Since coming to Australia, you must have discovered a very important problem at the same time as the cooking skills have soared.
Supermarket strange and strange meat, food and spices, many do not even know, how to buy to make?
As the world's most eatable Chinese, we must not be satisfied with daily tomato scrambled eggs!
Learn to see the sauce on the line, for you braised a handful of supermarket often sold vegetables, fish and spices, what are called, how to eat!
As long as this best Australian life strategy, to ensure that you flirt with the skills of instant full-fledged!
Vegetable VEGETABLES
1, spores cabbage / Brussels sprout
This spores cabbage, which looks like cabbage, is a mini version, but it tastes a little bitter.
When you eat, you can cut it up and stir-fry it with sauce. For example, stir-fry with bacon, oyster sauce or brush olive oil grilled to eat, can also be served cold.
2, bulbous fennel / Fennel
This product, which looks like a potted pot on a table, is actually a kind of fennel, also called Italian fennel. Compared with the fennel we Chinese eat, the taste of this fennel is lighter.
We mainly eat the ball, first cut in half, remove the painstaking, and then cut into silk or segments. It can be made soup, and beef and other fried together, crisp taste, but also cold mix.
3, quinper / Quince
The quincyx sold in the supermarket is like a bigger lemon and looks a bit like a pear.
This thing, raw is immovable, and sour. The best practice is to peel it into pieces, cook it and mix it in a salad; put it in the oven and cook it until it softens; or you can add it to the stew as well as potatoes.
4, Ginger / Jerusalem artichoke
The shape of the ginger and ginger is very similar, but their difference is that ginger is only cooking accessories, used to flavor and deodorization, and ginger practice is more.
Ginger has four main uses: can cook soup with fish, stir-fry with meat slices, can be pickled into pickled vegetables, cooked into warm ginger porridge.
5, Eurostorm / Parsnips
Also known as the European radish, Fangfeng is a nutritious vegetable with high carbohydrate content and, most importantly, abundant potassium.
The method of eating European windbreak is very simple. After peeling, it can be cut, sliced and eaten raw. It can also be baked in an oven. It tastes sweet. In addition, because of the high starch content, boiling soup can make the soup thicker and taste better.
6, turnip / Turnip
Turnips, also known as vines, zucchini, turnips, round heads, platyrus, etc., look at this color and feel an inexplicable health.
When the turnip is eaten raw, it tastes like a radish, but when cooked, it tastes like a potato. Raw food not only maintains its crisp and sweet taste, but also prevents the loss of nutrients such as vitamin C during cooking; cooked foods can be used instead of potatoes to cook beef.
7, root celery / Celeriac
Ordinary celery leaves are solid and the petiole is tender and edible. The petiole of the root celery is hollow, and the root is as fat as a sweet root or radish.
The root of root celery is the most delicious part, can be cold mixed, juice or cooking, but also can be boiled celery soup, with its thick soup, taste good.
8, beet / Beetroot
The sugar beet is very popular in Australia, its roots and leaves are purple red, rich in betaine, vitamins, iron, phosphorus, potassium and so on, rich in nutrition, or blood-nourishing ingredients.
In Australia, many sandwiches and hamburgers have beets cut into slices. There are also many people who like to mix it into juice as a drink. In the course of cooking, it will be cooked out of red juice.
9, artichokes / Artichokes
Artichoke is a seasonal vegetable that looks like a bud and tastes between mushrooms and fresh bamboo shoots. It is also rich in nutrition, anti-oxidation, health three high, belongs to foreign dishes in the emperor.
Generally speaking, we eat flowers on the head, can eat raw, can also cook. Remove some of the hard leaf skin, the top part of the meat fresh, suitable for raw with salad sauce. You can also cut and bake, peel off the meat, boil or stir-fry.
10, vegetables / Swiss Chard
They are also called cow-leather dishes, which are very common in supermarkets. Listen to the name has an old and hard feeling, but actually cooked, with spinach taste.
The stems are red and green and are often used for salads. It can also be fried and eaten, as well as green vegetables, go to root, wash, stir-fry in the pan.
Fish SEAFOOD
1, East Star spot / Coral Trout
East Star spot is probably one of Australia's most popular fish, it does not have a lot of thorns, meat is what we usually call garlic meat, so it is easy to eat.
This kind of fish best practice is steamed, the others are not enough to reflect its delicious taste! Simply steaming, with a little sauce and seasoning, makes you mouth-watering.
2, halibut / Flounde
This should be known to a lot of people, halibut, also called Dollar. In fact, we also have domestic, but of course Australia is cheaper!
We eat treasure fish are usually steamed, the meat is very tender. But because the Australian pelagic leather is too thick, locals usually choose to remove the skin, leaving only fish fillet, pan-fried in the pan to eat.
3, cod / Whiting
Cod should be familiar to everyone, its meat quality is as white and tender as the name. The fish is small but very popular.
Cod is also good for making Fish & Chips, cut fish, wrapped in some deep-fried powder, put in a saucepan roll a roll will be fine. Or put directly in a pan hot fried, is also a simple delicious choice!
4, Bad Cao / Barramundi
The pouty is the blind Cao, also known as the Australian bass, is also quite popular. It lives in salty water and fresh water, only the back of the big thorns, not too many small thorns, so it is very convenient to eat!
The fish can be done in a variety of ways, steamed, roasted, or fried in a pan, basically in a different way.
5, Red Fish / Red Fish
"eyes glaring like bronze bells, flashing lightning" here is not the Sheriff of the Black Cat, but the distinctive "red fish" below.
Living in deep water, it is relatively heavy in oil, but very tender in meat and is often used as Fish & Chips. Deep-fried with powder can keep it tender and smooth, or marinate with vanilla seasonings and bake, and then sprinkle with lemon juice, which is a very authentic way to eat Local!
6, snapper / Snappe
The lovely snapper of this color lives in the sea, so it tastes stronger. If you can't accept the smell of sea fish, don't buy it to eat.
Buy fresh fish, can steam, but in fact, braised or barbecue will be better. If barbecue, do not bake too long, otherwise it is easy to dry. It is recommended that the slices be grilled on the grill for a little while, rather than putting the whole fish in the oven.
7, sashimi / Flathead
The fish is best recognized, you must remember once, the head is flat, very strange-looking. Probably because of the beard on both sides of the head, it also has an image of the nickname "village fish."
Fish do not have the strong taste of Snapper sea fish, the smell of earth is a little heavier, so it is not recommended steamed. It is also not good for roast, because the meat will be dry, the taste is not good. Bring the stew is the most delicious, fish body on both sides of the meat do not have small thorns, it is very convenient to eat.
8, Rainbow Fish / Rainbow Trout
The fish is particularly beautiful, with a bright yellow and red light, like a rainbow. Rainbow fish and salmon are a family with soft scales and pink flesh. It's also cost-effective, because everything on the market has been cleaned up.
But pay attention to a point, the market is sold net weight, but did not shave, buy back to shave yourself. Some Local like to fry, but in fact rainbow fish is more recommended steamed way, which makes the most delicate fish, taste is not heavy.
9, skinned fish / Ocean Jacket
Since it is called skinning fish, as its name implies, its skin is easy to peel off. In general, all the peeling fish we see on the market are cut off their heads like this. It has one of the most important advantages: no spines!
Peeling fish and steamed soy sauce, or boiling soup, is a great choice! Boiling soup is easy to make milk white, good-looking and good-tasting!
10, bream / Silver Bream
This sparkling white bream is also a kind of snapper. It is small in size and good in meat quality. The only drawback is that it has a little more bones.
Cooking white bream, steamed or barbecued is very delicious!
Spice SPICE
1, scallions / Chives
This onion is very common in Australian supermarkets, it is different from Chinese onions, very thin, soft taste, so it is best to avoid excessive heating. Australians like to sprinkle scallions on fried eggs, in sandwich sauces, or on western soups.
2, dill / Dill
Dill, also known as cumin, also smells like celery, spicy and sweet, often used in Russian, Middle Eastern and Indian cuisine. It is ideal for stewing soup and is also used in salads, especially with seafood such as fish, shrimp and shellfish.
3, basil / Basil
There are many kinds of basil, which are very common in Chinese, western and Thai dishes. Its aroma is strong and unique, if you like to eat Vietnamese rice flour, it must be familiar with its flavor. In addition, in Stewed Chicken with Three Cups Sauce, pasta and other dishes, but also its shadow.
4, rosemary / Rosemary
Rosemary is highly mirrored in western food, full-bodied and bitter in sweetness, so don't use it too much in cooking. Its taste and meat are perfect, fried steak, lamb chops, roast chicken, can be added a little rosemary.
5, parsley / Parsley
Parsley is slightly heavier than Chinese celery, can be used to decorate the plate, also suitable for flavoring. It is often seen in Western food, whether it's roast chicken, spaghetti, salad, fish, thick soup, or parsley.
6, mint / Mint
When it comes to mint, everyone should be familiar. Fresh taste, is the best companion for drinks, desserts, fruits, cakes, and can be used to decorate dishes. If it is used to stew soup, it can effectively remove the smell of fish and mutton.
7, sage / Sage
Sage with a taste of camphor, strong smell, suitable for dairy products and greasy food, used to make cheese, pickled meat, can get rid of the smell greasy. It can also be added to sausage, has a good germicidal effect. But don't use too much each time to hide the taste of the food itself.
8, Artemisia annua / Tarragon
Artemisia annua tastes a bit like fennel, half sweet and half bitter. It can be added to pickles, sauces, stewed fish with stewed meat, and salad with fresh leaves. In addition to seasoning, it also has a fresh breath, promote digestion.
9, lemon grass / Lemongrass
Lemon grass, as its name implies, has a lemon-like aroma and is the favorite of Thai cuisine. We like Thai food, whether it's stew, soup or curry, with lemon grass.
10, oregano / Oregano
Oregano also known as leaflet mint, light taste, with a unique fragrance. It is an integral part of Italian food and is frequently used in soups and sauces as well as salads and pizza. Oregano is the best partner of tomatoes, one of the flavor, you can try it.
