Chinese food cooking

Introduction

The first time I ate Chinese food in Germany in 1970, it was really unattractive. Everything was served with a gloppy sauce and seemed to taste the same, because the excessive use of mono-sodium glutamate, which should taste good, but it's really terrible. In 1980 a new type of China-Restaurant is then arrived, the tasting recipes Simple Chinese available. There was a disadvantage, but this new type ofRestaurants were more expensive than the cheap original tasting bland. So I thought how it would be nice to be home to cook Chinese food, the comfort of my own but I had no idea where to begin Should I started watching until the food network.

The food web presented Chinese cuisine in a way that is easy to demonstrate techniques and proposed a number of ingredients than you would at your local grocery store. I am grateful for this great showand what he brought to the table with regard to Chinese cuisine.

So on your way to cook Chinese food in the comfort of your own home, I briefly describe the basic tools, ingredients and methods, you need to know the production of simple and tasty dishes. We hope this article inspires you to go into the kitchen and cook for themselves.

Equipment

While there are many tools and equipment you can buy to cook how to startChinese food for yourself, I need knives and a good wok. Wok in all shapes and sizes, can anti-adhesive, floor plan, and some can even be electric these days, but I prefer my old carbon steel wok, with its large circular base and a wooden handle. This is called a Pau wok. These are available in Chinese supermarkets across the country and are much cheaper than most other brands. This is an important task, but before you are ready to cookthe wok, you need to make properly. You have to scrub with soap to remove all traces of machine oil and dry thoroughly. Place wok on the stove over low heat. Wipe the inside of the wok with three tablespoons of cooking oil with a paper towel. Let the wok heat slowly for ten to fifteen minutes, then wipe the inside with a cloth. The paper dissolves black. Next off coating, heating and cleaning, until the cloth is clean. Your wok is now ready for use.After use, wash in water and without detergent and dry thoroughly on low heat. You can also use a little oil if desired. This should help the wok off the grill. If you develop Rust, simply rinse and repeat the process.

Everybody needs a wok wok support, especially if you have an electric stove. This keeps the wok stable if you use it for braised or roasted.

You also need something to do with the feeling - a spatula, slice or a skimmer - a wok metal-metal and plastic or woodStick Stick is a wok. Hopefully some of these tools will help you in your journey easy cook better Chinese food.