What is the difference between Pan-Asian cuisine?
To date, the so-called Pan-Asiancuisine is ranked as a popular destination called fusion. It, in turn, arose in the 70s of the 20th century. According to scientists, this has characterized the beginning of a completely new era in the entire world of cooking. Indeed, in the first half of the 20th century, various kinds of national conflicts, wars and revolutions literally excited the whole world. In this regard, the most ordinary people had no time to think about any culinary delights, to prepare unprecedented dishes. Before all there was only one task - to support their family.
A bit of history
All this led to the fact that gradually recipes migrated to America and the countries of Europe. This is how the popular Pan-Asian cuisine was born today. Below we will talk in more detail about its characteristic features.
According to experts, Pan-Asian cuisine inFirst of all it differs with its ingredients. It is a question of a wide variety of spices, seasonings and spices. In addition, Pan-Asian cuisine is also interesting because cooks prefer to use a wide variety of oils, including so-called coconut fat. To somehow adapt the proposed recipes, cooks gradually began to modify them, as a result of which began to appear specialties.
Pan-Asian cuisine. Recipes
Today you can find a large number at firstlook simply unimaginable recipes inherent in the said kitchen. However, we will not go into the jungle, but turn to simple dishes, the recipe of which includes products that are available, if not to all, to many housewives. So, the most popular is pulgok (marinated meat cooked on fire). To make it, you need a small amount of beef tenderloin, vegetables (carrots, green onions), shiitake mushrooms. In fact, this recipe is very simple. All the ingredients must be cut (vegetables are better than obliquely) and leave for 20 minutes in the marinade. The latter consists of soy sauce, Mirin wine, sesame oil, sugar and pear juice. Proportions, however, each cook their own. You can experiment - the taste of the dish will not suffer anyway. Then, on a hot frying pan, the wok must be roasted until a brown crust appears. After that, the fire is reduced and the products are left for some time to sink.
To date, as already noted above,this culinary tradition enjoys great popularity, including in the territory of our country. Literally everywhere restaurants are opened, even small cafes offer such a service as the delivery of Pan-Asian cuisine. The inhabitants of Russia have already managed to learn the unsurpassed taste and aroma emanating from these dishes. We hope that you will appreciate it as well.</ p>>