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Have you ever heard about Chinese Zhenjiang vinegar? There is a fabulous recipe with partially blanched peanut splits and spinach and Chinese vinegar.Let’s take a look.
Blanched peanuts recipe
In Dongbei, Northeast China, where both ingredients are abundant throughout the summer, this combination of spinach and peanuts is particularly common.
Importantly, this recipe shows that cooked vegetables, as opposed to raw ones, are almost always seen in Chinese salads (one of the big exceptions to this, of course, is also one of the most famous: smashed cucumber salad).
Dark leafy greens are blanched and then pressed in a manner akin to the JapanesGomama-ae and the Korean sigeumchManuelul.
The idea is simple: since water lacks flavor, eliminating it via blanching and pressing retains more flavor while maintaining the vegetable's vibrant color and flavor.
This recipe uses my "universal" Chinese vinaigrette for the dressing and modifies the original recipe by adding garlic for a little additional flavor.
After studying dozens of recipes for the Chinese cold dishes known aLiang Caiai, I created this vinaigrette ().
Although there are countless variations, I found enough commonalities among the recipes to create a straightforward all-purpose version based on a volumetric ratio of three parts savory ingredient (like soy sauce), three parts fragrant oil, one part acidic ingredient (like vinegar), and one part sugar.
It is a versatile dressing that can be altered to create unique flavor combinations for each meal by using it on a range of hot and cold dishes.
This 3:3:1:1 Chinese dressing ratio offers structure and parameters, making it easier to be creative while delivering a flavor profile that is genuine to the cuisine, similar to the 3:1 oil-to-vinegar guideline for Western vinaigrettes.
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This dish is best served as an appetizer to set the table for the rest of the meal or, as is usual in Northern China, alongside heartier braises and stir-fries.
Ingredients
- 1 teaspoon (of 3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight.
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- 1/2 cup (100g) raw peanuts soaked in cold water for at least 10 minutes, then dried.
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- 1/2 cup (120ml) neutral-flavored oil, such as peanut, canola, soybean, or vegetable oil.
- One pound (450g) of spinach, with the thick stems cut off and well washed to get rid of any grit or sand (see note), together with one tablespoon (15ml) of Chinese light soy sauce
- 1 teaspoon (5 g) of Chinese Zhenjiang (black) vinegar; 1 teaspoon (4 g) of granulated sugar; 3 medium cloves (6 g) of finely chopped, peeled fresh garlic; 1 tablespoon (15 ml) of seasoning oil from the recipe for Chinese all-purpose vinaigrette;
Vinegar from China, Zhenjiang!
This vinegar is what kind? Let's investigate.
The three most popular types of rice vinegar used in Chinese cooking are white rice vinegar, black rice vinegar (also known as Chinkiang Vinegar), and red rice vinegar.
Chinese black vinegar, also known as black rice vinegar, dark vinegar, Chinkiang vinegar, and Zhenjiang vinegar, is the subject of this page.
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Black vinegar, also known as zhènjing xingcù, is made from fermented glutinous rice or black sticky rice.
Additionally, it can be made from a combination of rice, sorghum, and/or wheat.
Originating in the city of Zhenjiang in the province of Jiangsu, it is literally black in color and has a powerful, malty flavor.
It is less acidic than typical white distilled vinegar and has a gently sweWhatlavor.
WHAT is the purpose?
Black vinegar is frequently used in Chinese cooking for braised meats, and shellfish, noodles, and as a dipping sauce for dumplings.
It may be used to add sweetness and acidity to braised dishes like Chinese Braised Fish, where it boils down to a delicious black gold.
In salad dressings like the ones we use for our Wood Ear Salad, Tofu Salad, and Suan they Bai Rou, it can also be utilized (Sliced Pork Belly with Garlic Dressing).
It is a well-liked dipping sauce for soup dumplings together with ginger that has been julienned.
Enough said; let's go back to work.
Directions
In a little pan, cover the peanuts with oil.
Set the pan over medium heat, then carefully raise the oil's temperature to 350°F (175°C), keeping it there for about 10 minutes, or until the peanuts are golden brown.
Use a slotted spoon to move the peanuts from the baking sheet to a big metal basin where they may dry out.
Salt the peanuts, the hen combine them and let them cool.
Make a bath of ice in a large dish.
Spinach should be blanched in a big pot of salted boiling water for 30 seconds, or until it is completely cooked.
Spinach should be moved right away to an ice bath and stirred to quickly chill using a spider.
To remove extra moisture, wrap the spinach in a fresh kitchen towel and squeeze.
Slice the spinach into 2-inch strips to prepare it.
In a small bowl, thoroughly combine the soy sauce, vinegar, sugar, and seasoning oil.
When you're ready to serve, combine the spinach, peanuts, garlic, and vinaigrette.
cold preparation
Notes Any mature (not baby) spinach variety may be used to make this salad.
Amaranth and hearty greens like kale, chard, and jcài (shepherd's purse) are also wonderful options.
Getting Ready and Storing
In an airtight container, the vinaigrette may be stored in the refrigerator for up to a week.
The salad may be kept in the fridge for up to three days covered, although its vibrant color will progressively deteriorate.
Why It Functions
Blanching and pressing strong greens releases their natural sweetness gets rid of flavorless water and keeps the chlorophyll's deep green color.
Peanuts provide a nutty contrast to spinach, much like the Korean dish sigeumchi namul with sesame oil and the Japanese dish Goma-ae with sesame sauce.
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