo.
3. It's of rashers Bacon.
4. Prepare of Milk.
5. You need of Butter.
6. You need of Bread (strong) flour.
7. Prepare of Salt.
8. It's of Sugar.
9. Prepare of Pizza cheese.

Peel a nagaimo (chinese yam) and grate. Wrap it with paper towel to prevent it from slipping. Put eggs, nagaimo, sakuraebi (Sakura Shrimp), cabbage and the Okonomiyaki powder mixture together and mix it gently from the bottom to. Arrange the chicken, on top of the cabbage.

Chinese Cabbage and Nagaimo Gratin instructions

1. Cut the nagaimo into thick semicircular slices. Microwave until tender enough for a skewer to be inserted easily (at 700 W for 1 minute and 40 seconds). Cut the bacon and Chinese cabbage into bite-sized pieces..
2. Make the white sauce. Put the butter in a pot over a medium heat and melt. Add the strong flour and sauté over a low heat..
3. When the butter and flour mixture become smooth, turn the heat off. Add the milk in one go and stir constantly over a low heat until smooth and thickened to the desired consistency..
4. Season with salt and sugar (this makes about 300 g of white sauce)..
5. Melt some butter (not listed in the ingredients) in a frying pan. Fry the bacon and Chinese cabbage quickly. Add the nagaimo and mix all together. Season with salt and pepper (not listed in the ingredients)..
6. Turn the heat to low and add Step 4. Bring to the boil quickly and then turn the heat off..
7. Transfer to a oven-proof dish and sprinkle with pizza cheese. Bake in an oven toaster until the top is golden brown..

Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving. Chinese leaves, Packet of Chinese Cabbage Seeds, BRASSICA PEKINENSIS. Learn more about growing and harvesting Chinese cabbage. Chinese cabbage is a hardy biennial that is grown as an annual. It has broad, thick, tender leaves with heavy midribs; it can be either loosely or tightly headed. ⬇ Download chinese cabbage - stock pictures and photo in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images.