/ / What is the difference between pan-Asian cuisine?

What is the difference between Pan-Asian cuisine?

Currently, the so-called Pan-Asianthe kitchen is ranked in a popular destination called fusion. It, in turn, originated in the 70s of the 20th century. According to scientists, this characterized the beginning of a completely new era in the whole world cooking. Indeed, in the first half of the 20th century, various kinds of national conflicts, wars and revolutions stirred up the entire world. In this regard, the most ordinary people had no time to think about any culinary delights, to prepare unprecedented dishes. All of them had only one task - to feed their family.

A bit of history

Pan-Asian cuisine
Only in the early 70s did a kind appeara respite thanks to which literally everyone turned their gaze on delicacies and culinary specialties. It was at that time that the Europeans began to discover Asian countries for themselves. Tourists visited Thailand, Japan, China, where they got acquainted not only with the peculiarities of the local culture, but also with the "sights" of cooking.

All this led to the fact that gradually the recipes moved to America and European countries. This is how the now popular Pan-Asian cuisine was born. Below is a more detailed discussion of its characteristics.

Distinctive features

According to experts, pan-Asian cuisine inthe first is different for its ingredients. It is about a wide variety of spices, seasonings and spices. In addition, pan-Asian cuisine is also interesting because chefs prefer to use a variety of oils for cooking, including the so-called coconut fat. In order to somehow adapt the proposed recipes, cooks gradually began to modify them, with the result that branded dishes began to appear.

Pan-Asian cuisine recipes
Помимо своеобразных ингредиентов, паназиатская the kitchen is different way of cooking. So, cooks use a special wok pan. It is somewhat different from the usual dishes for its size and shape. Outwardly, it looks more like a huge bowl of the original cone-shaped. When cooking a dish, they pour a large amount of oil into it and continue to create a culinary masterpiece on an open fire. As a result, the dish is not only tasty, but also retains the exceptional characteristics of the original products.

Pan-Asian cuisine. Recipes

Today you can find a large number at firstview simply unimaginable recipes inherent in the above-mentioned kitchen. However, we will not climb into the jungle, but turn to simple dishes, the recipe of which includes products that are available if not to all, then to many hostesses. So, the most popular is the pulgoks (marinated meat cooked on fire). For its preparation you will need a small amount of beef tenderloin, vegetables (carrots, green onions), shiitake mushrooms. In fact, this recipe is very simple. All ingredients must be cut (vegetables are better diagonally) and leave for 20 minutes in the marinade. The latter consists of soy sauce, wine "Mirin", sesame oil, sugar and pear juice. The proportions, however, each cook has his own. You can experiment - the taste of the dish will not suffer anyway. Then, in a hot wok pan, fry the meat until brown appears. After that, the fire diminishes and leaves the food for a while later.

delivery of pan-asian cuisine

Conclusion

At the moment, as noted above,This culinary tradition is very popular, including on the territory of our country. Restaurants literally everywhere are opening, even small cafes offer such a service as the delivery of pan-Asian cuisine. Residents of Russia have already managed to know the unsurpassed taste and aroma emanating from these dishes. We hope that you will appreciate it.