威廉希尔app 为您整理了小学生范文---What to do Before Cooking，希望和您一起探讨和学习英语!

Here we offer a brief description of some of the basic techniques skills and ingredients of Chinese cooking. We hope it will be helpful to visitors when they try the Chinese recipes.

Selecting Ingredients

Preparation

Cutting

Balance Among Ingredient

Blending Seasonings

Selecting Ingredients

Chinese cooking uses a wide range of ingredients including meat meat products fish seafood poultry eggs vegetables bean products wild plants game and many seasonings. Most come in both fresh and dried forms but the most important features to look for are freshness and quality.

Meats should be judged by their place of origin season of production and any other characteristic-for example old or young male or female-that may be specified in a recipe. Appearance color weight water content and smell are also important.

Different dishes call for different cuts of meat because cuts have different textures once they have been cooked. Cuts of the same meat may be tough or tender coarse or fine. For example the Chinese distinguish eighteen different cuts of pork. These include filet streaky pork shoulder butt ham butt hock and shank.

The filet is considered the best cut and is generally stir-fried or quick-fried (see the section below on "cooking techniques" for descriptions of these and other procedures) to take advantage of its tenderness. Streaky pork is best when marinated with spiced rice flour and then steamed or red-cooked (braised in soy sauce). The shank and hock are best suited to lengthy simmering with or without soy sauce while the ham and ham butt are often used as substitutes for filet. The ribs and feet are best prepared 'by lengthy low-temperature methods like braising baking or simmering while spareribs are suitable for sauteing quick-frying slippery-frying and deep-frying. The methods used for pork are also applicable to similar cuts of beef and lamb or mutton.

With reference to poultry the tenderest and most versatile part of a chicken or duck is the breast. Chickens or ducks less than a year old are usually quick-fried or deep-fried while older birds need long slow cooking like simmering or braising to tenderize them.

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