oils chinese info

italian broad bean and mushroom salad

| General Recipes

Cooking receipe to make italian broad bean and mushroom salad under category General Recipes. You may find some video clips related to this receipe below.italian broad bean and mushroom salad450g broad beans (shelled weight) lightly cooked175g mushrooms wiped and sliced1 large spanish onion about 27

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Steak and Kidney Pie II

| Pie s 4U

Cooking receipe to make Steak and Kidney Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Steak and Kidney Pie II This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the

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orange and lemon iced pudding

| General Recipes

Cooking receipe to make orange and lemon iced pudding under category General Recipes. You may find some video clips related to this receipe below.orange and lemon iced pudding10g butter 50g ginger biscuits crushed to fine crumbs with a rolling pin 3 eggs (size 5) 110g caster sugar 275ml double cream

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Admiral Pudding Recipe

| Dessert

Type: Admiral Pudding Free Cooking Recipe - Dessert Yes! Ingredients / Directions 8 ounces of potatoes12 ounces of carrots4 ounces of sugar7 ounces of flour or bread crumbs3 ounces mixed candied peel4 ounces butter8 ounces of sultanas To prepare this Admiral Pudding Recipefirst pass t

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Tag : Bread, Pudding

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Cooking receipe to make oils chinese info under category General Recipes. You may find some video clips related to this receipe below.

oils chinese info

A mild vegetable oil is used for deep frying but chinese prefer a cooked oil for stir frying. The oil that has been used once or twice for deep frying can be used as the main oil for stir frying as it has lost its raw taste.

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Oil is the most commonly used cooking medium in China. The favourite is groundnut (peanut) oil. Animals fats usually lard and chicken fat are also used in some areas particularly in north China. I prefer always to use oil since I find animal fats too heavy.Throughout this book I have indicated where oils can be reused. Where this is possible simply cool the oil after use and filter it through cheesecloth or a fine strainer into a jar. Cover it tightly and keep in a cool dry place. If you keep it in the refrigerator it will become cloudy but it will clarify again when the oil returns to room temperature. I find oils are best reused just once and this is healthier since constantly reused oils increase in saturated fat content.

Groundnut oil

This is also known as peanut oil or arachide oil. I prefer to use this for Chinese cookery because it has a pleasant mild taste which is unobtrusive Although it has a higher saturated fat content than some oils its ability to be heated to a high temperature makes it perfect for Stir frying and deepfrying. Many supermarkets stock it but if you cannot find it use corn oil instead.

Corn oil

Corn or maize oil is also quite suitable for Chinese cooking. It has a high heating point although I find it rather bland and it has a slightly disagreeable smell. It is high in polyunsaturates and is therefore one of the healthier oils.

Other vegetable oils

Some of the cheaper vegetable oils available include soyabean sunflower and sunflower oils. They are light in colour and taste and can also be used in Chinese cooking.

Sesame oil

This is a thick rich goldenbrown oil madefrom sesameseeds which has a distinctive nutty flavour and aroma. It is widely used in Chinese cookery as a seasoning but is not normally used as a cooking oil because it heats rapidly and burns easily. It is often added at the last moment to finish a dish. Sold in bottles you can obtain it in many supermarkets and in Chinese grocers.

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