Methods of Chinese Cooking |
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Cold Mixing is usually the method used for the appetizer. It consists of one or more ingredients served cold. it is referred to as the "cold" or "combination" dish. Deep-Frying is using large amount of oil heated up in a deep pan or Chinese wok until smoking hot. Ingredients, which are usually batter-coated are plunged in a few at a time and left to cook until golden brown. Deep fried food are to be drained as they are removed from the oil. Stir-Frying is using small amount of oil heated in a pan or Chinese wok. Ingredients are quickly added and stir to cook for 2 to 3 minutes. This method is usually used for vegetables, sliced meat or sea food. Roasting is done by first marinating meats and placing them into an oven or an open grill to cook. Steaming is using a steamer or a large pot with fitted cover and filled with sufficient water and bring to boil. The The heat proof container or plate that holds the food is to be placed on a small stand in the centre of the pot or steamer. The intensity of the heat depends on the type of food we are cooking. Food such as meat, fish, dumplings etc.. should be steam with high temperature. Eggs, soup or food require long hour of steaming should use lower temperature. Make sure water does not dry up in the process of steaming. Stewing requires the ingredients to be browned first and then placed in a stewing port with plenty of water and cooked for a period of time at low heat producing thick gravy.
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