The first time I ate Chinese food was pretty ugly. It 'was in Britain in 1970. Everything came in a meeting glop in a stir fry sauce that covers every piece of food. The taste is almost the same and the overuse of monosodium glutamate, a flavor enhancer, would do the thing that none of this.
If the new generation of Chinese restaurant arrived in the United Kingdom in 1980, light and tasty Chinese food began to be introduced to several styles of Chinese food from different regions of China. However, he led the innovation of new varieties of Chinese cuisine, as more expensive than the good old.
As a result, I was very interested in reading, cooking Chinese food, but I had no idea how to begin until the BBC has presented Chinese cuisine in the person of Ken Hom, a chef born TV-US Cantonese parents. Ken presented> Techniques of Chinese cooking and Chinese cooking show. He also gave suggestions for the best ingredients alternative in case the originals are not available. I still have my copy of the book accompanying the series of cooking, Ken Hom China. The time has colored books with oil drops and stains of my sauce.
To inspire you on your way to cooking Chinese food at home, this article describes the basic equipment, ingredients and techniquesyou need to know to start some simple and delicious Chinese dishes.
Equipment
In traditional Chinese cuisine, you would just need a good working environment knife and a wok. A wok is a large pan with high sloping sides, handles and a lid that is likely to stir-fry can. In different sizes and shapes, and a non-stick woks are flat bottomed, and can even power was required to be standing in a wok stable if the brazingor frying. The old-fashioned carbon steel wok with round bottom and a wooden handle is still preferable.
A spatula is also required to mix a metal spoon or wok on fluted metal and wood for a non-stick wok. A Pau wok is cheaper and is always available in Chinese supermarkets.
Wok also has seasoned before use. Carefully scrub cream cleaner waste engine oil to be removed. After drying, place the pan on the stove over low heat. Rub the insidewith two tablespoons of cooking oil with a cloth. Slowly bring the heat 10-15 minutes, and wipe the inside with paper towel. If the cloth is black, off continuous coating, heating and cleaning kitchen towel comes out clean.
Wash the wok with water only after each use. Do not use detergents. Dry thoroughly on low heat. You may optionally oil if you want to prevent rust, but rust has developed, just scrub and re-season.
Ingredients
Some ingredients of a Chinese court does not hold, even if not used. It would be better, something easy to choose the cookbook. How do you follow, you can expand your selection as a step forward by various Chinese dishes.
Dark and Light soy sauce, sesame oil, corn flour, rice wine or sherry, are among the most common ingredients that can be saved.
Technology
Stir fry
The most popular and frequently used in Chinese cooking techniqueis frying. For successful frying, the secret is to ensure that all your ingredients are at hand. Normally, you should cut the meat and vegetables into thin strips, or cut the recipe. Long, slender vegetables such as asparagus, carrots and spring onions sliced diagonally to expose the surface for faster cooking.
Salsa is important for a Chinese dish, be sure to check and know that your recipe so you can measure the ingredients for the sauce. If you need to addAll the sauce on the plates at the same time, you can give them all put into one container. If using cornstarch, mix it more thoroughly before food.
If all components are set, heat your wok until very hot. Pour oil in a wok and make sure the oil is distributed evenly over the surface. Before adding the ingredients to make sure the wok is very hot, almost smoking as the secret is to prevent the food being greasy.Be careful when your perfume oil with chili, garlic, ginger, onions and salt, because it will burn when the oil is too hot.
Add the rest of your ingredients, threw them on the surface of the wok and the movement of food from the center of the wok to the sides, so that nothing remains in one place too long. You should wear an apron food every time you do this so often spit because of the high temperatures it is ready.
Fry
AsStir-fry, it is equally important to ensure in frying, the oil is hot enough the first ingredients or food is very greasy and not the end. To test if the oil is hot enough, oil on your frying, drop a small piece of food. If the oil bubbles around the food being dropped in, then it is hot enough. It 'also important that all foods are fried is dried thoroughly before the marinade or excess waterCooking to prevent spitting.
Your wok should ensure balance on the stand when frying. For a precautionary measure - let unattended.
Shallow pan
This pan is cooking in a small amount of oil pre-heated in a pan or on a flat surface. This is the same Western technique of roasting food on one side, the other, and then drain off excess oil before the sauce ingredients.
Moisten
Smoking is atechnique is very important in Chinese cuisine. You can use a vane of bamboo in a wok, heat-resistant plate are arranged on a rack in a wok or large frying pan. A normal European steamer is also another option.
Stew
This is another common western cuisine. This technique is used for tougher cuts of meat and vegetables, needs gentle cooking. Red braising is the technique of cooking food gently dark soy sauce or liquid foods are in red or brown.The type of sauce can be prepared to be frozen and used again.
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