There are hundreds of cooking methods in China. However, the most common methods are sautéing, frying, shallow frying, stewing, boiling, steaming and roasting. The most commonly used method is sautéing. This method cooks processed ingredients on high heat for a short period of time.
Sautéing is the classic Chinese cooking method. Sautéing is quick and easy, tasty and tasty. . Sautéing is usually done on a gas stove, although an electric stove can be used if it is preheated to high heat.
Sautéing 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. Frying is used to produce foods with a crunchy texture.
It is usually used to fry a variety of meats and vegetables in heated oil at a high temperature. Frying is done with a deep pot or fryer, a Chinese strainer (used to hold food in a fryer and to strain food when removed from oil) and long toothpicks. 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 greatly. Therefore, it is widely used for cooking a variety of ingredients. Dishes that require more cooking time are placed in the lower layer near boiling water, while those that require less 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, dumplings, rolls and steamed fish. Boiling is considered to be the simplest of all Chinese cooking techniques. This cooking method is faster than other techniques and preserves the color, texture, shape, and nutrients of foods.
The ingredients are first washed and cut, then dipped in boiling water or broth. When fully cooked, they are immediately drained 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 this way.
The kitchen utensils used for boiling are a wok, long toothpicks and a Chinese strainer. If you want to cook food by roasting it, you'll need an oven. Stewing involves 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 tailor-made by your personal travel advisor, a destination expert.
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Sautéing: this is the most basic cooking technique and has the widest range of applications. The ingredients are usually tablets, silk, diced, strips and blocks. When cooking, you need to use fire, heat the wok and oil to a higher temperature, add ingredients and seasonings and sauté quickly. It takes little time and should be served immediately.
The best-known and most commonly used cooking method is sautéing. Usually, a wok is used on high heat, a small amount of edible oil is added, followed by ingredients and condiments. Sauteed meat is usually juicy and tasty, and the vegetables are tender and crunchy. With the ingredients carefully chopped, this cooking method is not only healthy and tasty, but it consumes minimal fuel and food can be ready very quickly.
It allows foods to absorb flavors faster and preserves flavors, textures and colors, and, as expected, it is used today by chefs all over the world. The other best-known special Chinese cooking method is steam cooking, which is used for dumplings, vegetables, seafood and chicken. It is common to see bamboo steamers used both in the kitchen and brought to the table to serve freshly steamed food. These woven bamboo containers are placed over a pot or wok of boiling water, allowing hot water vapor to pass through the base and cook food efficiently without adding oil or fat.
Round bamboo boxes come in a wide range of sizes, from small for hands to large tubs half a meter wide, and are also popular abroad. Although meat, such as fish, and vegetables are usually steamed in Western cuisine, it is the steamed wheat rolls and dumplings, popular in North China, that are truly special. In addition to the frying pan and plenty of suitable oil, the cook needs what is known as a Chinese spider, or a skimmer or strainer, to successfully remove cooked food from the hot oil. The Chinese aren't the only ones using stew as a cooking technique.
This method is used to make larger pieces cook to perfection. The ingredients and condiments are put together in a wok or saucepan with a little water and then simmered for an hour. Cornstarch is used to thicken the sauce after all the ingredients are thoroughly cooked. Boiling takes less time than stewing and results in fresh, clear-tasting dishes.
It is used for ingredients that are smaller in size and softer than those that would be cooked on the grill, such as vegetables and tofu, and are added to water along with appropriate condiments. The water is then boiled until the food is ready. There are dozens of cooking methods in Chinese culinary culture, the following are the most used to prepare Sichuan cuisine. Poaching is a method of cooking food with care, usually shortly before boiling hot water at about 180°F, making chicken, fish, or whatever you're cooking more tender.
Red stew is a unique Chinese cooking technique, mainly used to cook a harder cut of meat or chicken. Although cooking is a classic form of Chinese cuisine, there are at least hundreds more cooking methods. The ingredients must be cooked for a long time to melt their nutrients and taste better. Some of the main ingredients are first immersed in pasta or dough, the layer cooked to form crusts maintains the tenderness of the food inside.
Once you get a light brown color on the bottom of the meatballs, add a splash of water to the pan, cover it and lower the heat to steam and cook the filling completely. The ingredients baked in salt are wrapped in gauze paper, embedded in the hot coarse-grained salt and, using the thermal conductivity of the salt, the ingredients are cooked. So what's the difference between cooking in red and braising, you say? Hongshao or red cooking is a specific type of stew generally used for Shanghao-style cooking and uses more sugar, wine and sometimes vinegar. Is there something difficult in Chinese cuisine, such as making noodles or preparing ingredients used in Chinese cuisine?.