Cooking Techniques: Chinese Cuisines. Second Installment

Hey All

I'm  back . Was little down  for sometime  and  my monitor  was also out of  order. All  is  well  now and I'm here  with the second installment  of Cooking Techniques of Chinese Cooking.

Well we have  completed Chao and  Bao under stir fry. Now we would  move  to Deep Frying.

DEEP FRYING

In deep frying the food is submerged in hot oil or fat. Some of the most delicious Chinese starters are deep fried and  most of these require meats to be  deep fried before combining then with the vegetables and   flavorings.

The next style is steaming, which is considered the most nutritious method of cooking as there is hardly  any oils or fat used.

STEAMING

All sorts of food items can be  cooked in steaming, such as meat fish, chicken or mutton dumplings, buns.For better after cooking results the food items needs to be  put  for steaming once  the water underneath starts boiling. There  are again two more methods involved  in steaming and  thats the regular steaming where  the raw food is kept in the steamer and  the surrounding steam does the cooking and  the other method or style is where the pot containing the raw food is partly immersed in boiling  water and  the cooking is done by  both the steam and  the hot water.

Well  that's  its  for today, will add some  more in  few days time. I need to stop here as I' m feeling very sleepy as its 4 in the morning. Tomorrow I might  not be  able to contribute  as I would be  little busy.... can;t promise when  but say  very soon.