Fun Facts— Chinese Menu planning and Ingredients

17 Jun

====Menu planning and Ingredients=== 

=Rice=

 For daily consumption, long grain rice is used. There are many types of long grain rice.

=Noodles=

Noodles are a staple food item for the inhabitants of Northern China. They usually choose egg noodles from the supermarket.

 =Oils=

Polyunsaturated oils are preferred for Chinese cooking. Chinese consider peanut oil as being the most flavoursome, but corn, safflower, and soya oils are used. Butter, margarine, and olive oil are never used for Chinese wok cookery

=Tea=

There are three main types of Chinese tea… Green, Red, and Black. General speaking the higher the price of the tea the better the grade. 

=Vegetables=

All vegetables available in local markets are used in Chinese cookery. From fresh bean sprouts, celery, cabbage and snow peas. Bamboo shoots and water chestnuts available from the oriental canned goods section. 

=Meat=

Except for luncheon meats, all types of American meats are suitable for Chinese cooking 

=Seafoods=

All fresh and fresh-frozen seafoods of supermarket are suitable for Chinese cooking

=Condiments and Seasoning=

Soya sauce, ginger powder, nuts, corn starch and other condiments used in recipes are all available in supermarkets.

There isn’t any rules for planning Chinese meals. In Asia some Chinese people will eat “congee” or “dim sum” for breakfast

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Food globe

 

 

 

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