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中国烹饪最基本的 10 种作料

放大字体  缩小字体 发布日期:2008-09-26  浏览次数:2310
核心提示:Ground nut oil Best in the wok because it can be heated to high temperatures; the higher the heat, the quicker food is sealed and stops absorbing oil. Vegetable oil can be substituted. Chinkiang black rice vinegar Vinegar is widely used in Chinese c


Ground nut oil Best in the wok because it can be heated to high temperatures; the higher the heat, the quicker food is sealed and stops absorbing oil. Vegetable oil can be substituted.

Chinkiang black rice vinegar Vinegar is widely used in Chinese cooking and this strong but smokily mellow-tasting fermented rice vinegar is a favourite. You can use balsamic vinegar instead.

Dried chilli flakes Whole red chillies, seeds and all, dried and crushed.


Shao hsing rice wine Low alcohol and made from rice, millet and yeast and aged for three to five years. Dry sherry is a substitute.

Light soy sauce Not as thick as dark soy, but tastes saltier, unless you choose a low-sodium version. Made from fermented soya beans and wheat. Wheat-free soy sauce is called tamari.

Oyster sauce Originally a thick seasoning made from extract of oysters, but vegetarian varieties made from mushrooms and without monosodium glutamate are better. Very salty, so best used sparingly as a condiment rather than for cooking or marinading.

Toasted sesame oil A nutty-tasting oil used for flavouring. A little goes a long way.

Chilli oil Dried red chillies heated in groundnut oil to produce a hot, spicy oil. Use in sauces and at the end of cooking for a spicy hit.

Clear rice vinegar Sweet and subtle clear vinegar made from fermented rice, relatively low in acidity. More commonly used than black rice vinegar. Cider vinegar works instead.

Sichuan peppercorns Widely used in China, the dried reddish berries from a type of ash tree are used whole or ground to a powder. Pungent, peppery and citrusy, they can be devillishly hot. One of the components of Chinese five spice powder.

Important flavourings: Fresh root ginger, garlic, chillies, salt.

Other specialist ingredients: dried Chinese mushrooms; dried baby shrimps; dried tangerine peel; dried Sichuan chillies; cinnamon stick/bark; fennel; cloves; star anise; jasmine rice

花生油  用在炒菜锅最佳的,因为它可以被加热到高温;热度越高,食物越快被封闭并且停止吸收油。植物油可作替代。

镇江黑米醋  醋广泛应用于中国烹饪,这种强烈的,但散发醇厚美味的发酵米醋是让人特别喜欢的。你可以用香醋来代替。

干辣椒片  整个的红辣椒、辣椒籽和全部的,晒干并弄碎。

绍兴黄酒  低度酒,由稻米、小米和酵母制成,并且陈化 3 至 5 年。干雪利酒是替代品。

生抽  不是老抽,但口味较咸,除非你选择低钠盐的类型。是用发酵的大豆和小麦制成的。无小麦的酱油则被称为酱油。

蚝油  是原本由牡蛎的提取物制成的一种浓稠的调味料,但由蘑菇制成的不带味精的各种素食更好。很咸,所以,最好作为调味品节制地使用,而不是用于烹调或腌泡。

烤蔴油  一种坚果味道的油,用于调味。一点点就可大见其效。

辣椒油  干红辣椒在花生油中加热得到的一种辛辣油。用在酱料中和烹饪结束时,使得辣味浓郁。

白米醋  用发酵大米制成的甜味的和甚为清澈的醋,酸度较低。比黑米醋更常采用。可用苹果醋代替。

四川花椒  在中国广泛使用,是来自一种白蜡树的带红色的干燥浆果,整粒使用或者磨成粉末。它的刺激性的、辛辣的和柑橘的味,可能让你感到恶魔般地辣。中国五香粉的组成部分之一。

重要的调味品:新鲜根姜,蒜,辣椒,盐。

其它的作料成份:中国干香菇;小虾米;干桔皮;干川椒;桂枝/桂皮;茴香;丁香;八角茴香;茉莉米。

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关键词: 烹饪 作料
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