Food Cooking

Introduction

The first time I ate Chinese food in Great Britain in the 1970s, it was very little. Everything came in a gloopy sauce and seemed to taste the same, because the excessive use of monosodium glutamate, supposedly as a flavor enhancer, but in reality none of it. Then in the 1980s, a new type of China-Restaurant arrived (at least that long, to Providencenzen), which is always easy to SABOR -China from the kitchen, show regional differences. It was a disadvantage is that this new type of restaurant is more expensive than the original cheap 'n are in poor taste. So I thought how nice it would be to cook Chinese food at home, but I had no idea where to start until BBC TV came my rescue in the form of Ken Hom, who was born in the United States, the United Kingdom, Chief the kantonssisch parents.

Ken Kitchen, China presents a begrijpelijke, evidence and alternative ingredients originals are not available in your local supermarket. The book, with the series, Ken Hom Kitchen China was my Bible and I still have my copy, the pages with colored oil droplets and dirt to the sauce.

To help you on the way from China to eat at home, I will briefly describe the basic equipment, ingredients and techniques moetenU know para position of developing simple and tastingelijke dishes. I hope you enjoy the article and it inspires you to cook!

Hardware

Although there are many instruments and tools can be purchased for a start on the path of China's own kitchen to eat, you just need a good knife or a woman and dosk. Woks come in all shapes and sizes, you can not stick with a flat bottom, which is electric, even in these days, but ikch still prefer my old carbon steel wok, with its round bottom and a wooden handle. This is onen Pau wok. These are available in supermarkets and Chinese are much less expensive than other varieties. It is an important task, but before you're ready to cook with a wok and season. Túurez scrubbing with cleansing cream to remove waste oil machine and dry thoroughly. Place the wok on the stove to boil. Rub the inside of the wok with two tablespoons of cooking oil oderIngKeukendoek. Let the wok heat slowly from 10 to 15 minutes, wipe the interior withr towels. The document is not black. Carrette towing rail, heating and cleaning of the kitchen nd clean. Your wok is ready for use. After use, rinse with water, without detergent and dry on low heat. You can also use a little oil, if desired. This is to prevent the oxidation of a wok, but if it is to the development of rust, but the season Matorrasales and again.

Like the wok, use a wok stand, particularly if an electric cooker. Wok This  remains stable when the fields or baked.

You need something to shake - the spatula, slice or skimmer is - for a wok metal, plastic or metal timber and non-stick wok.

Ingredients

Before you buy, the always busy and the Chinese supermarket in the fact that some ingredients do not know when he does not use. EinfachIJAzijn simple cookbook vTodo and buy everything you need, you can use your portfolio as you progress through a variety of dishes.

SommIgE store cupboard ingredients that you need to be clear and dark soy sauce, a kind of cooking oil and sesame oil, corn and rice wine or sherry. Further information can be found in my article Chinese Cooking - Ingredients and accessories.

Techniques

Stove

The bekanntesteoder is the art of cuisine Poeel China. This is where your wok on his own as the shape and size (less than 14 cm in diameter with deep sides) is ideal for fast cooking. The secret of successthe stove is that all the ingredients ready in advance.

Meat should be, depending on the recipe, but usually cut. Vegetables, but in all cases of similar types and sizes to ensure even cooking. Long, thin vegetables such as onions, carrots and asparagus are often on the diagonal, so oppervlakis more inclined to cook. Measure the sauce ingredients - check the recipe - in the pot at the same time, you can in a small bowl. When the maize-meal, comparedand not to give you a good feel for the addition of other foods.

If you have everything prepared, warm Wokquund is very hot and then with the oil of your choice stirring implement ensure that the oil evenly over the surface of the wok. Before your ingredients. Waark as hot as it is almost smoking - this will prevent the food is greasy. The EXCEPTIONN that if the taste of the oil with garlic, peppers, onions, ginger, salt, or - if they burn the oil to warm.

Mantenimientont, add the remaining ingredients in order listed in the recipe and throw them on the surface of the wok ensuring that nothing sits too long in one place and the food from the middle of the wok to the sides. I suggest before you use an apron or other protective clothing for this operation often by spitting food temperature, estcuit.

Frito

You can use your wok frying, but be very careful that the insurance is offset to the standard. In no case desserviert stop. Fry in wok oil less than a deep fryer or a pot, but in May it is safer and easier to use.

When grilling, make sure the oil is hot enough for food or ingredients very greasy final. Try it with a small piece of the kitchen or a cube of bread. When the oil is hot enough bullesautourque.

Make sure food is thoroughly cooked food or dry papule drained of the marinade for cooking anders spit.

Shallow Frying

This is the same as Western technology. Fry food on one side than the other and removing excess oil, sauce before Zutat. A stove is normal for this good.

Vapor

Steam is widely used in Chinese cuisine. You can steam in a bamboo wok, a resistance chaleurplaque on a rack in a wok or large pot oderna You can lead a normal European steamer.

If you have a piece of bamboo or steam in a wok to about 2 cm water to the boil. Put your support in the wok (if steam bamboo is large enough and will focus on the sides of the wok, ohne in the water, it was a necessity Lono a rack) and balance your plate or steam food on the same. Put the lid on his boat, or a wok and check regularly to see if the water must be filled (with dWasser is already hot).

Anyway, you use, make sure that the food above the water and not wet.

Braising

As with the Western kitchenand, braising is used to harden Dee which pieces of meat cooked with care and / or taste of the vegetables in stock. Red-braising is the technique whereby a liquid is stewed in a dark soy sauce, eating a red / brown. This type of bra-Ising sauce can be frozen and reused.