SALAD DRESSING IN CHINESE COLD STYLE
Chinese Cold Salad Dressing can be used to flavor steamed veggies, seaweed, noodles, tofu, and more. In the summer, you can use this sauce to prepare various refreshing and cooling dishes. You can also dip your favorite foods in it.
SALAD IN CHINESE
We use the term “salad” to refer to a wide range of foods, not just lettuce. Chinese cold dishes, commonly served as appetizers, are on the menu.
It’s a popular summertime dish in China, where people use whatever ingredients they have on hand to produce (liángbàn cài). Making salad is akin to this concept.
You’ll have to wait for a bit in China when it comes to eating raw lettuce and grilled chicken. During the lunch hour at a Shanghai mall food court, there was an experimental salad bar like what you’d find in any American metropolis, but there was no one in line.
An outfit for any occasion!
You’ll be able to organize your dinners more easily with the help of this Chinese dressing. Double, treble, or even quadruple this recipe and keep it in the fridge for use throughout the week.
Garlic, ginger, Thai chilies, scallions, cilantro, and other aromatics make a big difference. The sauce is so flavorful that it can be used on almost any dish.
INGREDIENTS:
- 4 cloves of garlic
- 3 pcs. of thin slices of ginger
- 2 pcs. of scallions
- 3 pcs. of Thai chilies (chopped)
- 3 tbsp. of vegetable oil
- 1 tbsp. of Sichuan peppercorns
- 1 1/2 tsp. of sugar
- 2 tsp. of Chinese black vinegar (or to taste)
- 2 1/2 tbsp. of light soy sauce
- 1 tsp. of oyster sauce
- 1/2-1 tsp. of sesame oil
- 1/4 tsp. of salt
- 1/4 tsp. of five-spice powder
- 1 tbsp. of cilantro
INSTRUCTIONS:
- Don’t pile them all on top of each other in your large heat-proof bowl; just position them so that they’re next to each other (don’t overcrowd the bottom of the bowl with them, either).
- Sichuan peppercorns should now be infused in oil. Make sure not to burn the Sichuan peppercorns when heating 3 tbsp. of vegetable oil in a small pot with the peppercorns.
- Remove the peppercorns using a fine mesh strainer or a slotted spoon after about 10 minutes. The infused oil should be heated to just the point of smoking. Pour it over the aromatics in the bowl, being careful not to splash it. It’s going to fizz and pop! Stir the mixture often to prevent any hot spots.
- Adding the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, and five spice powder is the final step in making this dish delicious. Mix thoroughly.
- Finally, toss in the cut scallion and cilantro’s green portions. If you’re creating the sauce ahead of time, you can leave out these final ingredients and add them shortly before serving.