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GLOSSARY OF INGREDIENTS IN CHINESE RECIPES

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

E & F

Eel - A fish with a snakelike shape, eels generally have firm, fatty flesh and are gray, olive or black in color. Recipes : Stewed Eel with Garlic and Stir Fried Eel with Celery

Eggs - Click here.

Egg Flour Noodles - See Chinese Egg Noodles

Eggplant - Also known as "aubergine" is a berry that is consumed like a vegetable and has beenEggplant cultivated in China since around 500 B.C. The Chinese eggplant is whitish, both inside and outside. It is 6 to 8 inches long and shaped rather like a cucumber. You will find this vegetable all year round at Chinese grocery stores, but you can also substitute the common purple-skinned variety, for they are similar in taste and texture. There are several kinds of purple eggplants: the large American variety, and the very small ones native to the Mediterranean region and to Japan. These small ones are frequently more tasty and tender than the larger vegetable. Sometimes, eggplants, no matter what variety you are using, have a bit of harsh taste. Soaking them in water before using will remove this. The most common variety both in North America and in Europe is deep purple and pear-shaped. The skin is edible, although in certain varieties it can be bitter. The yellowish white flesh is spongy and contains small brownish edible seeds. Small and young specimens of eggplant contain fewer seeds and their skin is tenderer and less bitter so there is no need to peel them, but older ones should be peeled before preparing. When buying, look for firm, smooth skin with no blemishes. They can be kept in the refrigerator for a slightly longer period. Only cut the eggplant right before throwing into the wok as the flesh discolors quickly. One pound of eggplant equals 4 cups chopped eggplant. Recipes - Red-cooked Eggplant and Fried Eggplant

Egg roll wrappers - eggroll wrappers or eggroll skins are made from wheat flour, egg yolk and salt. The popular appetiser deep fried eggrolls use these. Thicker than spring roll wrappers or rice paper.

Enoki mushrooms - Also called golden needles mushroom are small white mushrooms that grow in clumpsEnoki Mushrooms with long, thin stems topped with a tiny white cap and a mild, almost fruity flavor. They have a crisp, crunchy texture when fresh, but tend to become tough when heated; also known as velvet stem/shank, snow puff and golden mushrooms. The enoki mushroom is highly esteemed in Asia and figures prominently in various Chinese dishes. Learn more about other mushroom used in Chinese cooking.

Fermented beancurd - Or beancurd cheese - made by fermenting bean curd cubes in rice wine, salt, sesame oil or chili. The taste is very unique, strong, salty and appetizing one have to learn to like it. Fermented beancurd is ideal as an accompaniment with congee and used in cooking some dishes. Usually comes in glass jars, keep in the refrigerator and it will last up to two years. Available in white and red (spicy) varieties. Recipe : Shredded Pork with Fermented Beancurd

Fermented black beans - see Black beans, fermented

Fresh rice noodles - Made from a thin dough of rice flour. These white noodles need only to be rinsed in hot water to loosen and separate and then drained. They come in thick or thin varieties but broad flat, or in a sheet that can be cut. Cantonese = "Hor fun"

Five-spice powder - A popular ancient spice used in Chinese cuisine for a variety of savory dishes e.g. stir fried meats or red-cooked dishes. It is a blend of spices consisting of ground star anise, cloves, cinnamon, fennel seeds and Szechuan peppercorns. Like curry powder, the combination of spices can vary according to the manufacturer, however star anise is usually the flavor that stands out. Store in an airtight container. If five-spice powder is not obtainable, substitute cloves or allspice. Recipe for home-made five-spice powder.

Fish MawFish maw - Plays the role of a texture ingredient like the sea cucumber in Chinese food, fish maw is actually the air bladder of large fish, the function of which is to regulate water and oxygen flow so that the fish can ascend or descend in the water. The price of fish maw is far from cheap and it's one of the luxury ingredients in Chinese cuisine. Learn more...

 

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Last Modified: 11/28/11.