Chinese · IV The Method
Red Yeast Rice (红曲 Hong Qu) — Monascus Fermentation in Chinese Cooking
I
Origin
Not yet written for this entry.
II
Description
Hong qu (红曲, red yeast rice) is cooked rice fermented with the mold Monascus purpureus, which produces a deep crimson-red pigment and secondary metabolites (including lovastatin, which has cholesterol-lowering properties). Red yeast rice has been used in Chinese cooking and medicine for at least 1,200 years — it is the colouring agent in Fujian hong qu jiu (red yeast rice wine), in nan ru (red fermented bean curd, where the red colour comes from hong qu), and in certain Cantonese and Fujianese red-braised preparations where a more complex colour and flavour than soy sauce alone is desired.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year