Modern Recipes - Quick Stir-fries (Shishang Series 16)

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 be adjusted to match the appearance of the accompanying ingredients, 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 the heat is also a key aspect of stir-frying. Many people believe that their home's heat is not as strong as that of street food stalls, so they struggle with stir-frying. However, this is a misconception. The intense heat of street food stalls only helps vendors serve customers quickly. At home, there is no time pressure, allowing for a more leisurely approach. Excessive heat can easily lead to mistakes.