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The wonderful Wok: Basic frying
Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is a of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on vegetables, and fast-cooked at high heat to retain vitamins and flavors. A few basics are all you need to cook!
Purchase your wok. You not have to spend hundreds of dollars in the state of the art kitchen utensils generation. A standard, stainless steel wok, purchased for under $ 50, will its purpose well. The heavier the wok, the better to conserve heat. This is important because you must cook at a high temperature to avoid stewing or steaming ingredients.
Season your wok. Before using the wok for the first time, you must season. Seasoning the wok is a way to "break" to ensure even distribution heat during frying, and helps set the flavors of food as your kitchen. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away and wash your wok in warm water and soap. To season your wok, put it on the stove over medium-high heat for several minutes. Add a drop or two of oil, and stir particularly to cover the surface evenly. Remove from the stove to cool a bit, and then use a paper towel to clean the oily residue. You may want to season your wok once more before you start cooking with it.
Gather your utensils. Professional chefs use a mesh spoon to take the meat and vegetables in the wok at all, but if you have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the table next to your wok so that can set up your dishes prepared on one side as they prepare in batches. Other items you need: a chef's knife, cutting board, and several dishes of different sizes to store liquid mixtures and chopped herbs and vegetables.
Cut and dried food preparation. The most expensive part of the frying time is preparation ingredients. You want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) for meats, vegetables, noodles, spices and oils should be ready and in reaching distance so you can grab and hands to work. Chop everything into bite-sized pieces to ensure rapid and complete cooking. Make sure there is no excess water or other liquid in the wok while fried meat and vegetables. As mentioned above, the liquid in the wok will cause your food to stew instead of fry.
Fried in batches. appropriate fried food retains its crisp exterior, firm and tender, juicy inside cooking small portions at a time. Heat the wok, pour enough oil to cover the surface and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry over medium-high heat, stirring all the time. When the first group of meat is cooked, remove from wok and drain on paper towels. Fry the second batch in a little more oil, then set aside. Oil of the pan once more, toss in some chopped garlic and ginger / o, and sautéed vegetables, adding the thicker ingredients like potatoes and carrots and then launch faster cooking ingredients like scallions and mushrooms at the end. When the vegetables are carried out, return meat to pot with vegetables and end with liquid sauces and seasonings. Give everything a quick release, simmer for a few minutes, then remove from heat.
Learn the flavors. Thai cuisine is very popular now, similar to Chinese, but with its own exotic spices and aromas, some of which are based on Indian cuisine. Malaysia, Japan, rate Vietnamese and Koreans have all their signature recipes as well. With practice, you learn that the spices and sauces go with what and how to identify their flavors. You can buy more of what you need in a specialty store in Asia.
Always have some Asian food commodities on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chiles, shallots galangal, Asia, scallions, kaffir lime leaves, coriander and lemon. Green or red curry paste, shrimp paste. Noodles and rice. And of course ... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular mushrooms, oyster, shitake mushrooms).
There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you are the creative chef, feel free to experiment. If you are a "by book "cook, go out and buy a cookbook fried to explain each technique in detail and familiarize yourself with the exotic ingredients. Above all: We know that frying is a healthy way to prepare and enjoy foods that you enjoy the comfort of home.
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