2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The wok is a Chinese frying pan, which has three distinctive features from other pans - convex bottom, thin walls and round shape. This shape of the dish allows it to heat up quickly, and the dishes are made in minutes. In this way the products retain their useful substances and vitamins as much as possible.
The fast frying process allows the vegetables to remain crispy and pleasant to eat. Those who want to stay in shape can also cook in the wok, due to the fast frying of the products and the minimum amount of fat that is needed.
The most important rule for cooking in a wok is to cut the products into small pieces - the vegetables are cut into thin strips and the meat into small pieces.
Another important rule to follow is the sequence of adding the products. The slower ones, such as meat and vegetables, are poured first. Those products that are made quickly should be added at the end of cooking.
Do not put too many products in the wok simultaneously. This will lower the cooking temperature and you may end up with cooked, not crunchy vegetables. The amount of products that can be fried at once is up to 300 g. When frying, the temperature must be very high.
The products must be constantly stirred - by spoon or by tossing. The shape of the pan allows vegetables to concentrate in the center, where the main source of temperature is.
When you put the fat you have to wait for it to heat up very well and then pour the products. If you plan to add soy sauce, do not do it until all the ingredients are well cooked.
In case you are cooking meat, it is good to pre-soak it in the desired marinade to soften it and only then put it to fry.
It doesn't take much fat, in some cases even a tablespoon is enough.
The harder a vegetable is, the thinner it should be.
If the dish you want to prepare includes many ingredients, fry them separately and finally mix them.
In case you stew products, first fry them, stirring constantly. There is no need to cover the pan with a lid - and without it the ingredients will become brittle and taste good. When the stew is almost ready, season with your favorite spices.
Steaming with a wok requires an additional grid, which is placed after the water in the pan boils. It must not exceed the height of the grille! Once it boils, place the meat or vegetables on the grill. This method of cooking allows the preservation of nutrients in products and a tasty, fresh and crunchy end result.
See our offer for delicious fried vegetables in a wok pan.
Necessary products: 2 bunches of fresh onions, 2 carrots, 1 zucchini, 1 red pepper, 2 tbsp. sesame oil, 150 ml soy sauce, 250 g soy sprouts, 200 g broccoli.
Preparation: Peel the vegetables and cut them lengthwise, chop the broccoli into small pieces. Heat the oil well and fry the vegetables without the soy sprouts. Season with sesame oil and soy sauce. Finally add the soy sprouts and after about 2 minutes the dish is ready.
On wok pan You can also make Chinese fried rice, fried spaghetti, tender beef on wok, juicy chicken on wok and of course pork on wok.
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