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Chinese Cooking
By Jacklyn Chen, Fri Dec 9th
Chinese Cooking
By Jacklyn Chen, Fri Dec 9th
Sauces and spices are the key in any cooking. No dishes wouldtaste good without them. The only exception is that some seaanimals can be simply steamed or boiled before serve. Well, thatis because they are salty already in their body. Imagine eatingsteamed river shrimp? I wouldn't bother! I'd like to introduce some of the most popular sauces and spicesthat we use everyday. You may already know some of them, but Ibet you haven't heard of others. Sauces (Article continued below)
Bean Curd Sauce (Dou Fu Ru): Fermented bean curd, rich inproteins. May be kept for fairly long time. Comes in two types -red and white. Red is typically used to cook Braised Pork. Whitetastes spicy and is normally used as a side dish along withnoodles, buns, or congee. Some like to serve with soy sauce andvinegar for meat dumplings, hot pot dishes, and others. Favoredby north and west of China. Oyster Sauce: Oil from oyster. Heavily salted. Usesparingly for sautéed dishes. Popular in Hong Kong, Cantoon(Guang Dong, to be exact), and some areas in south of
Chinawhile not used at all in north and west of China except forhotels and some restaurants. Shrimp Sauce: Oil from salted baby shrimp dried andfermented. Use sparingly for sautéed dishes. Used heavily fordishes from south of China. Sesame Sauce (Zhi Ma Jiang): Ground sesame seed with strongflavor. Used for cold dishes. Hot Pepper & Bean Sauce: Hot sauce made from combinationof hot spices and beans. Red or brown in color. Use sparingly insauteed dishes or cold dishes. In north, people often mix thissauce to stir fried minced meat and serve with noodles (make itNoodles with Meat Sauce). Hot Pepper Oil: Made from sesame oil and red pepper.Serve with meat dumplings, buns, etc. Sesame Oil: Flavor is too strong for use in frying andsautéing. Use only for enhancing flavor of cooked and colddishes, noodles, hot pot sauce, soups, etc. JiangXi Vinegar: A special vinegar produced in JiangXiprovince. Light amber in color with a distinctive fragrance. Usefor meat dumplings and cold dishes. Spices Star Fennel: Shaped like eight cornered star, brown incolor. Use for cooking with chicken, meat, offal and fish. Anise Pepper: Dried brown round spice. Added sparingly inchicken and meat can remove the unpleasant smell (fishy smell).Can also be used for making pickles or even some deserts. Five Flavored Powder: A mixture of anise pepper, starfennel, clove, cinnamon, and dried tangerine peel. Sparinglyused in cooking fish and meat. Pepper Salt: Mixture of anise pepper powder with salt.Serve with fried chicken, meat, and fish. (c)Copyrighted: You may freely republish this articleas long as author bio and active hyperlinks are kept intact. About the author:Jacklyn Chen - Webmaster of news-blogs.com, satellite info, andemobile-news.com. Sheis a full time mom who works very hard to make living withmultiple web sites. | 
