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Six Quick Tips on Chinese Cooking |
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by Zeal, Aug 24, 2007 |
Wish you could make better tasting Chinese food? |
- Never add garlic at first, while making stir-fry chicken. Add garlic only after stir-frying the chicken.
- Marinate the meat for thirty minutes in pineapple juice, Soya sauce, salt, pepper and peanut oil to make a great chicken/meat/lamb/pork dish
- Always avoid a non-stick pan for cooking the Chinese food as the aroma will be lost and high fire will damage the pan. Instead use an iron wok.
- Peanut oil is the best to cook Chinese food.
- Easier way to make a noodle basket: boil the noodles, strain and cool. Then sandwich them between two tea strainers and deep fry till golden brown.
- To prepare chilli oil, heat 200ml of oil for 5 minutes, pour it into 100gm Kashmiri chilli powder, drain the oil after one hour and use as require.
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