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Pearl Meatballs
Pearl meatballs, also called pearl balls () or glutinous rice balls (), are traditional Chinese meatballs from Hubei and Hunan. They are usually made of ground pork and vegetables, then covered in glutinous rice and steamed. Historically, pearl meatballs were eaten on festive occasions like birthdays or Chinese New Year, but is now served casually, such as in dim sum. Pearl balls are a part of ''Mianyang Sanzheng'' ("The Three Steamed Dishes of Mianyang"), a famous dish in Hubei cuisine. Preparation Pearl meatballs are made with ground pork, mixed with sesame oil, Shaoxing wine, pepper, diced vegetables, and starch or egg white for thickening. The most commonly used vegetables include ginger, water chestnut, scallions, bamboo shoots, mushrooms, and lotus root. The meat mixture is formed into balls, then rolled and coated in glutinous rice, which is soaked beforehand but not cooked. The balls are then steamed and served in bamboo steamers. Gallery Sticky rice meatballs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Steamer
Bamboo steamers, called ''zhēnglóng'' () in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian countries. History From the Neolithic China, Neolithic period, ceramic steamers known as ''yan'' have been found at the Banpo site, dating to 5000 BC. In the lower Yangzi River, ''zeng'' pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice. The ''zhenglong'' in its current form originated in Southern China during the Han dynasty, possibly around Guangdong. During the reign of Emperor Gaozu of Han, Emperor Gaozu, general Han Xin is said to have used bamboo and wood to make cooking utensils, and steam to cook food, in order to avoid filling the barracks with smoke. Steaming was used to cook dried foods, which were easier to store and pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Manufacture Manufacturing process Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened. Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product. The African and Asian regions constitute the fastest-de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatballs
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, egg (food), eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fishball, fish balls) or other seafood. History The Ancient Rome, ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Persian cuisine, Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. ''Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region Various recipes of meatballs can be found across Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatball
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fish balls) or other seafood. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. '' Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region Various recipes of meatballs can be found across Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a large variety of meatballs in the kofta family. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed Meatball
Steamed meatball () is a common Cantonese dim sum dish. It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce (). History The meatball originated from Muslims during the Tang dynasty and Song dynasty. Many Hui Muslims, the descendants of Arab traders, live in Guangzhou. Gallery File:Lung Wah Tea House food 12-10-2023(2).jpg File:Steamed beef meatballs at Tim Ho Wan, Sham Shui Po (20180908160733).jpg File:HK SW Sheung Wan North Garden Restaurant breakfast dim sum June 2020 SS2 09.jpg See also * Shumai * Beef ball * Lion's head (food) * Pearl meatballs * Pork ball * Meatball * Fish ball * List ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lion's Head (food)
Lion's Head () or stewed meatball is a dish from the Huaiyang cuisine of East China, eastern China, consisting of large pork or beef meatballs stewed with vegetables. There are two varieties: white (or plain), and Red cooking, red (紅燒, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The ground meat, minced meat rich in fat is more likely to bring better texture, addition of chopped Eleocharis dulcis, water chestnut also works. The name "lion's head", derives from the shape of the meatball which is supposed to resemble the head of the Chinese guardian lions, Chinese guardian lion, specifically. The dish originated in Yangzhou and Zhenjiang, to a lesser degree, Huai'an, while the plain variety is more common in Yangzhou and the red variety more common in Zhenjiang. The dish became a part of Shanghai cuisine with the influx of migrants in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lotus Root
''Nelumbo nucifera'', also known as the pink lotus, sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. The lotus belongs in the order Proteales. Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony. It is cultivated in nutrient-rich, loamy, and often flooded soils, requiring warm temperatures and specific planting depths, with propagation via rhizomes, seeds, or ti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, '' Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel", and gilled mushrooms t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Shoots
Bamboo shoots or bamboo sprouts are the edible Shoot (botany), shoots (new bamboo culm (botany), culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian cuisine, Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain Glycoside#Cyanogenic glycosides, cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are Boiling, boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *''Acidosasa'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallions
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Allium chinense, Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eleocharis Dulcis
''Eleocharis dulcis'', the Chinese water chestnut or water chestnut, is a grass-like Cyperaceae, sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms, but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut. Description The water chestnut is not a Nut (fruit), nut but rather an Aquatic plant, aquatic vegetable that grows in marshes, under water, or in mud. It has stem-like, tubular green leaves that grow to about . Distribution The plant is native to Asia, tropical Africa, and Oceania. Ecology In the dry season of the Northern Territory in Australia, Magpie goose, magpie geese eat the bulbs of water chestnuts, allowing them to put on fat for the wet season and ensuring they are ready for breeding. In the wet season, water chestnut leaves are used to build their floating nests. [...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 an herbaceous perennial that 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 shoot (botany), shoots. Ginger is in the family (taxonomy), 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 ( Before Present, 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 Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
