INDIAN CHINESE COOKING TIPS

                            Hello everyone...............thankx all for ur loving comments enquiring about my health............im o.k nw...........so today its not a cooking post...........i want to share with all of you some chinese cooking tips which i read from a cooking book by rakesh puri.............hope this will be very useful for all of you........................

1. SAUTE VEGGIES AND MEAT ON HIGH HEAT.
2. ALWAYS ADD HOT STOCK
3. CHECK SEASONING BEFORE ADDING SALT AS THE STOCK,SOYA SAUCE AND OYSTER SAUCE HAVE A HIGH CONTENT OF SALT IN IT.
4. GARLIC SHOULD BE FINELY CHOPPED IN A FOOD PROCESSOR UNLESS SPECIFIED OTHERWISE.
5. FOR FRIED RICE,RICE SHOULD BE BOILED BEFORE HAND AND REFRIGERATED FOR 3-4 HRS OR PREFERABLY OVERNIGHT.
6. CHINESE FOOD IS BEST SERVED HOT FROM THE WOK,IT LOSES ITS TASTE AND TEXTURE WHEN IT IS REHEATED.
7. ALL PREPARATIONS AND CHOPPING SHOULD BE DONE BEFORE YOU TURN ON THE HEAT.IT IS ADVISABLE TO MEASURE THE REQUIRED QTY OF SAUCES IN A BOWL BEFORE HAND
8. WHEN SAUTING VEGGIES ADD THE HARD ONRS FIRST ,FOLLOWED BY SOFT ONES. ADD LEAFY VEGGIES LAST AND REMOVE IMMEDIATELY.
9. SAUTING IS DONE IN A WOK THAT MUST BE HEATED BEFORE YOU POUR IN OIL.SWIRL OIL AROUND THE WOK TO COAT ALL SIDES.
10. FRESH STOCK MAYBE MADE AND REFRIGERATED OR ALTERNATIVELY YOU MAY USE READYMADE STOCK CUBES AVAILABLE IN MARKET.1 CUBE MAY BE USED IN 1/2 CUP WATER.

HOPE THESE TIPS WERE USEFUL.........CHECK OUT MY DESI CHINESE RECIPES BELOW...................

CHINESE RECIPES

STIR FRIED CHICKEN WITH BELL PEPPER

STIR FRIED NOODLES

SCHEZUAN SAUCE

CHICKEN FRIED RICE

CHILLY CHICKEN