It’s a key ingredient in this recipe that gives the sauce an extra tangy and rich taste. It has a fermented malty taste and woody character that distinguishes it from the light-colored and fruity rice vinegar. It has a rich, pungent, and tart flavor, sometimes with a hint of sweetness. It is made from various grains and is aged until the color turns dark brown or inky black. If you do not own a cleaver, a meat pounder works just as well.Ĭhinkiang vinegar (Zhenjiang vinegar, 镇江香醋) is a type of Chinese black vinegar. This method will increase the surface area of the cucumber and create nooks and crannies, allowing it to absorb more sauce. Then tilt the cleaver to cut the cucumber into diamond-shaped pieces. Instead of chopping the cucumber, smash it with a cleaver first. The secret to making delicious cucumber salad is to give the cucumber a coarse texture so it holds more sauce. If you use the American cucumber that has waxy and thick skin, do peel the skin before making the salad. However, if you don’t like the skin, feel free to peel and discard it. You could choose to only remove the tough skin at the lower end of the cucumber. If the cucumber is fresh, the skin shouldn’t be too chewy or dry. Plus, the skin adds more fiber to the meal. I didn’t peel the cucumber skin, in order to give the dish a nice color. The smaller cucumbers (usually for making Japanese dishes and/or pickling) also work well. They work so much better in this salad than the dark-skinned American cucumbers. Use English cucumbersĮnglish cucumbers have a thinner skin and crispier texture. The secret to making the best cucumber salad 1. I consider it one of the easiest side dishes to make on a busy weekday, to add color and nutrition to your dinner table. You name it! It even goes very well with some Western-style food, such as bread and cheese. Stir-fry, braised meats, noodles, and deep-fried goodies. The salad goes very well with pretty much any Chinese dish. This cucumber salad only takes 5 minutes to prepare. It’s one of those easy dinner rotation dishes that my mom makes all the time, especially when it’s hot and humid outside and she doesn’t want to turn on the stove to cook stir fry. The cucumber salad is a dish I’ve been eating since childhood. The sauce is light, yet it has a distinct sour flavor with a hint of sweetness, enhanced by the strong aroma of garlic. The crisp cucumber is mixed with plenty of garlic, drizzled with an appetizing blend of soy sauce, vinegar and sugar, then finished with a few drops of sesame oil. Chinese Cucumber Salad ( 拍黄瓜, pai huang gua) is a light and refreshing appetizer.
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