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:
“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)
“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)
“The principle of fashion is ... the principle of the kaleidoscope. A new year can only bring us a new combination of the same elements; and about once in so often we go back and begin again.”
—Katharine Fullerton Gerould (1879–1944)