2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chinese cuisine is popular all over the world. There are all kinds of cookbooks on how to prepare Chinese dishes, but it's good to know more about the most commonly used sauces in Chinese cuisine. Here are some of them along with a description of what they are made of and what type of dishes they are used for.
Chili sauce - A sauce with a reddish-orange color, which has a sharp taste and is made from ground fresh chili peppers, vinegar, salt and raisins.
It is used both to spice up various dishes and as a sauce in which to melt the prepared crispy pieces of meat. It is important to store in the refrigerator, and the degree of spiciness depends on the quantity and quality of the chili peppers themselves.
Hoysin Sauce - Represents reddish-brown chinese sauce, which is dense and has a partly sweet, partly spicy taste. It is prepared from soybeans, wheat flour, salt, sugar, garlic, sesame oil and chili.
It is used for marinating and is also served with crispy fried vegetables or meat dishes that you can dip in it. Store in a jar with a lid in the cold for quite a long time, but if you freeze it you will not have any problems.
Fish sauce - Golden brown, this one chinese sauce is prepared from fish, salt and water. It is used as an additive to other flavors, as it itself has no special flavor, but enhances the other flavors of the dish. It is stored in the cold and lasts quite a long time, sometimes several months.
Oyster sauce - It has a brownish-hazel color and is made from oyster juice, wheat flour, corn juice, rice gluten juice, salt and sugar. It is very similar to soy sauce, but it is softer than it. Used for meat and vegetable dishes. If bottled it can be stored for a longer time.
Shrimp Sauce - This type of sauce can be found either in the form of a thick sauce or in the form of a thinner juice. Both options must be diluted with water before use.
Soy sauce - Prepared from fermented soybeans with wheat, salt and sugar. Used at any time in Chinese cuisine, regardless of the season. There are two types - light and dark soy sauce, which are often mixed with salt.
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