Chinese-style Harbin salad is a recipe that will add color to any table. Any housewife can prepare it and does not require much time. It was China that introduced the salad to international cuisine, and according to this recipe it is prepared in restaurants oriental cuisine, but all products can be found in stores and please your guests and family members.
How to prepare Harbin salad?
There are many variations of the recipe for this oriental dish. To begin with, you can master the basic recipes, and then combine and make changes to your taste.
Ingredients needed for the salad:
- Beijing cabbage (200 gr.)
- Cucumber (1)
- Carrots (2 medium sized)
- Soy sauce
- Sesame oil
- Table vinegar (7%)
- Coriander
- Sugar
- Ground pepper for taste
- Glass rice noodles (150 g. 12. Roasted sesame seeds.
Cooking steps:
- The first stage is preparing the vegetables. Cucumber, carrots, and the required amount of cabbage must be washed, dried and finely chopped. Then they go into the marinade. (The marinade recipe is below).
Advice! Try the cucumber, if its skin is bitter, it is better to peel it.
- While the vegetables are marinating, you need to let the noodles cook according to the instructions on the package.
- Now you need to mix all the vegetables with the noodles, add spices and soy sauce to your taste.
- The last step is to sprinkle the salad with sesame seeds for beauty and taste.
Marinade for Harbin salad
- Mix a spoonful of table vinegar, ground pepper and salt.
- Mix in another container vegetable oil with sesame seeds and place in the microwave. It is very important not to let the oil boil. If this happens, it is worth redoing the gas station again.
- Pour mixtures from both containers into vegetables and mix everything thoroughly.
- You need to leave it to marinate for half an hour, and then add the vegetables to the salad.
Traditional Chinese Daikon Salad Recipe
Ingredients:
- Daikon (two)
- Rice vinegar (5 tablespoons)
- Chopped parsley and celery (1 tbsp)
- Sugar (1 tbsp)
- Salt (to taste)
Preparation:
Wash and peel the daikon, grate it coarse grater. Mix table vinegar, sugar and salt. Pour the dressing over the daikon and stir.
This salad is served in small bowls, sprinkled with herbs and combined with different dishes from meat and fish.
Harbin Chinese salad with red pepper
Ingredients:
- Beijing cabbage (250 g)
- White cabbage (250 g)
- Carrot
- Sugar (1 tsp)
- Salt (half tsp)
- Red hot pepper.
- Rice glass noodles(200-250 g)
- cucumber
- Sweet red pepper.
- Vinegar (Table)
- Sesame oil
- Soy sauce
- Coriander
Preparation:
- Finely chop both types of cabbage, sweet pepper and one carrot.
- Sprinkle vegetables with salt, sugar and hot red pepper. Pour in table vinegar, mix everything and mash the vegetables so that the juice comes out.
- Boil 200g. rice noodles. Finely chop the cucumber into it.
- To dress the salad, mix 2 tbsp. sesame oil, 1 tbsp. soybean, sugar and coriander. It needs to be heated in the microwave for about 30 seconds and poured into the salad.
Advice! Anytime real salad Harbin in Chinese, you can add egg pancakes, this is how the Chinese originally did it. To do this, you just need to fry a beaten egg in a frying pan and cut into small strips.
Harbin salad in Chinese recipe with funchose
Products:
- White cabbage (60 g.)
- Carrot (One piece)
- Cucumber (One)
- Red hot pepper (If you like it spicy, don’t peel the seeds)
- Garlic clove
- Funchoza (50-70 g)
- Muer mushrooms (50 g soaked)
- Oil and sesame seeds.
- Salt and Sugar.
Preparation process: Every housewife can prepare this salad, and it only takes a long time to soak the mushrooms. Muer is soaked in warm water for 30 minutes, and funchose for the time indicated on the package, you can put them in water and start preparing other products for the salad. It is important that such noodles swell greatly, which means that from 50 grams of uncooked funchose you will get approximately 200 grams of finished noodles.
The next step is to prepare the liquid salad dressing. Sesame oil is mixed for it, soy sauce, salt and sugar, and also squeeze a clove of garlic or dry garlic into it.
Cucumber and carrots must be finely chopped or grated. Cut the required amount of cabbage from the cabbage and chop it for cabbage. You need to remove the backing from the pepper pod, finely chop it and the mushrooms. Mix everything with funchose.
Finally, you need to season everything and leave it in the refrigerator for about 30 minutes, covering the bowl with film. Chinese Harbin salad is perfect for a regular lunch with family or friends, or for a big meal. festive table. It will be great to combine it with other recipes, as well as with meat or chicken prepared according to your favorite recipes. It is important that if you do not add egg pancakes to the recipe, the Harbin Chinese salad will remain ideal for vegans or people observing various fasts. By the way, if you're not a fan Chinese cabbage, replace it with regular white cabbage. This is just the perfect dish.
When you want to taste a crispy and juicy spring-like snack, but are already tired of all the usual dishes, the cuisine of other nations will come to the rescue. Harbin Chinese salad will be a real find for those who love the combination of oriental spices and those familiar to us raw vegetables.Below you will find several recipes loved by housewives for their ease of execution and excellent taste of the finished dish.
Having mastered several basic recipes, you will be able to combine and combine them with each other or add your own products and spices. But for now we will start with the most simple recipes with a minimum of ingredients.
Harbin salad in Chinese: recipe with funchose
Ingredients
- Chinese cabbage— 250 g + -
- Funchoza – 160 g + -
- Sesame (seeds) - 1 tsp. + -
- Soy sauce - 1 tbsp. + -
- Brown sugar- 1 tsp. + -
- — 1 pc. + -
- — 2 pcs. + -
- — 1 pc. + -
- - 1 tbsp. + -
- - 1 tbsp. + -
Making homemade Chinese salad Harbin
In order for the salad to not only feel, but also look unusual, it must be cut exactly as indicated in the recipe! This will give it a special twist and make it a real table decoration.
- First, boil the funchose. We do this according to the instructions, and so that the finished noodles do not stick together, completely drain the water from them, let them drain in a colander and place them in a deep bowl.
- Now let's prepare the egg pancakes. Beat the eggs in a plate, salt them and fry 2-3 eggs in a small frying pan, turning them over on one side and the other. Place them on a plate, blot them with napkins to remove excess fat, cool and cut into strips.
You can read more about making egg pancakes in the article of the same name. - Remove the top leaves from a head of Chinese cabbage and cut it crosswise, no more than 7-8 mm wide. You should get beautiful “curly” rings.
- Cut the cucumber and raw peeled carrots as follows: lengthwise into very thin and long strips.
- Finally, we’ll prepare the dressing for the Harbin Chinese salad. Mix lemon juice, soy sauce, butter, be sure to sweeten and mix thoroughly until the grains are completely dissolved.
- Combine all the ingredients in one bowl, season, sprinkle with sesame seeds and mix - this can be done with your hands or with a spoon. You can serve this salad immediately.
As you can see, there is nothing complicated in preparing this snack. But if you want to add more richness to the taste, prepare the salad as follows.
Harbin Chinese salad with red pepper
- Shred Chinese or white cabbage (250 g) and 1 raw carrots, as stated above.
- Sprinkle cabbage and carrots with 1 tsp. sugar, and ½ tsp. salt, season heartily with red pepper, add 1 tsp. table vinegar and mix everything with your hands, forcefully kneading tough vegetables so that they release juice - this way they will soak faster.
Set aside and begin preparing other ingredients. - Boil 200 g of rice noodles, wash them cold water and let it drain. Shred the cucumber into strips.
- We prepare the dressing as follows: since the cabbage and carrots are already salted and seasoned, we need 2 tbsp. sesame oil mixed with 1 tbsp. soy sauce, ½ tsp. sugar and the same amount of coriander.
Stir and heat the dressing in the microwave for 30 seconds at maximum power, and then pour in the vegetables and funchose. Warm sauce will soak up all the ingredients much faster and the salad will turn out juicier.
There are no egg pancakes in this recipe; without them, the appetizer turns out completely lean, but no less tasty! For vegans and anyone observing fasting, such a dish on the table will be very welcome.
But if you want to save as much time as possible and make a salad in a matter of minutes, the following recipe will come to the rescue.
Quick salad Harbin: Chinese salad
For cooking we will use. By itself, it already has a rich spicy taste, so you don’t have to prepare a special marinade for it.
In addition, chop the Chinese cabbage into thin strips. Due to the more delicate structure of the leaves of Peking than white cabbage, they will be soaked in just a couple of minutes.
- Immediately combine 150 g of Korean carrots with 300 g of shredded Chinese cabbage, mix and proceed to the other ingredients.
- Pour boiling water over 150 g of funchose as indicated in the instructions, wait and place it in a colander, rinse and add to the vegetables.
- Finely chop green bell pepper, first cutting it into halves, and then cutting each of them lengthwise into strips.
- Also finely chop the cucumber.
- Korean carrot salad will go well with egg pancakes. We also make them from two eggs without milk, but with added salt. Fry and cut into strips when cooled.
- In addition, this salad will perfectly complement daikon. We clean it and cut it into strips on a vegetable cutter.
Combine all the ingredients and prepare the dressing:
- mix 1 tbsp. soy sauce with 2 tbsp. sesame oil,
- be sure to add 1 tsp. without a mountain of sugar,
- beat them vigorously with a fork, and then season the salad.
Sprinkle it with sesame seeds, mix and serve immediately. Bon appetit!
Now you know, friends, how to surprise your guests unusual dish, because Harbin salad in Chinese is really not often found on the table. Prepare a healthy and juicy snack, and no spring vitamin deficiency will threaten either you or your loved ones!
COMPETITIVE!
Having defeated natural laziness and thanks to Helga (thanks for the idea of plein air photos), I decided to submit a salad to the competition, let’s say, from the locals. I saw a European parody called “Haihe salad” on Hulinar and then I firmly decided that it would be impolite on my part not to introduce people to the original. The salad is named after the Chinese city of HeiHe, located on the other side of the river, and is distributed throughout the northern province of Heilongjiang (although in the central city of the province, Harbin, this salad, with minor variations, is patriotically called “Harbin salad”).
So, we will need:
Cucumber– 2 pcs. average
Cabbage– the top of a small fork
Sublimated packaging tree mushrooms
Leaf tofu- to taste and as desired. I had 350-500 grams
Funchoza or thin starchy noodles
Dry chili pepper
For frying and salad dressing, take:
Vegetable oil(refined soybean or sunflower)
Sesame oil
Soy sauce(I have added crab extract)
Dark rice vinegar
Taking a look at all this, we understand that there is NO MEAT. The meat is located 10-15 km from me, in a store in the city. But what is 10-15 km for a real khulinara - mere nonsense. We jump into a small but very reliable car and go.
On the way we stop by to see how “Smoothly the Amur carries its waters”:
On the Chinese side we see a sunken pier and the beginning of the road to the ski resort:
A little further away we turn our gaze to our shore. This is what the control strip looks like today:
Let's move on. And out of habit, we approach what was once a bridge to the big world. The road (or rather, what’s left of it) is blocked and people are crossing the flooded river in whatever way they can - some on foot, and some in transport.
We come closer - all that remains of the bridge are the tops of the railings and vague memories.
Fish swim along the side of the road. Therefore, if the water does not go away, we will raise fish instead of vegetables.
But time is running out and we turn around and begin to look for a detour through the hills.
In general, “where tigers used to shit, we will build highways.”
Having safely purchased the meat and covered the road back, we begin cooking.
First of all, put the water to boil and brew the mushrooms and noodles (for some reason I don’t like the word “funchose”)
Place the mushroom briquette in a cup:
And pour boiling water over it. After 5 minutes we see the following picture.
I took half the package of noodles. Those who like it can take more, but don’t forget that it takes the dressing well, so increase the proportion of vinegar and soy.
Place the noodles in boiling water and set aside next to the mushrooms:
Let's get to the vegetables.
Grind the cucumber using a simple device such as a grater. Fans of thoughtful masturbation and knife virtuosos can cut with a knife. But I'm not one of them.
Chop the cabbage... into cabbage!
The next photo shows sheet tofu or “kandoufu” in Chinese. It has nothing to do with contraception, but some Chinese are contraceptives themselves - they keep this product for their own. And there is formal discrimination against white people. Until you say hello in Chinese and ask “kandoufu yo-ma?” you won't be happy.
Cut the tofu into strips and mix in a large container with the already chopped vegetables. (there will be no photo. Because a wasp flew in, began to delve into the cooking process, and out of horror I forgot to take a photo of the basin)
We wash the swollen mushrooms and cut them into 2-3 parts.
We also wash the noodles and, cutting them or dividing them with our hands into pieces 10-15 cm long, add them together with the mushrooms to the bowl with the rest of the ingredients. Mix everything, season with black rice vinegar and a small amount of soy vinegar. We leave the salad alone and cool so that “the ingredients become friends with each other.”
Let's get to the meat.
In the original, the Chinese put pork in the HeiHe salad, but I don’t really like it, so I had it this time chicken breast. Although you can have beef, it doesn’t matter because... in the process of frying meat we will change its taste.
Cut the meat into strips.
In a frying pan, heat the oil to a wild temperature (halve both. But if someone cannot live without sesame, pour in more sesame oil). We throw a few chili peppers into the oil that the Chinese dried and wait for the characteristic smell to appear.
Then remove the pepper and set it aside.
Add the meat and fry, remembering to stir vigorously. A wok would probably be more appropriate here, but I don’t have one.
Ha Liang, or Salad "Harbin", - widely famous dish in narrow circles of fans Chinese cuisine for Russians. Salad “Harbin”, also known as “Heihe”, with this name is known only in Russia, and maybe even in the city of Heihe itself, it is called that in Chinese restaurants for Russian tourists, and among the locals it is called Han Shi Ban Zacai (Salad in Korean) or Dongbei Ban Cai (Dongbei Snack). Or, in a very simple way, Ban Zacai (Vegetable Snack). This salad is also widely popular in Russia - in the Far East in Chinese restaurants in Vladivostok, Blagoveshchensk, Khabarovsk and other cities of the Far Eastern region. This popularity is primarily due to geographic proximity to our great neighbor, economic and cultural ties, and tourism.
Salad Harbin good as cold appetizer(as an independent dish) and as part of a full lunch, will fit perfectly into a feast or even a banquet. This salad goes perfectly with all kinds of warm drinks. We, in turn, offer you one of the variations of this delicious salad. It will take very little time to prepare the Harbin salad, the ingredients are available. All you have to do is find some time and show your desire.
INGREDIENTS (for approximately 450 g):
funchose– 50 g,
white cabbage – 50 g,
carrots – 50 g,
cucumber – 50 g,
fresh red chili - 1 pc. (optional)
dried muer mushrooms
– 10 g (or 50 g soaked),
garlic – 1 large clove,
light soy sauce
– 1 tbsp,
sesame oil– 2 tsp,
sugar – 2 tsp,
salt – 1 tsp,
white sesame– 20 g.
The recipe is simple and can be prepared, if you don’t count the time of soaking the muer and funchose mushrooms, in 10 minutes, or a little more, depending on your agility.
So let's get started.
Soak dried muer mushrooms in warm water for 30 minutes.
Soak the funchose for 20-30 minutes in warm water (or until softened).
Blanch the soaked funchose in boiling water for 1 minute, drain in a colander and rinse with cool boiled water. Funchose is quite hygroscopic and after soaking it increases 4 times; in total, from a bundle weighing about 50 g you will get 200 g of soaked and ready-to-use funchose.
Now it's time for the salad dressing.
Place salt and sugar in a container of suitable volume, add light soy sauce and sesame oil. Peel the garlic clove and pass it through a garlic press. Add the resulting garlic puree to the bowl with the dressing. Stir the contents of the bowl until the sugar and salt dissolve. Set the bowl aside for now.
Rinse carrots, cucumber and chili. Remove the top wilted leaves from the cabbage (if necessary). Remove the top layer from the carrots, like potatoes, and cut the required amount of carrots into thin strips (with a grater for Korean carrots or in any other convenient way). Cut off the desired weight from the head of cabbage and chop it thinly.
Remove the stem from the chili pod, cut it in half lengthwise, remove the white membranes and seeds and cut into thin strips.
Cut the required amount of cucumber into thin strips (with a Korean carrot grater or other convenient method), just like carrots.
Remove the hard seals at the base of the soaked muer mushrooms and also cut into thin strips.
Place prepared vegetables - cabbage, chili pepper, cucumber, carrots, muer mushrooms - into a container of suitable volume. Add funchose. To make the salad easier to eat, funchose can be cut into 10 cm pieces with scissors. Sprinkle with white sesame seeds and mix the contents of the container thoroughly so that the salad ingredients are evenly distributed.
Season the salad with the prepared dressing and mix the contents of the container again. Cover with a lid or cling film and put in the refrigerator for at least 30 minutes, or better yet, let it brew for a couple of hours. In principle, if you really can’t bear it, you can eat the salad right away. It’s just that the infused salad will have a richer taste.
