Cooking Mothods in Chinese Cuisine:
Sugar and Syrup Coating
Chinese cooking has three methods of coating foods with
sugar or syrups.
Spinning
In spinning a thread of syrup (basi), the ingredients are
deep-fried or boiled before being dipped into sugar that
has been melted in either oil or water and cooked until
it thickens and spins a thread.
Preserving in syrup (mizhi)
In preserving in syrup (mizhi), foods are partially cooked
and then boiled in a sugar and honey sauce until the syrup
thickens.
Coating with frost (guashuang)
In coating with frost (guashuang), foods are cooked by
deep-frying while sugar is melted with water or oil in another
pot to make a white syrup. When the food is mixed with
the syrup, it looks as if it is covered with a layer of frost.
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