Ppts On Future And Options

OTHERWISE USE COOKING RECIPES

40-50 In China there ways to use the heat for cooking. It is enough to be familiar with only some of them.

• Fried-Salting

Salting is normally done in a wok. You can also use a wide pan, conical or a classic frying pan, but the essence of this technique the food is cooked very quickly over high heat and in a little oil. The food is very subtle or cut into small pieces of similar size, using a sharp knife or razor blade China.

• shallow frying

is a slow cooking method compared to the salting. Using a wok or frying pan. It uses more oil and warmth.

• deep frying

frying This is the same as that used in Western society and is used to obtain the food crispy. Sometimes fried foods are fried twice in the same oil, so get particularmentes crisp.

• paper Fried

Small pieces of meat and fish are aligned and then wrapped in cellophane, into small packets which are fried until soft. Meals are served wrapped in cellophane and opened by the server using chopsticks. The cellophane wrapper is removed.

• Steaming

The Chinese use "Vapors" of bamboo placed one above the other so that 4 or 5 meals can be cooked in a contemporary way. Foods that need extra cooking time, are placed at the base, near boiling water.

• Baking.

is a less used than in the West, since most Chinese kitchens do not have the oven. Restorantes are typical meals such as Peking Duck (glazed). The Cha-siu is a method of roasting meat and cook quickly at high temperatures.

• Red Cooking

This method is typically Chinese, mainly used for cooking large quantities of meat and chicken. We use the soy sauce gives food an intense aroma and a pinkish-brown color.

• Stews

stews are usually made of meat cooked with spices and herbs, rarely with vegetables. Stews are typically cooked in terracotta pots and cooked for a long time, up to 4 hours, producing a meat-like consistency of gelatin.