Chinese Cooking Meathod 中国菜烹调十二法
Prepare
Ingredients Chose
The ingredients of prepare a Chinese dish are pretty selective. Diffrent dish
prefer the right ingredients from certain geographic location and season,
the chicken raised natually by a peasant family in China is much diffrent from
the chicken raised in a farm in US. Almost every Chinese know the crab in autum
is much fatty and tasty than it in spring. Which part of a product is used for
a dish is also important, if you want fast fry a chichen, the beast part of the
chicken is a prefer choice, for it is easy to be well-down just in a few minuts
Cut
How to cut the Ingredients also need to pay attention. Such as when you prepare
stir fry beef, cut the beef in the direction perpendicular to the fibrac is essential,
especially when most beef avaialbe in China is not farm raised yong Cow.
Pre-cooking Treat
Some dish need pre-cooking treat, squiz fish need go through boil water to reduce
unpleasant odd and shed excesive water, meat mix with wine or soak in soybean source
to add flavor.
Cooking
Cooking Method
Cook is most important part of Chinese dish, Chinese basically have twelve cooking methods:
| Stir Fry | Saute | Fry | Steam | Boil | Stew |
Simmer | Fast Fry | Grill | Smoke | Braise | Meng |
| 炒 | 煎 | 炸 | 蒸 | 煮 | 炖 | 煨 | 爆 |
烤 | 熏 | 烩 | 焖 |
Chinese cooking method terms and explaintion
HongShao: Saute with brown sugur and soybean sauce.
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