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20- Glossary of Chinese Ingredients: T-Z |
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tangerine peel (mandarin orange peel or orange peel): Dried, preserved tan-colored tangerine skin. Used as a flavoring. Imparts fresh, subtle taste to meat, poultry (particularly duck), soups and congees. Must be soaked. Should be used sparingly. (The older the skin, the more prized and expensive; some rare ones are said to be one hundred years old.) Sold by weight. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.) taro: Starchy, tuberous, rough-textured brown root, about the size of a large potato. Can be stir-fried, braised with duck or steamed with Chinese sausages. Can also be shredded and deep-fried as a savory. Sold fresh by weight. tea melon (Chinese pickle, cucumber pickle, preserved cucumber, preserved sweet melon, or sweet tea pickle): Tiny, 2-inch miniature cucumber-like melon, preserved in honey and spices. Amber-colored, sweet and crunchy. Used as a flavoring. Can be steamed with pork, beef or fish, added to noodle dishes, or eaten cold as a relish. Available in cans and jars. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.) thousand-year eggs: See eggs, preserved. Tientsin cabbage: See lettuce, Chinese. tiger lilies: See lily buds. transparent noodles: See noodles, peastarch. tree fungus: See mushrooms, cloud ear. trepang: See bęche-de-mer. turnips, Chinese: Vegetable resembling large, white horseradish. Very subtle in taste. Combines with beef, pork, bacon, fish and shrimp. Can be stir-fried or braised. Also slow-cooked in soup and marinated for cold dishes. Plentiful and best in winter months. Sold fresh by weight. To use: Peel and slice. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.) turnips, dried: Dehydrated turnips. Can be stir-fried or slow-cooked. Combine with pork and snow peas. Must be soaked. Sold by weight in flat sheets. (See SUPPLEMENTARY INFORMATION, 23- Soaking Information.) turnips, preserved (preserved parsnips): Small, brown, pungent bundles of cut-up turnips, tops and all, steamed, preserved with salt and dried. Have salty, aromatic flavor, chewy texture. Used as seasoning in soups, congees, steamed fish and pork. Sold by weight. To use: Rinse. Drain. Unroll. Shred or chop fine. In most cases, half a bundle is sufficient. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.) ______________________________ vegetable steak (choplets): A high-protein soy-bean product used as a meat substitute. Needs little cooking. Available in cans in health food stores. vermicelli: See noodles, peastarch; noodles, seaweed. vinegar: Rice vinegar used in flavoring soups and sauces; as a table condiment for seafood, meat and noodles. Comes in three types: white, red and black. White rice vinegar is used with sweet-and-pungent dishes; red rice vinegar, as a dip for boiled crab; and black rice vinegar, with braised dishes and as a general table condiment. All are available in bottles. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.) ______________________________ walnuts: Nutmeats used as a garnish and in sweet dishes. (See HOW-TO, _Walnuts: To blanch and _Walnuts: To toast.) water-chestnut flour: See flour, water-chestnut. water chestnuts: Aquatic bulbs of an Asian marsh plant; about the size of large walnuts. Have tough, purplish-brown skins; usually covered with mud to prevent their drying out. (Are called "Horse's Hooves" in Chinese because of their color, texture and shape.) Used as a vegetable. Must be washed and peeled. Their meat is crisp, white, sweet and delicate. Can be stir-fried with pork, beef, poultry, seafood or with other vegetables. Are also used in soups and cold dishes. Sold fresh by weight. Also available canned. (See SUPPLEMENTARY INFORMATION, 22- Storing Information; 21- Substitutions.) water-lily root: See lotus root. weihsion powder: See anise, star (powdered). white bean curd cheese or white sauce: See cheese, Chinese white. white fungus: See mushrooms, snow. white nuts: See ginkgo nuts. wild pepper: See pepper, Szechwan. wine: Used as a marinade and liquid seasoning. Flavors meat, neutralizes the strong taste of fish and duck. The Chinese use a yellow rice wine which doesn't travel well. A good quality, medium-dry or pale-dry sherry, not cooking or cream sherry, can substitute. (See SUPPLEMENTARY INFORMATION, 21- Substitutions.) winter melon: Very large round melon; frosty, green and tough on the outside, delicate and pulpy-white on the inside. Needs little cooking. Can be stir-fried as a vegetable, or combined with pork in soup. (For banquets and special occasions, this soup is often cooked right inside the melon itself.) Can also be glazed with sugar as a candy or sweet-dish ingredient. Sold fresh by weight, either whole or in wedges. To use: Remove rind with a sharp knife and discard. Scrape out yellow seeds. Slice or dice meat. (See SUPPLEMENTARY INFORMATION, 22- Storing Information.) winter mushrooms: See mushrooms, black dried. winter vegetable: See cabbage, pickled. wanton skins: Thin egg-flour skins or wrappings, about 3 1/2 inches square, which are stuffed with minced pork, seafood or vegetables. Can be deep-fried, pan-fried, steamed or boiled. Boiled wantons are usually eaten in soup; the others, served with soy sauce and vinegar dips. Wonton skins can be purchased fresh by weight, or made at home. (See SUPPLEMENTARY INFORMATION, 22- Storing Information; Eggrolls and Wontons, Wonton Skins.) wood ears: See mushrooms, cloud ear. ______________________________ yellow sauce: See bean paste, yellow. ______________________________ The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. |
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