| What is Flavor and Fortune? |
| How do I subscribe? |
| How do I get past issues? |
| How do I advertise? |
| How do I contact the editor? |
Connect me to:
| Home |
| Articles |
| Book reviews |
| Letters to the Editor |
| Newmans News and Notes |
| Recipes |
| Restaurant reviews |
| 2012 Index |
| 2011 Index |
| 2010 Index |
| 2009 Index |
| 2004-2008 Index |
| 1994-2003 Index |
| Things others say |
| Related Links |
| Log In... |
| New User... |
| All Users... |
Fermented Red Wine Lees
Sauces, Seasonings, and Spices
| Fermented Red Wine Lees |
|---|
1/4 cup fermented red bean curd, mashed 1/4 cup crushed Chinese brown slab sugar 2 Tablespoons thin soy sauce 1 cup Shaoxing wine 2 to 3 teaspoons peeled and minced garlic 2 Tablespoons rice or yam flour Preparation: 1. Simmer and stir all of the above for ten minutes. 2. Cool, and then refrigerate in a sterilized glass jar, taking out what/when/as needed. |
Copyright (c) 1994-2013 by ISACC, all rights reserved