- Source: Chinese cooking techniques
Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
Single
Many cooking techniques involve a singular type of heated cooking or action.
= Wet
=Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as zhǔ (煮). In fact, this class of techniques is so common and important that the term zhǔ is commonly used to denote cooking in general.
= Quick immersion
=Quick wet-heat based immersion cooking methods include:
= Prolonged immersion
=Prolonged wet-heat based immersion cooking methods include:
= Steaming
=Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to neolithic times, where additional food was cooked by steaming over a vessel of food being cooked by other wet cooking techniques.
= Dry
=Air-based
Food preparation in hot dry vessels such as an oven or a heated empty wok include:
Oil-based
Oil-based cooking methods are one of the most common in Chinese cuisine and include:
= Stir frying =
Kian Lam Kho identifies five distinct techniques of stir frying:
= Without heat
=Food preparation techniques not involving the heating of ingredients include:
Combination
Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include:
Dòng (凍): The technique is used for making aspic but also used to describe making of various gelatin desserts
Simmering meat for a prolonged period in a broth (滷; Lǔ) or (炖; dùn)
Chilling the resulting meat and broth until the mixture gels
Hùi (燴): The dishes made using this technique are usually finished by thickening with starch (勾芡; gōuqiàn)
Quick precooking in hot water (燙; tàng)
Finished by stir-frying (爆; bào, 炒; chǎo) and 燒; shāo)
Liū (溜): This technique is commonly used for meat and fish. Pre-fried tofu is made expressly for this purpose.
Deep frying (炸; zhá) the ingredients until partially cooked
Finishing the ingredients by lightly braising (燒; shāo) them to acquire a soft "skin"
Mēn (燜):
Stir-frying (爆; bào or 炒; chǎo) the ingredients until partially cooked
Cover and simmer (燒; shāo) with broth until broth is fully reduced and ingredients are fully cooked.
See also
Chinese cuisine
List of cooking techniques
Wok
References
Kata Kunci Pencarian:
- Chinese cooking techniques
- List of cooking techniques
- Stir frying
- Red cooking
- Outline of food preparation
- Yan Can Cook
- Bamboo steamer
- How to Cook and Eat in Chinese
- Chinese regional cuisine
- Double steaming
