Ingredients in Chinese Cooking
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Black Bean
Salted and fermented soya beans which are deep and soft. Usually chopped to use as a salty seasoning. Before
using black beans, soak the beans in water for 15 mins, drain then chopped fine.
Black Chinese Vinegar
Usually sold in Chinese food stores, it is a dark and mild-tasting vinegar. Not to be confused with the normal
white vinegar. You may subsitute with malt vinegar, rice vinegar or rice vinegar diluted with a bit of water.
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This is a type of gelatine made from seaweed. Does not require refrigeration, and produces a firm jelly with
an interesting crunchy texture.
Can be bought fresh, dried or canned in Asian cookery. Fresh shoots are sweet and crunchy. Can ones
should be boiled in water for 5 mins to remove metallic taste.
Chinese names: tang feng/ tang hoon, also called cellophane noodles are thin translucent threads made from starch of green mung beans.| | Links | Disclaimer | Privacy | Site Map |
