 |
| |
Chinese Food Cooking Techniques Review |
There are many Chinese food
cooking techniques, recipes
and tips.
Cooks of Chinese
food restaurants
know many ways to delight their visitors. Thus, main Chinese food
cooking techniques include steaming, stir-frying, deep-frying,
roasting, hotpot boiling, stewing, simmering and cold dish. Due to
these ones and some less common Chinese food cooking techniques, any
foodstuff can be prepared so that nobody will recognize what it
initially was.
However, the indubitable king of Chinese cuisine is rice. There are
literally myriads Chinese food cooking techniques and ways of how to
make rice. It can be a perfectly matching garnish or, coming with meat
or fish, a flavored main course, a light appetizer or, mixed with
spices and sugar, a delicious dessert.
Cooking good rice is a little bit harder than it may seem, as the
boiled rice often turns out to be sticky and monolithic instead of
fluffy and light. So, if you want to make rice that your family will
enjoy not only because they love you, follow these Chinese food cooking
techniques.
Raw rice is covered with a thin layer of starch that is easily removed
while rinsing – a common procedure in Chinese food cooking
techniques. Place the rice into the pot and add 1 ? cups of water for
every cup of rice. Then, keeping medium heat, bring it to boil, without
covering. Once the rice is boiling, change the heat from medium to low
and put the lid. Take into consideration that the steam from the pot
should escape not to form condensate, so tilt the lid while
placing it. Only when you notice typical “craters”
–
little holes in the rice surface – put the lid hermetically
and
low the heat again. According to Chinese food cooking techniques, in
this position the rice is simmered for about 15 minutes, then it is
fluffed up and can be served.
The whole cooking process takes not more than 30 minutes. Due to such
simple Chinese food cooking techniques your rice will always be the
best, especially if you opt for long grain rice or one of the scented
rices, like jasmine rice.
|
|
|
|
|
|
|
|
|