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Black Vinegar
Posted by Lyn V
Black Vinegar November 03, 2019 08:54PM |
Registered: 17 years ago Posts: 1,990 |
Re: Black Vinegar November 03, 2019 11:25PM |
Admin Registered: 18 years ago Posts: 7,920 |
Hi Lyn, black vinegar is great as dipping sauce for spring rolls, dumplings etc...
I use equal parts of black vinegar and soy sauce and then a little sesame oil.
Eg 2 tbsp black vinegar, 2 tablespoons soy sauce and 1-2 teaspoons sesame oil. You can also add a little chopped chilli as well if you want heat.
It has a great flavour.
I use equal parts of black vinegar and soy sauce and then a little sesame oil.
Eg 2 tbsp black vinegar, 2 tablespoons soy sauce and 1-2 teaspoons sesame oil. You can also add a little chopped chilli as well if you want heat.
It has a great flavour.
Re: Black Vinegar November 04, 2019 12:25AM |
Registered: 12 years ago Posts: 3,428 |
Here's another all purpose dressing using black vinegar. The vinegar is very powerful, so don't overdo it.
Smacked Cucumber with Garlic Sauce (Dunlop)
1 med cucumber (300g)
½ tsp salt
1 tab finely chopped garlic
½ tsp sugar
2 tsp light soy sauce
1/2 - 1 tsp Chinkiang black vinegar
2 tab mild chilli oil
2 pinches roasted ground Sichuan pepper
Lay the cucumber on a chopping board and smack it hard a few times with a cleaver or a rolling pin (but don’t pulverise). Cut lengthwise into four pieces the cut at an angle into 1 cm slices. Place in a bowl with the salt, mix well and set aside 10 min.
To make sauce combine all other ingredients in a small bowl.
Drain cucumber, add sauce and combine well. Serve immediately.
Or use sauce to dress broad beans, thinly sliced cooked pork with carrot sliver, other veges.
Smacked Cucumber with Garlic Sauce (Dunlop)
1 med cucumber (300g)
½ tsp salt
1 tab finely chopped garlic
½ tsp sugar
2 tsp light soy sauce
1/2 - 1 tsp Chinkiang black vinegar
2 tab mild chilli oil
2 pinches roasted ground Sichuan pepper
Lay the cucumber on a chopping board and smack it hard a few times with a cleaver or a rolling pin (but don’t pulverise). Cut lengthwise into four pieces the cut at an angle into 1 cm slices. Place in a bowl with the salt, mix well and set aside 10 min.
To make sauce combine all other ingredients in a small bowl.
Drain cucumber, add sauce and combine well. Serve immediately.
Or use sauce to dress broad beans, thinly sliced cooked pork with carrot sliver, other veges.
Re: Black Vinegar November 04, 2019 12:26AM |
Registered: 12 years ago Posts: 3,428 |
Bok Choy with Black Vinegar
Serves 6
3 tab oil
½ tab slivered ginger
1 kg bok choy, sliced 4cm
1 ½ tab black vinegar
1 ½ tsp sugar
1 tsp salt
1 tab Shaoxing wine
1 tab water
1 tab slivered Chinese ham or lap cheung
Mix vinegar, sugar, salt and wine. Heat oil and stir-fry bok choy and ginger. When wilted add mixture and stir-fry until evaporated. Add ham/sausage and stir-fry 1 min.
Serves 6
3 tab oil
½ tab slivered ginger
1 kg bok choy, sliced 4cm
1 ½ tab black vinegar
1 ½ tsp sugar
1 tsp salt
1 tab Shaoxing wine
1 tab water
1 tab slivered Chinese ham or lap cheung
Mix vinegar, sugar, salt and wine. Heat oil and stir-fry bok choy and ginger. When wilted add mixture and stir-fry until evaporated. Add ham/sausage and stir-fry 1 min.
Re: Black Vinegar November 04, 2019 12:27AM |
Registered: 12 years ago Posts: 3,428 |
Sweet Pork Belly with Black Vinegar
(to serve 3 - 4 with plain steamed bok choy/tatsoi/broccoli and steamed rice)
1 kg piece of pork belly with skin, preferably boneless
1 tsp salt
1/2 tsp caster sugar
1 tsp Shaoxing wine
4 tsp light soy sauce
5 tab peanut oil
2/3 c soft brown sugar
8 tab Chinkiang vinegar (black vinegar)
8 spring onions
big bunch coriander
Mix together the salt, caster sugar, Shaoxing, soy sauce and 1 tab of the oil. Slice the pork belly in 3cm slices and marinate in the mixture at least 2 hours or overnight.
Remove pork from marinade and pat dry with paper towels.
In a lidded wok, large sauté pan or saucepan heat the rest of the oil over a high heat. Fry the pork in batches to brown well on all sides. Be careful as the skin might spit. Return pork to pan, lower heat, add sugar, vinegar and 750 ml water. Bring to the boil, cover and simmer 1 1/2 - 2 hours until the pork is tender and the skin soft. Check liquid level occasionally but there should be plenty.
When the pork is tender remove to a warm serving dish, cover and keep warm in a low oven. Pour the liquid into a jug and leave for 10 min for fat to rise. Remove fat, return liquid to pan and boil hard to reduce to about 1 1/2c of syrupy sauce.
Slice spring onions thinly and chop coriander roughly.
Pour sauce over pork, pile spring onions and coriander on top to serve.
(to serve 3 - 4 with plain steamed bok choy/tatsoi/broccoli and steamed rice)
1 kg piece of pork belly with skin, preferably boneless
1 tsp salt
1/2 tsp caster sugar
1 tsp Shaoxing wine
4 tsp light soy sauce
5 tab peanut oil
2/3 c soft brown sugar
8 tab Chinkiang vinegar (black vinegar)
8 spring onions
big bunch coriander
Mix together the salt, caster sugar, Shaoxing, soy sauce and 1 tab of the oil. Slice the pork belly in 3cm slices and marinate in the mixture at least 2 hours or overnight.
Remove pork from marinade and pat dry with paper towels.
In a lidded wok, large sauté pan or saucepan heat the rest of the oil over a high heat. Fry the pork in batches to brown well on all sides. Be careful as the skin might spit. Return pork to pan, lower heat, add sugar, vinegar and 750 ml water. Bring to the boil, cover and simmer 1 1/2 - 2 hours until the pork is tender and the skin soft. Check liquid level occasionally but there should be plenty.
When the pork is tender remove to a warm serving dish, cover and keep warm in a low oven. Pour the liquid into a jug and leave for 10 min for fat to rise. Remove fat, return liquid to pan and boil hard to reduce to about 1 1/2c of syrupy sauce.
Slice spring onions thinly and chop coriander roughly.
Pour sauce over pork, pile spring onions and coriander on top to serve.
Re: Black Vinegar November 04, 2019 01:05AM |
Registered: 17 years ago Posts: 1,990 |
Re: Black Vinegar November 04, 2019 01:05AM |
Admin Registered: 18 years ago Posts: 7,920 |
The bottle I currently have is Hengshung and on the bottle it says good for dumplings. I can use that straight without adding anything else.
I like robust flavours and find that it is good as it is or mixed with soy and sesame as above.
There will variances in quality and style as there is with all vinegars.
Lyn I suggest tasting yours and seeing what you think of it.
I like robust flavours and find that it is good as it is or mixed with soy and sesame as above.
There will variances in quality and style as there is with all vinegars.
Lyn I suggest tasting yours and seeing what you think of it.
Re: Black Vinegar November 04, 2019 05:30AM |
Registered: 17 years ago Posts: 3,660 |
For some reason in this thread, the advertisements that are usually down the right-hand side of the foodlovers page are showing within people's posts, between paragraphs.
Oh, that's strange, after I posted this message, it has fixed itself......
Edited 1 time(s). Last edit at 11/04/2019 05:30AM by J1.
Oh, that's strange, after I posted this message, it has fixed itself......
Edited 1 time(s). Last edit at 11/04/2019 05:30AM by J1.
Re: Black Vinegar November 04, 2019 07:05AM |
Registered: 12 years ago Posts: 3,428 |
Re: Black Vinegar November 04, 2019 09:00PM |
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Re: Black Vinegar November 05, 2019 04:18AM |
Registered: 17 years ago Posts: 1,990 |
Re: Black Vinegar November 05, 2019 05:13AM |
Registered: 12 years ago Posts: 3,428 |
Re: Black Vinegar November 05, 2019 06:23AM |
Registered: 18 years ago Posts: 5,705 |
Re: Black Vinegar November 05, 2019 09:05AM |
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Re: Black Vinegar November 05, 2019 10:04PM |
Admin Registered: 18 years ago Posts: 7,844 |
Re: Black Vinegar November 05, 2019 10:16PM |
Admin Registered: 18 years ago Posts: 7,920 |
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