Chinese food preparation tips and natural health

January 03, 2020

Learn some Chinese food preparation tips to make you more healthier 

Somedetails about Chinese food preparation tips

•The slightly frozen meat is easier to cut when it is warmer. But you shouldnever try to refreeze meat when it was thawed, otherwise it would lose much ofits flavor.

•Always Cut meat crosswise (against the grain), that is to say, with your knifeperpendicular to the fiber direction. This mode is particularly important whenit comes to beef.

•The white chicken, when cooked, will not cut if you do not intend to make squares.Indeed, using the tip of a knife and a fork on the tear strips in the nextfiber. This practice is recommended when the chicken breast must enter into thecomposition of salads or soups.

•Whenever possible, always make sure that each piece of chicken has cut itsshare corresponding skin. Poultry skin is delicious if you know how to cookChinese.

•To facilitate the cutting of poultry, you can cook briefly beforehand baked orsteamed.

•Generally, no cutting or noodles or vermicelli, whatever their length. But youcan safely violate this rule for the convenience of your guests. However, ifthe sections are less than 5 cmin length, do not use them to make soups or stir-fries; keep them for pranks.

•Hard and fibrous vegetables like celery and ginger shall be cut diagonally intoslices. This is to expose the pieces to the maximum surface seasonings andheat. As condiment, ginger can also be cut in matchsticks.

•Chinese food preparation tips-Soft vegetables such as onions and mushrooms, on the contrary, will be cut vertically,i.e. along the line of their thrust.

• Leaf vegetable is cut off transversely into strips

•There is a special technique for cutting cylindrical vegetables such ascarrots, cucumbers, asparagus and small cucumbers. It gives the pieces not onlythe maximum surface but also a beautiful presentation composed of curves andellipses. Suppose you have a carrot. Cut it diagonally to 1 cm of the tail. Then turn the third turnand cut again diagonally to 1 cmof its new tail and so on until the end. In other words, your left hand holdsthe carrot and rotates 120 ° after each stab, while your right hand down 1 cm before each cut.

•Press the grains of rice with a garlic with holes. You can also put garlic in a chopper or a broad knife and crushthem a helping hand, then dry the cut end transversely.

Nothaving to peel and squeeze garlic cloves whenever you need it, you can chopthrough the mill a certain amount and store in an airtight jar at a temperatureof about 8 ° C. The chopped garlic and can be stored for several weeks withoutlosing virtually its features.

•Chinese food preparation tips-Fresh peppers can be chopped or ground briefly. For their conservation, use oilor vinegar to taste.

Aspeppers have hard seeds that can be unpleasant, I advise you to make chili oil.This oil can be stored for several months and is convenient for seasoning aswell as in the kitchen table.

Take300 g of fresh or driedpeppers Cayenne.Chop very fine using electric grinder. Put this powder in a bowl and pour 1liter of olive oil or sunflower oil. Marinate 24 hours, stirring often.Finally, use a cloth pouch to separate the oil from the pulp.

Keepchili oil in a sealed bottle. To serve, use a bottle with dropper cap.

•It is often used to cut many kinds of food, especially vegetables, pieces withdecorative forms. Know a good Chinese meal must take place under the sign ofbeauty.

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