Dry Ingredients

Chinese recipes always and popularly use of this kind of dry ingredients.

There are so many many, cannot be listed detailly here, just describe some popular ones.

The dry black  Mushroom

There are generally 2 main kinds of dry mushroom, according to their colour and aroma.

Black Mushroom – this kind mushroom is in black colour surface, has great and special deep aroma, very good to make delicious food together with oyster sauce, chicken, doufu or other kinds vegetable.

Flower Mushroom – black and white colour patterns on its surface, higher price, thicker body with good bite-feeling, lighter aroma but much more sweety, also good for oyster sauce, doufu or chicken.

The Black Fungus

This ingredient usually to be used to, steam with chicken, stir fry with chicken and other fresh vegetable, or to make buddist recipes.

The White Fungus

White fungus can make many kinds of Duddist food, or to make soup with Red/green carot sweetcorn soup, to make sweety desert soup, stir fry with some chicken meat. etc.

Dry Shrimps

Dry shrimps is one major ingredient in Chinese recipe, almost half of Chinese food will use this because it will increase all dishes taste and aroma, increase appetite of diners.

Dry Scallop

Same to dry shrimps, it is one major ingredient in Chinese recipe, almost half of Chinese food will use this because it will increase all dishes taste and aroma, increase appetite of diners. Of course, it is more expensive and better in the favourite.

Dry Cabbage

This dry ingredient usually to make soup with pork and fresh cabbage together, or to make rice gruel with pork and salty dry duck (only head and neck), of course, it can also be making other stir fry or stewed recipes.

Dry ingredients are very popular in Chinese cuisine, because of the behavior of farming society, and there are so many many kinds over 100’s, mest, gourd, vegetable, seafood….

Once, please tell me if there is any kind you want to know more about.