GINGER VINEGAR and CKLING LIQUOR

 This is classically served with Shanghai Steamed Dumplings. In the restaurant we inject this vinegar into our dumplings but it is equally good as dip on the side.

 Makes about 125ml

 INGREDIENTS

 100ml red vinegar

 20ml sweetened black vinegar

 5g peeled fresh root ginger, very finely sliced

 1. Bring all the ingredients to the boil in a non-reactive pan, then leave them to cool and allow the ginger to infuse overnight.

 2. Strain out the ginger and store in a sterilized airtight container in a cool, dry place for up to a month.

 PICKLING LIQUOR

 Use this recipe as a basic guideline and feel free to modify the amount of sugar or vinegar to your taste. You may even want to make your own personalized version by adding some favourite spices to the mixture.

 Makes about 420ml

 200ml water

 125ml rice vinegar

 8 tablespoons sugar

 1. Gently warm the ingredients together in a non-reactive pan, stirring until the sugar has dissolved, then leave to cool.

 2. Store in a sterilized airtight container in a cool, dark place for up to a month.

hancheng

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