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Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. [2] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. Canned spiced pork cubes is very popular as well.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]
Saffron, whole threads: Use for saffron rice and Indian dishes. Sage: Well known for use in stuffings. Salt, Kosher: Coarser than regular granulated, easier to control in cooking.
[5] [6] [7] Rice was not commonly cultivated in northern China while hemp was more commonly used as fiber for clothing, although its seeds could be used for oil. [3] [5] [6] In modern Chinese, Wugu includes rice instead of hemp. [1] [2] Mencius writes that Houji taught the people to cultivate the five grains.
In general, only diced chicken leg or thigh meat is used and is marinated in soy sauce, sugar, garlic spread, rice wine, five-spice powder and spices powder for at least an hour. After marinating, chicken is dipped in beaten egg and then dredged in flour or sweet potato starch.
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