Hi! What are the Chinese spices? Pls state the name and uses. Pls state websites if u can find. Thx a lot!?

Question

Hi! What are the Chinese spices? Pls state the name and uses. Pls state websites if u can find any. Thx a lot!

Answer 1

CHINESE 5 SPICE POWDER:

Originating in China, this spice mix combines equal parts ground cinnamon, fennel, star anise, cloves, and Szechwan pepper. It is often used in meat marinades and as a spice in barbequing.

Five-spice powder is a convenient seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. It consists of Chinese Tung Hing cinnamon (actually a type of cassia), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food.

Although this spice is used in restaurant cooking, many Chinese households never use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.

A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

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Chinese or Asian style Curry Powder

Answer 2

Here's a few pointers:

Soy sauce: This salty brown sauce is the fundamental ingredient in Chinese and Japanese cooking. This all-purpose seasoning or condiment harmonizes the flavors in various dishes, from cabbage salads to poached fish. It's made from soybeans and a starter known as koji to begin the fermentation. A brine of sea salt is added after the soybean mixture has aged for three to five days.

• Oyster sauce: This thick, oyster-flavored sauce often is used in Chinese Cantonese recipes. Made of oysters, water, salt, cornstarch and caramel coloring, it's an all-purpose seasoning for noodle, meat, seafood and vegetable dishes. A small amount goes a long way.

• Chili sauce: This spicy condiment is used in the same way as Mexican salsa, or added at the last minute to stir-fry dishes for extra kick. The ingredients are chile peppers, salt, oil and sometimes garlic.

• Vinegars: First made by the Chinese, rice wine vinegar is rice wine minus the alcohol. This mild-flavored vinegar is used in marinades and to give soups a tangy flavor. Black vinegar, again created by the Chinese, is a complex blend of rice and malt. Similar to balsamic, it's used in stir-fry dishes and salads. It also is sprinkled over raw seafood to reduce "fishy" smells.

• Rice wine: Vital to Chinese cooking, it's made from blended glutinous rice, rice millet, yeast and mineral water. The Chinese refer to dishes cooked in generous portions of rice wine as "drunken."

• Star anise: It's one of a few spices used with any regularity in Chinese cooking, and is used in much the same way as cinnamon, which is whole in meat and poultry dishes.

• Chinese five-spice: This flavorful powder is a holdover from when medicinal uses of spices were as important as their culinary uses. The number "five" was a symbol of power. Today's versions often contain more than five spices, including star anise, fennel or anise seed, cinnamon, cloves, licorice root, Sichuan peppercorns and sometimes ground ginger. It's used to season meats and poultry.

Noodles and rice

• Bean thread noodles: Made from mung bean flour, these semitranslucent noodles turn clear when cooked and often are called cellophane noodles or glass noodles. They can be quickly stir-fried.

• Egg noodles: Like their American counterparts, Chinese egg noodles are made with wheat. They are available fresh and dried. These versatile noodles are added to soups, boiled and topped with meat or sesame sauce, or eaten cold with a dressing. Fresh and cut to a particular shape, they are also used to make wontons and egg rolls.

• Rice noodles: Dried rice noodles, which are usually sold coiled in plastic bags, are thread-thin or like spaghetti. Typically, they are boiled or stir-fried for use in salads or soups.

• Wheat noodles: These noodles, made without eggs, come in a variety of shapes, thicknesses and colors, and they are sold fresh or dried. They are used in lo mein and chow mein dishes.

• Rice: Chinese prefer long-grain white rice but also eat perfumed rice such as jasmine and basmati, which have a more distinct flavor than other varieties.