| Slicing
Chinese Style
Ingredients in Chinese cooking are generally sliced into
thin, flat pieces. Slicing techniques are used to cut meat
or vegetables into the desired size used in a recipe. A
Chinese cleaver is the best tool for this job, although
any large kitchen knife will do.
Hold the food firmly and cut straight down. Fingers should
be curled and perpendicular to the blade to avoid cutting
your fingers!
Marinating
Marinating adds flavor to food before cooking. Foods can
be marinated from 15 minutes to overnight in a refrigerator.
Oyster sauce, salt, sugar, corn starch, oil, sesame oil
or even water can be added to meat, poultry and seafood
in Chinese cooking to add flavor to the dish.
Stir-Frying
This simple method of cooking is the most common technique
used in Chinese cooking. It is called stir-frying because
you should keep stirring or tossing the food during cooking
- this ensures even cooking of all ingredients. This quick,
simple cooking method retains the colors, flavor, texture
and nutrients of the food.
|
Slicing
Chinese Style
