凉拌川式泡菜青瓜Pickled Cabbage-Szechuan Style

材料A：
大包菜1粒、盐3汤匙

材料B：
粉丝10克、日本青瓜1条、芝麻少许

调味料：
豆瓣酱30克、糖40克、辣油30克、麻油30克、蚝油40克、鸡粉20克、盐10克、白醋30克、茄汁40克、辣椒汁20克

做法：
1.大包菜切成粗丝，用3汤匙盐捞匀腌30分钟，冲水一个小时，捞起沥干，加入调昧料腊至最少1、2天才可用。
2.粉丝用热水汆烫一下，加入少许盐、油和胡椒粉捞匀备用。
3.日本青瓜刨成薄片，浸泡冰水沥干，围在碟上，铺上粉丝、腌好的泡菜，最后撒上芝麻，即可上桌。

【小贴士】
腌好泡菜可以放在冰箱里，要用前拿出来。待温后，就可以食用。

Ingredients A :
1 whole cabbage, 3tbsp salt

Ingredients B :
10g bean thread noodles (glass noodles), 1 cucumber, some sesame seeds

Seasoning :
30g soy bean paste, 40g sugar, 30g chili oil, 30g sesame oil， 40g oyster sauce, 20g chicken stock granule, 10g salt, 30g vinegar, 40g tomato sauce, 20g chili sauce

Method :
1.Cut cabbage into wide strips and marinate with 3 tbsp salt for 30 minutes, and then rinse in water for 1 hour and drain. Then marinate it with seasoning for at least 1-2 days.
2.Blanch bean thread noodles briefly and then marinate with dash of salt, cooking oil and pepper.
3.Slice cucumber thinly, soak in ice water and drain; arrange the cucumber slices around serving plate, then place bean thread noodles on centre, and then pour in pickled cabbage and sprinkle sesame seeds on top.