'Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province in China,most notably from the Fuzhou region. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as \"xianwei\" (simplified Chinese: 鲜味; traditional Chinese: 鮮味; pinyin: xiānwèi), as well as retaining the original flavour of the main ingredients instead of masking them.[1][2] Many diverse seafoods and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.[2] The most commonly employed cooking techniques in the region\'s cuisine include braising, stewing, steaming and boiling.[2] Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods.[2] Strong emphasis is put on the making and utilising of broth and soups.[3] There are sayings in the region\'s cuisine: \"One broth can be changed into numerous (ten) forms\" (simplified Chinese: 一汤十变; traditional Chinese: －湯十變; pinyin: yī tāng shí biàn) and \"It is unacceptable for a meal to not have soup\" (simplified Chinese: 不汤不行; traditional Chinese: 不湯不行; pinyin: bù tāng bù xíng).[1] Fermented fish sauce, known locally as \"shrimp oil\" (simplified Chinese: 虾油; traditional Chinese: 蝦油; pinyin: xiā yóu), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilised for both savoury dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Monosodium glutamate Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.[Manuf. 1] Monosodium glutamate is found naturally in tomatoes, cheese and other foods.[1] MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.[2][3] It was first prepared by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.[4][5] The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation.[Gov. 2] A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as \"Chinese restaurant syndrome,\" but evidence of such a reaction with typical use is unclear.[Gov. 2][6] The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621 Hokkien Food & The Use of MSG can be BAD, Maybe... Like and SHARE-IT-AROUND and you will help me a lot Support Gerryko Malaysia: https://www.patreon.com/gerrykomalaysia'
Tags: chicken stock , msg , Gerryko Malaysia , monosodium glutamate , high heat , GerrykoMalaysia2 , GerrykoMalaysia2 Food Network , Cosplay Walkthrough- Gerryko Malaysia TV Network 2 , Gerryko Malaysia TV Network , Cosplay Girls & Beautiful Malaysia , Gundams & Toys , Gerryko Street Food , Gerryko Home Cooking , Professor Cockstopper , Gerryko New Zealand , ARTWORKs Gerryko Malaysia , Gerryko Malaysia Extra , Hokkien Food & The Use of MSG can be BAD , Maybe...
See also:
comments