Ingredients And Spices Of Chinese Cuisine
Getting to know the ingredients and spices of Chinese cuisine and Chinese cuisine have their own characteristics. Chinese dishes usually use a lot of burnbu, garlic, ginger, sesame oil, and soy sauce in their cooking. While the typical ingredients are usually used salted mustard greens, lotus seeds, duck meat, beancurd, to hic fish fish. aerikut ingredients and seasonings typical in Chinese culinary arts.
Bamboo shoots are young bamboo shoots. This vegetable has a soft texture and has a distinctive aroma. Sold in fresh, dry or durable form.
Roots and Lotus Seeds:
Lotus roots and seeds are often processed into sweet soups or desserts. Lotus roots are sold fresh and
processed. While lotus seeds are usually sold dry. This material is widely sold in large supermarkets.
Sea cucumber or sea cucumber is a sea animal, shaped like a cucumber. The texture of the meat is soft. Delicious, processed into stir-fry or soup contents. Sold fresh and dry.
Vegetables that are often used for Chinese cuisine are radishes. Radish is a root vegetable, white in color, and flavorful. Often processed into soup or stir-fry.
Jali is a crop of grains or cereals, which belongs to the tribe of grains (Polaceae). Grain seeds can be processed into jali porridge or snacks. Westerners know jali as Chinese pearl wheat.
Kway Teow / Rice Stick Noodles:
Rice noodles are made from rice flour or can be substituted with starch so that the texture becomes more elastic and resilient. The chewy texture of the noodles makes this material suitable for processing with several methods, such as fried or boiled.
Often called Hong Kong noodles. The shape resembles noodles
round eggs and halos. Hokkien noodles are usually sold in wet conditions on airtight packages. This noodle is very suitable for making fried noodles or boiled noodles.
Some people call it Chinese lemon or chaotic lime. The taste is very sour, the aroma is fragrant, and the water is quite a lot. This orange is commonly used in Chinese cooking. The addition of lemon juice reduces the fishy or fishy fishy aroma, as well as giving a fresh sour taste effect.
Rice vinegar is usually added to give sour taste to dishes or pickles. Rice coka is processed from rice fermentation. Easy to find at the grocery store or supermarket.
Dried chili :
Dried chili is sold whole or powdered and gives a spicy flavor to the cuisine. Widely used in oriental cuisine, especially Chinese cuisine such as Kung Pao chicken dishes. Dry chili is usually cut into pieces before use, while dried chili powder is used for sprinkling dishes or soups.
Ginger is usually used for cooking food, giving flavor to drinks, puddings, or cakes. Used in the form of fresh or dry powder. Choose ginger with Whole, smooth-skinned, and large shapes. Store ginger in a dry, non-humid room temperature so it does not sprout. Grilled fresh ginger before being used for seasoning to make it more fragrant and not flavorful raw. Bruises or scars so that the aroma comes out more.
Most Chinese dishes use garlic as a burn. On the market this type of onion is sold in both fresh and powder form. Its use is usually chopped, crushed, or mashed. Gives delicious aroma and taste to the cuisine.
This type of onion is large, with a white or red color, onions give a mild fragrance, usually sauteed first so that the cuisine is more fragrant.
Batak / Chives / Chinese Onion:
This onion is believed to originate from mainland China. Chive is usually used part of the tubers that smell good but not overpowering. Suitable to be eaten raw as a salted mixture, processed with seafood, or a mixture of various kinds of turnisan.
Sesame Seed / Sesame Seed:
Sesame is widely used as a mixture and seasoning of Chinese cuisine. The distinctive scent gives a savory aroma effect to the cuisine. Sesame roast before used as a spice so that the aroma of cooking is more delicious. Sesame oil is also extracted into Sesame oil which is popular as a spice in oriental cuisine with a distinctive aroma, this oil is easily found in supermarkets.
Coriander leaves :
Often called coriander leaf or cilantro. At first glance it looks like a basil leaf. The fragrant aroma of cilantro is very distinctive, and can eliminate the fishy fish, scallops, and shrimp. Its use is finely sliced or leaf picking. Chinese soups and dishes use a lot of cilantro as a seasoning.
Szechuan Pepper / Sichuan Pepper:
Szechuan Pepper is a spice in Chinese cuisine, especially from the Szechuan region. But this spice is also widely used in other Asian countries such as Korea, Japan, India, Sri Lanka, and Thailand. different from pepper in general, this type of pepper is smaller in grain, with a flavor and taste that is not too sharp. This pepper is one of the mixed spices powder or ngohiong. Suitable for oriental dishes such as processed chicken or duck, and sold in whole or mashed form. The aroma and taste of Szechuan pepper is very similar to Andaliman, because it is still one family. If it’s hard to find Szechuan pepper, andaliman can be used as a substitute.
Bunga Lawang / Pekak / StarAnise :
You might be wondering, why is the aroma of soy sauce so fresh and fragrant, or why is sapo tofu fragrant and arouse the taste? One of the spices that contribute to the aroma is a deaf or lavvang flower that has a distinctive fragrance. Its use can be entered directly in the whole form or smoothed. Cuisine such as Peking duck, sapo, oxtail soup, curry, stir-fried meat, or grilled dishes will be more delicious by adding this spice. Pakak is also a mixture of Chinese special spices, namely ngohiong seasoning.
Ngohiong / Five Spices Powder:
This spice is a mixture of five types of dried herbs, namely kingfisher, Szechuan pepper, cinnamon, cloves, and fennel. Sold in powder form in bottles. Oriental cuisine such as Chinese cuisine uses ngohiong as a spice in cooking. In addition to delicious dishes, the spices of ngohiong can also reduce the fishy aroma of fish, duck, ayarn, or meat dishes.
Seasoning results from fermented black soybeans. Cite tastes similar to tauco but is lighter. Asian cuisine such as Chinese cuisine uses taosi as a spice. aisa can be bought at the supermarket, the spice section in the bottle packaging.
Angkak is made from glutinous rice or ordinary rice which is fermented and dried until the color is dark red. Aside from being a food coloring, red yeast rice also adds flavor to food, cakes, or drinks. Angkak is usually added to duck, chicken, meat or vegetable dishes to give a red effect. its use can be pounded, sauteed, or mixed with food.
Tong Cai is pickled cabbage or cabbage. Tong cai is often used as a spice in Chinese cuisine, such as hainanese chicken rice, a sprinkling of chicken porridge, soup mixture, or stir-fry.
Asinan Mustard Wet:
Salted mustard greens are pickled or wet mustard pickles. Processed using the fermentation method using salt so that it tastes sour Fresh, sold in a wet state. Suitable as stir-fry mixture or processed into soup mixture.
VetsinlMonosodium Glutamate (M SG):
Many Chinese dishes use vetsin as an additional cooking spice. Vetsin is made from sugar cane drops fermentation, in the form of white crystals. This spice enhances the delicious taste in soup, stir-fry, fish, chicken, or meat dishes. Use around tsp for cooking. For health reasons, vetsin is sometimes not added to cooking. To replace the delicious taste of food, it can be replaced with natural glutamate compounds, such as those found in meat broth or chicken broth.
Salty soy sauce :
The process of making and making soy sauce is almost the same as regular soy sauce, but adding more salt to the soy sauce and having a thinner texture. Note the use of salt if the dish is added with this spice so that the taste is not too salty.
Hoi5in sauce is made from soybean paste, red chili, and spices. It tastes spicy mani5. Often used as a marinade for meat, chicken, duck, or fish before baking or as a seasoning for sale sold in glass bottles.
Fish Sauce / Fish Sauce:
Fish sauce is made from fermented fish. The aroma is savory and somewhat rancid, typical of fish. Usually added to fish dishes, soups, sauces, or dishes. The fish sauce color is rather clear and is sold in bottles.
Angciu Arak Masak:
Made from fermented black sticky rice, red yeast rice, and spices. The color is reddish or clear white and sold in bottles, Ang Ciu gives a delicious and slightly sour taste with a distinctive aroma to the cuisine. This spice is widely used in Asian cuisine, especially Chinese cuisine. Use 1-2 tablespoons for each dish.
Mushroom Sauce / Mushroom Ketchup:
Made from fermented mushrooms and herbs. This sauce is often used as a marinade in Chinese cuisine. This brownish-colored sauce enhances the savory taste and aroma that is distinctive in cooking.
Oyster Sauce / Oyster Sauce:
Made from oysters fermented with herbs, starch and caramel. The color of this sauce is brown with a rather thick texture, often added to stir-fry dishes. Oyster sauce enhances the tasty and delicious taste in cooking. Sold in bottles.