Essential Knowledge 17: Choice Portions (選用須知)


List of Essential Knowledge::Choice Portions
The methods of choosing the right portions of ingredients are as follows: use pork tenderloin for quick stir-fries, use the inner muscle of the ham for meatballs [1], and use pork belly for slow braises. Black carp and grouper are good fish for stir-frying, while grass carp and the common carp are good for making fish floss [2]. Steamed chicken should be made using hens, braised chicken should be made using capons, and chicken broth should be made using mature chickens. For chickens, hens are more tender, while for ducks, drakes are more plump. For Brasenia [3], one uses the tips, while for celery and garlic chives, one uses the lower stems. There are definite reasons for choosing in these manners, with all ingredients having their own reasons.

Random notes:

[1]: Though I’m not completely sure, I do remember hearing that one uses the inside muscle of the ham for making gong wan (貢丸). The term “夾心” means “sandwiched in the middle”, which fits this. However, I’m not sure what the “front sandwiched in the middle” is (前夾心). Update: Actually if “夾心” is same as “胛心”, this would be the meat from the pork shoulder.

[2]: Fish floss is the fish analogue for pork floss, also known as rousong (肉鬆).

[3]: An aquatic plant, 蒪菜 is also known as 莼菜 Brasenia schreberi


2 thoughts on “Essential Knowledge 17: Choice Portions (選用須知)”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s