Chinese cooking methods explained

There are several ways to cook Chinese food at best bring the flavors of the meal. Here are the three most important methods that you can learn and master cook, a better China.

Fry

Fry is the traditional Chinese cuisine, the method used. Boil over high heat in a small amount of oil, over and over again when the food is cooked quickly. In frying, the food should always be in motion. Spread it around the panor sides of the wok, then throw them back together in the middle and repeat. This method allows to obtain meat juicy and flavorful vegetables stay crisp opening race.

There are variations, of course, but the basic pattern for many Chinese dishes is to pre-heat the pan or wok (a drop of water sizzle when it is hot enough), the heat, add oil, stir fry the meat, remove, stir fry vegetables, meat in the pot, add sauce and spices, sauce and. Serving From the frying operation is a last-minute no more than two wok dishes in a meal plan.

Vapors

Chinese food in bamboo steam trays stacked on the other. The beauty of this system is that many dishes to cook for one, to save fuel. All types of foods are steamed: meats, fish, sandwiches stuffed with meat or sweet bean paste, bread! For best results, water should be boiling when the food isin the shock and the flame should be high enough so that the cooking. Have a kettle of boiling water nearby so if water vapor is evaporated without the addition of more heat. Try to cover to keep moisture condenses inside the lid that drips when you remove the food. See that the water level so food stays an inch or below, or cooking.

Fry

Some of the delicious Chinese snacks are fried. Some keyCourts to require a crunchy coating for fried meat, fried and then combining them with vegetables and herbs. must be the right level of temperature 360-375 properly cook the food. Oil 's The safe way is to use a thermostat - controlled electric fryer grease. If frying in a wok or a pot, use a frying thermometer, or test the oil before adding the food by dropping a small piece of meat or vegetables. If sizzlesIt skates around the surface of the oil is the correct temperature. If it sinks, the oil is not hot enough. Too fast and brown smoke and oil, the temperature is too high. Oil can be reduced if the effort and add new oil each time. Keep a separate batch for frying fish and seafood.