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:
“The English language may hold a more disagreeable combination of words than “The doctor will see you now.” I am willing to concede something to the phrase “Have you anything to say before the current is turned on?””
—Robert Benchley (1889–1945)
“Hats have never at all been one of the vexing problems of my life, but, indifferent as I am, these render me speechless. I should think a well-taught and tasteful American milliner would go mad in England, and eventually hang herself with bolts of green and scarlet ribbon—the favorite colour combination in Liverpool.”
—Willa Cather (1876–1947)
“[N]o combination of dictator countries of Europe and Asia will halt us in the path we see ahead for ourselves and for democracy.... The people of the United States ... reject the doctrine of appeasement.”
—Franklin D. Roosevelt (1882–1945)