Anhui-style Tangy Vinegar Dressing

Ingredients

This Anhui-style Tangy Vinegar Dressing differs from the original Italian dressing in several ways. Firstly, it incorporates Anhui cuisine's unique spices and herbs, such as star anise, Sichuan peppercorns, and dried chili flakes, which add a distinct flavor profile. Additionally, the dressing uses black vinegar, a staple in Anhui cuisine, instead of the traditional white wine vinegar. These adaptations give the dressing an authentic Anhui taste and make it a perfect accompaniment to Anhui-style dishes. We alse have the original recipe for Italian Dressing, so you can check it out.

• 1/4 cup (60ml) black vinegar 1/4 cup (60ml) black vinegar
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (2g) ground star anise 1/2 teaspoon (2g) ground star anise
• 1/2 teaspoon (2g) Sichuan peppercorns, crushed 1/2 teaspoon (2g) Sichuan peppercorns, crushed
• 1/4 teaspoon (1g) dried chili flakes 1/4 teaspoon (1g) dried chili flakes
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon (5g) grated ginger 1 teaspoon (5g) grated ginger
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 1g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together black vinegar, soy sauce, sesame oil, sugar, ground star anise, crushed Sichuan peppercorns, dried chili flakes, minced garlic, and grated ginger.
2. 2.
   Heat vegetable oil in a small pan over medium heat.
3. 3.
   Once the oil is hot, carefully pour it over the dressing mixture. Be cautious as the oil may splatter.
4. 4.
   Whisk the dressing vigorously to combine all the ingredients.
5. 5.
   Let the dressing cool to room temperature before using.
6. 6.
   Store the dressing in a sealed container in the refrigerator for up to one week.

Treat your ingredients with care...

• Black vinegar — Use a good quality black vinegar for the best flavor. If unavailable, you can substitute with balsamic vinegar.
• Sichuan peppercorns — Toast the peppercorns in a dry pan for a few seconds before crushing them to release their aroma.

Tips & Tricks

• Adjust the amount of dried chili flakes according to your spice preference.
• For a milder flavor, reduce the amount of Sichuan peppercorns.
• Drizzle the dressing over salads, noodles, or use it as a dipping sauce for dumplings.
• Experiment with adding a splash of rice vinegar or honey for a different twist.
• Make a larger batch of the dressing and store it in the refrigerator for quick and easy meals.

Serving advice

Serve the Anhui-style Tangy Vinegar Dressing alongside a variety of dishes, such as cold noodles, stir-fried vegetables, or as a dipping sauce for spring rolls. Its tangy and zesty flavor will enhance the taste of the dishes and add a refreshing element to the meal.

Presentation advice

When serving the Anhui-style Tangy Vinegar Dressing, consider presenting it in a small dipping bowl or a sauce dispenser to allow guests to drizzle it over their food as desired. Garnish the dish with a sprinkle of crushed Sichuan peppercorns or a few slices of fresh chili for an added visual appeal.