@Cajun @Andy Capp
Steamed the shumai for dinner. We ate them with soy sauce and
iang* vinegar. It was my first time tasting that vinegar and I really liked it.
*lol - It's Ch!nkiang
Horrible looking, but quite tasty.
If I may, I would suggest (and I could be wrong, admittedly) to get from tasty to tasty and pretty is to put just a tiny bit less filling in and apply a light twist--you barely have to touch the wrapper, I think. Also, taking the photo from directly above in harsh lighting is not helping
Glad they turned out. I've never heard of that vinegar but a quick google shows me it's akin to the rice wine vinegar the missus uses.
This is illuminating,
https://cooknight.net/rice-vinegar-vs-:eek::eek::eek::eek::eek:iang-vinegar/
Exploring the Differences: A Comparative Analysis
1. Color and Appearance: Rice vinegar is
typically clear or pale yellow in color, while
iang vinegar is
dark amber or brown in color.
2. Taste and Aroma:
Rice vinegar has a mild, slightly sweet flavor with a
clean finish, while
iang vinegar has a more complex,
slightly sour flavor with hints of umami and smokiness.
3. Acidity:
Rice vinegar has a
higher acidity level compared to
iang vinegar, making it more suitable for dishes that require a brighter, tangier flavor.
4. Culinary Applications: Rice vinegar is commonly used in Japanese and Chinese cuisine, while
iang vinegar is predominantly used in
Chinese cooking. Rice vinegar is often used in
salad dressings, marinades, and dipping sauces, while
iang vinegar is commonly used in braised dishes, dumplings, and noodles.
Application Spotlight: Where They Shine
1. Rice Vinegar Magic: Rice vinegar’s mild flavor makes it an
ideal choice for dishes that require a subtle acidity, such as sushi rice,
salad dressings, and pickling. Its versatility also shines in marinades for
grilled meats and fish, where it tenderizes and imparts a delicate flavor.
2.
iang Vinegar’s Depth:
iang vinegar’s complex flavor profile adds depth and richness to dishes such as braised pork belly, dumplings, and
noodle soups. Its
smokiness complements marinades for
roasted meats and vegetables, while its umami notes enhance stir-fries and sauces.
