Hey, chefs, What can you learn from Chinese cooking techniques?

As a qualified leading manufacturer of commercial induction cookers and a promoter of Chinese food culture in China, Lestov induction would like to discuss this topic. The tips below are for reference only. Any comments and interactions are welcome, join us!

Technique 1: Making and raising dry foods

Since ancient times, people preserve food ingredients by drying, smoking and salting. And this makes people who are from faraway places taste the delicious.

When the cook soak the dry goods up, the dried ingredients will give off a stronger flavor and a more unique taste. This is a wonderful thing and a lot of people think dry abalones are more tasty than the fresh ones. The traditional high-quality dishes Shark's Fin Soup with Shredded Abalone is also made by dried ingredients.

Technique 2:Chinese's understanding of vegetables, their planting and eating are unique.

Chinese are too fond of vegetables that they eat much more vegetables than people from other countries Because of this, China has the most various vegetable range in the world. Since ancient times, Chinese really make the full use of different kinds vegetables and herbs thanks to the Chinese cuisines .Here are some ingredients that Chinese eat daily yet not popular in other countries: lotus root, grass head, Zizania latifolia, chestnut, red cabbage moss, motherwort, sweet potato leaf, hemp leaf, water chestnut.

Herbal for Relief of Famines is the first book on edible wild plants in China. It was written in the beginning of the 15th century. It is of great value in the history of Chinese botany to describe in detail the characteristics, edible parts and methods of 414 species of plants.

In ancient China, crews were said to have no scurvy because they grew bean sprouts on ships and liked eating vegetables. They didn’t lack of vitamins.

Technique 3: Take no prejudice, Chinese elaborate animal by-products production (commonly referred to as "water")

The most mainstream way in western is black pudding, meat jelly, sausage etc. The preconditions are more like broken, emulsified or not emulsified, fermentation or no fermentation. However. Chinese's handling of the water is more time-consuming and laborious.

For example:

--The covet vessels of pig brain has to be picked out.

--The white part of the waist must be picked out, then cut into thin slices or score the surface.

--The lungs should be boiled with spices after soaked in blood and rubbed with salt.

And psychologically speaking, China's prejudice against the water is not so obvious. Geese gizzards, camel humps, deer tails, and pig brains are the most popular dishes in the Chinese dish (Refer to the "raising" of the dry foods we mentioned earlier).

Technique 4: Food fried is the special and unique cooking technique.

Rapidly frying under high temperature is unique technique to Chinese food. It is not an ordinary stir, but a stir-fry. It is the Chinese culinary tradition to pay attention to fire heating. In order to prevent the food from coking quickly, cooks constantly change the position of the ingredients by throwing the pot. The ingredients circulate between the steam in the air and the hot bottom of the pot and reach a dynamic balance.

From the restaurant's point of view, the fried meal is fast; from the taste point of view, the appearance of the dish produces a quick Maillard reaction, and the inside of the dish reaches a state of 80% cooked, and the tender portion of the ingredients is well maintained. So that the fried food is hot and fragrant.

More and more foreign friends are in love with Chinese food. I think this is the charm of Chinese food.

In many Chinese restaurants around the world, high-power commercial induction stoves are widely applied in commercial kitchens. Through electromagnetic induction heating technology, chefs can not only make full use of the cooking techniques, but also have a safe, comfortable and cool working environment. Commercial kitchen cooking equipment, like Chinese food culture, is favored by more chefs and restaurants. That is why more and more commercial induction frying pan can be seen in hotels, restaurants and factories.

Sichuan pepper flavored and fragrant with the European fried squid ring really match! Actually when you think about it, pepper and a lot of Western food really match, such as hamburger meat, steak, all kinds of fish, French fries, etc.