Combination
Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include:
- Dòng (凍): The technique is used for making aspic but also used to describe making of various gelatin desserts
- Simmering meat for a prolonged period in a broth (Lu, 滷) or (Dun, 炖)
- Chilling the resulting meat and broth until the mixture gels
- Hùi (燴): The dishes made using this technique is usually finished by thickening with starch (勾芡)
- Quick precooking in hot water (Tang, 燙)
- Finished by stir-frying (爆, 炒) or Shao (燒)
- Liū (溜): This technique is commonly used for meat and fish. Pre-fried tofu is made expressly for this purpose.
- Deep frying (Zha, 炸) the ingredients until partially cooked
- Finishing the ingredients lightly braising (Shao, 燒) it to acquired a soft "skin"
- Mēn (燜):
- Stir-frying (爆, 炒) the ingredients until partially cooked
- Cover and simmer (Shao, 燒) with broth until broth is fully reduced and ingredients are fully cooked.
Read more about this topic: Chinese Cooking Techniques
Famous quotes containing the word combination:
“I never see that man without feeling that he is one to become personally attach’d to, for his combination of purest, heartiest tenderness, and native western form of manliness.”
—Walt Whitman (1819–1892)
“Just as we need to encourage women to test life’s many options, we need to acknowledge real limits of energy and resources. It would be pointless and cruel to prescribe role combination for every woman at each moment of her life. Life has its seasons. There are moments when a woman ought to invest emotionally in many different roles, and other moments when she may need to conserve her psychological energies.”
—Faye J. Crosby (20th century)
“Never support two weaknesses at the same time. It’s your combination sinners—your lecherous liars and your miserly drunkards—who dishonor the vices and bring them into bad repute.”
—Thornton Wilder (1897–1975)