Stir-frying
Stir-frying is the traditional method of cooking Chinese food, fast high heat in a little oil, tossing and turning to food when cooking. In stir-fries, the food should always be moving. It spreads around the stove or on the sides of the wok, then throw back to the middle and repeat. This method keeps the meat juicy and aromatic vegetables are tender but still crunchy.
stir_fry
There are differences, of course, but the basic pattern for many Chinese dishes is heat from the frying pan or wok (a drop of water sizzles when it is warm enough), oil and heat, stirring the meat is cooked, remove Saute the vegetables, please meat ingredients in the pan sauce and thick sauce and serve. Da-fry is a function of last minute, Don is a plan for more than two dishes and stir fry a meal.
Steaming
Chinese steam food in woven bamboo trays piled on top. The beauty of this system is that certain foods are cooked at once, saving fuel. All types of food steaming meat, fish, dumplings, buns stuffed with meat or sweet bean paste, bread!
steaming
For best results, water should be boiling when the food passes into steameer, and the flame should be high enough to boil. They Kattle boiling water nearby so if water in the kettle, you can do more without increasing the heat evaporates. (Be careful, the steam is hot.) Try the moisture condenses inside the lid behind the food when the lid. See what the water level an inch or so below the food, or boil.
Deeping-frying
Among the appetizers are delicious fried Chinese. Some main dishes also call for meat fried in a crunchy coating, then stir-fried with vegetables and flavor combination. The oil should be cooling properly 360C to — 375C — food to cook. Most food method of proof is to use an electric deep fryer controlled by a thermostat. If you fry in a wok or pot, use a frying thermometer or test the oil before the food under a small piece of meat or vegetables. If whistle and skates around the surface of the oil temperature is correct. If no sinks, the oil is hot enough. If smoke is brown too quickly, and the oil temperature is too high. The oil can be reduced if you have a leak and add fresh oil each time. Keep a separate batch for frying fish and seafood.
deep-fry
