A
round pan – Wok – a mandatory inmate most cuisines across Asia. Modifications of this crockery set – with a spherical bottom and a flat, cast iron and enameled walkie, with one handle and two … We have now also possible to get a crockery to cook Asian dishes in an environment as close to authentic.
What are the advantages of the wok to our usual pots, pans, casserole?
In the entire inner surface of the wok is "working." In this case, you can adjust the thermal effect of food, simply moving them along the walls: the closer to the bottom – the hotter the further (above the wall) – the cooler.
At the bottom of the wok temperature is very high – then you can quickly fry the meat, vegetables, noodles, keeping their flavor and aroma, juice and vitamins, as if sealed them inside of each piece.
In a wok can be cooked and the soup, and porridge and toast, and pancakes. It can be used as an element of double boiler. That is, it is extremely functional ware.
Of course, it is best to cook in a wok over an open fire. The degree of heating of some electrical panels is not sufficient to show all the features of this kitchen miracle. In addition, for electric stoves are not suitable walkie with a rounded bottom.
So what are the basic principles of cooking in a wok?
The exact recipes you can easily find on the web. We want to draw your attention only on some of the features wok.
At home in the kitchen such tricks will not pass, but somewhere in a safe place worth a try!
The stronger will be warmed up wok – the less time you'll need to cook the dish. Therefore it is better to prepare in advance all of its ingredients – measure out the spices, chop vegetables, cook the noodles, etc.
Heat the oil in a wok and throw back spices (cumin, turmeric, for example), grated ginger, sliced chili peppers and garlic. Their taste, aroma and color quickly move into the oil, which, in turn, will color all of the dish.
Products that will prepare cut into thin strips or sticks. After all, the main type of cooking here – pripuskaniya in oil.
Overfill the ingredients in the wok in the following order: first, those who need more time to prepare, and then – less "demanding" to the heat treatment. Do not overfill it all – fry, such as peppers and eggplants, move them higher (on a wall), and at the bottom of the throw tomatoes or cooked noodles.
At the end of all the components are mixed and fast food are served.
If you cook rice – washed grits throws directly in the oil and pour the right amount of water or broth. Under the cover of the dish itself comes as a regular saucepan.
If you cook the soup – do not skip steps favorite spices to the oil and fry the ingredients. Any charge for soup – vegetable or meat is prepared right there in the wok, and then filled with water or broth.