A soy egg is a type of Chinese egg, cooked in soy sauce, sugar, water, as well as other optional herbs and spices, which food item also can use same way to cook it, which food item, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks?
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Soy egg A soy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as other optional herbs and spices. Tofu also can use same way to cook it, called soy tofu.
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Tofu Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian, Southeast Asian and West African cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
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Black sesame soup Black sesame soup is a popular east-Asian and Chinese dessert widely available throughout China, Hong Kong and Singapore. It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form.
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Doenjang-guk Doenjang-guk (된장국 ) or soybean paste soup is a "guk" (soup) made with "doenjang" (soybean paste) and other ingredients, such as vegetables, meat, and seafood. It is thinner, lighter, and milder than "doenjang-jjigae" (soybean paste stew). Similar food include Japanese miso soup.
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Chow-chow (food) Chow-chow (also spelled chowchow or chow chow) is a North American pickled relish. Its ingredients vary considerably, depending on whether it is the "Northern" (primarily Pennsylvanian) or "Southern" variety. The former is made from a combination of vegetables, mainly green tomatoes, chayote, red tomatoes, onions, carrots, beans of various types, asparagus, cauliflower and peas. The latter is entirely or almost entirely cabbage. These ingredients are pickled in a canning jar. After preserving, chow-chow is served cold, often as a condiment or relish.
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Liangfen Liangfen (), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet it is called laping and is a common street vendor food.
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Sha cha beef Sha cha beef (Chinese: 沙茶牛肉; also called sa cha beef, cha beef, or cha beefsteak) is the name of a Chinese dish featuring shacha sauce and tenderized beef strips. The Americanized dish is usually served over a bed of white rice with fresh scallions and cilantro (coriander). This dish is native to the Gansu province of China.
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Puerto Rican Chinese cuisine Puerto Rican Chinese cuisine is a popular style of food exclusive to restaurants in Puerto Rico developed by its Chinese immigrants. The food is a variation of Cantonese cuisine with some elements of Puerto Rican cuisine. A typical dish consists of fried rice, a choice of meat, and French fries. The fried rice itself varies in every restaurant, but can contain many ingredients such as ham, beef, shrimp, egg, lettuce, and onions.
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Tamagozake Tamagozake (卵酒 or 玉子酒 ) is a drink consisting of heated sake, sugar and a raw egg. It translates as "egg sake", being made of the kanji 卵 "tamago" (egg) and 酒 "sake".
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Swiss wing Swiss wing () is the name given to a kind of sweet soy sauce-flavored chicken wings served in some restaurants in Hong Kong. It is marinated in sauce made up of soy sauce, sugar, Chinese wine, and spices. Despite the name "Swiss," it is unrelated to Switzerland. Instead, it is believed to have originated in either Hong Kong or Guangzhou.
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List of Chinese desserts Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Soy yogurt Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk.
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Jorim Jorim (조림 ) is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. "Jorim" dishes are usually soy sauce-based, but gochujang (chili paste) or "gochutgaru" (chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, "jorim" is called jorini (조리니 ).
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Doenjang Doenjang (된장 ; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production.
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Aspergillus oryzae Aspergillus oryzae, known in English as koji (Japanese: 麹 , Hepburn: kōji ) , is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as "huangjiu", "sake", "makgeolli", and "shōchū". The domestication of "A. oryzae" occurred at least 2000 years ago. "A. oryzae" is also used for the production of rice vinegars.
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Soy allergy Soy allergy is a type of food allergy. It is a hypersensitivity to dietary substances from soy causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people. The Asthma and Allergy Foundation of America estimates soy is among the eight most common food allergens for pediatric and adult food allergy patients. It is usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with soy ingredients. The most severe food allergy reaction is called anaphylaxis and is a medical emergency requiring immediate attention and treatment with Epinephrine.
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Chinese chicken salad Chinese chicken salad is a salad with chopped chicken; therein, flavored with and styled by Chinese culinary ingredients and techniques that are both common and popularly adapted in parts of the United States. Though many variations exist, common features of most Chinese chicken salads contain: cut romaine lettuce and cabbage (or other lettuce); chicken (typically breast meat); deep-fried wonton (cut dough skins) or rice vermicelli; and nuts (sliced almonds, cashews or peanuts). A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar (or citrus juice); plus, optional seasonings such as dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
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Chinese desserts Chinese desserts () are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Jeotgal Jeotgal (젓갈 ) or jeot (젓 ), translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes. Depending on the ingredients, "jeotgal" can range from flabby, solid pieces to clear, broth-like liquid. Solid "jeotgal" are usually eaten as "banchan" (side dish). Liquid "jeotgal", called aekjeot (액젓 ) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews ("guk", "jijimi", "jjigae"). As a condiment, jeotgal with smaller bits of solid ingredients such as "saeu-jeot" (shrimp "jeotgal") are commonly served as a dipping sauce with pork dishes ("bossam", "jokbal", "samgyeopsal"), "sundae" (Korean sausage), "hoe" (raw fish), and several soups and stews.
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Hokkien fried rice Hokkien fried rice (; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.
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Pig blood curd Pig blood curd (Cantonese: 豬紅; Jyutping: zyu1hung4; Mandarin: 血豆腐; Pinyin: xuě dòufǔ), also known as “blood tofu” or “blood pudding”, is a popular Cantonese delicacy in Hong Kong and southern China. It is commonly served with carbohydrates, such as noodles or congee.
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Soup soy sauce Soup soy sauce is a type of Korean soy sauce ("ganjang") made entirely of fermented soybean("meju") and brine. It is also a byproduct of "doenjang" production. Both lighter in colour and saltier than other Korean "ganjang" varieties, soup soy sauce is used mainly in "guk"(soup) and "namul"(seasoned vegetable dish) in modern Korean cuisine.