For meat, poultry and fish
Chicken, cut into small, straw, strips should be fried breaded;
Any meat, cut into small pieces before implementing rzhi must
be dried well and sprinkle with starch;
To eliminate the
nagging odor of game, the pork or sea fish frying or boiling, add
one teaspoon of alcohol (maybe dessert wine);
If the fish
placed in water does not sink, it shows that it is very old and
should not be
Before frying chicken, cut into cubes,
it is imperative to pour sugar water. This prevents drying meat
caused by fever.
fried very quickly and briefly. Each species is fried separately -
carrots, cucumbers, cabbage, etc. Separately fry the different
parts - leaves, stems, roots. The roots are cut to length, and the
The cleaning of the vegetables should be done
prior to their use. Otherwise, they lose much of its taste
In Chinese cuisine is most often used leeks, and
onions, the onions frequently. In this case, the Chinese (sweet)
onions. When the recipe is not specified, then you can take a leek
or white part of spring onions. The Chinese prefer the white part
of onion salad, and green feathers used mainly for cooking, frying
and decorating the plates.
In Chinese cuisine is generally
used stalk of celery, not the leaves or co ¬ Thanks. In rare
cases, the leaves are put into salads raw.
Spices and spicy flavors are added only
once in the process of preparing the dish. Most often this occurs
after removal of the dish from the fire or minutes before. Yeh Jin
put almost to any Sino dish. The Chinese spice that is what
Europeans salt. Yeah Jin should be used very carefully - the basic
rule is to be added to the dish after it is removed from heat.
Since this will spice flavors, but only reinforces the flavor of
other ingredients in the dish, some Chinese authors advise the
Europeans did not pay attention to yeh Jin, regardless of what is
written on prescriptions.