Food Trend Series 16--Quick Stir-fry 【Recipes for Modern People】

Author: Liang Qiongbai
Publisher:
Publish Date: 2004-01-01
Features: Knife skills are crucial in stir-frying. To make the food cook quickly and absorb flavors easily, all meats and seafood, except vegetables, are usually sliced, shredded, or diced. Moreover, to complement the ingredients, the main ingredients sometimes need to adapt to the appearance of the accompaniments, such as vegetables like bean sprouts and celery. Meats must be shredded in such cases, and so on. This illustrates the importance of knife skills to ensure the harmony of the final dish's appearance.
Mastering heat control is also a key aspect of stir-frying. Many people think that the heat at home is not as strong as that at street food stalls, so they struggle to make good stir-fries. However, this is actually a misconception. The intense heat at street food stalls merely helps vendors complete orders quickly. At home, there is no time pressure, allowing for a more leisurely approach. Excessive heat can easily lead to mistakes.