[Seasoning Storeroom] Different kinds of special Chinese seasonings
The following are some main flavourings that are commonly used in Chinese cuisine:
Also called soy sauce sometimes, it is a dark, salty liquid used in most dishes. It is made from fermented soy beans, with wheat, salt, sugar and yeast. The main types are light soy sauce and dark soy sauce.
It is similar to soya sauce but is made from oysters. Compared to the soy sauce, it is milder and sweeter. Also, it is thicker.
Light-brown, very aromatic oil made by pressing roasted sesame seeds. It can also be used for frying too.
The light-brown root of the ginger plant peeled and grated and is quite hot and spicy.
FIVE SPICE POWDER
It is a mixture of five spices: star anise, cinnamon, coriander, cloves and fennel seeds. As the taste is quite strong, it is seldom used (excluding West China cuisine).
This is used in sauces mixed with soy sauce and sesame oil. Dry sherry is another option.
A strong-tasting bulb somewhat like the onion.
They are especially popular in Sichuan as the weather is freezing there. Red and green chili peppers are used to add a spicy 'hotness' to dishes.
Originated in Britain, it is similar to soy sauce and is usually used in great quantities by the Chinese now.
Last but not least, we should as well equip salt, sugar, corn flour, oil and pepper all the time.
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