|
|
|
|
|
When you are cooking chinese food, you
don't have to but it is the right method to
use
The work which is the most important utensil
in the Chinese cooking. Traditionally made
of heavy iron or steel and equipped with two
wood handles, this versatile, concave-shaped
pan is used for stir-frying, deep-frying,
pan-frying, steaming, and stewing. Its
ancient design has been adapted for modern
use with a metal ring, which the pan sits in
on the burner. Even more contemporary are
the stainless-steel woks with flat copper
bottoms that rest directly on the burner.
These usually have a single long handle
similar to that on a skillet and are lighter
and easier to use than the classic
two-handled pan. |
|
|
| In Chinese cooking, color, aroma, and
flavor share equal importance in the
preparation of every dish. Normally, any one
entree will combine three to five colors,
selected from ingredients that are light
green, dark green, red, yellow, white,
black, or caramel-colored. Usually, a meat
and vegetable dish are prepared from one
main ingredient and two to three secondary
ingredients of contrasting colors. They are
then cooked appropriately, incorporating the
proper seasonings and sauce to create an
aesthetically attractive dish. |
|
|
The
three very basic of Chinese Cooking Styles: |
|
|
Steaming:
The Chinese
method for steaming foods is to use woven bamboo trays that
stack one on top of one another. This system allows several
foods cook at one time. A wide variety of foods can be
steamed: meats, fish, dumplings, buns stuffed with meat, or a
sweet bean paste-bread. The most effective way to steam is to
make sure the water is already boiling when the food goes into
the steamer. The water should stay and inch or so below the
food to ensure that it does not boil it. Water must be kept boiling throughout the
cooking process. Boiling water should be added if the water in
the steamer evaporates during cooking. After the steaming s
finished, the lid to the steamers must be removed carefully so
that no water drips on to the cooked food. |
|
Stir-frying:
This is a classic Chinese cooking method; it involves quick
cooking over high heat using a small amount of oil. The chef
tosses and turns the food as it cooks, ensuring that the food
is constantly in motion which allows meats to stay juicy and
flavorful and vegetables to come out tender-crisp. There are
variations to stir-frying, but the basic method for many
Chinese dishes is as follows: pre-heat the pan or wok (to
test: add a drop of water, it will sizzle when it's hot
enough), add the oil , heat it, stir-fry the meat, remove it,
stir-fry the vegetables, return the meat to the pan, add the
sauce and seasonings, thicken the sauce and serve.
|
|
|
Deep-frying:
Deep-fried foods are common with Chinese hors d'oeuvres as
well as meats in main dishes. Often the meats are deep-fried
for a crunchy coating, then stir-fried to combine them with
vegetables and flavorings. To deep fry properly the chef must
keep the oil at the right temperature, 360o to
375o. A cooking thermometer is often used to ensure
the proper temperature. the Chef is also careful to keep
seafood and fish is always spearate from other meats.
|
|
|
|
|
