Wok - a deep round pan with Chinese small-diameter convex bottom.Due to the growing popularity of oriental cuisine, the desire for a healthy lifestyle and a high rate of our lives wok became increasingly encountered in our kitchens.
with a flat or rounded bottom, cast iron or anti-prigarnym coating - is their great variety.If you are only going to buy a pan, it is worth spending the time to figure out which ones are available in your area.One thing is absolutely sure - acquiring the wok, you will be amazed how you managed to cope without it all this time.
Terms of frying vegetables in a wok
1. Cooking in a wok, all the ingredients you need to move constantly over high heat;conical shape of the pan directs all the ingredients in the center, to a source of heat.
2. All the ingredients for frying wok usually need to be cut into small equal pieces, so they are prepared quickly and in the same time.This not only allows you to get delicious meals in minutes, but also keeps the vitamins in vegetables, because the less they are processed in the fire, the more nutrients in them is maintained.
3. Due to the fact that the products in the wok and stir constantly moving, use very little oil, and dishes that are less fatty.Due to the rapid frying foods are more fragrant, vegetables remain crunchy.
4. meat or poultry before frying in a wok should be cut into small pieces across the grain.To soften meat marinades are often used, in which the meat is soaked before frying.Do not be lazy finely cut beef, pork or lamb - not promarinuyutsya large pieces remain rigid.
5. chopped vegetables, depending on their shape and cooking time.Very hard vegetables should be the first to throw in the frying pan.
6. It is necessary to prepare all the food before frying in a wok because everything happens so fast that the peel and cut into something, put the pan on the fire, time is not.
7. Do not load too much wok ingredients at once, since it reduces the temperature, and the vegetables are cooked rather than crispy.
Articles Source: kuking.net
