Chinese food ingredient

Chinese food ingredient

Chinese food ingredient

Follow are the Chinese food ingredient used in Chinese cooking:

5 spices (or 5 flavors) are a mixture of five ground spices: pepper anise, star anise, cloves, cinnamon and fennel. in small quantities it is used.

Ginger is used as a spice for flavor. The root is peeled and cut into thin slices. It incorporates the meat or fish. It is used with caution in order not to soak the food of his taste as to neutralize all the aromas.

Ginger powder does not taste the same as fresh ginger. It gives a more pungent flavor and do not anoint dishes.

Dried mushrooms, fragrant are soaked in hot water about 30 minutes. On the tail removed before cutting into small pieces. They occupy a prominent place in Chinese cuisine because of their aroma.

Chinese black mushrooms are actually a black fungus. They are called “cat’s ears”, they have a firm texture and are crisp. They are soaked in hot water before cutting them into pieces.

Water chestnuts are the roots of aquatic plants. They have a whitish tinge and are crunchy. cut are used in thin slices with sautéed vegetables or minced meat. They are now in the can.

The bamboo shoots are sold fresh in specialty grocery stores, or canned. They are mixed with vegetables or minced meat. His pleasure is its crisp texture and sweet flavor.

Star anise to licorice flavor is used sparingly to flavor meat or stews.

Tofu is made from milk of crushed soybeans. Rich in protein, it has no particular taste. He takes the taste of food and sauce with which it is cooked. is now found in all supermarkets and specialty stores.

Curry is a mixture of several spices including turmeric, ginger, cumin, mustard, bay leaf, etc … It comes from India and has been adopted by the Chinese.

Chinese food culture

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