Chinese Food Recipes - Cooking techniques

While Chinese cooking recipes can be specific to a particular region in China, often cross provincial boundaries cooking techniques. The Land of China's scale, which is very moving.

Stir fry

Stir-frying is one of most popular cooking methods. The royal kitchen is actually very fast, so that all ingredients must be prepared in advance. Many Chinese recipes are meat and vegetables are cut into pieces of equal size,allowing them to cook at the same speed. Things like carrots, onions and green zucchini look beautiful when they are cut so that an interesting shape.

All spices and ingredients for the sauce is measured and the mix starts before cooking.

Should the wok until almost smoking before adding oil heated. Take the ingredients, the longest to cook first, others will be added gradually, stirring constantly, launch, followedThe sauce, a minute before serving, must be cooked.

Stewing

Stewing is a bit 'more relaxed than frying. Chicken or beef can be used, along with vegetables, water, broth, wine or beer (or a mixture of one of them) and spices, depending on the individual recipe. For the gravy method known as "red cooking", a lot of soy is added, which permeates all ingredients. The whole is then boiled gently until cooked. The tools would be a traditional clay potover a charcoal fire, but a wok or pot on a gas or electric stove is very similar to the result. The sauce can be a little 'corn flour mixed with some of the braising liquid is thickened.

Or, meat and vegetables can be extracted to form the main course, which was used by the broth over rice as a filler to follow.

Roast

As our "dinner steak" in the West, Chinese marinade and cook large pieces of meat, or in an oven or on aGrill. This Chinese food recipes are often in restaurants and marinade is the key to the taste, often in five-spice powder, star anise, chili, garlic and ginger and selected them with.

Which method is used, the cooking, preparation and presentation are the key to a successful dish, like the Chinese art of cooking, taste and visual pleasure are just as important as taste.