Friday, June 29, 2018

Cap cai

cap cai -

Cap cai (Hanzi: ; Pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; "various vegetables") is a Hokkian dialect meaning literally "variety of vegetables". Cap Cai is a typical Chinese dish that is popular because it is cooked from many kinds of vegetables.

The amount of vegetables is not certain, but many mistakenly think that the cap cai must contain 10 kinds of vegetables because it literally means "ten vegetables". The cap in the Hokkian dialect also means "ten", and cai means vegetable.

Some vegetables that are usually used as cap cai are white mustard, green mustard, carrot, corn, mushroom, mushroom, cabbage, peas, beans, cauliflower, broccoli, leek, tomato and onion.

However, animal elements are also commonly added to these foods, such as beef, chicken, eggs, liver and chicken ampela, shrimp, meatballs, squid, and pork.

Cap cai can be cooked in two ways, boiled (sauce) or fried.