Dried Daylily Buds (Huang Hua Cai / Jin Zhen Cai)
豚肉と卵炒めの影の主役！鉄分たっぷりの「金の針」
Description
Steamed and dried long, slender 'buds' of the orange daylily (lily family) before blooming. Also called 'Jin Zhen Cai' (Golden Needle Vegetable). Contains overwhelming iron, said to be dozens of times that of spinach. Medically 'replenishes blood and stabilizes the mind'. An indispensable crunchy ingredient in Chinese home cooking.
Classification: Everyone, Ingredient, Dry Goods, Medicinal, Huang Hua Cai, Jin Zhen Cai, Stir-fry, Pork Dishes, Crunchy
Shops selling Dried Daylily Buds (Huang Hua Cai / Jin Zhen Cai)
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How to use
Ingredients
- Dried buds of Hemerocallis fulva(Orange Daylily)
Instructions
- [Typical Uses]
- [Mu Shu Rou (Stir-fried Pork, Egg, and Wood Ear)]: Fry rehydrated Huang Hua Cai, black wood ears, pork, and fluffy eggs together in soy sauce (the most famous, absolute royal road recipe for this).
- Add to Hot and Sour Soup instead of julienned bamboo shoots.
- Add to pork soups.
Learn more Substitutes, pairings, tips
Key spices
No overpowering taste、faint earthy aroma and sweetness、with a 'squeaky、crisp' texture like bamboo shoots
Substitutes at Japanese supermarkets
(Hard to substitute. Fake the texture with julienned boiled bamboo shoots)
Pairing
Mu Shu Rou (Pork & Egg Stir-fry) / Black Wood Ear / Hot & Sour Soup
Trivia
Unfamiliar in JP, but constantly stocked in Chinese homes paired with black wood ear as the 'ultimate dry goods duo'. Adding this when making Mu Shu Rou at home instantly creates an 'authentic Chinese flavor and look'.
Eating tips & etiquette
Rehydrating turns the brown, wrinkled buds into vivid yellow to brown slender petal shapes. The soaking liquid has a bit of astringency, so the trick is discarding it and washing the buds gently before cooking.
Allergen
None