Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Deviled Oysters Recipe
| Fish And Seafoods
Type: Deviled Oysters Free Cooking Recipe - Fish And Seafoods No other! Ingredients / Directions 1 pint shucked oysters 2 tbsp butter 3 shallotschopped fine 2 tbsp flour 1 cup(s) light cream 1/8 teaspoon nutmeg Pinch of cayenne pepper 1 teaspoon dry mustard 2 teaspoon Worcestershire s
[ read more ]
Metropolitan Cocktail
| Drink Master
Cooking receipe to make Metropolitan Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/4 oz Brandy 1 1/4 oz Sweet Vermouth 1/2 tsp Sugar Syrup 1 dash BittersStir with ice and strain into cocktail glass.[t
[ read more ]
Fettuccine with Veal - Petal Butter Sauce Recipe
| Pasta
Type: Fettuccine with Veal - Petal Butter Sauce Free Cooking Recipe - Pasta Unbelievable! Ingredients / Directions 1 pound dried fettuccine7 tbsp olive oil1 teaspoon chopped oregano1 teaspoon chopped marjoram3/4 cup(s) butter1 pound veal filletthinly sliced5/8 cup(s) rose petal vinega
[ read more ]
how to poach eggs
| General Recipes
Cooking receipe to make how to poach eggs under category General Recipes. You may find some video clips related to this receipe below.how to poach eggsdelia smithHow to poach eggsThe key to a well poached egg is to keep the water at a bare simmer throughout the cookingBefore we begin to talk about h
[ read more ]
Cooking receipe to make pickled vegetables under category General Recipes. You may find some video clips related to this receipe below.
pickled vegetables
chinese
northern and western region
225g carrots peeled
450g white radish (mooli) or turnips peeled
225g Chinese leaves or white cabbage
2 fresh red or green chillis
50g salt
2.3L water
75ml dry sherry or rice wine
75g sugar
2 tablespoons fresh ginger finely chopped
2 tablespoons garlic finely chopped
First prepare all the vegetables.
Cut the peeled carrots white radish or turnips and the washed Chinese leaves or cabbage into chunks 2.5cm x 0.5cm.
Thinly slice the fresh chillis retaining the seeds.
Now mix all the pickling brine ingredients together in a glass bowl and stir them to make sure the salt and sugar have dissolved.
Put the vegetables into the brine and let them slt in the refrigerator for 3 or 4 days.
Drain the vegetables and rinse them well in cold water before storing them in a covered glass bowl in the refrigerator.
They will keep for 2 weeks.
Discard the drained brine before serving the vegetables and remember that the longer you leave them in the brine the stronger and saltier they will be.
Pickled vegetables were much more common in Western households before the advent of the domestic refrigerator. Now they are usually only available sold in jars and full of preservatives. This I regard as one of the losses we incur with progress. Even today pickled vegetables fruits and ginger are still very popular with the Chinese and deservedly so. I remember watching my mother pickling vegetables for use the following week. She often used to pickle carrots and turnips but my favourite was pickled young fresh ginger. Pickled vegetables make delicious snacks and appetisers and can also be used to garnish cold platters. They are easy to make and may be prepared well ahead. They should rest in the brine mixture for at least 3 to 4 days; thereafter they will keep in the refrigerator for up to 2 weeks.
Makes 900g pickled vegetables
[tubepress mode=’tag’, tagValue=’pickled vegetables’]
