The difference between Chinese cooking and other cuisine is how and the type of condiments used in Chinese cooking. The must have condiments in a Chinese kitchen are salt, MSG, sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine. You can cook most stir fry dishes with these condiments in your kitchen. Salt is one of the oldest food seasoning, it improve the taste of food which otherwise be bland and unpalatable. Apart from sugar and cooking wine in my list, the soy sauce, oyster sauce and MSG are a form of salt, they improved upon the plain saltiness of salt and add an extra dimension the taste and flavour of a stir fry.
Soy sauce is made from fermented soy bean, there are two types, dark soy sauce and light soy sauce. Dark soy sauce has a darker colour and slightly thicker liquid. It is not as salty as light soy sauce and a little sweet. As well as adding flavour to the stir fry, it changes the appearance of the dish to a slight brown colour depending on the amount you put in. Light soy sauce has a lighter shade of black and is more salty. It is used in marinate to add flavour to the ingredients, as dips and in cooking itself. These two types of soy sauce are paramount in Chinese cuisine, they are the signature of Chinese cooking.
MSG is short for Monosodium Glutamate, it’s a flavour enhancers. MSG is used in almost all Chinese stir fry. MSG on it’s own has an unpleasant taste, combined with other condiments it brings an umami taste to the stir fry. That’s the Wow! factor in Chinese cooking.
Oyster sauce is another important condiment in Chinese cooking. It is use in stir fry to add flavour to the dish, it has a kind of savoury umami flavour taste.
Cooking wine is used extensively in Chinese cooking. It improve the flavour stir fry when added to cooking. It is also used in marinades of meats before cooking.
These are the basic condiments in Chinese cooking. Used in combination they are what distinguish the difference between Chinese and other cuisine.
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