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.

Read more about this topic:  Chinese Cooking Techniques

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