Cooking Tips

Author: Jianwei Shi
Publisher:
Publish Date: 2003-01-01
Features: To address the challenges faced by those who love stir-frying, two seasoned chefs, with their deep understanding and sensitivity to ingredients, combined with precise heat control and meticulous handling, provide detailed explanations in this book on the secrets of stir-frying various ingredients. The book is divided into sections for chicken, pork, beef, seafood, and vegetables, telling you the differences in stir-frying times for each dish, how to stir-fry dishes quickly while preserving the original flavor of the food, and what kind of heat is best for bringing out the characteristics of the ingredients. Of course, there are also detailed explanations of stir-frying techniques and demonstration illustrations. Importantly, the book includes detailed cooking times, such as spicy diced chicken, braised beef, sweet and sour pork, and sea cucumber mustard greens, each with its own unique ingredient characteristics and suitable cooking times. Stir-frying is a cooking technique that is extremely familiar to Chinese people—almost all ingredients can be stir-fried, and personal creativity can even be used to create endless variations of delicious stir-fried dishes. However, to make dishes made from different ingredients both fast and fragrant requires some skill. Many people think, "What secrets are there in stir-frying? It's just about cooking the food until it's done!" If you have this kind of mindset, you are already on the path to stir-frying failure. Because everything from selecting and pairing ingredients, marinating, to controlling heat and managing cooking times, even whether to cover the pot while stir-frying, can affect the success of the dish. A slight oversight can easily ruin the expected flavor of the ingredients. These easily overlooked details are often the main reasons why others can stir-fry dishes that look and taste delicious, while your dishes always lack that extra fragrance.