ITEMS YOU CAN USE IN CHINESE COOKING

Articles In This Section:

· ITEMS YOU CAN USE IN CHINESE COOKING

· WHAT TO USE IN CHINESE COOKING

· HOW TO MAKE A CUP OF TEA (Hsiang Pien)

· HOW TO COOK RICE

· RECIPE FOR FRIED RICE (Shih Ch'in Ch'ao Fan)

Soya Sauce:

Soya sauce plays an important part in Chinese cooking as it imparts a flavor and taste totally different from salt.

In order to get the best flavor and taste it is always advisable to use the best quality.

Shao Hosing Wine:

When using wine in cooking it is best to use Shaohsing Wine. If not obtainable, sherry can take its place. It is never advisable to use wine which has turned sour. To preserve its flavor, keep in a cool place.

Winter Mushrooms:

How to soak dried mushrooms (Tung Ku)

Wash the necessary amount of mushrooms thoroughly two or three times, and soak them in boiling water for 15 minutes. Then pick off the stems, and they are ready for use.

How to Boil Mushrooms:

Take of soaked mushrooms, and cook

them in a deep saucepan with 3 cups of cold water, 3 tsp. of soya sauce, 1 tsp. of salt, 2 tsp. of sugar, and lb. of pork, for 10 minutes over a fast fire, and allow to simmer for 50 minutes. The mushrooms and sauce are then ready for use in such recipes as they are required for.

Three kinds of Mushrooms:-

1. Straw mushrooms Ts'ao Ku grow from dried straws of glutinous rice. They are black in color, and are usually cut in two halves and dried.

2. Winter mushrooms grow from wood. The thin kind is called Tung Kuand the thick Hua Ku. They are dark brown in color when dried. Fresh mushrooms of this kind are very seldom seen in the market.

3. Button mushrooms can be obtained fresh or dried. They are called K'ou Mo, and are excellent for soup making.