China
Traditional foods
The Chinese cuisine has large varieties of traditional foods, such as soups, teas, rice, noodles, tofu, desserts and vegetables.
Fried rice- Fried rice is a dish of steamed rice stir fired in a wok, often mixed with other ingredients, such as eggs vegetables and meat. It’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province.
Tea- The practice of drinking tea has a long history in china having originated there. Although tea originated in China, Chinese tea generally represents tea leaves which have been processed using methods inherited from ancient china. According to popular legend, tea was discovered by Chinese Emperor Shennong in 2737 BCE when a leaf from a nearby shrub fell into water the emperor was boiling. Chinese tea is a beverage made from the leaves of tea plants and boiled water. Tea leaves are processed using traditional Chinese methods. first step is picking the tea leaves during spring-autumn, second step is the leaves being dried in the sun, third step is warming or wilting (leaves are placed in a type of dryer, normally with heat provided via a wood burning stove), forth step is baking, fifth step is rolling by hand or machine and the final step is the leaves are steamed and are made into their final shapes for packaging.
Tofu- Tofu originated in ancient china Han dynasty some 2,000 years ago. The theory of tofu was invented by Lord Liu An of Huai-nan in about 164 BCE (early Han dynasty). Tofu is made by curding soymilk made from the mighty soybean, much in the same way cheese is made from milk. Making tofu starts with grinding soybeans with water and heating them. The soymilk is separated from the solids. The hot soymilk is stirred and a natural firming agent known as a coagulant is added.
China has many traditional and modern cooking techniques, for example:
Stir frying: This method cooks processed ingredients at high heat for a short period of time in a wok or pan.
Braising: braising is to add ingredients and seasonings in a wok or a saucepan at the same time, add in some water and boil it.
Zhu cooking: The zhu cooking techniques all use wet heat and require immersion to transmit that heat. Braising ingredients in a minuscule amount of sauce atop medium heat.
Cooking without heat: Plenty of ways exist to prepare and preserve food without heating any ingredients. Marinating or pickling is an important part of this process. . For pickling, you preserve foods by canning them in a mixture of water, vinegar and salt.
China also has many traditional and modern equipment, for example:
The Chinese spatula: is specially designed for stir frying in the wok. The edge of the spatula is rounded to fit the shape of the pan.
Bamboo steamer: They are circular and have a slotted bottom which allows the steam to penetrate the food, it has the additional asset of allowing more than one layer of food to be steamed.
Chopsticks: Chopsticks are shaped pairs of equal length sticks that have been used as the traditional utensils of China for thousands of years. They are used in preparation of food and allow handling of hot food with one hand.
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The influence on Australian cuisine
The influence of Chinese food in Australia began in the gold rushes of the 1850's, when the first organised groups of Chinese came to Australia in search of gold. because of the number of Chinese people who came to Australia to find gold, Chinese immigrants also opened Chinese restaurants that served traditional dishes for themselves and for the locals. by 1890 it was said that one third of all the cooks in Australia were Chinese. Chinese food has become very popular in Australia over the past few decades. Chinese restaurants in Australia used to offer only very basic dishes but today there is usually much more to choose from. The Chinese cuisine have had varieties of influences on Australia, such as most Chinese foods are part of Australia's diet now days, Chinese traditional cooking techniques are used and there are Chinese restaurants and food stores all over the country.
Here is a recipe by the Chinese that has influenced Australia.
Fried Rice
ingrediants-
1 cup SunRice White Long Grain Rice
2 eggs 2 teaspoons vegetable oil
2 bacon rashers chopped
1 carrot pealed and grated
2 shallots finely chopped
1/2 frozen peas
1 tablespoon soy sauce
method-
1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.
Traditional foods
The Chinese cuisine has large varieties of traditional foods, such as soups, teas, rice, noodles, tofu, desserts and vegetables.
Fried rice- Fried rice is a dish of steamed rice stir fired in a wok, often mixed with other ingredients, such as eggs vegetables and meat. It’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province.
Tea- The practice of drinking tea has a long history in china having originated there. Although tea originated in China, Chinese tea generally represents tea leaves which have been processed using methods inherited from ancient china. According to popular legend, tea was discovered by Chinese Emperor Shennong in 2737 BCE when a leaf from a nearby shrub fell into water the emperor was boiling. Chinese tea is a beverage made from the leaves of tea plants and boiled water. Tea leaves are processed using traditional Chinese methods. first step is picking the tea leaves during spring-autumn, second step is the leaves being dried in the sun, third step is warming or wilting (leaves are placed in a type of dryer, normally with heat provided via a wood burning stove), forth step is baking, fifth step is rolling by hand or machine and the final step is the leaves are steamed and are made into their final shapes for packaging.
Tofu- Tofu originated in ancient china Han dynasty some 2,000 years ago. The theory of tofu was invented by Lord Liu An of Huai-nan in about 164 BCE (early Han dynasty). Tofu is made by curding soymilk made from the mighty soybean, much in the same way cheese is made from milk. Making tofu starts with grinding soybeans with water and heating them. The soymilk is separated from the solids. The hot soymilk is stirred and a natural firming agent known as a coagulant is added.
China has many traditional and modern cooking techniques, for example:
Stir frying: This method cooks processed ingredients at high heat for a short period of time in a wok or pan.
Braising: braising is to add ingredients and seasonings in a wok or a saucepan at the same time, add in some water and boil it.
Zhu cooking: The zhu cooking techniques all use wet heat and require immersion to transmit that heat. Braising ingredients in a minuscule amount of sauce atop medium heat.
Cooking without heat: Plenty of ways exist to prepare and preserve food without heating any ingredients. Marinating or pickling is an important part of this process. . For pickling, you preserve foods by canning them in a mixture of water, vinegar and salt.
China also has many traditional and modern equipment, for example:
The Chinese spatula: is specially designed for stir frying in the wok. The edge of the spatula is rounded to fit the shape of the pan.
Bamboo steamer: They are circular and have a slotted bottom which allows the steam to penetrate the food, it has the additional asset of allowing more than one layer of food to be steamed.
Chopsticks: Chopsticks are shaped pairs of equal length sticks that have been used as the traditional utensils of China for thousands of years. They are used in preparation of food and allow handling of hot food with one hand.
________________________________________________________________________________________________________________________________________________________________
The influence on Australian cuisine
The influence of Chinese food in Australia began in the gold rushes of the 1850's, when the first organised groups of Chinese came to Australia in search of gold. because of the number of Chinese people who came to Australia to find gold, Chinese immigrants also opened Chinese restaurants that served traditional dishes for themselves and for the locals. by 1890 it was said that one third of all the cooks in Australia were Chinese. Chinese food has become very popular in Australia over the past few decades. Chinese restaurants in Australia used to offer only very basic dishes but today there is usually much more to choose from. The Chinese cuisine have had varieties of influences on Australia, such as most Chinese foods are part of Australia's diet now days, Chinese traditional cooking techniques are used and there are Chinese restaurants and food stores all over the country.
Here is a recipe by the Chinese that has influenced Australia.
Fried Rice
ingrediants-
1 cup SunRice White Long Grain Rice
2 eggs 2 teaspoons vegetable oil
2 bacon rashers chopped
1 carrot pealed and grated
2 shallots finely chopped
1/2 frozen peas
1 tablespoon soy sauce
method-
1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.