Chinese Cooking Techniques
Cooking is really a complicated process. If to make a delicate dish, except innovative ideas and materials preparation, cooking techniques are also very important. Cooking techniques are chosen differently according to the materials and the taste to get. Over the long history of Chinese cooking, China has developed a lot of cooking methods, but there are some basic and commonly used ones here to mention as follows.
Stir-frying is a popular cooking technique for Chinese cuisine. This cooking method is a fast and fresh way to cook which usually takes five minutes to finish a dish. A pan that is designed slop-slided called wok is specially made for stir-frying. Stir-frying involves frying food quickly over very high heat in an oiled wok and you have to stir continually to get a fresh and crisp taste.
2. Deep frying
Deep frying is a kind of cooking method to submerge food in extremely hot oil or fat. This is a fast way of cooking method to make food crisp on the outside and tender on the inside. Deep frying is most commonly used for snacks.
Steaming is regarded as a healthy cooking technique as it is a method using steam to cook food. There are three methods of steaming, direct, indirect and high pressure. Usually steaming is a healthy way to keep nutritions of the food.
Roasting is a cooking method that uses dry heat on an open fire or oven. Meat and poultry are roasted usually in daily cooking. Roasting is a good method to enhance the flavor of the food. There is a famous dish in Chinese cuisine, the Beijing Roasted Duck is a dish that uses the method of roasting.
Boiling is a cooking technique not only commonly used in Chinese cooking, also widely used in weatern cooking. This is a method to cook food in boiling water or soup. To make cooking simple and safe, boiling is a good choice.
Braising is the way to cook food use both moist and fry heat. Food is usually fried or boiled before adding some special made sauce or soup to get the particular flavor. Braised Pork Belly is a famous dish using braising in Chinese cooking.