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Asian
Food Glossary
| Rice Stick
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Made from ground rice and water, they are available fresh or dried. Thin rice stick noodles are called rice vermicelli.
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| Rice Vinegar |
Chinese rice vinegars are milder and less acidic than regular vinegar (as are Japanese vinegars). There are three basic types - black, red and white -as well as sweetened black vinegars. The black variety is somewhat similar to balsamic vinegar, while red vinegar has both a sweet and tart taste. White vinegar is the closest in acidity and flavor to regular vinegar. Black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes and white for sweet and sour dishes and for pickling. In recipes, rice vinegar is sometimes also called "rice wine vinegar."
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| Rice Wine |
Rice wine is a rich-flavored liquid with a relatively low alcohol content that is made from fermented glutinous rice. Aged for ten years or more, rice wine is used both in drinking and cooking. Since ancient times, the best and most famous rice wines have come from Shaoxing in the Zheijang province. At home, store the rice wine at room temperature, preferably out of the light.
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