Perhaps the most common method of Chinese cuisine is sautéing. A quick and easy method, all you have to do is throw the ingredients in a wok and cook them over high heat for a short period of time. Sautéing is the classic Chinese cooking method. Sautéing is quick and easy, tasty and tasty.
The kitchen utensils are a wok and a wok spatula. Stir-fry is usually done on a gas stove, although an electric stove can be used if preheated to high heat. Sauteing usually uses a combination of meat or seafood, vegetables and tofu. All ingredients are cut into thin slices or cubes.
Meat or seafood is marinated with soy sauce, salt and other condiments. Deep frying is used to produce foods with a crunchy texture. It is commonly used to fry a variety of meats and vegetables in oil heated to a high temperature. Frying is done with a deep pan or fryer, a Chinese strainer with a spoon (used to hold food in a fryer and to strain food when removed from the oil) and long chopsticks.
Steaming is a method of cooking with steam. It is considered the healthiest cooking technique. Steaming can make dishes taste fresher and more delicious. It can retain several nutrients in food and reduce nutrient loss to a great extent.
Therefore, it is widely used for cooking a variety of ingredients. Dishes that require more cooking time are placed in the lower layer, close to boiling water, while those that require less time are placed in the upper layer. The water should be kept on low heat until the food is ready. The most famous examples of steaming are dim sum, meatballs, rolls, and steamed fish.
Boiling is considered to be the simplest among all Chinese cooking techniques. This cooking method is faster than other techniques and preserves the color, texture, shape, and nutrients of food. The ingredients are first washed and cut, then dipped in boiling water or broth. When fully cooked, they are drained immediately and then served with condiments or finished with other cooking techniques.
Boiling is mainly used to cook soft, small-sized ingredients. For example, vegetables and vegetable soup can be cooked in this way. The kitchen utensils used for boiling are a wok, long chopsticks and a Chinese strainer. If you want to cook food by roasting it, you'll need an oven.
Stewing consists of adding ingredients, spices, condiments and a small amount of water or broth to a wok or saucepan, boiling everything together initially at a high temperature and then simmering it at a lower temperature for a long time (usually an hour or more). Your tour will be personalized by your personal travel advisor, a destination expert. Every response will be within 24 hours. Cooking methods based on immersion with humid heat are the predominant class of cooking techniques in Chinese cuisine and are generally called ZhaCaso ().
In fact, these kinds of techniques are so common and important that the term zh/ is commonly used to denote cooking in general. The best-known and most frequently used cooking method is sautéing. Usually, a wok is used over high heat, a small amount of edible oil is added, followed by the ingredients and condiments. Sauteed meat is usually juicy and flavorful, and vegetables are tender and crunchy.
With carefully chopped ingredients, this cooking method is not only healthy and tasty, but it consumes a minimum of fuel and food can be prepared very quickly. It allows food to absorb flavors more quickly and conserves flavors, textures and colors and, as expected, today it is used by chefs around the world. Before you start cooking Chinese cuisine at home, one thing you should know are Chinese cooking techniques. Knowing how to cook and using different cooking techniques to cook different dishes is very important for cooking authentic Chinese cuisine.
We have listed the most commonly used Chinese cooking techniques as follows:. These are the most basic techniques of Chinese cuisine. It means cooking the ingredients with hot oil and stirring them quickly until they're finished. It means fully or partially submerging the ingredients in hot oil or fat.
Deep frying is often used with other techniques. Heat the pan and brush the pan with a small amount of oil, then cook the ingredients and let the food brown. Pan frying is often applied to cooking fish and pancakes. Place the flavored ingredients over boiling water and steam the food until finished.
Chinese rolls, meatballs, and some flavored dishes are usually steamed. The stew is similar to the stew, the difference being that the stew needs more soup and will cook longer, and the stew normally has a light soup. Chicken, duck, pork ribs, corn, mushrooms, and turnips are common ingredients for stewing. It consists of stewing the ingredients in a small amount of sauce or broth over medium heat and simmering for a while until they are finished.
Dark soy sauce and Pixian Douban are two condiments needed for Sichuan-style stew. Add the ingredients to boiling water or broth, use high heat to boil it and then use medium or low heat to complete it. Most Chinese soups and freezes are cooked using the boiling technique. Cooking is also used in conjunction with other cooking techniques.
The other best-known special Chinese cooking method is steaming, which is used for meatballs, vegetables, seafood and chicken. Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to Neolithic times, where additional foods were steamed on a bowl and cooked using other wet cooking techniques. Bamboo steamers that are used both in the kitchen and those brought to the table to serve freshly steamed food are common. Many Chinese foods such as chicken, duck, a whole sheep, a sheep's leg and a whole pig can be cooked this way.
In this soup, condiments are added and the cooked ingredients absorb the flavor of the soup. Several techniques in Chinese involve more than one cooking step and have their own terms to describe the process. Cold mix () or dressing In the summer seasons, cold mix dishes are very popular among the Chinese family. These woven bamboo containers are placed over a pot or wok with boiling water, allowing hot water vapor to pass through the base and cook food efficiently without adding oil or fat.
Unlike sautéing, it takes time, as food is simmered or simmered for an hour or two. Although meat, such as fish, and vegetables are often steamed in Western cuisine, it's the rolls and meatballs steamed with wheat, popular in North China, that are really special in North China. In Western countries, fried foods are likely to be the most popular in Chinese restaurants, and of course, some fried foods are also served in China, although not in abundance. There are dozens of cooking methods in Chinese food culture, the following are the most commonly used to prepare Sichuan cuisine.
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