Learn some Chinese food preparation tips to make you more healthier
Some
details about Chinese food preparation tips
•
The slightly frozen meat is easier to cut when it is warmer. But you should
never try to refreeze meat when it was thawed, otherwise it would lose much of
its flavor.
•
Always Cut meat crosswise (against the grain), that is to say, with your knife
perpendicular to the fiber direction. This mode is particularly important when
it comes to beef.
•
The white chicken, when cooked, will not cut if you do not intend to make squares.
Indeed, using the tip of a knife and a fork on the tear strips in the next
fiber. This practice is recommended when the chicken breast must enter into the
composition of salads or soups.
•
Whenever possible, always make sure that each piece of chicken has cut its
share corresponding skin. Poultry skin is delicious if you know how to cook
Chinese.
•
To facilitate the cutting of poultry, you can cook briefly beforehand baked or
steamed.
•
Generally, no cutting or noodles or vermicelli, whatever their length. But you
can safely violate this rule for the convenience of your guests. However, if
the sections are less than 5 cm
in length, do not use them to make soups or stir-fries; keep them for pranks.
•
Hard and fibrous vegetables like celery and ginger shall be cut diagonally into
slices. This is to expose the pieces to the maximum surface seasonings and
heat. As condiment, ginger can also be cut in matchsticks.
•
Chinese food preparation tips-Soft vegetables such as onions and mushrooms, on the contrary, will be cut vertically,
i.e. along the line of their thrust.
• Leaf vegetable is cut off transversely into strips
•
There is a special technique for cutting cylindrical vegetables such as
carrots, cucumbers, asparagus and small cucumbers. It gives the pieces not only
the maximum surface but also a beautiful presentation composed of curves and
ellipses. Suppose you have a carrot. Cut it diagonally to 1 cm of the tail. Then turn the third turn
and cut again diagonally to 1 cm
of its new tail and so on until the end. In other words, your left hand holds
the carrot and rotates 120 ° after each stab, while your right hand down 1 cm before each cut.
•
Press the grains of rice with a garlic with holes. You can also put garlic in a chopper or a broad knife and crush
them a helping hand, then dry the cut end transversely.
Not
having to peel and squeeze garlic cloves whenever you need it, you can chop
through the mill a certain amount and store in an airtight jar at a temperature
of about 8 ° C. The chopped garlic and can be stored for several weeks without
losing virtually its features.
•
Chinese food preparation tips-Fresh peppers can be chopped or ground briefly. For their conservation, use oil
or vinegar to taste.
As
peppers have hard seeds that can be unpleasant, I advise you to make chili oil.
This oil can be stored for several months and is convenient for seasoning as
well as in the kitchen table.
Take
300 g of fresh or dried
peppers Cayenne.
Chop very fine using electric grinder. Put this powder in a bowl and pour 1
liter of olive oil or sunflower oil. Marinate 24 hours, stirring often.
Finally, use a cloth pouch to separate the oil from the pulp.
Keep
chili oil in a sealed bottle. To serve, use a bottle with dropper cap.
•
It is often used to cut many kinds of food, especially vegetables, pieces with
decorative forms. Know a good Chinese meal must take place under the sign of
beauty.
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