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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Chinese culinary technique
Red-cooked pork belly served with thickened braising sauce
Red cooking , also called Chinese stewing , red stewing, red braising , or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. Red cooking is popular throughout most of northern, eastern, and southeastern China.
There are two types of red cooking:
Red-cooked ribs Ham hock
Soy sauce (usually a mix of light and dark soy sauce ), fermented bean paste , red fermented tofu or rock sugar is commonly used to both flavor and impart a reddish brown hue to the items being cooked. Food coloring is sometimes added for a more intense red coloration. Both lu hongshao are forms of stewing or braising characterized by usage of soy sauce, Chinese rice wine (Shaoxing wine , huangjiu etc.) and rock sugar. Whole spices (star anise , black cardamom (caoguo ), cassia or fennel seeds) or five-spice powder are crucial elements in these dishes but are used in moderation so that their flavors do not overwhelm the main ingredients.
Red-cooked stews may be heavy in meat content or contain a variety of meats, vegetables, and hard-boiled eggs . Such dishes may be served hot or cold, and the sauce or stock is often reused as master stock .
See also [ edit ]
References [ edit ]
Charmaine Solomon's Encyclopedia of Asian Food , Charmaine Solomon, 1998, Tuttle, ISBN 962-593-417-0
Chinese Cooking for Dummies , Martin Yan , 2000, For Dummies, ISBN 0-7645-5247-3
Martin Yan's Invitation to Chinese Cooking , Martin Yan, 2000, Bay Books, ISBN 1-57959-504-9
Xiandai Hanyu Cidian (Modern Chinese Dictionary) , Shang Wu Press, Beijing, 1996, ISBN 7-100-01777-7
External links [ edit ]
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Red_cooking&oldid=1226979606 " C a t e g o r i e s : ● C h i n e s e c o o k i n g t e c h n i q u e s ● C h i n e s e s o u p s a n d s t e w s H i d d e n c a t e g o r i e s : ● A r t i c l e s l a c k i n g i n - t e x t c i t a t i o n s f r o m F e b r u a r y 2 0 1 3 ● A l l a r t i c l e s l a c k i n g i n - t e x t c i t a t i o n s ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s c o n t a i n i n g t r a d i t i o n a l C h i n e s e - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g s i m p l i f i e d C h i n e s e - l a n g u a g e t e x t ● A l l a r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s ● A r t i c l e s w i t h u n s o u r c e d s t a t e m e n t s f r o m A p r i l 2 0 2 0
● T h i s p a g e w a s l a s t e d i t e d o n 2 J u n e 2 0 2 4 , a t 2 2 : 4 6 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
