Taiwanese Cooking.

Typical Formosan Cooking Preparations

Taiwanese cooking preparations argon very variant from those used in separate cultures cuisine. The whole process of preparing nourishment from raw ingredients to morsels ready for eating is so complex that Taiwanese cuisine forms a unique style which no other culture can rival. A traditional Taiwanese repast must be formed by a main course (usually rice or noodles) and several side dishes, sometimes plus a large bowl of soup. Fan kuo (rice cooker) and tsai kuo (wok) are the two basic utensils used when cooking a Taiwanese meal. Taiwanese also use a wide blade spatula to stir or fry food in the wok, piece rice cooker prepares an adequate amount of fan (rice). When cooking rice, Taiwanese put rice and water as a parity of 1:2 into the rice cooker and the rice cooker will do the rest. For the preparation of tsai (dish), the use of multiple ingredients and the mixing of flavors are the rules, which nitty-gritty that different ingredients are combined into individual dishes of vastly differing flavors.



For example, when a fried beef dish is being prepared, the beef has to be diced, simmered with soy sauce, stirred with some ve pass awayables in the wok, and added some seasonings wish well green onions and red pepper. Combining different kinds of ingredients can be seen in the preparation of every Taiwanese meal.

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