GREETING PEOPLE OF STEEMIT
Today I'll be sharing another information about my food culture. By now those who have read my posts should know that I am a Chinese, so yes today I'll be sharing a little tips and tricks about Chinese stir fry dishes. Firstly I want to say that western "pan fry" is totally different from the Chinese "wok fry". For those who don't know, wok is a rounded bottom pan which is made for carbon steel. The shape of the wok is made so that to ingredients can be easy tossed into the air. When using a wok is essential to continuously toss the ingredients or it would quickly get burn due to extreme high heat. While some may ask why not just lower the heat, well the taste won't be the same. We want to create a "wok hey" flavour, wok hey is referring to the smoky Chared flavour. This flavour is created by intense high on the oil which causes it to vapourise and while food is being tossed it's vapour coats the food giving it that smoky flavour! Ok, I think that enough info for now, I better get on with my sandwich
WOK FRIED MINCED BEEF; TRUMPET MUSHROOMS; SWEET PEAS
Ingredients
Minced beef coat in corn starch , trumpet mushrooms, sweet peas, dried shirmps, coriander, onion, ginger
DRIED SHRIMP
I got a feeling that my western friends don't use this ingredients. However it's pretty common in Asia. This is a crazy flavour booster, it gives the dish a slightly funky prawn smell. It also contribute savouriness to the dish.
SEASONING
soy sauce, osyter sauce, sesame oil, fried garlic, fried shallots, coriander leaf, white pepper
Hope all of you enjoyed reading this
As always honest feedback would be great!
