JOHNNY V MUSIC

Ingrediants I’m not sure of.?

I am currently working on three recipes (sweet and sour chicken, spring rolls, and pork schnitzel) and in them there are ingrediants i’m not familiar with, and/or i don’t know where to get them. Please help me to know what the following are, and where i might be able to get them (for ex: do i have to go to an asian store or whatever). I have already looked in Wal-mart and couldn’t find them (didn’t have much time to look but whatever)

Leeks and shallots (spring onions or scallions) chinese cabbage are in the produce or fruit and veg section spring roll wrappers are either in the freezer or with the ethnic foods like nori sushi sheets polyunsaturated oil is either vegatable oil or olive oil capers are tiny black salty flavors in the deli or with spices such as tarragon.
Canned lychees are a fruit in tins with other tin fruit also google the names your unsure of under images to know what your looking for and talk to a worker in the supermarket they can help you or get someone to help. Good Luck

Scallions are also sometimes known as green onions in the U.S. and spring onions in England and Wales and some Commonwealth countries. In Wales they are also referred to as ‘gibbons’. In parts of Australia they are known as either ‘eschallots’, ‘shallots’, or ‘spring onions’ depending on the region. In Scotland, they are referred to as ‘Cibies’. The Republic of Ireland and Jamaica use the term “scallions”. Confusingly, the term “green onion” can also be used for immature specimens of the ordinary onion Allium cepa.

Tarragon (Artemisia dracunculus) is a perennial herb in the family Asteraceae related to wormwood. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to western North America, and south to northern India and Mexico. The North American populations may however be naturalised from early human introduction.

Close-up of the foliageTarragon grows to 20-150 cm tall, with slender, branched stems. The leaves are lanceolate, 2-8 cm long and 2-10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitulae 2-4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets.

Cultivation and uses
Tarragon has a spicy flavour reminiscent of anise. French tarragon is the variety generally considered best for the kitchen, but cannot be grown from seed. Russian tarragon can be grown from seed but is much weaker in flavour.

However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavoursome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. The young stems in early spring can be cooked as a tasty asparagus substitute. Grow indoors from seed and plant out in the summer. Spreading plant can be divided easily.
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for fish and chicken dishes.

A Caper (Capparis spinosa L.) is a biennial spiny shrub that bears rounded, rather fleshy leaves and big pinkish-white flowers. Native to the Greek archipelagos, it grows wild on walls or in rocky coastal areas throughout the Mediterranean region. It is best known for its edible buds and fruit which are usually consumed pickled.

Culinary Uses
The pickled or salted caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The grown fruit of the caper shrub is also available, prepared similarly to the buds, as caper berries.
The berries, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked and then pickled in a vinegar and salt solution.
Capers are often enjoyed in cold smoked salmon or cured salmon dishes, salad, pizza, pasta and sauces. Capers are also sometimes substituted for olives to garnish a martini.
Caper berries can be substituted with unripe nasturtium seeds, which have a very similar texture and flavour when pickled.

White rice vinegar is colorless to pale yellow liquid, higher in vinegar content and more similar in flavour to Western vinegars, but still less acidic and milder in flavour.

Apple cider
Shaw’s brand apple cider vinegarApple cider vinegar, sometimes known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below). Some countries, like Canada, prohibit the selling of vinegar over a certain percentage acidity.

In terms of cooking, cider vinegar is not usually suitable for use in delicate sauces, but is excellent for use in chutneys and marinades. It is used to make vinegar pie and can also be used to pickle foods, but will darken light fruits and vegetables.

Chinese cabbage (Brassica rapa, chinensis group; Chinese: pinyin: báicài; Cantonese bak choi) is a Chinese leaf vegetable related to the Western cabbage. They are of the same species as the common turnip. There are many variations on its name, spelling, and Scientific classification. This is a common vegetable used in Chinese cuisine.

Varieties
There are two distinctly different groups of Brassica rapa, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.

The Pekinensis group is the more common of the two, especially outside Asia; names such as da baicai (lit. “large white vegetable”); petsay/pechay (Tagalog); Chinese white cabbage; nappa, or napa, cabbage; and hakusai (Japanese) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).

The Chinensis group was originally classified as its own species under the name B. chinensis by Linnaeus. When used in English, the name bok choy typically refers to Chinensis. Smaller in size, the Mandarin term xiao baicai (“small white vegetable”) as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard and spoon cabbage are also employed. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and South-East Asia.

Commercial variants of Chinensis include:
choy sum (Chinese: pinyin: càixīn; literally “vegetable heart”; also baby bok choy), can refer to either a small, delicate version of bok choy or simply the flowering heart of any Chinese cabbage. It might also refer to the heart of Shanghai bok choy.
Shanghai bok choy (Chinese pinyin Shànghǎi báicài; Japanese: chingensai) refers to dark green varieties where the varioles are also green. It’s probably the most common vegetable in Shanghai, where it’s simply called qingcai (“indigo vegetable”).

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