Learn to cook the best meat food


Tips On Stir Frying Recipe

Being raised in a Chinese family, Chinesebeing heated at a high temperature. Good stir
food is very much a part of me. Chinesefrying needs to have concentrated fire and
cooking uses various methods, such asheat. Non-stick pan cannot be heated at high
stir-fry, deep-fry, simmer, boil, steam andheat  as  it  can  damage the coating easily.
so on, with no less than twenty ways. The
most commonly used method is still stir fry(3) After pouring a little oil, swirl it
or  'chao'  in  mandarin.around to coat most of the surface and heat
it  over  medium  high heat  about 1 minute.
Stir fry is not limited by any quantity and
types of ingredients, anything can be mixed(4) When it is almost smoking, add in ground
and stir fried in the same dish which createsgarlic or scallion sections and stir fry for
for a good basis of "color". Finely cutfew seconds. Then scatter vegetable or meat
ingredients are cooked under high heat for ain the wok. When ground garlic or scallion
short period of time. The taste seeps intosections are cooked as flavoring, the aroma
the food quite easily, emanating wonderfulis  overwhelmingly  strong  but  satisfying.
aroma. Since stir fries are made usually very
quickly, it prevents the loss of nutritional(5) Turn and flip food in generous sweeping
content  from  food.motions to prevent burning and ensure even
cooking.
Tips  on  stir  frying  recipe:
(6) Add all seasoning and flavoring after few
(1) Ensure all ingredients are ready andseconds.
close at hand. Cube, slice, mince lean meat
finely, cutting against the grain. Deep fry(7) Bring back to the boil then turn the heat
marinated meat a few seconds before beginningdown and cover for few seconds to reduce
the main stir fry. Cut vegetable according toliquid  in  the  wok.
their shape. Blanch first the very hard ones.
(8) Decorate stir fried with chopped
(2) My mother used to tell me that a Chinesecoriander leaves, sliced cucumber or finely
wok is good for stir frying as compared to asliced  spring  onions  and chopped chillies.
non-stick ones because it can produce 'wok
hei' in Cantonese meaning 'wok's aroma' when(9) Serve piping hot as soon as possible.



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