China Food - Differents in chinese cuisine for preparation of meals


Methods of cooking techniques in China are more than 50, but they can be reduced to the familiar and the Europeans frying, boiling, steaming and smoking.
The most commonly used method in Chinese cooking is frying. It could be the beginning of the heat treatment, after which the products can be subjected to boiling, steaming, steam treatment, etc. Frying may be the final stage in the preparation of the dish just before serving it. Processing of fried product may be enriched by slow cooking or vice versa - well cooked in heavily flavored broth product or milled vegetable (or meat) to fry within seconds in boiling fat.
Chinese differ least 7 types of frying, depending on the fat and applied temperature. The most commonly used type is called Chzha frying, which literally means "quick fry in abundant oil." In China this is only part of a series of operations in which products must pass before they are ready for serving. To maintain external type, small pieces of meat is usually fried in a mixture of protein and starch (or fine cornmeal), then placed in very hot, even boiling oil. The products can be fried without the protective layer of the mixture of fried, but in this If they must be pre-marinated. preferred sauce for marinating consists of soy sauce, salt, sugar and alcohol. This kind of frying, which requires copious amounts of fat and speed of preparation takes place in a special court Chinese Guo, representing a deep cast iron skillet. The meat of the prepared "aromatic duck is tender and soft with a crunchy crust.
Variation of this method is frying Peng where breaded, fried until golden, small diced stew is spiced and fragrant broth until it evaporates, then, already dry, bake on the grill. So normally prepared chicken, fish, crab ...
The Chinese love to fry in some oil. One of the most common ways is called Zhao. Products, each separately, fry continuously stirred. Semi, they are sprinkled with spices and fried. The procedure is very short - everything is ready in minutes.
In China, like Lin and frying, which can be translated as "roasting by Dew". If it is not directly handling - the products are suspended over a pan of hot flavored oil, which is constantly sprinkled so that it flows back into court. One of the most popular dishes prepared in this way is "Yu Lin Chi. Pre-marinated chicken is placed in wire mesh and sprinkle with hot oil until it becomes golden color. This is an exclusive delicacy, preparing for large family holidays and celebrations.
Lew is a special way of roasting in the sauce, which takes place in two stages. The first - this may be frying in Guo, scalding or steaming and boiling the meat and vegetables - in which products are practically ready. During the second stage, prepare the sauce, to which, in the final minutes before removal from the fire, add already processed products. Sauce for all dishes Liu described under "Sauces".
Cha Shao has marinated chicken, roasted on a spit, a favorite meal in Canton.
The Chinese eat many vegetables, but in no case is our raw salad. Legumes, tree mushroom, bamboo tips and all kinds of vegetables, including cucumber and cabbage are usually blanched or fried in fat with lots Guo, and then most often stifling. The most common way of such processing is roasting vegetables Bien in which fat is 10-15% by weight of the fried products. After 2-3 minutes fried vegetables are coated with a thin layer of fat. Then to make them soup. Vegetables are steamed, they bear and spicy flavor of the broth. And then add soy sauce, sugar and sesame oil in which you have no nothing but to enjoy the extraordinary taste of this dish.
Among Chinese cooking methods closest to the present EU is stifling. Products pre-marinated, or cooked, fry until golden, then smothered a slow fire with a little broth. Mandatory add ginger. The procedure usually lasts until the absorption of the resulting sauce.
The method requires Lou stifling of raw products at very low heat in a pre-prepared sauces. Jiang also means suffocation in sauce, but the products are pre-marinated.
The difference between Chinese and European Meng choking in the final part of the process when, by adding soy sauce, is a substance resembling jelly.
In stifling most products first fry for 1-2 minutes in the heated oil with onion and ginger, which gives them special aroma. For some types of suffocation as a sauce thickener used starch or fine cornmeal.
Widely used in Chinese cooking method is stifling steam. Thoroughly pickled products are placed in a container of bamboo or woven wire mesh and place over boiling water. Depending on the nature of the products of the choking steam goes different times. Thus prepared the famous Man Tou Chinese buns, and various species of fish, crab or shrimp.
Boiling in Chinese cuisine takes place most often in pre-prepared broths, less in water in large boilers or special court, called Huo Guo. And here the temperature is strictly controlled. Cooking usually lasts longer, then remove the meat, drained and cut into small thin strips or in another form and serve with different sauces.
Used and quick cooking Tsyuan where previously very finely chopped products and spices are placed in boiling broth, then remove and served with hot sauce flights. Usually this happens in the Chinese court Huo Guo - a large copper bowl, which maintains a high temperature. So be prepared famous "Mongol fiery soup" with lamb. This specialty, served mostly in Beijing, stems from the steppes of Central Asia.
In Chinese cuisine is popular and scalds Xuan soak for a few seconds of thin strips of meat or vegetables in boiling water, then they are served immediately.
Blanching vegetables Qiang is most often used for making Chinese salad. Rapid, lasting only a few seconds, scalding of vegetables seasoned with their famous sihuan oil gives them a unique flavor. And Speaking of salads, we should mention the method Ban. This is the only method that offers the raw, uncooked. Ban salads made from raw vegetables, pour a mixture of soy sauce, vinegar and sesame oil.
The Chinese very much like caramelized dishes that have been known since antiquity. In caramel is prepared as retailers cut fruit and roots and meat and potatoes. The most famous is caramelized apples - it is served hot, with a bowl of ice water, which is immersed before eating.
In China, especially popular are dishes Michzhi. They are prepared as crude products are boiled in a pre-made syrup, honey, sugar and butter.
Should mention two other technique known in other cuisines, but in China reached the highest degree of perfection. These are marinating and flavoring. Both methods, although different in technology used with the same goal - improving the taste of food.
Marinating often radically changed not only smell and taste of products, but also their chemical composition. This process allows to significantly diversify the range of food, and without this extremely diverse dishes in Chinese cuisine. And another thing: pre-marinating meat is prepared much easier and faster.
Is marinated raw products. The most commonly used alcohol, the Chinese called "cooking wine", but it is poor rice wine or brandy. In our conditions can be used sherry, vermouth, dessert wine. Our practice is convinced that the meat marinate with great grape or fruit brandy. It is important to know that the meat must be soaked with alcohol, but do not swim in it.
Marinating can be done with different sauces. When marinating Tszuy (literally means "intoxicate") to alcohol is added green onion and ginger. In this sauce for marinating meat usually soak the process can last from several hours to overnight.
When marinating Jiang products are placed in soy sauce or soy paste mixed with alcohol, sugar, cloves, ginger, anise and cinnamon. Stew together with the sauce for marinating until full evaporation.


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