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Other Chinese Cooking Method
Sauteing, Deep-Frying And Spiced-Stewing
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Besides the four major methods of cooking, which is steaming, stir -frying, stewing and simmering, there are few other chinese cooking method commonly used as below:
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1. Sauteing
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Sauteing or pan-frying requires a small quantity of oil to be heated in a pan or wok till very hot. The ingredients are then placed in the pan and fried over medium heat till cooked, the coking being done by the heat of the oil. The ingredients are turned over, browning both sides and until the outer part is crispy. This technique preserves the original flavour of the food and ensures that there is not a great loss of nutritional elements. In order that the food may be nicely browned and crispy, attention must be paid to the degree of the heat and the quantity of oil used. The secret is to first heat the pan or wok till it is very hot and then adds in the quantity of oil required. The ingredients are then added and fried slowly over medium heat. This will prevent the food sticking to the bottom of the pan. If the heat is too great and the temperature of the oil is too high, there is a tendency for the surface of the food to be burned, while the inside is not cooked. On the other hand, if the temperature is too low, the frying will take a longer time and the food will lose its nutritional value and its original flavour.
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2. Deep-frying
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Deep-frying is a method in which a large quantity of oil is heated up in a pan or wok, the ingredients entered into the oil and cooked by the heat of the oil. This method of cooking can remove the water content of the ingredients and reduce the fat content thus creating a special flavour and increasing the calorie value of the food. There are many ways of deep-frying, which can briefly be classified into, slow deep-frying over low heat starting from cold oil, deep-frying over medium heat and quick deep-frying over high heat starting from heated oil. The method to be chosen depends on the ingredients and the type of dishes.
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3. Spiced-stewing
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Spiced-stewing necessitates first the making of a stewing sauce. Mixing the different seasonings makes the stewing sauce and condiments in water and boil till ready. The ingredients are then added to the steaming sauce and cooked until they take in the colour and flavour of the sauce. The steaming sauce should be sufficient to cover all the ingredients.
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4. Roasting
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Roasting is done by first preparing the ingredients, then placing them in the oven and cooking by radiant heat. Roasting can be done over an open stove or a closed oven. Roasting over an open stove is a more primitive method and requires a longer time and better technique. However the quality of the food roasted will be much better, and more delicious. Roasting in a closed oven is more modern method and can be used for roasting bigger quantities, but the flavour of food roasted in this manner will not be as good. By roasting, the fat from the food will drip out the original flavour and texture will be retained.
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5. Smoking
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Hanging cooked or uncooked material carries out smoking, which have been marinated in seasoning, over smoke until it takes in the flavour and the color. For making the smoke, usually saw dust, rice bran, tealeaves, sugar, liquorices, ground anise, etc. are used. These are placed over glowing charcoal and allowed to smoke. The material to be smoked is placed on a rack above the smoke until the material turns the right colour and absorbs the smoky flavour.
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6. Stirring
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Stirring covers two methods. In one method, sauteed, deep-fried, or scalded food is placed into soup, combined seasoning sauce or wine sediment and stirred very quickly in a pan over strong heat. Another method is to pour the soup, combined seasoning sauce or wine sediment over the sauteed, deep-fried or scalded food.
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7. Scalding
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Scalding means to cook by placing material into boiling water. The material is then removed and placed on a plate and covered with seasoning. In scalding vegetables the quantity of boiling water used should be at a minimum so as not to destroy the water-soluble nutritional elements. 8. Cold mixing: -
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Cold mixing or cold plate is normally an appetizer. Usually, it consists of one ingredient or a combination of various ingredients; hence it is also called a "combination" dish. Most of the ingredients in a cold plate are served cold and thus is pre-prepared before the arrival of the guests. As an appetizer is the first dish on the table confronting the guests, it is usual that special thought be given to present an attractive dish to create a good impression.
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