#1 Introduction...
In Chinese cuisine rice and vegetables predominate and soya beans provide a major source of protein .Meat, poultry and fish are less important than they are in many other cultures.
The Chinese adore food and spend many hours shopping for the finest ingredients then preparing and cooking them to perfection. The range of dishes is vast.
They are also artistic in the presentation of their food, believing that food should appeal to more than just the sense of taste.
#2 Cooking Methods...
1.Blanching:
Foods are somtimes blanched in hot oil or water for a few minutes to cock them partially, ready for the final cooking with other ingredients. The food is them rinsed in cold water to stop the cooking process.
2.braising:
Many chinese dishes, especially meat dishes, are slow cooked in liquid this gives tougher cuts of meat a long slow tenderising process of cooking.
3.Stir-Frying:
One of the most famous of chinese techniques stir-frying is best done in a wok to maintain the necessary high heat and thus enable you to stir the ingredients constantly while they are cooking always heat the oil almost to smoking point before you flavour it and add the ingredients.
4.Steaming:
Chinese foods are often steamed to bring out the most delicate flavours .bamboo steamers are the best utensils to use but you can use a plate on a rack in wok or saucepan
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