Chinese Cooking Methods - Deep frying

The deep-frying technique is used extensively throughout Chinese cuisine , from main course dishes to desserts.

You can use a great variety of ingredients, such as pork, beef , poultry, seafood, vegetables, various types of noodles, and fruit.

Deep-frying ingredients are cut into even-sized pieces and dipped into a protective coating of batter, such as seasoned flour, beaten egg and breadcrumbs, or spring roll or wonton wrappers. Then they are immersed in hot oil to cover, until cooked.

Oil or shortening should be heated to 350F (180C) in a deep-fryer or deep-sided saucepan, not more that half full. If a saucepan is used without a thermometer, a slice  of fresh ginger can be added to indicate the oil's temperature. When the ginger turns golden, the oil is right for deep-frying.

On reaching 350F (180C) oil or shortening will cease to bubble, and a faint blue haze will start to rise. Tips for optimum deep-frying results include:

Step 1: Marinated ingredients should be drained before dipping into batter and being fried.

Step 2: Ingredients can be two-thirds cooked, then drained. Just prior to serving, oil can be re-heated to the correct temperature, and the final stage of deep-frying completed. This gives even cooking and a crisp texture. This method is called double frying.

Step 3: Only add small quantities of ingredients to the oil at one time. This maintains the oil's temperature and prevents excess oil absorptions.

Step 4: Drain food thoroughly and serve with prepared dips or sauces.

Step 5: Allow oil to cool then strain. Store covered to prevent dust from settling on the surface.

Add a quantity of fresh oil to used oil before re-using; this prevents oil from discoloring and gives a higher smoke point when reheating.

Chinese Cooking methods - Roasting

Roasting in China originally took place outdoors on large spits or from hanging hooks over open fires.

The Chinese style of roasting can be done in the modern oven by marking wire hooks and hanging, from the top shelf to the oven, marinated duck, chicken or strips of pork brushed with barbecue sauce, with a roasting dish containing an inch or so (several centimeters) of water placed underneath to catch the drips.

Roasting can also be done by placing a cake rack over a roasting pan containing 1-2 inches (2-5cm) of water, and placing the meats onto the rack. Meat should not sit flat in a roasting dish stewing in its own juices as it tends to become tough.

Roasting starts with high heat, which is later reduced to medium. Baste during cooking with marinades of honey and warm water.