Yuxiang
Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yú xiāng; literally "fish fragrance") is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked in. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix, and is acknowledged as the Chinese equivalent of the holy trinity culinary term.[1]
On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, salt, doubanjiang, soy sauce, and chili peppers.[2]
[edit] Preparation
Proper preparation of the yuxiang seasoning includes finely minced white scallion, ginger and garlic. They are mixed in more or less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in vegetable oil with the doubanjiang and chili to create the basic sauce.
[edit] Dishes
Despite the term literally meaning "fragrant fish" in Chinese, yuxiang is typically not used in seafood but rather for dishes often containing beef, pork, or chicken, as well as vegetarian recipes. Dishes that use yuxiang as the main seasoning have the term affixed to their name. For instance:
- Yuxiang rousi (魚香肉絲): Pork strips stir-fried with yuxiang
- Yuxiang qiezi (魚香茄子): Braised eggplants with yuxiang
- Yuxiang niunan (魚香牛腩): Beef brisket stewed with yuxiang
[edit] References
- ^ "Chinese trinity". December 2003. http://www.tigersandstrawberries.com/2007/04/09/the-holy-trinity-of-the-chinese-kitchen. Retrieved 2008-05-22.
- ^ chentz20000. "鱼香茄子为何没有鱼". http://ks.cn.yahoo.com/question/1307052404971.html
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