this is a question that has been asked before and so far the consensus is that you should use a salad dressing with at least a teaspoon of olive oil to get the most out of this recipe. But the other question is when should you use it. I have been using this salad dressing for quite sometime and have found it to be just right and the addition of some toasted sesame oil just gives it a nice extra taste.
I’d agree with most of the opinions that this recipe should be made with extra virgin olive oil. But then again, I’m not a big fan of the extra virgin stuff. Not sure why.
The point is that olive oil is a great base for salad dressings, but it is a bit more acidic than regular olive oil, so you may want to get some extra virgin, if you have it.
It’s nice to put on a big salad with a nice vinaigrette, but if you are looking to use oil for other things, this recipe is quite good.
I also love the recipe mentioned above with a few of the other ingredients. It’s a bit of a long shot, but it makes for a fun, entertaining recipe.
For those who aren’t sure, the main ingredient in this recipe is gua sha, which is a very common, inexpensive Chinese vegetable. It is one of four common, inexpensive vegetables that are used to make the common Chinese eggplant salad. I was a bit disappointed that the recipe I found didn’t include any of the other three.
Although I know that gua sha is a common vegetable, I have never actually seen any recipes for using it, even in Chinese cuisine. If you have any suggestions on how to use it, please let me know.
The other reason I think you should use gua sha instead of the other three is that gua sha takes a lot more work to cook. You’ll need to boil the vegetable for 30-45 minutes, then strain it, chop it fine, and cook it with chicken for another five minutes. Then I would suggest you throw it into a pot with chicken stock, soy sauce, and ginger. It’s quite tasty.
I would definitely recommend adding gua sha to any dish where you are cooking something heavy like pork or fish. It’s a fantastic herb that can replace a little more salt in your cooking.
The only time I’ve ever seen gua sha in a dish that was fried with chicken was when the fish had been cooked for four hours and then just left for about an hour. If you aren’t completely fattening up on your own, you should definitely be giving it a try.