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Gobi Manchurian
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (''gobi''), prawns, fish, mutton, and paneer, and then sautéeing it in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It has become a staple of Indian Chinese cuisine. History The word "Manchurian" means native or inhabitant of Manchuria (around northeast China), but the dish is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Northeastern Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang, a cook at the Cricket Club of India in Mumbai, when a customer asked him to create a new dish, different from what was available on the menu. Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in South Africa. Asia South Asia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Dishes
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Vegetable Dishes
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. Many vegetable-based dishes exist throughout the world. Vegetable dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * By main ingredient Eggplant dishes * * * * * * Legume dishes * * * * * * * * * * Potato dishes * * * * * * * * * * * By type Salads * * * * * * * * Soups * * * * * * * * * By country Indian vegetable dishes * * * * * * * * * * * * * * * Pakistani vegetable dishes * * * * See also * List of salads * List of squash and pumpkin dishes * List of vegetables * List of foods * Veggie burger * Vegetarian cuisine References External links * {{Lists of prepa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Deep Fried Foods
This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, the food is then prepared quickly. Deep fried foods * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * ** Czech '' Smažený sýr'' ** Slovakian '' Vyprážaný syr'' * * * * * * * * * * * ('' Coxinha'') * * * : * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * – the Puerto Rican version * * * ** * * * * * * * * * * * * * * * * – some varieties are deep fried * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan
Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the Sichuan Basin and the easternmost part of the Tibetan Plateau between the Jinsha River on the west, the Daba Mountains in the north and the Yungui Plateau to the south. Sichuan's capital city is Chengdu. The population of Sichuan stands at 83 million. Sichuan neighbors Qinghai to the northwest, Gansu to the north, Shaanxi to the northeast, Chongqing to the east, Guizhou to the southeast, Yunnan to the south, and the Tibet Autonomous Region to the west. In antiquity, Sichuan was the home of the ancient states of Ba and Shu. Their conquest by Qin strengthened it and paved the way for Qin Shi Huang's unification of China under the Qin dynasty. During the Three Kingdoms era, Liu Bei's state of Shu was based in Sichuan. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Fried Rice
Chinese fried rice () is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. History The earliest record of fried rice is found in the Sui dynasty (589–618 CE). Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular. Fried rice is believed to have started as a way to accommodate leftovers. Traditionally, Southern Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables. The vegetables, meat and rice leftovers from the day before—which have passed their prime but are still good to consume, and too good to be fed to animals—are seasoned with soy sauce, lard and garlic, and stir-fried, making a hot meal. The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Manchurian
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (''gobi''), prawns, fish, mutton, and paneer, and then sautéeing it in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It has become a staple of Indian Chinese cuisine. History The word "Manchurian" means native or inhabitant of Manchuria (around northeast China), but the dish is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Northeastern Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang, a cook at the Cricket Club of India in Mumbai, when a customer asked him to create a new dish, different from what was available on the menu. Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gobi Manchurian
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (''gobi''), prawns, fish, mutton, and paneer, and then sautéeing it in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It has become a staple of Indian Chinese cuisine. History The word "Manchurian" means native or inhabitant of Manchuria (around northeast China), but the dish is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Northeastern Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang, a cook at the Cricket Club of India in Mumbai, when a customer asked him to create a new dish, different from what was available on the menu. Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monosodium Glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of ''kombu'', an edible seaweed used as a base for many Japanese soups. MSG balances, blends, and rounds the perception of other tastes. MSG is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc. The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. It is a popular belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Sauce
Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino ''agre dulce'', which adds sweetness to their flavor profile.'' Handbook of Vegetable Preservation and Processing'' pp. 162–164.''The Asian Grocery Store Demystified'', Linda Bladholm pp. 58–61. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maida Flour
is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. Owing to this wide variety of uses, it is sometimes labeled and marketed as "all-purpose flour", though it is different from all-purpose flour. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
