China and meal

China and meal

Chinese, like the Great Wall of China can be counted among the wonders of the world. And it’s no wonder! What other nation on New Year’s night brings thanksgiving to God cooking, and a very tasty and beautifully decorated dish? Art of Chinese chefs and housewives delicate aroma is carried away to heaven. Yes! It is an art — or the preparation of any food in China and can not be called, even refined French cuisine is sometimes jealous of the amazing transformations, even the most simple food! In what other country, there are cookbooks with thousand-year history? Poets and philosophers of ancient China dedicated their line description of the dishes and their recipes, custom meal.

Country: China

Official name: People’s Republic of China

China on the map of the world: a country in East Asia, the largest in terms of population the world’s third territory.

Few photos

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The feed here?

In fact, Chinese food does not exist, but there is Beijing, Sichuan, Shanghai and Canton! Each province has its own culinary traditions of the original, but there are common practices.

-Beijing (North) or imperial cuisine: instead of rice noodles, and often steamed buns, lamb, Chinese cabbage and sweet and sour sauce. Tops culinary creativity — the famous Peking duck and chicken beggar.
Shanghai (eastern) cuisine — soups, fried dumplings, dishes from duck, eel in wine hairy crab and special technology — stewing in soy sauce with rice vodka. Try to cook as usual shrimp — you will not regret!
-Sichuan (West) kitchen — dried, salted, smoked, and all with a lot of pepper. Many spices and steaming. Masterpiece works — frog legs, smoked duck with tea leaves, chicken with peanuts and prawns with garlic.
-Canton (south) kitchen — a legacy of the imperial cooks exile period of the Ming Dynasty: steam fish, tiny cakes dim sum, shark fin soup, exotic dishes of snakes and turtles. The main thing — fresh food and a minimal amount of spices.

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Subtleties of cooking Chinese dishes evolved over the centuries for reasons of fuel economy and products. Wood was scarce, and many children in the family! Therefore, Chinese products are not only cut as finely as possible, but also invented a wonderful wok pan, dumplings and wicker basket for steam cooking at the same time with another prototype of the modern blyudom- Multivarki! The amazing properties of wok pans we recently samiubedilis: products prepared in just a few minutes and does not require a lot of oil. Cooking in a wok is convenient and easy: fry with stirring, boil, stew, steamed, deep-fry. Try it yourself and you will appreciate the this Chinese invention.

Chinese diverse — here you can find anything you want to meet professional inclinations and human needs. There are dishes stimulate poetic talent and eloquence, and there are soporific, or enhancing the attraction. The composition of foods may include up to 40 components, it is not surprising that thousands of recipes. Maybe it’s because in China, eat a lot of beans, they are ahead of everyone in the field of science?

The sequence of the meal is completely different than ours. Soup — it is not the first, and the average or even recently. Some dishes are served all at once, but you can not confuse the sequence of their eating! The body can not adequately respond or will dream dreams very unpleasant. Chinese meal begins with cold meats, followed by fish or seafood, hot dishes of meat or poultry, vegetables and soup. This fish is served whole, and it can not turn over, and the fishing boat will turn. Of course the table is always rice and chopsticks! Figure fed to the table in any case. Remember — do not eat rice, which bring the latest and leaving sticks in a plate.

Drinks and dessert

Sweet dishes are rarely served alone as usual for us desserts — usually a part of the menu or sweetness to tea. In the first place in popularity are, perhaps, candied fruits and nuts, especially of paradise apples. Then there are all kinds of fruit jelly, unusual taste corn and pea cream, peas starch to the milk tea, crushed ice with fruit and cakes with red beans and pineapple, which are even in the Mac Donaldse!

In China, drinking rice wine or rice vodka, but the popularity of a particular liquor in China has never enjoyed. But drink a lot of tea here, including ceremonial!

It is interesting!

MSG, or monosodium salt of glutamic acid, which we usually scare supporters of healthy eating in China is referred to as gourmet powder. It is used to enhance flavor in fried foods and meat flavor giving vegetarian food. It is extracted from soybeans and wheat. Excellent seasoning with spicy taste that requires intelligent application, just like any other. It can not be dissolved in an alkaline medium (eg, water with soda) and long warm at a temperature of 150 degrees! If you remember this, the trouble can be avoided.

Without which it is impossible to imagine a Chinese cuisine?

Without rice did not appear to Chinese food or is it a stereotype?

Recipe national dish

Today we have lunch from one food — General Tso’s chicken. Like the recipe Kung Pao (Bao) it is obliged to know any Chinese cook, because the general’s chicken is included in the examination for the diploma of cooking art and without it can not see! What does the General, the Chinese themselves have not yet been sorted out.

General Tso's chicken

Necessary

chicken breast or thigh flesh — 250 g
Garlic — 2-3 cloves
ginger and lemon peel — 2 tsp
hot chili pepper — 1 pc.
green onions — 2-4 pen
1 egg white
sauce hoisin sauce — 3 tablespoons. l.
soy sauce — 2 tbsp. l.
cornstarch — ¾ cup
flour — 2-2 tablespoons
vegetable oil — 0.5 liters
sesame oil — ½ and 1 tsp
salt — ½ and 1/3 tsp..
Sugar — 1/2 + 1 tsp..
MSG — 1/3 + 1/3 tsp.
white pepper — ½ tsp
rice wine — 1 hour + 1 tbsp.. spoon (replaced with sherry or red dry wine)
vinegar — 2 tbsp. l.
broth or water — half a cup

How to make:

Pre-chop the garlic, lemon zest and ginger into small cubes, onion oblique rings and pepper very thin strips (half if you do not like spicy).

Chicken flesh is cut into cubes of 2-3 cm, wash and dry cloth. In a bowl put the chicken, egg, half a teaspoon of salt and sugar, one-third teaspoon sodium glutamate, white pepper, 1 tsp wine and ½ tsp sesame oil. Mix everything and leave to marinate for 10 minutes.

Make the batter: flour mixed with 30-40 ml of water, add 1 tsp.. vegetable oil and mixed thoroughly. Batter and cornstarch put in marinated meat and stir.

Saute chicken until cooked, laying one piece — it does not have to stick together! Remove the sieve or in drushlag.

In a frying pan heat the wok 1 tbsp. l. vegetable oil and quickly fry the garlic, ginger, zest and hot pepper. Pour in the broth, both ousa, a spoonful of wine, 1/3 tsp salt, 1 h. spoonful of sugar, 1/3 sec. glutamate spoon and a pinch of pepper. When the mixture begins to boil pour diluted in water 1: 1 starch (2 tbsp) and vinegar. Stir and when the sauce comes to a boil again, thrown into the wok cooked meat, stir quickly, add another spoonful of sesame oil, stir and remove from heat. Put on a plate, sprinkle with green onion and serve with rice and vegetables.

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