Chinese food preparation methods and natural health way

January 03, 2020

Chinese food preparation and nutrition

AuthenticChinese food preparation often requires careful preparatory work. The ingredients usedin the composition of a dish can be cooked in three minutes, but must undergotransformations for 30 minutes before going to the pan or pot. This appliesparticularly to stir fry which occupy a large part of Chinese recipes.

Itis this work which often gives the impression that Chinese cuisine iscomplicated and long to achieve. This is only partly true, because if you knowhow to do it, the preparation may lose much of its tedious; secondly, it hasclear advantages.

Cuttingvegetables into small pieces, for example, you put off more or less. But youare under no obligation to do so just before preparing food; let one or twodays in advance, your spare time or watching your soap on TV. You put the cutin a sealed box and acid-resistant plastic vegetables (eg,“Tupper-ware“) and keep in the refrigerator at a temperature of + 10 ° C. Most other ingredients can beprepared and stored in this way.

SinceChinese food preparation can be done in advance and the cooking is done veryquickly, the hostess has the opportunity to participate comfortably in theevening while cooking; it will not be chained to her kitchen; she will feelrelaxed and in good shape.

Moreover,for the Chinese, there is no more pitiable spectacle than a guest who isstruggling with his huge piece of meat, desperate to extract the bones andnerves. We are at the table, they say, to enjoy and not to work again. Thepreparatory work should be done only in the kitchen.

Chinese food preparation-Cutting

Thecutting is the most important mode of Chinese food preparation. It was that the quality of the vast majority of fooddepends. It is essential in almost all cases, knives not in a Chinese covered.As we eat with chopsticks, food must be cut beforehand into smaller pieces thatbite. One of the few exceptions is the “duck with eight treasures”where the bird is served in full. But it is so soft that it can detach piecesof his flesh with chopsticks. This is also the case of fish served whole.

Carefulcutting has other advantages. Small pieces of food can easily absorb theseasonings that make them tasty. They can further be captured quickly by heat,thereby maintaining all their flavors and dietetic qualities.

Itis necessary to cut a food into regular pieces, otherwise they would not cooksimilarly flat and quality suffer. With a little patience, you can easily getto cut as an expert. Wield an ax or a knife with a blade at least 3 cm wide. Also have a small sharp knife youwill use to seed vegetables or boning meat. Must be sharp cutting instruments.

Differentcutting

Thecutting into squares. Each square is of 1.5 cm to 2 cmsquare. Case of compact food (meat, bamboo shoots, etc..), The thickness mustnot exceed 5 mm.

Thecutting blades. The thickness is approximately 2 mm, width of 1 cm.As for the length, it is up to 5 or 6 cm.

Thedicing. Each cube is 1 cm square.

Thecutting matches. Products can be obtained by cutting the strips matches. Somefoods (eg, pork rind) should be cut into thin filaments. But in this case, Iadvise you to use a special grater to do; the result will be worse, of course,but it will save you from excessive punishment.

Slicingor washers. Each wafer should have a thickness not exceeding 2 mm.

Thecutting rice. For meat, you can chop with a cleaver as do the Chinese cooks, oruse an electric grinder grid. Electric grinder is not very suitable because ittends to grind the meat instead of mince. As for other foods, includingvegetables, we must proceed to cut into strips, then into matchsticks, thengrains.

Ifyou chop even with a cleaver, they would be crushed and lose their consistency.

Chinese food preparation-Roasting and grilling

Largeroasts still need to be soaked in a marinade for several hours. To fully bringthe liquid, make incisions with a knife, or holes with an awl or a fork. Forthe case of large birds, you can even use a puncture needle to inject themarinade into large muscles.

Fry stir

Meator fish that enter into the composition of fry stir must first be cut intopieces and soaked in a marinade for 15 minutes.

Chinese food preparation-Washing

Asfood must be clean, most food will be washed before use. The dry product mustbe soaked in water for several minutes or several hours depending on the case.Drain well the ingredients before putting them in a pan to prevent oil splashes.Remember that, in Chinese, it does not pay the oil when the pan is hot, and itdoes not incorporate the ingredients when the oil is hot.

Younever wash noodles or vermicelli, but you can soak to soften or get rid of someof their starch.

Riceis typically washed two or three times in a large sieve or in a basin until thewash water becomes clear.

Broth

The broth canintervene effectively in the preparation of any dish, even stir fry (todissolve the starch, for example). There is always a pot of soup in arestaurant or a Chinese health home. It is prepared with the bones of livestock orpoultry carcasses. This is an excellent practice to follow. Filter your brothif it is not quite clear – the clearer it is, the better it is. You can keepfor several days in the refrigerator. If you do not use it after a few days,boil it again then put in the refrigerator.

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