2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is no dish in Chinese cuisine, whether meat or vegetables, in which no spices specific to that cuisine are added. First of all, it is sodium glutamate and the so-called wine of the cook.
The chef's wine, which is sometimes referred to in recipes simply as wine, is actually a special rice vodka known as maotai or shaoin, depending on how it is prepared.
Together with glutamate, rice vodka enhances the natural aroma of the products. As maotai or shaoin cannot always be found, red semi-dry wine is used to prepare meat and vegetable dishes, and plain vodka to make fish.
Soy sauce is a staple in most Chinese dishes. With the help of soy sauce, which is available in two types - red and white, different types of sauces are prepared.
The most popular Chinese sauce used to season dishes during cooking is hoi sin. It, unlike soy sauce, is not salty, but sweet and sour. Hoi Son is made from soybean paste, sugar, garlic, vinegar, ginger, star anise, cloves, cinnamon and dill.
One of the most popular spices is the red Cantonese sauce, which is prepared to season meat and vegetable dishes, as well as seafood dishes. Red Cantonese sauce is made from soy sauce, rice vodka, sugar, salt, star anise, cinnamon, roasted apple puree, black pepper, ginger, cloves.
A special kind of pepper that grows in Sichuan is mixed with salt, and so the spice hauzheyan is obtained. Very popular in Chinese cuisine is a mixture of five spices - cinnamon, dill, cloves, star anise and licorice.
There is a variation of this mixture, in which the licorice root is replaced with grated orange peel, and dill - with Sichuan pepper. This mixture symbolizes the harmony of the five tastes. There is also a mixture known as the thirteen spices, in which the aroma of star anise is most strongly felt.
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