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Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines. [1]
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
However, this ratio depends on individual preferences. Seasoning such as soy sauce and other ingredients are added to the minced meat and mixed thoroughly by hand or using chopsticks. There is no standard recipe: a variety of ingredients can be added for different flavors. Salted fish, [6] Chinese water chestnut, [7] and mushrooms are common ...
Seon (Korean: 선) is a traditional Korean dish made from steamed vegetables such as zucchini, cucumber, eggplant or Napa cabbage and stuffed with meat. Although the term is a counterpart of jjim—a category of dishes that are made by steaming meat or seafood—the concept is not clearly settled.
Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices. Hot seasonings – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices. Spice seasonings – made by using essential oils like paprika, clove oil, etc.
Pressed on a nicely designed peach shaped wooden mould, and then steam the dumpling to perfection. You can eat it freshly steamed, or pan-fried. [6] Salted vegetable duck soup: 鹹菜鴨湯: 咸菜鸭汤: xiáncài yātāng: kiam cai ak terng: A soup boiled with duck, preserved salted vegetable, tomatoes and preserved sour plum.
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