logo_sm.gif (1322 bytes)
 
 
Main Page

Recipe Forum

Recipe Submit
Glossary
Services
Links
 

 

Appetizers

Main Courses
Snacks and Sandwiches
Soups
Sauces
Cakes, Cookies & Desserts
Salads
Beverages
Miscellaneous
 
 
 
 
Carpets & Rugs
Needlecraft
Work Services
Affiliate Programs
Website Promotion
 
 

Tips For Cooking Chinese Foods

1.  When cooking Chinese food at home, the secret lies in using / purchasing absolutely fresh vegetables and finely slicing them for use.

2.  While using vegetables in Chinese cooking remember, French beans are almost always cut diagonally; onions chopped or sliced fine and ginger and garlic crushed. Cabbage, spinach and lettuce are shredded into fairly large pieces unless specified in a particular Recipe.

3.  Make sure that the meat, fish and poultry are always finely sliced besides being fresh and tender.

4.  Most recipes specify which oil to use, but Gingelly oil may be used where no specific instructions have been given.

5.  The use of corn flour in many Chinese dishes helps in three ways:-

Coating
It gives meat a light coating which not only makes the coating tender but retains the flavor.

Thickening
The thickness of the gravy or soup depends on the amount of cornflour used; these vary in different dishes, as a sweet and sour meat dish should be fairly thick and tomato hot and sour soup should be thinner.

Holding
Corn flour holds minced meat together and also keeps the moisture in It is used in meat ball dishes.


 

[Home]  [Recipe Forum]  [Glossary]  [Services]  [Links]
[Contact]  [Advertise Here]

Copyright 2001 Oriental Foods and Recipes.  All rights reserved. All logos, names, and trademarks are properties of their respective companies