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Gobi Manchurian
Manchurian is a class of Indian Chinese cuisine, Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as Chicken as food, chicken, cauliflower (''gobi''), Shrimp and prawn as food, prawns, Fish as food, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cuisine, Chinese cooking and seasoning techniques, specifically aimed to suit Indian cuisine, Indian tastes. It has become a staple of Indian-Chinese cuisine; whilst largely unknown in China, it has become popular in India. History The word "Manchurian" means native or inhabitant of Manchuria (in northeast China); the dish, however, is 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 dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabad, India
Hyderabad is the capital and largest city of the Indian state of Telangana. It occupies on the Deccan Plateau along the banks of the Musi River (India), Musi River, in the northern part of Southern India. With an average altitude of , much of Hyderabad is situated on hilly terrain around Lakes in Hyderabad, artificial lakes, including the Hussain Sagar lake, predating the city's founding, in the north of the city centre. According to the 2011 census of India, Hyderabad is the List of cities in India by population, fourth-most populous city in India with a population of residents within the city limits, and has a population of residents in the Hyderabad Metropolitan Region, metropolitan region, making it the List of metropolitan areas in India, sixth-most populous metropolitan area in India. With an output of 95 billion, Hyderabad has the sixth-largest urban economy in India. The Qutb Shahi dynasty's Muhammad Quli Qutb Shah established Hyderabad in 1591 to extend the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeastern Chinese Cuisine
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated in Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation. '' Suan cai'', or pickled Chinese cabbage, is traditionally made by most households in giant clay pickling vats. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas. Simmering, braising and sautéing are ubiquitous cooking techniques used in the Northeast, producing many of the region's signature dishes. Northeast Chinese include a large component of wheat and maize in their daily diet in the form of noodles, steamed bun and cornbread. Popular dishes ... [...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 is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Chengdu, and its population stands at 83 million. Sichuan neighbors Qinghai and Gansu to the north, Shaanxi and Chongqing to the east, Guizhou and Yunnan to the south, and Tibet to the west. During antiquity, Sichuan was home to the kingdoms of Ba and Shu until their incorporation by the Qin. During the Three Kingdoms era (220–280), Liu Bei's state of Shu was based in Sichuan. The area was devastated in the 17th century by Zhang Xianzhong's rebellion and the area's subsequent Manchu conquest, but recovered to become one of China's most productive areas by the 19th century. During World War II, Chongqing served as the temporary capital of the Republic of China, and was heavily bombed. It was one of the last mainland areas captured ... [...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 g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Restaurant Syndrome
Glutamate flavoring is the generic name for flavor enhancer, flavor-enhancing compounds based on glutamic acid and its salt (chemistry), salts (glutamates). These compounds provide a savory taste to food. Glutamic acid and glutamates are natural constituents of many fermentation (food), fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed proteins such as yeast extract. The sodium salt of glutamic acid, monosodium glutamate (MSG), is manufactured on a large scale and widely used in the food industry. Glutamic acid versus glutamates When glutamic acid or any of its salts are dissolved in water, they form a Solution (chemistry), solution of separate anion, negative ions, called glutamates, and positive ions like hydronium, or sodium, . The result is actually a chemical equilibrium among several ionized forms, including zwitterions, that depends on the pH (acidity) of the solution. Within the common pH range of fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monosodium Glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is a 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 a savory taste that intensifies the umami 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 tried to isolate and duplicate the savory taste of ''kombu'', an edible seaweed used as a broth ('' dashi'') for Japanese cuisine. MSG balances, blends, and rounds the perception of other tastes. MSG, along with disodium ribonucleotides, 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 misconception that MSG can cause headaches and other feelings ... [...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
Maida, ''maida flour'', or ''maida mavu'' is a type of wheat flour originated from the Indian subcontinent. It is a super-refined wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added. 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, limiting its use in the preparation of leavened breads. Controversy A common maida contains alloxan, which itself is banned in a lot of countries for usage in food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornstarch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garam Masala
Garam masala (Hindustani language, Hindustani: ''garam masālā'', ) is a Spice mix, blend of ground spices originating from the Indian subcontinent. It is common in Indian cuisine, Indian, Pakistani cuisine, Pakistani, Nepalese cuisine, Nepalese, Bangladeshi cuisine, Bangladeshi, and Caribbean cuisine, Caribbean cuisines. It is used alone or with other seasonings. The specific combination differs by district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries. Ingredients The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking. A typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Chili
Chili peppers, also spelled chile or chilli ( ), are varieties of berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' species have been widely cultivated: '' annuum'', '' baccatum'', '' chinense'', '' frut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
