Chinese food seasoning

Chinese food seasoning

Chinese food seasoning

Soysauce, it is prepared with fermented soybeans in the brine and kept in largejars. Light or dark, it falls dishes. The clear sauce is salty and fragrant.With this sauce, it is possible to prepare the majority of Chinese dishes. Thedark sauce is sweeter and can be flavored with mushrooms.

Oystersauce is cooked oysters concentrated mixed into soy sauce. It is used to flavormeats and vegetables.

Hoisinsauce is a thick brown sauce soy dough mixed with sugar, pepper, and variousspices. It is used in sauces or condiments with pork, chicken, duck.

Soybean sauce was fermented with flour and water. It is quite salty and soldcanned. It is used as a condiment with fish, red meat, steamed or simmeredslowly in a saucepan.

Ricevinegar can be replaced by white vinegar, or wine vinegar.

Sesameoil should be used sparingly to flavor sauces, braised or stir-fries. This isnot a cooking oil, it only adds to the end of cooking.

Redchili paste is made from fresh peppers, prepared with salt and vinegar, withgarlic, ginger, spring onion, sesame oil, according to the recipes. It accompanies some dishes.

Chinese food seasoning 花椒 Sichuan pepper (jiao Hua) is oneof the most famous spices of China and an essential element of Szechuancuisine. It grows mainly in the provinceof China, although it is also foundelsewhere in Asia, particularly in Japan. It comes in the form of aparticularly thorny shrub three meters high. Sometimes used to constituteimpassable bais. The shrub has a strong but pleasant smell. Its leaves aredeciduous and take in the fall colors of pink or mauve beautiful.

Thefruits of the shrub’s berries are red-brown and it is called Sichuan pepper is the envelope thatsurrounds them.

Sichuan pepper has a unique flavor thatproduces both the same sensation of heat chili but also a unique freshness thatone can appreciate that having tasted excellent and multiple dishes of Szechuan cuisine. Another feature of the Sichuan pepper is thetingling sensation that one feels when one eats at the palace. In cooking,grilling is done quickly in a dry frying pan to get all the aroma.

Theduck and pork are meats that blend best with Sichuan pepper. Contrary to what one mightthink, the Sichuanpepper has nothing to do with the classic pepper. In France we also know it as anisepepper, Chinese pepper or red pepper. Also known as the one element of thefive-spice powder, which he composed with cinnamon, fennel, star anise andcloves.

Despiteits name, this spice is not part of the pepper family, but of the Rutaceae(citrus).

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