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Title: Chinese cooking methods explained
Author: Matt Robinson
Article:
There are various methods to cook Chinese food to bring out the
best flavours in the meal. Below are the 3 main methods that you
can learn and master to become a better Chinese cook.
Stir-frying Stir-frying is the classic Chinese cooking method
used. Cooking over high heat in a small amount of oil, toss and
turn the food when it quickly cooks. In stir-frying, the food
should always be in motion. Spread it around the pan or up the
sides of the wok, then toss it together again in the centre and
repeat. This method allows meats to stay juicy and flavourful,
vegetables to come out tender-crisp. 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 will sizzle when it's
hot enough), add the oil and heat it, stir- fry the meat, remove
it, stir-fry the vegetables, return the meat to the pan, add
sauce and seasonings, thicken the sauce and serve. Since stir
-frying is a last-minute operation, don't plan one more than two
stir -fry dishes in one meal.
Steaming The Chinese steam food in woven bamboo trays that stack
one on top of the other. The beauty of this system is that
several foods cook at one time, saving fuel. All sorts of foods
are steamed: meats, fish, buns stuffed with meat or a sweet bean
paste-bread! For best results, the water should be boiling when
the food goes into the steamer and the flame should be high
enough to keep it boiling. Have a kettle of boiling water nearby
so if water in the steamer evaporates you can add more without
reducing the heat. Try to keep moisture that condenses inside
the lid from dripping on the food when you remove the lid. See
that the water level stays an inch or so below the food, or you
will boil it.
Deep-frying Some of the most delectable Chinese hors d'oeuvres
are deep-fried. Certain main dishes call for meats to be
deep-fried for a crunchy coating, and then stir-fried to combine
them with vegetables and flavourings. The oil must be at the
right temperature 360 to 375 degrees to cook the food properly.
The most fool-proof method is to use a thermostatically -
controlled electric deep fat fryer. If you deep-fry in your wok
or pot, use a frying thermometer, or test the oil before adding
food by dropping in a small piece of meat or vegetable. If it
sizzles and skates around the surface of the oil, the
temperature is right. If it sinks, the oil is not hot enough. If
it browns too quickly, and the oil smokes, the temperature is
too high. Oil can be reduced if you strain it and add fresh oil
each time. Keep a separate batch for frying fish and seafood.
About the author:
Matt owns Secret Chinese Recipes that helps people with <a
href="http://www.secret-chinese-recipes.com" title="chinese
cooking">chinese cooking</a>
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