In the whole world, Chinese cooking is well-known. There is a distinctive cooking style of Chinese food. Normally it is seen that there is the use of fresh and seasonal ingredients in the preparation of Chinese food. The cooking style is not much complex and there is a beautiful balance in the food items in regard to colour, texture and presentation. There are various cooking methods among Chinese people. Here we will discuss a few of them.
A classic Chinese cooking method is stir-frying. The benefits of it are that it is quick and easy, tasty and flavourful. A wok and wok spatula and a gas stove are normally used for stir-frying. A combination of meat or seafood, vegetables and tofu are the ingredients for stir-frying, which are thinly sliced or cubed. For marinating, the chefs use soy sauce, salt and other seasonings in the best Chinese restaurant in Kolkata.
For preparing crisp-textured food, the use of deep-frying is common. The oil is heated to a high temperature while frying a variety of meats and vegetables. The utensils for deep-frying are a deep saucepan or a deep fryer. There is also the use of a Chinese scoop strainer to contain food in a deep fryer and to strain food items when removed from the oil and long chopsticks.
The use of steam is the key factor in this style of cooking. This cooking technique is the healthiest. The dishes taste more fresh and delicious when cooked in steam. There is very little loss of nutrients in this method of cooking and it retains various nutrients in the food. This cooking method is widely used in the preparation of a variety of ingredients. Normally, Chinese people use bamboo steamers to steam food. They normally stack these steamers on top of the other so that several kinds of food items at one time. This saves a lot of time and fuel. Dim sum, dumplings, buns and steamed fish are some examples of food prepared by steaming. You can enjoy these delicious food items in the top Chinese restaurants in Kolkata.
4. Red Stewing or Red-Cooking
If there is a tougher cut of meat or poultry, the use of Red stewing, a unique Chinese cooking technique. A low flame is used to cook food in this type of cooking. At first, the meat is cooked till brown and then there is the addition of soy sauce, sugar, wine or sherry, ginger, five-spice powder, chilli powder, cilantro and other seasonings along with water and broth. A stew-pot or a slow cooker is essential for red-cooking. Red-cooked spare ribs and red-cooked fish are some food items prepared by red-cooking.