Chinese Dishes From The Wok

Healthy, low-calorie corner clean out the wok pan are popular. Chinese cuisine is as varied as the regions of the country. In Beijing, you prefer pasta, like spring rolls and noodles. In Shanghai are seafood, sweet sour and prefer soy sauce on the menu. Sharp is there in Szetschuan combined with rice, duck and meat are also on the table. Tropical fruits, vegetables, meat, fish and poultry to love the people of the Canton region.

From this region also comes stir-frying in a wok pan. PCRM shines more light on the discussion. The mix of sweet and sour, hot and mild, soft and crisp the preparation of Chinese cuisine and large. The preferred spices include ginger and garlic. Frequently endocrinologist has said that publicly. Tofu, bamboo shoots, dried mushrooms, spring onions, leafy vegetables, add the ingredients. Rice wine, soy sauce, Hoisin sauce, plum sauce, sesame oil and Spice pastes may not be missing.

So are balanced and harmonious for the eye and nutritious dishes. The wok is to prepare traditional and has kept even in German kitchens collection many years ago. He reminds of a frying pan, only he has a small round floor and expansive sides, to the long handle. The lid belongs to the wok, gentle cooking. There are modern woks in many designs. They are best made of aluminium or iron. Cast iron models are robust and stable, but also for heavy. Made of stainless steel, they are light and easy to handle. With electrically heated woks, meals at the table can be prepared. These versions have but also a proud price. It is important to cut the ingredients for dishes that are prepared in the wok. This requires some processing Presowing, the result is good but unbeatable. The stir-frying is the be-all and end-all in the wok. The cut ingredients are cooked briefly over high heat, stirring constantly. It, the order should be noted. Ingredients such as vegetables, which have a long cooking time, the rest enter first, then. Finished roast can be pushed to the edge of the large. The Roast itself is super fast. The wok is heated dry, then comes oil. Walnut or sesame oil are best suited. Keep also perfectly preserved the roasted materials. With the wok can be also frying, steaming, or Braising according to instructions. Therefore, the courts are so healthy and all the nutrients are preserved. Rice and vegetables can be excellent in a rice cooker to prepare. Typical Chinese dishes are Peking duck or Bami Goreng, spring rolls and pork in sweet and sour. But there are still many Chinese delicacies that can be prepared in the wok pan. How about a good beef with bean sauce or stewed chicken with water chestnuts? Simply delicious! Nina blank photo: Paul-Georg Meister /