STIR FRYING
Stir frying allows all the ingredients in the wok to be cooked at the same time.
First heat the wok, the add a small amount of oil and heat to a very high temperature - it should almost be smoking. The food will then begin to cook as soon as it comes into contact with the wok.
Flavourings such as garlic, ginger or chilli are usually added first. The remaining ingredients then follow, at different times depending on how long it takes to cook. Use chopsticks or a spatula to keep the ingredients moving around and ensure they are cooked on all sides.
Add soy sauce just before serving, stirring well to coat the food.
Sesame oil or other special Chinese oil can also be added for extra flavour but as they can not be heated to high temperatures they must be added only at the end of cooking
________________________________________
DEEP FRYING
This is the method usually used for prawns or batter-coated foods such as pork balls or crispy dumplings. Pieces of apple and banana are also often deep-fried in batter before being coated in toffee.
Heat the oil to between 160C and 190C (300-320F).
Use a wire draining spoon to lower the food into the hot oil and to remove it once it's cooked, allowing excess fat to drain from the food.
Drain on kitchen paper before serving.
________________________________________
STEAMING
As well as traditional Chinese dishes such as wonton (dumplings), steaming is a healthy and nutritious method of cooking most types of fish and vegetables.
Arrange the food in an even layer in the steamer,
Place in the wok over simmering water. The water must not touch the food!
The lid makes the steam circulate within the steamer and cook the food evenly.
If you want to steam two foods at once, a second steamer can be stacked on top.
Do not allow the water to boil dry. Top up with boiling water if necessary.
Care should be taken when moving the steamer as steam will be rising, use a cloth to prevent scolding.
Comments