When preparing food for a Chinese recipe, it is important that the various ingredients, which must be served with on one plate, are cut into smaller pieces of equal size. The reasons are twofold: first, to give the dish a certain harmony in form and appearance, and secondly, because the food prepared in this way will only take a few minutes - or even a few seconds - to cook completely, and in this way Natural flavors are retained. No need for a particular instrument for preparing food, but a good sharp knife is essential.
If the recipe required to cut food into slices or chunks, the ingredient must be cut to the size of a large postage stamp, and the thickness of cardboard. If prompted to cut food into thin strips, the ingredient will be the size of a match stick. The food is diced into strips first made on a type of potato chip, then the strips so obtained will be diced. The meat should be sliced \u200b\u200bacross the grain, it is easier to slice thinly if it is still a bit 'frozen, but it is preferable to thaw completely before cooking, to preserve the softness and natural flavor. After cutting the meat, often use a coat of corn flour end type, forming a thin outer layer that prevents the juice to escape during cooking and at the same time keeps the meat tender.
The vegetables should be cut diagonally, so as to increase the surface is in contact with the hot oil while cooking. This device provides a quick preparation and preserves the taste and compactness of the vegetables.
In a Chinese meal all the dishes are served simultaneously and placed in the center of the table. Each diner has a medium size pot, a bowl for rice and soup (broth), a porcelain spoon and a pair of sticks with which he serves dishes from power plants. One of the advantages of Chinese cuisine is the manner in which food can "expand", and for this reason that it is quite difficult to give precise 'portions' of each recipe.
As a rule, consider un piatto per ogni persona. Se cucinate soltanto per 2 o 3 persone, servite un piatto di carne, uno di verdura e riso, con l'aggiunta di una zuppa, se si desidera. Per una pranzo informale, tra amici o parenti, da 4 a 6 persone, servite quattro piatti, più zuppa e riso. Per una cena ufficiale, dovrebbero esserci da sei a otto piatti. Quando cucinate per più persone, aumentate sempre il numero dei piatti, piuttosto che la quantità degli ingredienti, poiché così facendo offrirete una più vasta gamma di scelta sulla tavola. Nel progettare un pasto, scegliete due, al massimo tre piatti fritti (molto velocemente e rimescolati per tutta la fase di cottura) insieme a piatti cotti al vapore, in umido, arrostiti, brasati o freddi, that can be prepared well in advance. In this way, you will have the opportunity to enjoy lunch, instead of being constantly in the kitchen.
Most of the recipes in this book can also be served to the Western way, either separately or together with non-Chinese food. For example, some poultry and meat dishes can be accompanied with rice or pasta and vegetables. Similarly, almost all vegetable dishes are fine with a non-Chinese soup, or with your Sunday roast.
The cookbook is available for download by clicking the following link:
Recipes - Chinese Cuisine
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