Butter Beef Carpaccio 生牛肉伴蒜油醋
The sauce is a very delicious soy vinaigrette that will be delicious on a salad, seafood or cold platter. Use the sauce on sashimi or any carpaccio. You can also use it as a dipping sauce for bread or cold noodles. Not everyone will have Marmite in their cupboards. So, you can skip it. I find that it brings a savoury, beefy taste to the sauce. If you skip it, you may need one additional teaspoon of soy sauce to replace the saltiness.
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Butter Beef Carpaccio 生牛肉伴蒜油醋
The sauce is a very delicious soy vinaigrette that will be delicious on a salad, seafood or cold platter. Use the sauce on sashimi or any carpaccio. You can also use it as a dipping sauce for bread or cold noodles. Not everyone will have Marmite in their cupboards. So, you can skip it. I find that it brings a savoury, beefy taste to the sauce. If you skip it, you may need one additional teaspoon of soy sauce to replace the saltiness.
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Pig’s Feet With Sweet Vinegar and Ginger 豬腳薑醋
You can make this dish with the pig’s front trotters (in Chinese, we call them the “hands”, 豬手 zhū shǒu) or back trotters (the “feet”, 豬腳 zhū jǐao). For this dish, I prefer using the feet because there’s less meat and more collagen on them. The meat tends to get a bit tough when it’s been sitting in the vinegar for a while. The ginger should be braising in the vinegar for around 3-4 weeks before adding the pig’s feet and eggs but if you’re in a hurry to use it, I find that it’s still pretty tasty after 3-4 days. The vinegar will not have as strong of a ginger taste and so it may not be as potent, but it’s definitely still delicious!
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Pig’s Feet With Sweet Vinegar and Ginger 豬腳薑醋
You can make this dish with the pig’s front trotters (in Chinese, we call them the “hands”, 豬手 zhū shǒu) or back trotters (the “feet”, 豬腳 zhū jǐao). For this dish, I prefer using the feet because there’s less meat and more collagen on them. The meat tends to get a bit tough when it’s been sitting in the vinegar for a while. The ginger should be braising in the vinegar for around 3-4 weeks before adding the pig’s feet and eggs but if you’re in a hurry to use it, I find that it’s still pretty tasty after 3-4 days. The vinegar will not have as strong of a ginger taste and so it may not be as potent, but it’s definitely still delicious!
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Pig’s Feet With Sweet Vinegar and Ginger 豬腳薑醋
You can make this dish with the pig’s front trotters (in Chinese, we call them the “hands”, 豬手 zhū shǒu) or back trotters (the “feet”, 豬腳 zhū jǐao). For this dish, I prefer using the feet because there’s less meat and more collagen on them. The meat tends to get a bit tough when it’s been sitting in the vinegar for a while. The ginger should be braising in the vinegar for around 3-4 weeks before adding the pig’s feet and eggs but if you’re in a hurry to use it, I find that it’s still pretty tasty after 3-4 days. The vinegar will not have as strong of a ginger taste and so it may not be as potent, but it’s definitely still delicious!
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