Chinese Cooking Techniques - Combination

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
    1. Simmering meat for a prolonged period in a broth (Lu, 滷) or (Dun, 炖)
    2. 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)
    1. Quick precooking in hot water (Tang, 燙)
    2. 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.
    1. Deep frying (Zha, 炸) the ingredients until partially cooked
    2. Finishing the ingredients lightly braising (Shao, 燒) it to acquired a soft "skin"
  • Mēn (燜):
    1. Stir-frying (爆, 炒) the ingredients until partially cooked
    2. Cover and simmer (Shao, 燒) with broth until broth is fully reduced and ingredients are fully cooked.

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