Tips & Tricks
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| Home--Chinese Recipes-- Tips & Trick |
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| Tips & Tricks |
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Here are the tips and tricks for Chinese recipes
(these tips are collected from printed media, internet and guest's inputs. thanks to all who have contributed here. ) |
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| Tips and Tricks For Chinese Cooking |
| 1 |
A wok is the one piece of cooking equipment you may need before you start cooking the Chinese food.
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| 2 |
Always wash your leafy vegetables ahead of time. This gives them more time to drain, so they will not be too wet at the time of stir-fry.
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| 3 |
For stir-frying the vegetables, always cook the thickest and toughest vegetables[ like-broccoli, carrots, cabbage, etc.] for a longer period than the softer vegetables[ like bok choy, bean sprouts, etc.].
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| 4 |
When adding oil for stir-frying, drizzle the oil down the sides of the wok. |
| 5 |
Always use fresh ginger, instead of powdered stuff. |
| 6 |
Use long grain rice instead of short grain.
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| 7 |
Always use sharp knife to cut your vegetables.
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| 8 |
Heat the wok on medium-high to high heat for at least a minute before adding oil.
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| 9 |
Lots of oil is used during deep-frying, so that the ingredients are completely submerged or covered in a very hot oil and cooked to golden-brown and crisp.
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| 10 |
During steaming process, the ingredients are placed in a steamer or double boiler and cooked by exposure to hot steam.
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| 11 |
The key to make tasty and healthy Chinese food is to prepare all the ingredients before starting to cook, and have them ready to hand.
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| 12 |
Bok choy or Shanghai cabbage is widely used in Chinese cooking because it can be quickly chopped up and thrown in the wok to add color and texture to many dishes.
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| 13 |
Tofu is very often used in Chinese cooking. For stir-frying or deep-frying, always use firm or extra-firm tofu.
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| 14 |
When making non-vegetarian food, always marinate fresh meat |
| 15 |
Always cut the vegetables and meats into uniform pieces, so that they will cook more evenly.
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