Red cooking

Red-cooked pork belly served with thickened braising sauce

Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a reddish brown colour to the prepared food.

There are two types of red cooking:

  • Hongshao (simplified Chinese: 红烧; traditional Chinese: 紅燒; pinyin: hóngshāo): can be done in less than 20 minutes and usually does not require much water
  • Lu (simplified Chinese: 卤; traditional Chinese: 滷; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.

Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and its sauce.

Contents

  • 1 Types
  • 2 See also
  • 3 References
  • 4 External links

Types[edit]

Red cooked ribs

Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu or rock sugar is commonly used to give an appetising flavor and reddish brown hue to the items being cooked. Food coloring is sometimes added for a more intense red. Both lu and hongshao are forms of stewing or braising and are characterised by the use of soy sauce, Chinese rice wine (Shaoxing wine, huangjiu etc.) and rock sugar. Whole spices (star anise, black cardamom (caoguo), cassia, and/or fennel seeds) or five-spice powder are crucial elements in these dishes but are used in moderation so that their flavors do not overwhelm the main ingredients.

Red-cooked stews may be heavy in meat content or contain a variety of meats, vegetables, and hard-boiled eggs. Such dishes may be served hot or cold, and the sauce or stock is often reused as master stock.

See also[edit]

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  • Food portal
  • Ah-so sauce
  • Char siu
  • Fujian cuisine
  • Hunan cuisine
  • Jiangsu cuisine
  • Kho (cooking technique)
  • List of cooking techniques
  • Shanghai cuisine
  • Zhejiang cuisine

References[edit]

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  • Charmaine Solomon’s Encyclopedia of Asian Food, Charmaine Solomon, 1998, Tuttle, .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:”””””””‘””‘”}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}ISBN 962-593-417-0
  • Chinese Cooking for Dummies, Martin Yan, 2000, For Dummies, ISBN 0-7645-5247-3
  • Martin Yan’s Invitation to Chinese Cooking, Martin Yan, 2000, Bay Books, ISBN 1-57959-504-9
  • Xiandai Hanyu Cidian (Modern Chinese Dictionary), Shang Wu Press, Beijing, 1996, ISBN 7-100-01777-7

External links[edit]

  • Article describing red cooking

WetFat-basedMixed medium

  • Barbecuing
  • Braising
  • Flambé
  • Fricassee
  • Indirect grilling/Plank cooking
  • Stir frying (chao)

Device-based

  • Air frying
  • Microwaving
  • Pressure cooking
  • Pressure frying
  • Thermal cooking

Non-heat

  • Curing
  • Fermenting
  • Pickling
  • Souring

See also

  • List of cooking appliances
  • List of cooking vessels
  • Outdoor cooking
  • Food preparation
  • Food preservation
  • Food safety

Food portal Drink portal Category Commons Cookbook WikiProject

Source: https://en.wikipedia.org/wiki/Red_cooking