Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.2
Table of contents for Basic Preparation and Stir-fry Methods for Cooking Chinese Fodd
- Basic Preparation and Stir-fry Methods for Cooking Chinese Food
- Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.2
- Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.3
We’re gonna show you how to prepare a wok to stir-fry a dish. First of all this wok is made of carbon steel so sometimes it is sitting around you know, also collects dust and so on. Especially we have a little water in the wok so we heat it really hot as you can see there’s its smoking.
But with a damp paper towel you wipe the inside as you heat it. Making - making sure you don’t burn yourself have it thick enough. So if you could do this. So now the wok is clean and dry. As you can see that we’ll continue heating it looking for little smoke. The first item that we put in there will be usually oil and we put it in the center area or you could put it on the side.
But the idea is that we have to coat the bottom of the wok, completely, doesn’t have to be golden, just go around like this. And the next item that we’re gonna put in there is garlic. You to put ginger if you want. But garlic usually goes very well with the vegetable that we have here.
In case you didn’t see the video in part 1 of this series… here it is again.
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: camp cooking, french cooking, mexican cooking
Tags
