TECHNIQUES FOR PRE-COOKING ASIAN FOOD:
- Boil
Vegetables are cooked in boiling water before cooking with the other ingredients. - Simmer
Put the meat over low heat for several minutes until it boils. - Scald
Vegetables are submerged in boiling water and removed when the water boils again. This improves its color and texture. - Boil quickly
The piece is placed with the water still cold and removed just when it begins to boil. In this way, the meat comes off the bone more easily and the smell of blood is eliminated sushi. - Batter
First the meats and vegetables are marinated and then immersed in a batter to fry them. With this method, the juices are sealed, the ingredients are not broken down and the loss of nutrients is reduced.
COOKING TECHNIQUES FOR ASIAN FOOD:
- Sauté
Cook over high heat with a little oil, add the ingredients and turn while cooking. Ingredients are finely chopped and stirred constantly to keep meat juicy and vegetables crisp. - Fry
You can make spring rolls, cookies and give a crunch to the outside of meats and seafood.
Chef’s Tip: The ingredients are often marinated in a sauce and coated with cornstarch, flour, or bread. To marinate, the ingredients are soaked in soy sauce, sherry, and other seasonings for half an hour. Adding water chestnut flour to the dough ensures that the outer layer is crispy.
- Fry over low heat
Fill the pan with oil until the ingredients are covered, spread evenly and fry slowly for a few minutes, turning once or twice until both sides are browned. This technique goes very well for the final cooking of pre-fried or pre-boiled foods since it preserves the meat juices. - Boil
The ingredients are simmered in the liquid so that it absorbs its juices and flavour, while the meat becomes more tender. - Steamed
It preserves the flavors and nutrients with the temperature of the steam, although it is preferable to consume the food immediately. Several levels can be used to cook different foods at the same time. - Grilled
The ingredients are put on medium heat with little broth or sauce, if these are made with soy sauce, it is known as Hong-shao. - Red stew
Food is cooked in copious amounts of soy sauce and water to make the dish rich, flavorful, and reddish-brown in color. Perfect for cooking pork, beef, ham, chicken, duck or carp. With this technique you can also prepare a stew, between 1 and 6 hours, depending on the cuts of meat.