Sauces and spices are the important thing in any cooking. No dishes would style good with out them. The one exception is that some sea animals will be merely steamed or boiled earlier than serve. Effectively, that’s as a result of they’re salty already of their body. Think about consuming steamed river shrimp? I would not hassle!
I might prefer to introduce a number of the hottest sauces and spices that we use on a regular basis. You could already know a few of them, however I guess you have not heard of others.
Sauces
Bean Curd Sauce (Dou Fu Ru):
Fermented bean curd, wealthy in proteins. Could also be saved for pretty very long time. Is available in two varieties – crimson and white. Crimson is often used to cook dinner Braised Pork. White tastes spicy and is often used as a facet dish together with noodles, buns, or congee. Some prefer to serve with soy sauce and vinegar for meat dumplings, scorching pot dishes, and others. Favored by north and west of China Nước tương.
Oyster Sauce:
Oil from oyster. Closely salted. Use sparingly for sautéed dishes. Widespread in Hong Kong, Cantoon (Guang Dong, to be actual), and a few areas in south of China whereas not used in any respect in north and west of China apart from inns and a few eating places.
Shrimp Sauce:
Oil from salted child shrimp dried and fermented. Use sparingly for sautéed dishes. Used closely for dishes from south of China.
Sesame Sauce (Zhi Ma Jiang):
Floor sesame seed with sturdy taste. Used for chilly dishes.
Sizzling Pepper & Bean Sauce:
Sizzling sauce made out of mixture of scorching spices and beans. Crimson or brown in colour. Use sparingly in sauteed dishes or chilly dishes. In north, folks typically combine this sauce to stir fried minced meat and serve with noodles (make it Noodles with Meat Sauce).
Sizzling Pepper Oil:
Produced from sesame oil and crimson pepper. Serve with meat dumplings, buns, and so forth.
Sesame Oil:
Taste is just too sturdy to be used in frying and sautéing. Use just for enhancing taste of cooked and chilly dishes, noodles, scorching pot sauce, soups, and so forth.
JiangXi Vinegar:
A particular vinegar produced in JiangXi province. Light amber in colour with a particular perfume. Use for meat dumplings and chilly dishes.
Spices
Star Fennel:
Formed like eight cornered star, brown in colour. Use for cooking with hen, meat, offal and fish.
Anise Pepper:
Dried brown spherical spice. Added sparingly in hen and meat can take away the disagreeable odor (fishy odor). Can be used for making pickles and even some deserts.
5 Flavored Powder:
A combination of anise pepper, star fennel, clove, cinnamon, and dried tangerine peel. Sparingly utilized in cooking fish and meat.
Pepper Salt:
Combination of anise pepper powder with salt. Serve with fried hen, meat, and fish.
