Soy sauce and soy paste
For centuries the Chinese appreciate soybean paste because of
its taste qualities and its antitoxic action. Methods for its
preparation are described more in "Classical economics of ancient
times and in the work of the ancient philosopher and historian Co
Matsyan" Ancient history of China. " Soybean paste made from
fermented soy beans. More in VII century this technology was
brought to Japan and Korea. In its gradual improvement is obtained
soy sauce - thick liquid made from soybeans and salt or fermented
soy flour. Soy sauce is dark or light, savory or sweet dishes and
give the specific color and flavor. Today, soy sauce has passed
the borders of China and is used worldwide.
The roots of tropical ginger plant with sharp,
specific flavor and burning taste. After the soy sauce is the most
consumed spice in Chinese cuisine. Use fresh or dried, as well as
powder. Ginger is found in recipes of all cookbooks.
The seeds of this plant with very sweet
flavor, and shape of a star are mainly used in meat dishes and in
The dried bark of
stem brown tropical wood is used in pieces or in powder. Cinnamon
gives the dish especially spicy, sweet flavor.
Clove flower buds of a tree are a preferred aromatic
spice, as in Chinese cuisine and cuisine of other countries.
This is a small hot pepper that
grows in the provinces of Shaanxi and Sichuan. Can be replaced
with spicy pepper, best with the little round spicy pepper.
Exotic Asian spice with a yellow pepper
and taste using dry, powdered.
This powdery spice is so called because it is composed of
Fenugreek, Hua tszyo, cinnamon, cloves and star anise. Used in
many dishes in Chinese cuisine. In different regions the
proportion of ingredients of the spice is different, so it appears
in different versions.
or sodium gluminat is white powder, tasteless and odorless and is
derived from soybeans or wheat. Absorb moisture and is easily
dissolved in water. With prolonged heating above 150 ° C yeh Jin
changing their chemical composition and in greater quantities is
toxic. About the use of this spice lead controversy. For
Europeans, yeah Jin, which is tasteless, odorless and colorless,
is useless. For the Chinese adding it to dishes is some sort of
mandatory ritual, because they believe this highlights spice aroma
and flavor of individual ingredients of each dish. So for Chinese
chefs placing yeh izin to any dish is optional.
Alcohol also is used in Chinese cuisine. The
most commonly used rice wine, but it may be replaced with sherry,
vermouth or cognac. Preferred sweetened drinks.
Made from roasted and ground sesame seed oil is
highly aromatic and therefore is used in small quantities (a few
drops) as added to salads, as well as cold and vegetarian dishes.
Sesame oil is usually added after the heat treatment of various