Chinese Food - Spices


 
 

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.
Ginger
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.
Star anise
The seeds of this plant with very sweet flavor, and shape of a star are mainly used in meat dishes and in marinating.
Cinnamon
The dried bark of stem brown tropical wood is used in pieces or in powder. Cinnamon gives the dish especially spicy, sweet flavor.
Cloves
Clove flower buds of a tree are a preferred aromatic spice, as in Chinese cuisine and cuisine of other countries.
Hua tszao
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.
Curry
Exotic Asian spice with a yellow pepper and taste using dry, powdered.
"5-spice"
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.
Yeah Jin
Yeah Jin 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
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.
Sesame oil
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 meat dishes.

 

 

 

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