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Libro Di Cucina Wok Per Principianti: Ricette Tradizionali Cinesi
Hardcover
Cookbooks GeneralQuick & Easy CookingChinese Cooking
Publisher Price: $59.98
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ISBN10: 1836871368
ISBN13: 9781836871361
Publisher: Angioletto Padovesi
Published: Oct 11 2024
Pages: 350
Weight: 1.40
Height: 0.81 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9781836871361
Publisher: Angioletto Padovesi
Published: Oct 11 2024
Pages: 350
Weight: 1.40
Height: 0.81 Width: 6.00 Depth: 9.00
Language: Italian
Che cos'è un wok?
Un wok è definito come un utensile da cucina a fondo tondo con i lati alti, comunemente progettato con due manici laterali o un manico più grande. Il fondo tondo di un wok consente di distribuire il calore in modo più uniforme rispetto a una casseruola, il che significa che il cibo è in grado di cuocere in meno tempo. Le pareti alte consentono di lanciare più facilmente il cibo, ad esempio quando si cucina un soffritto, il che significa che gli ingredienti possono essere mescolati e cotti in modo uniforme.
Un wok è definito come un utensile da cucina a fondo tondo con i lati alti, comunemente progettato con due manici laterali o un manico più grande. Il fondo tondo di un wok consente di distribuire il calore in modo più uniforme rispetto a una casseruola, il che significa che il cibo è in grado di cuocere in meno tempo. Le pareti alte consentono di lanciare più facilmente il cibo, ad esempio quando si cucina un soffritto, il che significa che gli ingredienti possono essere mescolati e cotti in modo uniforme.
Questo libro di cucina ti offre cento diversi cibi cinesi per wok in un unico posto. Questo libro è pensato per chi ama mangiare cibo cinese ma non ha familiarità con tutte le tecniche di cucina cinese. In questo libro di cucina scoprirai alcuni modi semplici e facili per cucinare piatti tradizionali cinesi utilizzando autentiche salse e spezie cinesi. I piatti sono classificati in base alla varietà di pasti offerti da questa cucina, quindi troverai una vasta gamma di gnocchi insieme a ricette per riso, noodles, zuppe, maiale, manzo, agnello, pollame, frutti di mare, tofu e antipasti.
Tecniche di cucina cinese popolari
Imparare le tecniche di base della cucina cinese è essenziale per cucinare cibo cinese di qualità a casa.
A. CUCINA WOK Per la cottura del wok, dovrai prima preriscaldare il wok e assicurarti di asciugarlo completamente prima di aggiungere l'olio. Quindi puoi aggiungere l'olio nel tuo wok con un movimento circolare per coprire l'intera base del wok e, quando lo fai, assicurati che il wok sia solo caldo, non fumante. I wok antiaderenti possono rovinarsi se riscaldati troppo.
B. SALTATO IN PADELLA La frittura cinese viene eseguita a fuoco vivo, quindi se a casa è presente un fornello convenzionale, salta in padella solo quando il wok o la padella sono preriscaldati. Una volta preriscaldata la padella o la pentola, aggiungere l'olio e gli altri ingredienti. Quando aggiungete gli ingredienti nella padella, assicuratevi che siano a temperatura ambiente o non freddi. Gli ingredienti freddi in un wok cantonese renderanno il cibo fradicio dopo la cottura.
C. VELLUTATORE AD OLIO PER PASTA PASTA Questa tecnica di cottura prevede la scottatura del pollame o della carne prima della vera e propria frittura in olio bollente per un breve periodo, fino a quando non diventa leggermente dorata. Troverai anche molti piatti in questo libro con lo stesso metodo utilizzato per manzo, maiale e pollame. La carne viene quindi estratta e successivamente aggiunta al piatto vero e proprio. Per un gusto migliore, la carne viene marinata prima della vellutat
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