Here are some information for Chinese salad:
People have been enjoying the nutritious value of a simple salad since ancient times, when they used salt to season wild plants and herbs. (In fact, the word salad comes from sal, the Latin for salt). Of course, salads have evolved since those distant days. Today, in addition to greens, salads can be composed of vegetables, pasta, and fruit. Some are more filling, containing meat, poultry, or cheese. More recent inventions include the Waldorf salad - a simple concoction of celery, walnuts, apples and mayonnaise - and the Caesar salad, rumored to have been invented by an Italian chef residing in Mexico in the 1920's. While most salads are served cold, a few, such as the German potato salad, are meant to be served hot.
Still, whatever the ingredients, we tend to think of a salad as a type of appetizer: served at the beginning of a meal and designed to wet our appetite for the main course. But salads play a different role in Asian cuisine. For one thing, the common variety garden salad is unknown in Asia. For another, a salad such as a noodle salad may make up an entire meal. A salad is often designed to provide a contrast or balance with other dishes, since the harmonious blending of textures, colors, and flavors is one of the hallmarks of Chinese cuisine. The crunchy texture of lightly blanched vegetables may balance a soft noodle dish, for example. And, like a sorbet, a salad may be used to clear the palate after a particularly spicy dish.
Another noticeable feature is the amount of care taken in the physical appearance of a Chinese salad. Instead of being tossed in a bowl, salad vegetables - often blanched instead of being left raw - are normally carefully arranged on a platter.
Dressings and garnishes are commonly used in Chinese salads. In fact, in ancient times it is likely the Chinese seasoned their plants with soy sauce instead of salt. Some of the more common garnishes used to top salads are cilantro (Chinese parsley), peanuts, and chilies. Lime juice is a frequent ingredient in dressings, while peanut and/or sesame oil are the most common oils used.
I made a very simple salad which is perfect to take with the Chinese dumpling or buns!
Here is the video! It is very easy to make. It is delicious and nutrious! You may try by yourself!
People have been enjoying the nutritious value of a simple salad since ancient times, when they used salt to season wild plants and herbs. (In fact, the word salad comes from sal, the Latin for salt). Of course, salads have evolved since those distant days. Today, in addition to greens, salads can be composed of vegetables, pasta, and fruit. Some are more filling, containing meat, poultry, or cheese. More recent inventions include the Waldorf salad - a simple concoction of celery, walnuts, apples and mayonnaise - and the Caesar salad, rumored to have been invented by an Italian chef residing in Mexico in the 1920's. While most salads are served cold, a few, such as the German potato salad, are meant to be served hot.
Still, whatever the ingredients, we tend to think of a salad as a type of appetizer: served at the beginning of a meal and designed to wet our appetite for the main course. But salads play a different role in Asian cuisine. For one thing, the common variety garden salad is unknown in Asia. For another, a salad such as a noodle salad may make up an entire meal. A salad is often designed to provide a contrast or balance with other dishes, since the harmonious blending of textures, colors, and flavors is one of the hallmarks of Chinese cuisine. The crunchy texture of lightly blanched vegetables may balance a soft noodle dish, for example. And, like a sorbet, a salad may be used to clear the palate after a particularly spicy dish.
Another noticeable feature is the amount of care taken in the physical appearance of a Chinese salad. Instead of being tossed in a bowl, salad vegetables - often blanched instead of being left raw - are normally carefully arranged on a platter.
Dressings and garnishes are commonly used in Chinese salads. In fact, in ancient times it is likely the Chinese seasoned their plants with soy sauce instead of salt. Some of the more common garnishes used to top salads are cilantro (Chinese parsley), peanuts, and chilies. Lime juice is a frequent ingredient in dressings, while peanut and/or sesame oil are the most common oils used.
I made a very simple salad which is perfect to take with the Chinese dumpling or buns!
Here is the video! It is very easy to make. It is delicious and nutrious! You may try by yourself!