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White Sauce Chinese Recipe

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The mystery of the Chinese salad sauce was finally solved! It is a typical image to enter a Chinese restaurant, order a Chinese salad, and then be investigating in your own palate and tongue what it is that the white sauce of the Chinese salad has, which is so tasty and addictive at the same time. There is no way to find out which ingredients have come together, so the mystery continues. It is very likely that if you ask for the recipe, you will not get the answer, but here it is because this is a sauce … scandal!

I was lucky enough to go to a Chinese food store, and asking for the recipe, they told me without further ado. The truth is that, although they did not tell me the quantities, they did tell me the ingredients, and since that mixture more or less suited me, I bought them and what was my surprise when I got to the kitchen, after a little readjustment with the quantities, I had given with the recipe at last. It is a real luxury to be able to have this sauce at home with salads because it is delicious, it is fresh and it is also very fast to prepare and you can make excess amounts and store it for a few days in the fridge

Ingredients to make the white sauce Chinese dressing:

  • 50 ml of rice vinegar (it can also be wine or apple, but in that case, you should add less vinegar and more water, because the flavor of this vinegar is stronger than that of rice).
  • 50 gr of white sugar.
  • 10 gr of Ajinomoto (optional, it gives it a more characteristic flavor, but if you don’t have it, replace it with white sugar).
  • 15 gr of seed oil (for example, sunflower). Never with olive oil, its flavor is too intense and the recipe will load.
  • 1 pinch of salt.

Preparation, how to make white sauce Chinese recipe:

Add all the ingredients to the glass of the hand mixer: vinegar, sugar, oil, salt, and, optionally, Ajinomoto.

Beat well until the sauce is mounted, for 4-5 minutes without barely moving the arm of the mixer. You will see that it is acquiring a denser texture and the characteristic white color.

How to make white sauce Chinese

Let it rest. It is best to leave it in the fridge for a couple of hours and take it out for a few minutes before serving, although if you want to use it immediately, at least let it rest for 10-15 minutes.

Serve and taste:

This sauce is perfect to accompany the classic Chinese salad based on iceberg lettuce, grated carrot, corn, strips of cooked ham, and hydrated agar-agar seaweed. If you are storing it in the fridge, stir it a bit before serving, as the sugar or mayonnaise may separate slightly from the rest of the ingredients if they have been standing.

Variants of the white sauce Chinese recipe:

You can use less sugar if you want. The sugar directly intervenes in the density of the sauce, so if you don’t mind sacrificing that aspect, you can add less sugar and you will have a lighter sauce in every way

There are as many recipes as there are people who cook them … because the truth is that those of us who have managed to obtain that flavor has been through trial and error, but surely everyone likes it with nuance, so play with the quantities: more sugar for a higher density, less vinegar for a smoother flavor, adjust the salt … Go tasting it and make it to your liking!

Advice:

All the ingredients are very easy to find since only rice vinegar and Ajinomoto are sold in a special way. In many large supermarkets, they already have them, and if you live in a city there will surely be a supermarket with Asian products with rice vinegar. If you can’t find them, don’t worry, use the ingredients you have and adjust it to your liking, and if you use another type of vinegar and the result is very strong, add a little water to the mixture.

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