Sunday, August 14, 2011

The Descriptions Of Chinese Food

Refer to these descriptions to select recipes for Chinese food or order in. While some restaurants may offer descriptions of their dishes, which rarely offer Chinese food a true guide. Remember that very few Chinese recipes use only a list of ingredients. The exact combination of changes from region to region and from family to family.

Descriptions Chinese food

* Chow Mein: Egg noodles fried in a wok. The noodles are then fried, usually with vegetables and meat.

* Chop Suey: Chinese-American version of a casserole leftovers. Usually vegetables and meat in a brown sauce or white, lightly fried in a wok.

* Dim Sum: A series of small side dishes for a lighter meal.

Egg foo yung *: a Chinese version of a tortilla. Made with eggs, vegetables and meat, fried and served with gravy.

* Egg Drop Soup: chicken broth soup with strips of boiled eggs in broth.

* Fried rice: rice mixed with soy sauce, vegetables, meat and / or eggs. Stir in the wok.

* Fried Ravioli: wonton noodles stuffed with vegetables and / or meat and fried foods.

* Lo Mein: stir fried egg noodles with vegetables and meat. The noodles are cooked separately, but are discarded at the last minute and put them in stir-fry.

* Moo Shu Pork Fry pork, eggs and vegetables such as cabbage, mushrooms and lily buds ear day. It is usually served with plum sauce and thin as a tortilla wrap.

* Spring roll: A thin, crispy fried vegetarian rolls. It may also contain meat. The traditional version of the egg roll.

* Wonton Soup, soup, beef broth or chicken served with meat or vegetables stuffed wonton ravioli.

Cooking Techniques

* Cantonese: Cantonese cuisine includes a variety of dishes, rich in meat and fish.

* Deep Fry: cooking method where ingredients are immersed in a large quantity of boiling oil, put them in a hurry, and gives crisp shell.

* Beijing: Beijing Light soup contains a variety of cuisine, to use more grain of rice, lamb, seafood and more.

* Shanghai: The cuisine of Shanghai, tend heavy quantities of rice and fish to see.

* Steam: a cooking method where ingredients are established within or outside the boiling water so the steam cooker.

* Sauté: A cooking method where ingredients are mixed in a very hot pan with a thin layer of oil.

* Sichuan: Sichuan cuisine includes dishes very spicy. Beef and pork are more common here than in other regional dishes.

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