Chinese Food, 20 tips for cooking
Source of Recipe
Marla
List of Ingredients
Twenty Tips for Cooking Chinese Food Recipe
Basic Cooking tips for anyone who wants to learn more about cooking
Chinese food \
Try to vary the meat and vegetables in a dish, so that there is an
interesting variety of flavors, textures, and colors. Prepare
everything before you start cooking: meat, vegetables, and sauces.
Wash green, leafy vegetables ahead of time. This gives them more
time to drain so they will not be too wet when you stir-fry.
While it's nice to own one, you don't need a cleaver to cook Chinese
food.
Place all the cut vegetables on a tray or cooking sheet. That way,
you won't forget anything. Just be careful not to mix them up, as
cooking times will vary among vegetables.
Drain tofu before using, as this allows it to absorb the other
flavors in the dish.
Marinate fresh meat.
Always cut beef across the grain.
Cut the meat into uniform pieces so that it will cook more evenly.
If you're not using a recipe, a general rule is to cut everything
into bite-sized pieces.
When adding oil for stir-frying, drizzle the oil down the sides of
the wok.
When deep-frying, to tell if the oil is hot enough, simply stick a
chopstick in the wok. When the oil sizzles all around it, you can
begin adding the food.
Don't use dark soy sauce unless the recipe specifically calls for
it. When a recipe simply says to add soy or soya sauce, use light
soy sauce or one of the Japanese brands such as Kikkoman.
If preparing stir-fried meat and vegetables, stir-fry the meat first
and set it aside. Usually you will return it to the wok with a sauce
during the final stages of cooking.
When stir-frying vegetables, cook the toughest and thickest
vegetables for a longer period than the softer, leafy vegetables.
Vegetables such as broccoli, carrots, and cabbage need to be cooked
longer than bok choy, which in turn is cooked longer than snow peas
or bean sprouts.
If you are uncertain in what order to cook vegetables, simply stir-
fry them separately. Never overcook.
Once you've gained a bit of experience and can "guestimate" amounts
such as one teaspoon or two tablespoons, try storing sauces in
plastic containers similar to the syrup dispensers used in
restaurants. This cuts down on the amount of washing up after each
meal. Just be sure to label each of the containers!
Always use fresh ginger, not powdered.
If desired, use sugar as a substitute for MSG (Monosodium Glutamate).
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