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Kaimati
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory fill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton
A wonton ( zh, t=, s=馄饨, p=húntun, j=wan4 tan4, first=t) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese zh, j=wan4 tan1, labels=no (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas. Wontons, which have their origins in China, have achieved significant popularity as a sought-after delicacy that is not only celebrated and enjoyed in East Asian cuisine, but also across various Southeast Asian culinary traditions. Names In Mandarin, they are called ''huntun'' ( zh, s=馄饨, t=餛飩, p=húntun, first=s). In Cantonese, they are called ''wantan'' ( zh, s=云吞, t=雲吞, j=wan4 tan1, cy=wàhn tān, first=s), which means "cloud swallow" because when they are cooked, the dumplings float ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flowers, fruits, edible plant stem, stems, leaf vegetable, leaves, list of root vegetables, roots, and list of edible seeds, seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses, but exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains. 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 History of agriculture, agricultural way of life developed. At first, plants that g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banku (dish)
In Ghanaian cuisine, ''banku'' and ''akple'' () are swallow dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls. ''Banku'' is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish. ''Akple'' is preferred by the people of the southern regions of Ghana—the Ewe people, the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. ''Banku'' is a softer variety eaten by the Ga-Dangme (Ga or Dangbe), while the Fante people also have a drier variant of the dish they call ''ɛtsew''. Etymology ''Banku'' is a distinctively Ga-Dangme term. Banku is coined from the Dangbe phrase "ba mi ku". Ba means 'leaf(ves)'. Ku is the generic Ga-Dangbe term for all food of similar texture and prepared in a similar manner. Historically, banku was stored in leaves. The phrase ba mi ku simply means ku in leaves, and has been adulterated over time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...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 Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Definition The 1854 edition of Webster's Dictionary, ''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. Another popular fritter made by Nigerians is 'puff-puff'. Typically made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in cooking oil, oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian Ancient Egyptian cuisine, kitchen, during the Old Kingdom of Egypt, Old Kingdom, around 2500 BC.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 Around the Middle Ages, fried food became a common delicacy for wealthy people, with fried meats and vegetables becoming popular dishes. It is believed that frying was created, and used, as a way to preserve food. Variations Unlike water, fats can reach temperatures much higher than 100 °C (212 °F) before boiling. This paired with their heat absorption properties, neutral or desired taste, and non-tox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 °F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center.p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoking (cooking), smoke pit. Baking has traditionally been performed at home for day-to-day meals an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil. Methods and equipments Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some but not all considering that a simmer is as low as . Some modern gas ranges have a simmering burner, which may be a rear burner, supporting a steady low hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling
Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the Standard atmosphere (unit), surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vapourization. There are two main types of boiling: nucleate boiling, where small bubbles of vapour form at discrete points; and critical heat flux boiling, where the boiling surface is heated above a certain critical temperature and a film of vapour forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing Microorganism, microbes an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after India, representing 17.4% of the world population. China spans the equivalent of five time zones and Borders of China, borders fourteen countries by land across an area of nearly , making it the list of countries and dependencies by area, third-largest country by land area. The country is divided into 33 Province-level divisions of China, province-level divisions: 22 provinces of China, provinces, 5 autonomous regions of China, autonomous regions, 4 direct-administered municipalities of China, municipalities, and 2 semi-autonomous special administrative regions. Beijing is the country's capital, while Shanghai is List of cities in China by population, its most populous city by urban area and largest financial center. Considered one of six ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
