The
wok is originally from China. For generations it has been used to
prepare delicious and healthy dishes. Thanks to the short steaming time,
the ingredients stay crisp and valuable minerals and vitamins are
retained – resulting in delicious and healthy dishes.Marinade (Yan)
To achieve better aroma mix the meat, fish or vegetables with rice vine (alternatively sherry), soya sauce, spices and/or other ingredients before steaming.
”Batter” (Guahu)
’Hu’ is a mix of starch, water and eggs. The mass should be thick enough so that the ingredients can easily be covered with it. The dishes will therefore remain tender inside but crispy on the outside. By the way Gua means “to cover”.
Cover with a coating of starch (Shangjiang)
Contrary to Guahu this topping is made of egg white, starch and water – therefore it is a lot thinner. A thin layer covers the ingredients. That is how the food retains in its original shape and still stays tender.
Pan stir (Chao)
Preheat the Wok (not too much oil), then add your ingredients whilst constantly stirring and within a short time the food will be fully cooked. It is important that all ingredients are cut into approximately the same size so that the cooking time of all the ingredients is nearly identical. Meat, fish and vegetables are cooked separately to ensure that they keep their specific aroma. Before serving, mix the food and the sauce and heat it for a brief period.
Pan swivel (Liu)
Similar method to pan stir however here the ingredients are heated with fluid, for example in stock.
Scorch (Shao)
The ingredients are braised in clear soup. At the end, the clear soup is cooked at high heat until it thickens.
Deep-fry (Zha)
The food is cooked in hot oil. Two methods are known in the Chinese cuisine: steaming in warm oil where the ingredients stay fairly brightly coloured (When You) and steaming in hot oil where the ingredients are fried until they are crispy (Re You).
WE HOPE YOU ENJOY A DELICIOUS ASIAN MEAL!
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ROSEN WERBE AG,
GLATTBRUGG