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.
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
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
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
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
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.
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.
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.