Cooking Ingredients ReferenceBelow are some info, photos and tips of cooking ingredients for your reference. Dried longan (also called Dragon eye, Lungan, Gui Yuan or Long Yan Gan) is longan fruit where the seed has been removed and meat dried to brown or black colour. Dried longan meat are graded according to quality. The better the grade, the better the taste.
Try our dried longan recipes below: Dried Prawns (called "Xia Mi" in mandarin) are used when stir frying vegetables (e.g. Stir Fry Choy Sum with Dried Prawns), cooking glutinous rice and making soup base, etc. They help to add fragrance, colour and sweetness to the dishes.
Dried red dates - see information under ingredient red date. Eggs (Dan) - Chicken egg (called "Ji Dan" in mandarin) is the most common type of eggs used in Chinese cuisine. From experience, we found that chicken eggs with rough shells are fresher than those with smooth surface.
Eggs can be used to cook hundreds (and maybe thousand) of dishes around the world. Try our easy
Soy Sauce Fried Eggs
and Fried Eggs with Prawns recipes. Fish (Yu) eaten around the world vary from country to country, depending on availability as well as the local people’s preference. Fish can be bought as a whole or in fillet form (for large fish).
Check Out the Main Glossary for More Chinese Cooking Ingredients |
