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In China Lucky Bamboo is used to give to someone when something important was beginning to give her fortune. The main crops are in Taiwan.
The lucky bamboo or lucky bamboo is named for being a cane, though it has nothing to do with bamboo. It is also called Dracaena sanderiana. It is very economical, since you can buy in department stores, without having to go to any nursery. How to grow it is putting the outbreak or cane in a cup, vase or pot. You do not need land, only a few small stones, especially for her sweat it out and water. The water can only get to cover the roots. If we put more rot and if we put less dry. In winter we change the water once a week and in winter once every two weeks. Once a month we put fertilizer, pellets or liquid, whatever. But in general is very decorative and very easy to grow. Of course, only grows about 10 cm per year .*

(* Information obtained from todochino.blogspot.com)

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Lucky Bamboo CULTURAL HERITAGE OF ANCIENT

"the enjoyment of good food prepared with flair and an artistic eye is a key element for peace and social harmony."

Confucius

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• Guangdong

E sta kitchen is large and fine, uses fresh produce from river and sea, but also birds, insects, mice and sepientes.
Typical dishes: Snake and Cat

• Shandong

ce Co wide and thin, good at cooking fresh seafood. Best dishes: squid eggs, ovarian crab and shark fin

• Sichuan

Kitchen famous for its spicy taste and rare.
Typical dishes: Beef with aroma fish, meat and diced chicken with diced peanuts taste funny.

• Huaiyang

Jiangsu Best style, where many rivers and lakes. Use vivid and fresh products and takes care to mild flavor, shape and color.
Typical dishes: Beggar's Chicken, sweet and sour Mandarin fish, chicken slices of tender bamboo

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KITCHENS FOUR MAJOR STYLES SPECIAL TRADITIONS

• Birthdays are usually held spaghetti dishes (long life as long is spaghetti) . They also serve steamed buns and peach color.

• The Moon Festival or Mid-Autumn festival eaten moon cakes, moon-shaped like the moon is in these holidays.

• During the Dragon Boat Festival aromatic glutinous rice is eaten bonded in bamboo or reed leaves, what they call a zongzi.

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• Palace Style

Imitation of imperial cuisine. Finest ingredients, special methods, fresh flavor and smooth, elegant dishes with names, which also serve as special.

• Style Vegetarian

is divided into three: monastery, palace and common. Its dishes are prepared with vegetables, fruits, mushrooms , tofu and vegetable oil are delicious, nutritious, digestible and anticancer effects.

• Style medicinal

Dietary Therapy and important part of Chinese cuisine. And BC, the Chinese discovered the secret to health.

• Muslim Style

Kitchen typical of ethnic minorities living in northwest China and have faith of Islam. The best dishes are full Manjares mutton, roast lamb, mutton with spices in pot

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As is known, the basic component rice , this component is critical and unifying many china dishes. Unifier by countless regional variations exist in many parts of China, but this ingredient is present in all of them, especially in southern China.
By contrast, products based on wheat including pasta and steamed buns (馒头) predominate in northern China where rice is not as dominant in the dishes.

Despite the importance of rice in Chinese cuisine, at extremely formal cases, if rice is not served and are no dishes on the table, in this case, rice is served to diners.

The soup is usually served at the end of the meal to whet the appetite thus the diner. The custom of serving soup at the start of a meal from the culinary traditions of the West in modern times.

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MAIN COMPONENTS COVERED CONDIMENT

china in the kitchen the used chopsticks as utensils and cutlery to eat solid foods, while soups and other liquids are taken with a special spoon with a flat bottom (traditionally made of ceramic).

can see that the wooden sticks are giving in their use due to the scarcity of wood and excessive felling of trees in China and East Asia, many Chinese now eat in public with chopsticks made of bamboo or plastic that respect more the environment.

In the past these sticks were made with more expensive materials such as ivory and silver.

On the other hand, there is sometimes the custom in some small unhygienic restaurants re-use chopsticks .

In most dishes in Chinese cuisine, food is prepared in small portions (eg vegetables, meat, doufu), so you can eat directly clamped using chopsticks.

Chinese culture has traditionally regarded the use of knives and forks on the table as an act "barbaric" because these covered are used as weapons in war.

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In a Chinese meal, each diner has its own bowl of rice and the dishes are served with community character at a table in a bowl or pan, this way is known in some Western cuisine as "family style."

At dinner each guest take a piece of communal dishes pinching with sticks piece by piece, this is a clear contrast with the culinary uses of the West in which is served individually on plates at the beginning of the meals.

Many of the people of China are uncomfortable allowing a person to enter their own chopsticks (which may have traces of saliva ) in communal dishes for this hygienic reason, often serve to separate dishes these foods can be separated.

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The most widely used spices in Chinese cooking are:

• Five-spice powder or powder Five Flavors. is a curry made with star anise, fennel seeds, cloves, cinnamon and Szechuan pepper. It is known as "Um Gion Fan" (five tastes). It is used for marinating or cooking.
• Bean sprouts or "Dragon's Teeth"
• tamarind sauce
• Tausi Beans or Black Beans Salted.
• Pak Choy
• Algae
• dried shrimp
• Chives
• Ginger
• rice noodles
• Szechuan pepper, is not really a pepper but the dried berries of the thorn tree ash, native of Szechuan. Its grains are roasted in a wok and then grind in a mortar.
• sesame oil or sesame , is one of the most characteristic flavors of Chinese cuisine. It gets cold pressed sesame seeds or toasted sesame.
• rice wine. Made from glutinous or glutinous millet fermented and aged for ten years or more. Rice wine is a sweet liquid and low alcohol. It is consumed for drinking and cooking.
• Oyster sauce
• fish sauce
• Algae

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OTHERWISE USE COOKING RECIPES

40-50 In China there ways to use the heat for cooking. It is enough to be familiar with only some of them.

• Fried-Salting

Salting is normally done in a wok. You can also use a wide pan, conical or a classic frying pan, but the essence of this technique the food is cooked very quickly over high heat and in a little oil. The food is very subtle or cut into small pieces of similar size, using a sharp knife or razor blade China.

• shallow frying

is a slow cooking method compared to the salting. Using a wok or frying pan. It uses more oil and warmth.

• deep frying

frying This is the same as that used in Western society and is used to obtain the food crispy. Sometimes fried foods are fried twice in the same oil, so get particularmentes crisp.

• paper Fried

Small pieces of meat and fish are aligned and then wrapped in cellophane, into small packets which are fried until soft. Meals are served wrapped in cellophane and opened by the server using chopsticks. The cellophane wrapper is removed.

• Steaming

The Chinese use "Vapors" of bamboo placed one above the other so that 4 or 5 meals can be cooked in a contemporary way. Foods that need extra cooking time, are placed at the base, near boiling water.

• Baking.

is a less used than in the West, since most Chinese kitchens do not have the oven. Restorantes are typical meals such as Peking Duck (glazed). The Cha-siu is a method of roasting meat and cook quickly at high temperatures.

• Red Cooking

This method is typically Chinese, mainly used for cooking large quantities of meat and chicken. We use the soy sauce gives food an intense aroma and a pinkish-brown color.

• Stews

stews are usually made of meat cooked with spices and herbs, rarely with vegetables. Stews are typically cooked in terracotta pots and cooked for a long time, up to 4 hours, producing a meat-like consistency of gelatin.

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Fried Rice three delicious

Ingredients for 6 people

4 bowls of cooked rice, loose and cool.
100 grs. cooked and peeled shrimp.
100 grs. jork ham into small pieces.
1 fillet chopped and cooked chicken.
2 beaten eggs.
50 grs. peas.
1 spring onion with a green stem.
4 tablespoons peanut oil
A little salt, pepper and ajinomoto.

Cooking mode

Heat oil in a skillet, saute the onion with green stem with shrimp chicken and ham with a little salt and beaten eggs pimienta.Echar, but sauté until they are hard then add the rice cocido.Echar a pinch of Ajinomoto and peas until done the arroz.También there who puts soy sauce.


Sweet and sour pork

Serves 4

½ kilo of lean pork cut into chunks.
1 beaten egg.
2 tablespoons cornstarch.
3 tablespoons of flour.
1 green pepper cut the size as the pieces of lean.
1 carrot into thin slices.
1 slice of pineapple cut.
6 pieces of ginger salad.
Sweet and sour sauce.

Preparation

is sour sauce: 1 tablespoon white wine, a little pineapple juice, 2 tablespoons sugar, 2 tablespoons vinegar, 1 tablespoon tomato paste and 3 tablespoons water with a little cornstarch. Also recommended a few pieces of salad bits jengibreRebozar lean in a large bowl with the beaten egg, cornstarch, flour and a little sal.Calentar enough oil to fry the batter until it is lean dorado.Mientras is frying the lean, put another pan with some oil to fry little onion, green pepper, carrot and sweet and sour sauce prepared piña.Echar (puts and done, about 4 tablespoons) and lean fried when the sauce is boiling.


Chinese Mushrooms vinaigrette









Ingredients for 6 people

1 glass of water
Chinese mushrooms 2 tablespoons soy sauce
3 tablespoons white wine vinegar
mustard powder sugar


Preparation

Soak mushrooms in warm water, wash and drain bien.Mezclar all components in a Vol with a little water, making sure the mustard is dissolved and heat until boiling.


Spring Roll

Serves 4

1 cup of flour and other water

1 egg 1 / 4 pounds pork fillets
sojaSake sauce or sherry
1 small bamboo mushrooms
5
1 cup bean sprouts 3

lettuce leaves 1 tablespoon cornstarch

Sal Oil

Preparation

First prepare the package as follows:
Beat the egg and mix with flour, water and sal.Calentar a pan with some oil to simmer, add the widespread mass, wait for it to warm a bit and remove it and cut apartarla.Se fillets seasoned with sake, soy sauce and sprinkle of Maicena.Se also very finely cut vegetables. Fry the meat in a little oil, is removed and aparta.Se fried vegetables are tender when it is incorporated the meat and added soy sauce, salt and cornstarch dissolved in leaves agua.Se enfriar.Se ago roll the crepe we've done and fried, is closed and caliente.Se deep-fried served with lettuce with a little soy sauce and set aside for each diner to taste the mud.


governing Salad



Ingredients for 6 persons:

Two chicken breasts cooked
1 / 2 pounds of cucumbers
100 grs. York ham.

1 egg 2 tablespoons oil sesame
3 tablespoons soy sauce 2 chucharaditas

mustard 1 tomato vinegar


Preparation:

Cut the breast very finely hebras.Batir the egg with a little salt and make it as a tortilla very thin in a pan grande.Cortar sliced \u200b\u200btomato, salt it and apartarlo.Pelar the cucumber and cut along with the ham and tortilla juliana.Mezclar oil, vinegar, soy and mustard and put in a salsera.Disponer everything on a plate according to the aesthetic taste and serve.


Rice with shrimp and ginger

Serves 4

-1 / 2 cup long-grain rice or parboiled
- 500 g of fresh prawns

-A lamb livers

-A

green pepper, red pepper
A -A yellow pepper (if found)
-Ginger powder
"A glass of olive oil
-A clove of garlic
-1 / 2 lemon
- Sal

Preparation

1-Peel the shrimp and put shells in a pan.
2-Pour about half a glass shells of oil and saute over medium heat. Stir often to prevent burning. Remove them when they are browned and have released their scent in the oil.
3-happens all through a sieve. Reserve the frying oil and throw the shells.
4-Place the oil in a pan, add the garlic, peeled and cut in half and peel. Put it over medium heat so the garlic is lightly browned.
5-Add rice, rehógalo five minutes and pour three cups of boiling water with salt. Prepare white rice as usual and, after having been at rest, spread it in an elongated source. Sprinkle with a little ginger and mix well. Let cool. 6-Place the remaining oil in a pan and add the chopped peppers. Season with salt and saute for 20 minutes. Add peeled shrimp and saute for five minutes also. 7-
When cool, mix with rice.
8-Cut into thin strips the livers, season with salt and prepare it grilled. When done, place it over the salad.
9-Serve cold.



Chop Suey

Ingredients


1 carrot 1 red pepper 1 onion


1 leek 2 cloves garlic, crushed 1 zucchini

1 / 2
cabbage bean sprouts (to taste)
1 / 3 cup oil 2 tablespoons
sauce soybean
1 pinch ground black pepper 1 teaspoon

sugar 1 / 2 cup tomato
1 / 4 cup vegetable broth
1 tablespoon cornstarch 2 tablespoons


water Preparation

Peel and cut the vegetables. In a pan, heat the oil. Add the carrots, peppers, onions, leeks, garlic and zucchini and cook until tenderized. Add the soy sauce, pepper, sugar and cook about 3 minutes. Then the tomato along with the broth and remaining ingredients and cook for about 2 minutes. Add the cornstarch (corn starch) dissolved in 2 tablespoons of water, put over medium heat, cook for about 2 minutes and remove from heat .

Platano frito

Ingredients 4 bananas, peeled fresh
1 beaten egg.
4 tablespoons of flour.
4 tablespoons sugar. 4 cups oil




Preparation Cut the bananas into 5 pieces each. Mix egg mixture with flour and some water. Coat banana pieces and fry until golden brown, remove them on a plate. Pour 1 tablespoon oil and 4 tablespoons sugar 2 tablespoons water in a saucepan and cook until the syrup with caramel color. Pour the banana chips fried in hot caramel. Serve hot, dipped in cold water


quince with sesame balls and coconut
Ingredients


200 grs.
rice powder 2 cups water 1 cup sugar

100 grs. quince meat

Cherries
2 tbsp grated coconut sesame


Preparation

Boil water with sugar until reduced by half, let cool
Breaking the
quince pieces in a bowl mix the rice powder and syrup, knead and make little balls. Embed on balls
quince pieces and sesame seeds and fry in oil until golden and then go through the coconut.
may be served as is or served with cherries in syrup.

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THE WOK

pan is a kind of light, round, deep and handles.

It also has a lid and a rack, which doubles as grill and steamer, allowing you to drain the fried food, keep hot food and cooking.

In wok, food can be prepared in various ways: stewed, fried, over low heat, Grilled, steamed well.

can say that acts as a wok pan and pot, and thanks to its shape and size, allowing enough size cooking ingredients.

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• It is customary for meals end with dessert.

• Sweet foods are often introduced during the course of the meal without distinction.

• The desserts do not exist in Chinese cuisine.

• What we can mention dessert are sweet dishes, many of them fried dough and incorporate red dejudías (Dousha).

• The soup is usually served at the end of the meal to whet the appetite thus the guest, in place of dessert.