To be lean meat breaded, fried to the mixture add mineral water or
When frying in very hot oil to put a little onion salt, in
some cases as ginger and then add the finished product.
smell of mud in some species of fish can be removed as the first
fish is cleaned of entrails and thoroughly rinse with cold water.
Then dried and sprinkled with lots of ginger.
To preserve the
specificity of Chinese cuisine is needed right choice of cookware.
The traditional, deep, oval-bottomed cast-iron skillet Guo may be
replaced with another cast iron frying vessel. Preferred cast iron
vessels, because only iron can be heated to the required for the
rapid preparation of Chinese dishes temperature, maintain it for a
long time. Real Chinese food can be prepared in enameled or Teflon
container. Court, which must be transferred quickly fried meat or
vegetables, usually glazed. It added spice, unless otherwise
specifically instruction in the recipe. And another recommendation:
Soy sauce is very tasty and pleasant, if you add to it some
sugar and vinegar, diluted with water in 1:1 ratio and you put and 1
clove crushed garlic.