A Chinese friend shared some culinary quirks, and now I'm doing it.

Asian cuisine dishes They're very unusual to us. And not surprisingly, Asians use completely different foods and spices, as well as cooking methods. After all, according to Eastern philosophy, food should not only saturate, but also maintain human health. In this article, we will open the main AsiaticsWhich will be useful to us as well.



Asian cuisine is a magical aroma of spices, spicy and smelly sauces, quick cooking techniques, bold combinations of products and many exotic ingredients. It is light, simple, but at the same time very elegant and bold cuisine. We offer to learn from Asians. lifehack.

We know that acids like vinegar help soften meat. But it's not that simple. The fact is that if the meat is soaked for too long or if the marinade is too sour, the opposite works. The meat loses its juice and becomes stiff. But the soy sauce that Asians love works like a brine. With it, the meat becomes tender and juicy.Even if you keep him in the marinade. In addition, high-quality soy sauce is more useful than vinegar.



Fish sauce instead of salt Asians often use sauce made from fermented fish with added sugar and salt. This seasoning not only gives the dish a rich taste, it is also useful. Fish sauce contains omega-3 fatty acids, vitamins and minerals.

Freezing Meat Before Cutting Meat, Experienced Asian Chefs Put It In The Bodyfreezer for about an hour. Then the meat is easier to cut into pieces of the same size, which will be cooked evenly.



“No” to frozen vegetables, but things are different with vegetables. According to the philosophy of Asian countries, one should live in harmony with the seasons. Frozen vegetables break this tradition, so Asians prefer fresh vegetables. Besides, Frozen vegetables lose their consistency and color.They get too soft.

To make fried meat tender and silky, Asian cooks often use baking soda. The thing is, Sodium bicarbonate alkalizes the surface of the meat, making protein binding difficult. Thus, during heat treatment, the product remains soft and juicy.



Asians use what we normally throw away as waste. They treat products sparingly, use them to the maximum. All parts of vegetables in Eastern countries are considered edible - you just need to be able to cook properly. Asians like to eat offal, prepare fragrant and healthy broths from bones and prunes.

In Asia, sticks are used not only instead of forks and spoons. They are replaced by forceps, shoulder blades, corollaries and many other devices. Asians used to mix sauces with sticks and beat eggs, sometimes even beat some foods with them, like a hammer. Also, the sticks are convenient to use when frying, turning or dividing the sticky pieces. It turns out carefully, and the coating of the pan does not suffer.



Fast cooking of soups Asians use to make soup soup-base. These are strong broths, cooked with the addition of various spices, herbs, vegetables, mushrooms or algae. They are cooked for hours in large quantities, and then stored in the refrigerator or even frozen.

Ready broth pour finished meat, noodles and vegetables. Thus, to prepare the dish. takes much less time. Plus, the soup retains a maximum of useful ingredients, because the vegetable component does not undergo prolonged heat treatment.

Freshly squeezed lime juice emphasizes and enhances the taste of other ingredients. In Asia, the juice is added at the end of cooking, in ready dishes, so that the fresh aroma and sourness do not disappear.



In Asian cuisine, desserts are rarely made with sugar, but often add it to leafy vegetables in small quantities. This helps when boiling or roasting to preserve the bright color of the leaves.

Sesame oil is used as a flavoring agent in Asian cuisine. It is undesirable to fry on it, because when it is overheated, it begins to bleed strongly. But if you sprinkle sesame oil on a finished dish, it will give food. sweetness. Besides, sesame oil is very useful.



How about Asian food? Do you use any of the listed hacks? Tell me in the comments!