I am a diehard fan of Chinese food and have tried many Chinese food recipes. As I never took any Chinese cooking classes my experience with this delicious food came with lot of trial and error.
For example, Once I was making Veg Manchurian and while trying it out I found that all my manchurain are breaking out before frying.It was because when I was steaming the veggies I didnÃ¢â‚¬â„¢t squeeze out the water from the boiled veggies.
So after many trial and error experience of Chinese cooking I thought of listing down some tips or principles of Chinese cooking.
1. Green vegetables-Wash green leafy vegetables ahead of time whenever you are making Chinese food. This gives all the vegetables time to drain so when you stir fry them they wonÃ¢â‚¬â„¢t be wet.
2. All traditional Chinese food requires minimum of two or three vegetables. So it is always better to cut vegetables on a tray beforehand so that you wontÃ¢â‚¬â„¢ forget anything. Many times I have cut carrots, cabbage and capsicum in different plates and then forgotten them to add them in the Chinese food recipe.
3. Most of the time you are required to stir fry the vegetables in Chinese cooking. So cook the toughest and thickest vegetables for a longer duration than the soft vegetables like green leafy vegetables. For example- Broccoli, carrots and cabbage are to be cooked longer than onion and paneer. If you have no idea about the cooking order of the vegetables than simply stir fry all the vegetables separately .Over cooking of vegetables is a completeNO in Chinese food recipes.
4. If you want to stir fry or deep fry tofu then use extra-firm tofu. As Firm tofu or paneer keep its shape and doesnÃ¢â‚¬â„¢t fall apart.
5. Always drain Tofu or paneer before using it as this helps in absorbing the maximum flavor in the dish.
6. It will not be mentioned in most of the Chinese recipe books but Chinese cooking is all about hot oil. Be it stir frying or saute of the vegetables it is all done in hot oil.
7. Use fresh ginger and not the powdered one.
8. A dash of sugar brings out the best flavor in the Chinese food most of the time.
9. The right formulae of mixing cornstarch and water is 1:2 or 1:4.So if you are taking 1 tbsp of corn then add 2 tbsp. of water in it.
10. When you are making fried rice use cold cooked rice which is one day old. Gives a better taste.
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