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The Utensils
High heat is vital when cooking Chinese food, but this does not mean that homemade cooking is destined to fail in an ordinary home cooker. Of course, home cooking will not be as perfect as that made in famous restaurants, but you should be able to get tasty, exciting and appetizing dishes.
WOK. The Chinese frying pan. It is deeper than the western style frying pan, and made from cast-iron with one or two handles. It evenly distributes heat and is ideal for deep-frying and stir –frying. In fact, it is useful for any sort of cooking, even for steam cooking. You just to add a metal rack and then place a lid on top. Woks and accessories for steam cooking can be found in stores specializing in Chinese products, as well as in other shops. You can use a cast-iron conventional frying pan instead of a wok.
WOK CHANG. A metal spatula with a wooden handle. It is used for stir-frying or stews, to avoid food sticking to the pan. It is also used to turn over large pieces of food without breaking them.
CHA LI. a metal strainer with a wooden handle, ideal straining excess oil from frying. It is not essential, but does help
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