The first time I ate Chinese food was very interesting. It 'was in Britain in 1970. Everything came in a stir-fry with, sit in a GLOP sauce that covers every piece of food. The taste is almost the same and the overuse of monosodium glutamate, a flavor enhancer apparently, nothing whole.
If the new generation of Chinese restaurant came to the United Kingdom in 1980, light and tasty Chinese food began to be represented introduced different styles of Chinese food from different regions of China. However, he led the innovation of new varieties of Chinese cuisine, as more expensive than the good old.
As a result, I was very interested to learn how to cook Chinese food, but I had no idea how to get started until the BBC has presented Chinese cuisine in the person of Ken Hom, a US-born parents Cantonese TV chef. Ken presented Chinese cuisine and Chinese shows> Cooking techniques. He also offered suggestions, the best alternative ingredients in case the originals are not available. I still have my copy of the book accompanying the series, Ken Hom's Chinese Kitchen. The time is reduced my pages in color with oil and spread the sauce.
To be inspired on your way to cooking Chinese food at home, this article describes the equipment, ingredients and techniques need to know to start with some simple and tastyChinese dishes.
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In traditional Chinese cuisine, you would just need a good working environment knife and a wok. A wok is a large pan with high sloping sides, handles and a lid that is suitable for stir-frying. It may be in different shapes and sizes, non-stick and have a flat bottom wok, and can also supply, the state of need of a will so that the wok stable if you're frying or brazing. The old-fashioned carbon steel wok with a roundedFloor and a wooden handle is still preferable.
A spatula is also for the agitation, or requires a slotted spoon, metal and wood for a non-stick wok metal wok. A Pau wok is less expensive and is always available in Chinese supermarkets.
Wok also has to mature before use. They carefully remove scrub with olive-pomace scouring machine. After drying, place the wok on the stove over low heat. Rub the inside with two tablespoons of cooking oil with a cloth.Bring slowly to 10 to 15 minutes long, the heat and clean the inside with paper towels. If the cloth is black, continue coating, heating and cleaning up a towel comes out clean.
Wash wok with water only after every use. Do not use detergents. Dry thoroughly on low heat. Optionally, you can apply if you want the oil to prevent rust, but if the rust is spread, just scrub and season again.
Ingredients
Some ingredients of a Chinese court does not hold ifunused. The best thing would be something easy to choose your cookbook. How do you follow, you can make your selection, how to extend progress through the various Chinese dishes.
dark soy sauce and light, sesame oil, corn flour, rice wine or sherry, are among the most common ingredients that can be saved.
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Fry
The used and Chinese cooking technique is much more popular frying. For successful stir-frying, the secret is to ensure that allIts ingredients are available. Normally, meat and vegetables are cut into thin strips, or for the recipe. Long, thin vegetables such as asparagus, carrots and green onions are cut diagonally to the cooking surface must suspend for a faster one.
Salsa is important for a Chinese court, be sure to check and know that the requirement to measure out ingredients for the sauce. If you have all the same sauce on the plates to be added, you can put it all in oneBowl. If you use corn flour, stirring well before eating.
When you put all your ingredients, heat the wok until very hot. Pour oil into wok and to ensure that the oil is distributed evenly over the surface. Before you add your ingredients to see that the wok is very hot, almost smoking, this is the secret to avoid being fat food. Be careful when your aromatic oil with chili, garlic, ginger, spring onionsOnions and salt, because this will burn if the oil is too hot.
Add the rest of your ingredients, threw them across the surface of the wok and the movement of food from the center of the wok to the sides, so nothing is in one place for too long. You should wear an apron every time he spits as often because the food is cooked in high temperatures.
Fry
How to fry, it is equally important, frying, make sure the oil is too hotenough before adding ingredients or the food will end up fat and very unattractive. To test if the oil is hot enough for frying, drop a small piece of food in oil. If the oil bubbles around the falling food in, then it is hot enough. It 'also important that all foods are fried or dried excess marinade before cooking to prevent water from spitting.
Your wok should be weighed to ensurestand during frying. A precautionary measure - never leave it unattended.
Roast
Frying is cooking in a small amount of heated oil in a pan or on a flat surface. This is the same as the Western technique of roasting food on one side then the other, and drain excess oil before adding sauce ingredients.
Vapors
Steaming is a technique popular in Chinese cooking. You can use a bambooStreamer in a wok, heat-resistant dish placed on a rack in a wok or large frying pan. A normal European steamer is also another option.
Stew
This is another western kitchen. This technique is used for cooking tough cuts of meat and vegetables carefully to that need. Red brazing is the technique of cooking food gently soy sauce or a dark liquid, the food is in a red or brown. The type of sauce can be frozen and preparedbe reused.
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