Cooking Techniques: Chinese Cuisines

Hi  All,

Today I'm here to share  some of the cooking techniques of Chinese cuisines with you. To start with, I would discuss the two classical methods of Chinese cooking under Stir Fry  and  that is  CHAO & BAO.

CHAO is the method where the wok is  covered after adding all the vegetables, meats and  other ingredients till cooked and then its stirred and tossed out immediately.

And in BAO the vegetables, meats  and  other  ingredients are  put on an extremely  hot wok with simultaneous tossing and stirring and  would  only stop  when an ingredients is to be  added  and  once cooked its is removed from the wok and  serve  in a desired platter.

There might be a question in your mind by this  time that how can you get meat cooked in a wok by just stir-fry method, well in Chinese cooking most of the ingredients which needs thorough cooking  specially red-meat which needs a little more time  to get  cooked are already cooked either by deep frying  or by steaming before it is combine or put together with the other ingredients  or vegetables. And  as the meat items are coated  with batter it is not advisable to keep these meats items in the wok  for a long time  as the meat coats  would get soggy with the release of water from the vegetables.

Remember never leave  the cooked food in  the wok even if the range is off, because the base of the wok is very thin and  it might burn your preparation. 

Well I will  have to conclude here   for  now, will write more about it either today by day end  or will  get back tomorrow....  till  than  happy cooking and  eating....