Yuxiang facts for kids
Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; literally "fish fragrance") is a famous seasoning mixture in Chinese cuisine. The term also refers to the sauce produced after meat or vegetables are cooked. Yuxiang started in Sichuan cuisine. Later, other regional Chinese cuisines also used it.
Preparation
The ingredients of yuxiang are finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions. Some people prefer more scallions than ginger and garlic.The mixture is then fried in oil until fragrant. Water, starch, sugar, and vinegar are then added to create a basic sauce.
Dishes
The sauce is used most often for dishes containing beef, pork, or chicken. It is sometimes used for vegetarian recipes. Barbara Tropp suggests in a book called The Modern Art of Chinese Cooking that Yuxiang can also be mean "Sichuan-Hunan" flavor. Dishes that use yuxiang as the main seasoning have the term (yuxiang) placed in front of the name of the dish.
Some examples are as follows:
- Yúxiāngròusī (魚香肉絲): Pork strips stir-fried with yuxiang
- Yúxiāngqiézi (魚香茄子): Braised eggplants with yuxiang
See also
In Spanish: Yuxiang para niños
