Are you looking to cook some
Tasty Chinese food in your own home soon? Chinese food may look simple, however
they can be trickier than they seem. There are plenty of elements in play, and
also you need to know the right way to cook and stir fry the vegetables along
with other ingredients to make it just right. However, you don't have to panic
just yet. Below are great tips that can help you make tasty Chinese food in your
own home:
Don’t worry about the wok
Many Chinese recipes use woks, and you may see a lot of online videos and websites stress the requirement for a wok when preparing Chinese cuisine. Even though it is an important part of Chinese food preparation, you may make do with an ordinary frying pan too.
Careful not to burn the food
Chinese cuisine is predominantly according to minimally cooked ingredients. Most things that need to be cooked only have to maintain high heat for a few minutes. Consequently, it is common to see newbies burning or overcooking their ingredients. To avert this, stir fry your food frequently and ensure the food does not stick to the pan/wok or get burned.
Wash the rice grains before boiling
Long rice is really a staple part of Chinese cuisine, but ensure that the grains are washed before boiling them. Rinse the long grain rice in water once or twice until the water that is drained is apparent. When adding water towards the rice for boiling, the overall rule is to add twice the load of grains you have added.
Prepare ahead
As i've already explained, the cooking part of Chinese food only requires a few minutes. Most of the time is spent just preparing the components. Therefore, prepare everything before you take your wok or frying pan. If done correctly, you can prepare Chinese food much faster and with fewer hassles.
Some ingredients for Chinese food can in fact be prepared well beforehand and stored for when making the food. Store such ingredients inside your store cupboard so you have no trouble with tasty Chinese food.
Cook the tougher vegetables first
Chinese cuisine heavily uses vegetables of varying size, thickness, and toughness, plus they all have to be cooked towards the perfect consistency. To do this easily, add some thick and tough vegetables like carrots, cabbage, and broccoli first simply because they need to be cooked for a longer time. The soft and leafy green vegetables like peas and spring onions could be added last because they cook faster. If you're confused about what vegetable is going in the pan/wok first, stir fry them separately.
Meat/fish preparation first
While preparing non-vegetarian Chinese food, start with the marinating from the meat or fish. If you're adding cornstarch to the marinade, add it last in order that it binds with all the other ingredients better. If beef has been prepared, cut it across the grain that it is tenderer. The meat should always be stir fried prior to the vegetables. Once the meat is performed, you can set it aside after which prepare the vegetables.
Don’t worry about the wok
Many Chinese recipes use woks, and you may see a lot of online videos and websites stress the requirement for a wok when preparing Chinese cuisine. Even though it is an important part of Chinese food preparation, you may make do with an ordinary frying pan too.
Careful not to burn the food
Chinese cuisine is predominantly according to minimally cooked ingredients. Most things that need to be cooked only have to maintain high heat for a few minutes. Consequently, it is common to see newbies burning or overcooking their ingredients. To avert this, stir fry your food frequently and ensure the food does not stick to the pan/wok or get burned.
Wash the rice grains before boiling
Long rice is really a staple part of Chinese cuisine, but ensure that the grains are washed before boiling them. Rinse the long grain rice in water once or twice until the water that is drained is apparent. When adding water towards the rice for boiling, the overall rule is to add twice the load of grains you have added.
Prepare ahead
As i've already explained, the cooking part of Chinese food only requires a few minutes. Most of the time is spent just preparing the components. Therefore, prepare everything before you take your wok or frying pan. If done correctly, you can prepare Chinese food much faster and with fewer hassles.
Some ingredients for Chinese food can in fact be prepared well beforehand and stored for when making the food. Store such ingredients inside your store cupboard so you have no trouble with tasty Chinese food.
Cook the tougher vegetables first
Chinese cuisine heavily uses vegetables of varying size, thickness, and toughness, plus they all have to be cooked towards the perfect consistency. To do this easily, add some thick and tough vegetables like carrots, cabbage, and broccoli first simply because they need to be cooked for a longer time. The soft and leafy green vegetables like peas and spring onions could be added last because they cook faster. If you're confused about what vegetable is going in the pan/wok first, stir fry them separately.
Meat/fish preparation first
While preparing non-vegetarian Chinese food, start with the marinating from the meat or fish. If you're adding cornstarch to the marinade, add it last in order that it binds with all the other ingredients better. If beef has been prepared, cut it across the grain that it is tenderer. The meat should always be stir fried prior to the vegetables. Once the meat is performed, you can set it aside after which prepare the vegetables.
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