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:
“Let him [the President] once win the admiration and confidence of the country, and no other single force can withstand him, no combination of forces will easily overpower him.... If he rightly interpret the national thought and boldly insist upon it, he is irresistible; and the country never feels the zest of action so much as when the President is of such insight and caliber.”
—Woodrow Wilson (1856–1924)
“So of the three methods: reason, sense, or a knowing combination of both, the last seems the least like a winner, the second problematic; only the first has some slim chance of succeeding through sheer perversity, which is possibly the only way to succeed at all.”
—John Ashbery (b. 1927)
“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)