RESEP FUYUNGHAI PREMIUM ala RESTORAN by Momandson Pudding

Fuyunghai adalah masakan Tionghoa yang dibuat dari telur yang didadar dengan campuran berupa sayuran,daging, atau makanan laut.

Memang secara tradisional, resep ini memasukkan daging babi di dalam adonan telurnya, tapi berbagai variasi di Indonesia sudah dibuat halal kok.

Light soy sauce, Dark soy sauce, Oyster sauce, Dried mushrooms, Sichuan peppercorns, Sesame oil, Chinese five spice, Chilli bean sauce.

Traditional Chinese medicine believes that there are five major food flavours–sweet, salty, bitter, sour, and pungent (including spicy)–and each one is connected to the well-being of different organs.

Lu sauce is the ‘secret sauce” of Chinese cuisine : Goats and Soda It’s called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it’s new as the brew of soy sauce, ginger, garlic he cooks up each night — with a special touch from his mom.

Chinese vegetables include Chinese cabbage, bok choy, mustard greens, winter radish, snow peas, yard-long beans, and varieties of melons, eggplant and cucumbers, among others. These vegetables are becoming more familiar to an increasingly diverse population and the popularity of ethnic foods.

The ingredients used by Chinese chefs to cook dishes are fantastic. Herbs and spices included in Chinese cuisine make each dish taste like heaven. We also can’t forget about all the delicious types of sauces that make the dishes mouth-watering.

Amazing taste: The Chinese food is too good in taste and has a combination of all the tastes especially spices, it is s treat for people who love spicy food. Also, in Chinese food, you can have vegetarian food as well as non-vegetarian food, so everyone has their choice of food.

This distinction in flavor can be traced back to the fact that American-Chinese food had to cater to a different audience, and as a result the flavors that we see in fusion dishes today say a lot about our food palate as a country.