Meat in Chinese

What is meant by food for the Chinese can be understood by the way in which he observes all the rituals associated with this process. In China they say that "there are no bad products, there are only bad cooks". Probably, this is the most important rule of Chinese cuisine, which the culinary people follow scrupulously.

Chinese chefs clearly observe the principles of work, which are that:

  1. 1/3 part of the cooking time of the main course is spent on careful processing of components. Roots and fruits are treated with a lot of water.
  2. Minimal heat treatment on high heat, literally 2-4 minutes. The Chinese use for this purpose a special cone-shaped frying pan "wok" and various variants of pressure cookers.
  3. Use of all kinds of spices, condiments and sauces.
  4. All dishes should be combined and combined in three qualities - smell, taste and color. To choose harmoniously all the components - this is the culinary skill.

By observing the above points, Chinese cuisine is truly unique. And this uniqueness is emphasized by a beautiful serving of dishes, non-standard cooking methods, various uses of spices, as well as non-standard selection of components.

The three basic requirements that each Chinese dish should match is its flawless taste, aroma and color. To emphasize the individuality of the dish, always choose meat and vegetables, which will contrast with each other.

In the Middle Kingdom, pork recipes have many admirers. The variety of cooking meat is impressive: it is cut into strips and cooked with vegetables, baked and stewed.

It is very popular and has long been known and we have such a dish as meat in Chinese with vegetables.

Meat in Chinese - recipe

We can learn how to cook meat properly in Chinese, if we buy the necessary products and follow the steps of the recipe meat in Chinese:

Ingredients:

Ingredients for sauce:

Preparation

The meat is cut into small oblong pieces. Mix with 2 tbsp. spoons of sauce. We keep the marinade for 30 minutes. Cut the onions rings, paprika into small pieces and finely garlic. We merge the juice from the pineapple and set it aside.

We prepare sauce: pineapple juice is mixed with starch, soy sauce and vinegar. Stir thoroughly with tomato paste or ketchup. Sugar can be added to the mixture to taste.

Whisk the egg and put it into the meat. Mix. In the wok pour the oil for frying as a deep-fryer. Strain the pieces of meat in the starch and fry in the wok. If all the meat does not fit into the wok, then fry in small portions, 3-5 minutes. Fried meat of golden color is folded into a colander to make the glass excess oil.

Fry in a wok in 2 spoons of oil in turn: garlic, onion, paprika. Fry stirring a few more minutes. Add the pieces of pineapple and pour the mixture into the sauce. Stir and boil. As soon as the sauce thickens, put in the wok pieces of meat, stir, fry another 2-3 minutes, stirring constantly.

Preparing meat in Chinese requires a certain amount of time, but if you select a couple of hours for this, then the result will exceed all your expectations. Unusual and unusual taste of Chinese meat will force you to return to cooking it again and again. A good side dish for such meat will be the famous Chinese fuczosa .

And if you already know how to cook meat in Chinese, boldly invite your friends. Enthusiastic reviews are provided to you.