DOUBANJIANG
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SauceIn cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier.
In connection with: Sauce
Description combos: In ketchup pan European classical and cold like world
GochujangGochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
In connection with: Gochujang
Description combos: Korean process is starch with or rice Gochujang popular
Chili sauce and pasteChili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino agre dulce, which adds sweetness to their flavor profile. Sometimes, chili sauces are prepared with red tomato as primary ingredients. Many chili sauces may have a thicker texture and viscosity than hot sauces. Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese doubanjiang, and some are prepared with powdered fermented beans, as in Korean gochujang. There are regional varieties of chili paste and also within the same cuisine. Chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. There are many commercial varieties of mass-produced chili sauce and paste.
In connection with: Chili sauce and paste
Title combos: Chili sauce paste and sauce Chili sauce and paste
Description combos: profile agre sweetness of flavor exist after sauces powdered
DoubanjiangDoubanjiang (traditional Chinese: 豆瓣醬; simplified Chinese: 豆瓣酱; pinyin: dòubànjiàng, IPA: [tôʊpântɕjâŋ]), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavor, and shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang (Chinese: 辣豆瓣醬, "la" (辣) meaning "hot" or "spicy") to distinguish it from plainer versions.
In connection with: Doubanjiang
Description combos: made doubanjiang Sichuan known fermented Sichuan key from instance
Mapo tofuMapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s–1870s.
In connection with: Mapo tofu
Title combos: tofu Mapo
Description combos: the Chinese Other account Chengdu dish and is and
List of Chinese saucesThis is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used as cooking ingredients or condiments in Chinese cuisines.
In connection with: List of Chinese sauces
Title combos: List of sauces Chinese of of sauces List Chinese
Description combos: notable encompassing sauces This originated is sauces of ingredients
Er jing tiaoEr jing tiao (simplified Chinese: 二荆条; traditional Chinese: 二荊條; pinyin: Èr jīngtiáo) is a variety of chili that is most common in Sichuan cuisine of China. The chili is typically shaped like the letter J and is between 5 and 6 inches long. This chili is known for its deep color and robust fragrance, and is often used in chili oil for that reason. It is also a major ingredient for many famous chili sauce products, such as the thick broad-bean sauce doubanjiang. It has a spicy and salty flavor which is used in combination with noodles or rice. It has a long history in Chinese cuisine and has gained popularity over time. It is easy to find in traditional authentic Sichuan cuisine, whether in a restaurant or home kitchens. Er jing tiao's taste is different from common types of chili; its taste and smell are slightly spicier. Its colors change from green to red as time passes. They are also eaten as a fresh vegetable seasoned with salt and soy sauce as well as preserved as a salted and (lacto-)fermented chili condiment known as duo jiao (duò jiāo 剁椒, lit. 'chopped chili'). Harvesting time is usually from early May to October.
In connection with: Er jing tiao
Title combos: jing Er jing tiao Er
Description combos: is with jīngtiáo known This deep used jing with
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