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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]
Dried fried yi mein (乾燒伊麵), often comes with Chinese chives and shiitake mushroom; Crab meat yi mein (蟹肉伊麵) Lobster yi mein (龍蝦伊麵), sometimes served with cheese in Hong Kong. [2] [3] Yi mein with black mushrooms and eggplant; Yi mein in soup; I fu mie, fried yi mein noodles served in sauce with vegetables, chicken or prawns.
In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes. Drain, rinse under cold water until cool, then drain well. Transfer to bowls. In a steamer basket set over ...
Dahi baigana – Yogurt and eggplant dish; Di san xian – Chinese dish; Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures
Appetizers and small bites include: hummus; eggplant salad; fried eggplant with homemade garlic yogurt sauce; spring rolls (Sigara Boregi) filled with feta cheese and parsley wrapped in homemade ...
Sweet and sour sauce is a staple across Chinese-American restaurant menus—and for good reason. The combination of savory, tangy, and sweet flavors pairs well with virtually every protein.
Steam the eggplant in batches, cut side down, until just tender, about 4 minutes. 3. Heat a grill pan. Lightly brush the eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon the ginger sauce over the eggplant.
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo