Secret To A Killer Fried Rice
Hi and welcome to my piece teaching you how I prepare some of my favorite Chinese meals in the comfort of my own cooking area. Today I will teach you how to put together 2 simple dishes that look deceivingly unassuming but are really delicious. To start with, we take a look at one of my children’s favorite munchies – pickled cucumber.
Don’t snort or give me that look of disgust! It is tastier than it looks so I like to recommend you give it a try.This can be a simple dish nevertheless it needs to be ready half a day in advance.My version of this dish can serve up to four and the components are as follows. You will need 3 oriental cucumbers, half a medium-sized carrot, only two tablespoons of white rice vinegar, 5 cloves of garlic, 1 sliced chilli pepper, three teaspoons of salt and one teaspoon of sugar
The cooking method is as follows. Rub cucumber pores and skin effectively (do not peel). Cut cucumbers lengthways into quarters. Cut crossways into finger-length pieces. Slice carrot into slivers.Sprinkle a couple of teaspoons of salt over cucumbers and carrot. Mix in.Refrigerate for one to a couple of hours (longer time equals more tender greens).Wash off salt and drain.
Add remaining teaspoon of salt, rice vinegar, garlic, chilli pepper, sugar. Combine well.Store at a low temperature for an additional 3 to 4 hours, combine and serve. Necessary factor to make a note of. For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with other vegetables, resembling kohlrabi, cabbage or Chinese cabbage.
Subsequent up is a household favorite which is Chinese language Fried Rice.Unlike white rice which is at all times served in individual bowls, fried rice with its countless ingredients, is considered nearly an entire meal and is served on a communal plate. A majority of Chinese though, choose to eat it with a bowl of soup and not less than 1 vegetable dish.
Getting ready rice to Make Fried Rice The trick with fried rice is ending up with a dish that is neither too soggy or dry. You shouldn’t use recently cooked rice as it’s normally too sticky to make good quality fried rice. Utilize leftover rice, or at a minimal, let just-cooked rice cool within the pot for an hour without the lid. You can stir it to hurry up the cooling/drying process. Then keep it in the fridge for a few hours, again without the lid.
If your rice has been kept in the fridge for a couple of days, it will be pretty dry and you might wish to add a small amount of extra water to the stock for fried rice. On the other hand, rice cooked on the day itself may call for a bit less stock.