Recipes tagged "Zhejiang red vinegar"

4 recipes found

Celery and Pork Dumplings

I passed by the vegetable market today and saw celery. It was grown by an old lady and it was very fresh. I bought a few plants for just over 1 yuan. Buy some more meat fillings, then serve dumplings without further ado, and then a bowl of dumpling soup, the original soup becomes the original food, and it will not be changed even if it is given to the gods. Many people may not know what the red liquid under this dumpling is. It is actually a kind of vinegar juice. Zhejiang red vinegar, a specialty of Zhejiang, is brewed from rice because it is mainly produced in Zhejiang and is naturally fermented in a natural environment. The color is as bright as a rose, the sourness is soft and long, fresh and slightly sweet, and the aroma of vinegar is pure. It is the best vinegar among vinegars. The vinegar liquid is transparent rose red, so it is also called Zhejiang vinegar and red vinegar. The flavor is quite different from that of mature vinegar. The color of Zhejiang vinegar is light red and transparent, while the color of mature vinegar is thick. For dipping dumplings and eating seafood, this clear and slightly red rice vinegar is always used. Zhejiang vinegar, Zhenjiang balsamic vinegar, Shanxi mature vinegar and Baoning vinegar are also known as the four famous vinegars in China

Staple food Pasta
Arctic Shrimp with Honey Vinegar

There are many ways to eat wild Arctic shrimp, but the simplest way is to eat it directly. Because Arctic shrimps are fished from the bottom of the sea, they are cooked in seawater directly on the ship before being flash-frozen. In other words, the Arctic shrimp you buy in the market are all cooked and can be eaten after thawing. Of course, this is just the simplest way to eat it. In addition to eating it directly, many people can also make honey vinegar Arctic shrimp yourself if you want to be extravagant. The luxurious combination of red vinegar + honey + arctic shrimp. Friends must not miss this dish when gathering. It is a deluxe version of the appetizer dish. The more you eat, the slimmer you will become. Many people will definitely like it! ! ! Arctic shrimp originates from the deep sea and has a light sweet taste, so it is also called Arctic sweet shrimp. It is rich in nutrients, contains a large amount of high-quality unsaturated fatty acids, contains no cholesterol, and has extremely low fat and calorie content. At the same time, it is also rich in various trace elements such as zinc, iodine, phosphorus, potassium, selenium, and iron. Delicious and nutritious

Cold dishes Home cooking
Roast goose

"New Year on the Bite of the Tongue" is currently being released in major theaters. In addition to the food, the most touching thing about the movie is the human connection behind the food. Whether it is an old couple preparing local specialties for their children, just waiting for their children to come home, or young people working outside to come home to reunite for the holidays, the deep affection will well up in the heart and make people feel sour. The taste of the New Year in childhood memories and the deep nostalgia are vivid in my mind. In the film, there is a local delicacy called roast goose from Jiangmen, Guangdong. Roast goose is a traditional delicacy in Guangdong. The most famous one is Gujing roast goose. According to legend, in the Southern Song Dynasty, a palace chef fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake. Xie Chu opened a roast goose shop in Xiandong Village. With the superb skills of the royal palace's secret roast goose, he cooked the goose to a unique color and aroma. It soon became famous for dozens of miles and the business was very good. Later, the retired teacher's daughter grew up and married to Gujing Town on the east bank of Yinzhou Lake. The daughter also brought her father's secret roasted goose technique to Gujing Town. The Gujing Roast Goose originated from this and has been passed down from generation to generation and has been passed down to this day. To make authentic Gujing roast goose, the first step is to choose the goose species. The goose species commonly used for roast goose is the black-maned goose, also known as the three black goose. It has a black beak, black hair, and black feet. It needs to grow in local fish ponds for three to four months and weighs about 7 pounds. This kind of goose is not polluted, has the best meat quality, and has tender meat and thin skin. The secret to making Gujing roast goose’s skin crispy, juicy and meaty lies in the wood used to bake the goose. The wood used to bake the goose is lychee wood. Because lychee wood has less smoke, less moisture and is strong, the roasted goose cooked with it has a beautiful color. The selection of lychee wood is also very strict. Lychee wood needs to be dried for more than two years, exposed to the sun and rain, and naturally air-dried, so that the moisture and oil in the wood itself are lost. The longer the lychee wood is left to dry, the better the taste of the roasted goose. Gujing Roast Goose is the most time-consuming delicacy. After the goose is slaughtered and its feathers removed, it is inflated before the belly is opened. Then, gently cut open the goose skin with a knife and insert your hands along the edge of the viscera to the bottom of the viscera. Gently take out the viscera, and then wash the inner cavity of the goose repeatedly. The goose's belly is then stuffed with secret sauce and sewn with a needle. The zigzag stitching method is usually used. The goose is drenched with crispy skin water and air-dried for three hours before being fired. After firing, the seasonings in the goose's belly are fully absorbed into the goose meat. The fragrance of lychee wood penetrates into the goose meat, adding to the deliciousness of the goose meat. The roasted goose is still exuding heat right out of the oven, with crispy skin and tender meat, which is the most delicious. When it comes to making roast goose at home, it can only be said to be a home version. No matter the choice of goose, materials used, or cooking utensils, it cannot compare with the authentic version. It is really challenging to make this roast goose, and it is the first time to make it. All the seasonings are not strictly weighed. I just make them based on my own taste. The finished product is quite satisfactory in terms of taste and color. The roasting time is just right, the skin is crispy and the meat is tender, and it is not inferior to the ones sold outside.

Hot dishes Chinese banquet
【Guangzhou】Cantonese Style Tiger Skin Chicken Feet with Black Bean Sauce

Cantonese-style tiger skin chicken feet with black bean sauce is a must-order for every morning tea. Our children especially like it. They feel like they don’t have enough every time, and they have endless aftertaste. In order to satisfy the children’s appetite, I also learn to make chicken feet at home. Unexpectedly, my children liked it so much after I made it. My son also praised me for making it better than the taste of a morning tea shop. The key is that it is especially suitable for my own taste and is slightly spicy. Salty yet sweet, the chicken feet fall off the bones in your mouth, the gravy is rich, and the flavor lingers on your lips and teeth. The more you eat, the more you can’t stop eating! I make it twice a week and the kids are still craving chicken feet!

Hot dishes Home cooking