1. When cooking Chinese food at home, the secret lies in using absolutely fresh
vegetables in abundance and finely sliced.
2. As for he vegetables, French beans are almost always cut diagonally, onions
chopped or sliced fine and ginger and garlic crushed. Cabbage, spinach and
lettuce are shredded into fairly large pieces unless specified otherwise.
3. Make sure that the meat, fish and poultry are also finely sliced besides being
fresh and tender.
4. Gingerly oil may be used where no specific instructions have been given.
5. The use of corn flour in many Chinese dishes helps in three ways
I. Coating: It gives meat a light coating which not only makes the meat
tender but retains its flavor.
ii.Thickening: The thickness of the gravy or soup depends on the amount ofcorn flour used: these vary in different dishes, as a sweet and sour chicken
dish should be fairly thick and tomato hot and sour soup should be
thinner.
iii.Holding: Corn flour holds minced meat together and also keeps the
moisture in. It is used in meat ball dishes.
1. Home made egg noodles: Beat 6 eggs lightly. Add a pinch of salt and sift in
enough flour to make a soft dough. Roll the dough very thinly (much thinner than
pie pastry) sprinkle flour on the surface to prevent it from sticking. Let it remain
on the table to dry for 30 minutes, then slice it into very fine strips. You can use
these egg noodles soup (soup with a few noodles) or fried noodles.
2. In the recipes given in this revised, new edition, the use of monosodium
glutamate has been completely dropped, as the commercially prepared,
synthetic variety has proven to be excessively harmful for health.
3. Most of he recipes given in this book serve 4-5 persons and completely
Chinese meal normally consists of 5 to 6 dishes.
How to use chopsticks
1. Tuck one chopstick under your thumb and hold it firmly.
2. Now, take the second chopstick and hold it as you would a pencil.
3. Keep the first chopstick in original position, move the second one up and
down. You will find that you can pick up anything.
vegetables in abundance and finely sliced.
2. As for he vegetables, French beans are almost always cut diagonally, onions
chopped or sliced fine and ginger and garlic crushed. Cabbage, spinach and
lettuce are shredded into fairly large pieces unless specified otherwise.
3. Make sure that the meat, fish and poultry are also finely sliced besides being
fresh and tender.
4. Gingerly oil may be used where no specific instructions have been given.
5. The use of corn flour in many Chinese dishes helps in three ways
I. Coating: It gives meat a light coating which not only makes the meat
tender but retains its flavor.
ii.Thickening: The thickness of the gravy or soup depends on the amount ofcorn flour used: these vary in different dishes, as a sweet and sour chicken
dish should be fairly thick and tomato hot and sour soup should be
thinner.
iii.Holding: Corn flour holds minced meat together and also keeps the
moisture in. It is used in meat ball dishes.
1. Home made egg noodles: Beat 6 eggs lightly. Add a pinch of salt and sift in
enough flour to make a soft dough. Roll the dough very thinly (much thinner than
pie pastry) sprinkle flour on the surface to prevent it from sticking. Let it remain
on the table to dry for 30 minutes, then slice it into very fine strips. You can use
these egg noodles soup (soup with a few noodles) or fried noodles.
2. In the recipes given in this revised, new edition, the use of monosodium
glutamate has been completely dropped, as the commercially prepared,
synthetic variety has proven to be excessively harmful for health.
3. Most of he recipes given in this book serve 4-5 persons and completely
Chinese meal normally consists of 5 to 6 dishes.
How to use chopsticks
1. Tuck one chopstick under your thumb and hold it firmly.
2. Now, take the second chopstick and hold it as you would a pencil.
3. Keep the first chopstick in original position, move the second one up and
down. You will find that you can pick up anything.
No comments:
Post a Comment