Chinese Cooking: -Chinese are the Best Cooks in the International World!

By: navdeep singh


Any connoisseur of good food and drink would undoubtedly declare that the Chinese are the best cooks in the international world! The reason that they manage to churn out such tasty food is because of a famous cuisine called the "Chinese Cooking Taro".

Few may be aware of what is actually meant by "Taro". This tropical plant is known for its edible corm (starch-filled vegetable which grows underground) and edible leaves.
For more details go to: www.tailgating-recipe.com this plant with a tall and thick stem requires plenty of water and good soil in order to grow. Being triangular in shape, the large leaves have caused the plant to be loosely nicknamed, "elephant's ear"! Moreover, this plant is an excellent source of minerals (potassium and iron), vitamins (vitamin C, thiamine and vitamin B1), and carbohydrates.

There are certain precautions to be taken before the Taro can actually be cooked. The skin is quite muddy and has to be peeled off. Sometimes, there are spots found on the Taro or it is not very fresh. Then the vegetable has to be trimmed till the white flesh with purple markings can be seen.

Once the peeling is done with, the Taro is cut in a crosswise pattern depending on how large the vegetable is. Generally, each piece is supposed to be one-fourth inch in thickness.

This cuisine (Chinese Cooking Taro) involves a classical and elaborate procedure of cooking. To begin with, a wok (metal pan with rounded bottom) is heated for a long time till it emits smoke. To prevent burning or sticking, the surface of the wok is now coated with oil. The Taro is allowed to cook by itself for about 15 to 20 seconds before garlic is added to it. Stirring has to be continuous to prevent the Taro from sticking to the sides of the wok. For can visit to: www.apples-recipes.com Once the Taro's color turns to light-brown, water is poured in. The level of water just covers the Taro. Lastly, the Taro in water is left to cook for about 15 to 20 minutes on a medium flame. Once it is ready, the hot Chinese Cooking Taro can be combined with steamed rice and eaten!

This is not the only combination in which it can be used. Since Chinese food is largely influenced by the religion followed and festivals celebrated in the country, a cuisine like the Chinese Cooking Taro has been responsible for the evolution and naming of many famous dishes like Noodles, Manchurian, Spring Rolls, Stewed Taro combined with green onions, and many more.

What is to be kept in mind is that the principal ingredients to be found in the Chinese Cooking Taro consist of about one pound of a medium Taro along with 1 to 2 cups of boiled water, 6 chopped cloves of garlic, 2 to 3 green onions which are to be cut in round and thin slices, 1 to 2 tablespoons of light soy sauce and 3 to 4 tablespoons of peanut oil.

Whatever it may be, it cannot be disputed that Chinese Cooking Taro has become an invaluable part of various Chinese cuisines around the world, as well as used as fast food since it is both tasty and contains a whole lot of nutrients.

Today, other countries are following suit by experimenting with different methods of cooking this vegetable food to produce their own delicious dishes.

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