Asian cuisine - it is much more massive phenomenon than, for example, French or Italian cuisine. The fact that Asia - hundreds of cultures, often intertwined in the most bizarre forms. Is Central Asian cuisine, in which reign the medieval orders, there is a Japanese cuisine, which is closer to art than to cooking, and there is a kitchen of South-East Asia, where there are the most unexpected ingredients. However, in the Asian kitchen has basic products, which can be called basic. They define the shape of the entire Asian cooking, and perfectly match with each other, according to health info with reference to steaklovers.menu.
Rice can be called the main pillar of Asian cuisine, in fact it was the basis of all the culinary culture of the region. The value of rice cultivation for millennia was truly sacred. In India honored long-grain rice, which it considered a gift from the gods to man. At the same time, it is more common in China korotkozerny rice gluten which contains more and more suitable for use with chopsticks.
Asians ahead of the rest in terms of the diversity of types of noodles. There are hundreds of kinds of noodles - rice, buckwheat, soybean, corn and wheat. Italian pasta is born in Asia - the secret of cooking dishes brought the first Venetian merchants, among whom was Marco Polo. In China, long noodles symbolize long life - which is why many today try not to break the noodles.
Soybeans - a real gift to humanity, that people have learned to turn hundreds of useful products. germinated soybeans are especially prized in Asian cooking, which not only carry quite a lot of protein, but also allow to close the body's need for vitamins and minerals. From sprouted soybeans are prepared salads, and added to various dishes.
Mushrooms - one of the main products in Asian cuisine, but they have nothing to do with those who are accustomed to the Europeans. In Asia, the popular wood mushrooms - of which there are several hundred varieties. Tonga, shiitake, oyster mushrooms - they all have a very strong aroma and a pronounced flavor. Fungi used as a food ingredient in a variety of different countries in Asia.
In Asian cooking Ginger root is used fresh or pickled. In this area of ??use is so vast that it is difficult to carry out any boundaries in the culinary use of ginger. With it sushi, noodles, sweets and drinks. Ginger root is relatively cheap and well kept, that also plays into the hands of this product.
Depending on the place of origin and the method of manufacturing soy sauce can be of different texture and taste. The sauce is prepared from soybean - they boiled, mixed with fermented and roasted wheat using a special mold-fungus. When the fungus will grow, and the mixture is poured brine, then drained, cleaned and bottled.
Rice wine is made from sticky rice varieties that are rich in starch. On the origin of the wine in China there is a legend: one cook rice filled with water, cover the pot with a lid and forgot about it. A few days later his nose hit the strong smell of an unfamiliar, he removed the lid from the pot and tried and could not stop. Rice wine is traditionally used in Asian cuisine for cooking sauces and marinades, but many people prefer to drink it in its pure form.
Sesame seeds are one of the main spices in Asian cuisine. In the course are sesame seeds, which are traditionally included in a significant number of Asian soups, salads and pastries. Sesame seeds sesame oil is obtained, very popular in Chinese and Japanese cuisines. It is mainly used not for cooking and to give ready-made meals delicate aroma.