Chinese Food Recipes and Cooking
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New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Tips for Cooking Chinese

Basically Chinese cooking is simple. The only prerequisite is to be as orderly as possible and to prepare everything you can before the actual cooking process begins. So before you start experimenting with any recipes in the site, prepare all of the ingredients, measure them, slice them, chop them, then line them up beside the stove in the order in which they are to be added to the cooking pot. Many dishes, especially stir fry ones, just do not allow time to turn around and scramble amid a chaos of half prepared ingredients.

The secret of Chinese cooking lies, in fact in the preparation. Food is sliced, shredded or cut according to certain predetermined rules. For really successful short-cooking dishes, all of the ingredients should be cut or chopped to as near the same size as possible to ensure that they are all cooked to the same degree. For very tender, almost velvety meat, the meat should be sliced along the grain, for a slightly crunchier texture it should be sliced against. Slightly frozen meat is often easier to slice into very thin strips in this way than meat at room temperature. Vegetable particularly, are often sliced on the diagonal both for aesthetic appeal and for regularity of cooking.

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Measurement conversions - It is important to weigh or measure all ingredients accurately, especially for beginners. There are cooks and chefs who seem to be able to produce good results by guesswork and intuition but they are generally people who have long experience of cooking, and have learnt by bitter experience and many failures...

Find helpful temperature, liquid measurement and weight conversion factors here. Conversions tables for Fahrenheit to Celcius, pounds to grams, fluid ounce or cups to milimeters, ounces to pounds or grams, and many more...

  tsp. tbsp. fluid gill cup pint quart gallon

1 teaspoon

1 1/3 1/6 1/24        
1 tablespoon = 3 1 1/2 1/8 1/16      
1 fluid ounce = 6 2 1 1/4 1/8 1/16    
1 gill = 24 8 4 1 1/2 1/4 1/8  
1 cup = 48 16 8 2 1 1/2 1/4 1/16
1 pint = 96 32 16 4 2 1 1/2 1/8
1 quart = 192 64 32 8 4 2 1 1/4
1 gallon = 768 256 128 32 16 8 4 1



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Last Modified: 11/28/11.