chinese pickle with sticky brown rice. during winter, how do you cope with the glut of delectably crunchy vegetables?.one way is to make appetizing chinese pickles with them. making pickles this way is an epitome of culinary simplicity .here is how. dice three cups of vegetables such as carrots,broccoli,radish and cucumber(without the seeds). .add two tea spoons of salt to draw out liquid from the vegetables. .drain out the liquid after 30 mins. to make pickling liquid; .to three cups of vinegar(5% acetic acid) add three teaspoons of sugar. .crush four cloves,one stick of cinnamon .add to this a tea spoon of chili powder and a tea spoon of black pepper.you may also add spices such as schichaun pepper corn and star anise. .add all these spices to vinegar and boil for three minutes.strain the liquid on a piece of cloth(dont use metal strainer).let it cool. .add to the vegetables now transferred to a jar. .keep your pickle in refrigerator or in a cool place and start eating after 24 hrs .it will keep alright for a week.the pickilng liquid can be used over and over again.make sure you boil it every time for a fresh batch of vegetables.you may top it up with a solution vinegar and sugar to restore the original volume of liquid. chinese eat their pickles with most of the dishes, particularly with the morning breakfast of congi which is watery sticky rice much akin to our jau bhat.here in the last picture is shown my favorite morning fare ,sticky red binni rice toped with a little ghee and accompanied by a fried egg and chinese pickle. give it a try then and you wont be disappointed.
Posted on: Mon, 22 Dec 2014 09:44:07 +0000
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