How to Make Chinkiang vinegar sauce

How to Make Chinkiang vinegar sauce - Снимок экрана 2023 07 12 в 17.05.48
  • 100g Chinkiang vinegar
  • 50g soy sauce
  • 30g sugar
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
Per serving
Calories: 18 kcal
Proteins: 0.1 g
Carbohydrates: 3.9 g
15 minsPrint
  • In a small bowl, combine the cornstarch and water, and set it aside.
  • In a saucepan, add the Chinkiang vinegar, soy sauce, sugar, minced garlic, and sesame oil. Mix well.
  • Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
  • Once the sauce is simmering, give the cornstarch-water mixture a quick stir and then pour it into the saucepan.
  • Stir continuously until the sauce thickens to your desired consistency.
  • Remove the sauce from the heat and let it cool down.

Chinkiang vinegar sauce is incredibly versatile and can be served with a variety of dishes. It pairs well with stir-fried vegetables, tofu, noodles, dumplings, and seafood dishes. It can also be used as a dipping sauce or a marinade.

Chinkiang vinegar sauce is a popular Chinese sauce that adds a tangy and slightly sweet flavor to dishes. It is known for its dark color and distinct aroma. The combination of Chinkiang vinegar, soy sauce, and other ingredients creates a balanced and flavorful sauce that enhances the taste of various dishes.

Facts about the sauce:

  1. Chinkiang vinegar, also known as Zhenjiang vinegar, is a type of black rice vinegar that originates from the city of Zhenjiang in China.
  2. It is made from glutinous rice and aged for a period of time, resulting in a dark, mellow vinegar with a rich flavor.
  3. Chinkiang vinegar is often used in Chinese cuisine for its unique taste and ability to enhance the flavors of dishes.
  4. The sauce’s acidity and umami notes make it a popular choice for balancing flavors in stir-fries, marinades, and dressings.
  5. Chinkiang vinegar is also believed to have health benefits, including aiding digestion and promoting blood circulation.
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