Welcome to chinese cooking Guide
Chinese Cooking Ingredient Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
Chinese Cooking: More Special Ingredients
from:I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird's nest) in my previous article. Here I'll continue to introduce some other special ingredients that are more regularly used in our daily cooking. They are far more affordable. Not like shark fins and bird's nest, people can only dream about in China unless you have plenty of money and don't know where to spend.
Jellyfish
Jellyfish is preserved in salt and alum. Large, thin and translucent ones are especially good served as appetizer. It is produced in the South Seas and along seaboards of China, Korea and Japan. The South Seas product is considered to be of the best quality.
Method of Preparation
- Soak jellyfish over night, change water and soak for one more day.
- Roll the jellyfish up and shred
- Dip in boiling water for a few seconds and quickly rinse in cold water and drain.
- Season with vinegar, salt and sugar. Serve
Note: There are many other ways to cook jellyfish
Preserved Eggs
Duck eggs thickly coated with a mixture of salt, lime and rice husks are preserved in a cool, dark place for about three months. The interior becomes brownish black in color due to fermentation. Remove lime crust and shell, rinse clean, cut lengthwise into six pieces and serve wit shredded ginger, vinegar and soy sauce as an appetizer.
Dried Bêche-De-Mer
The best bêche-de-mer or sea cucumber when dried is black in color, as that produced in Hokkaido, Japan. It may be sautéed, stewed or braised.
To soften: Wash, cover with water and bring to boil, reduce heat and simmer for 30 minutes. Slit the middle lengthwise and clean inside. Rinse, cover with water and bring to boil again. remove from heat, place on lid, and let stand for three days.
Dried Shrimps
Dried shrimps after soaking in warm water for about 10 minutes may be used in soups and sautéed dishes, or served cold as an appetizer.
Dried Scallops
Dried scallops have a delicate flavor and after softening in hot water, may be used in soups or other dishes as with dried shrimps.
Preserved Szechwan (SiChuan, in mandarin) Vegetable
This vegetable is the bulb of mustard green preserved in chili, salt and spices, produced in Szechwan, China, and has a unique flavor. It may be used in soups, sautéed dishes or simply sliced and served as an appetizer. People from north of China normally eat it along with rice congee as breakfast.
Cloud Ears
There are black and white varieties of cloud ears and the white variety being much more expensive, is used only in special dishes. Most of the Japanese product is either black or dark brown in color. Softened in warm water, it may be used in soups and sautéed or braised dishes.
Bean Thread - Chinese Vermicelli
Chinese vermicelli made from bean starch is translucent in appearance and does not melt under long cooking. It may be used in soups or braised dishes after softening in warm water.
Variegated Mushrooms
The top of this mushroom is variegated with cracks resembling that of a turtle shell. This flavorful mushroom is used in many of the delicate dishes, and may also be served deep fried.
You may freely republish this article as long as author bio and active hyperlinks are kept intact. Thank you!
Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. She will be pursuing singing career in China and hoping for success.
Related Articles for Chinese Cooking Ingredient
Chinese Cooking Ingredient News
Mixing up a storm - Guardian Unlimited
In my kitchen, music is a key ingredient. I haven't gone as far as Brent Garell - who has written a cookbook matching food, mood and music, in which ingredients become, ahem, "instruments" and the method, "lyrics" - but, after cutting through the ...
Read more...Trade secrets: Top chefs reveal their guilty pleasures - The Independent
Valentine Warner's favourite comfort food includes baked beans with cheese, soft-boiled eggs and soldiers or good jamon eaten straight from the waxed paper My top table There are three of them: the Anchor and Hope on the Cut, London SE1, which is ...
Read more...Students Face Off in Kitchen - Harvard Crimson
The audience of the Chinese Student Association’s Iron Chef Showdown will never look at boring Granny Smiths the same way again. This past Saturday, CSA hosted its annual Iron Chef Showdown between various cultural groups. This year, the Harvard ...
Read more...Try these easy flavor ideas for Thanksgiving - Lubbock Avalanche-Journal
The turkey may be the star of Thanksgiving, but it would be a pretty dull meal without a great supporting cast. Start planning now, and you can easily adapt some traditional side dishes with whatever seasonings or ingredients you like. For example ...
Read more...Dishing on Italian cooking - Boston Globe
Author and cooking teacher Marcella Hazan did for Italian food what Julia Child did for French. Her "Classic Italian Cook Book," published in 1973, took American cooks beyond spaghetti and meatballs to such iconic dishes as pork cooked in milk ...
Read more...