Most Chinese foods are cooked very quickly on high temperatures.
For chicken, meat and seafood dishes, the vegetables are cooked first then the meat, chicken, seafood is thrown in last.
Boiled rice is cooked at time of eating.
Fried rice is always precooked - not overcooked -
rinsed in cold water - and is best if left 3 hours, or overnight if
frying.
All main
ingredients are common:
- Salt
- Sodium
bicarbonate
- Cornflour
- Yellow
food colour
- Sugar
- Pepper
- Sesame
oil
- Peanut
oil (if liked)
- Garlic
- Ginger
- White
vinegar
Flavours
The following recipes have been flavoured - use them, or the already made ones can be bought in supermarkets. Always pre-soak meats, chicken or seafood for at least 20 minutes.
You can use the soaking mixture for BBQ food, not just Chinese.
You can make up your own recipes by adding vegetables/meat.
Examples:
- Mushrooms
- Peas
- Pork
- King
prawns etc.
Just follow
basic instructions or substitute the flavour e.g.
- lemon
- sate
- blackbean
- plum
Dishes
are cooked the same way:
Oil in
Pan
- Quickly
brown vegetables -
- Take
out -
- Brown
off / cook meat -
- Leave
in pan -
- Throw
vegetables back in -
- Then
add sauces
- Serve -
plain or on rice.
Page Last Updated - 18/11/2010
Recipes to Enjoy | sitemap | log in
