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Principles Ch'ao (stir fry) is the enormous diversity is possible that this simple procedure can be extremely useful as a fundamental part of the repertoire of every cook can. The basics are good in any kitchen.
First, in all courts composed of mixed ingredients, must be a principal and an accessory. Generally, accessories vegetables and meats or seafood is the most important. What is important to know which vegetables should be cooked in advance, becausecan wait ", while the client can not wait," and only when it is cooked about to be served.
Another principle is that virtually no water should be used. If water is necessary for the few drops of drying out is to prevent a vegetable soup will simmer the ingredients and self-destruction, Ch'ao delicious scent. Even less can the oil should be used only enough to keep the ingredients from the pan. The word"Roast" is an imprecise translation, as there is little similarity between low-Quick-Mix oil and fried foods most of western cuisine.
Finally, the time to pull out all the flavor important. The shell is made of fire, about 97 percent when the meat is cooked away. The reason is that, as the dish is very hot, there is a process of cooking and the meat is well cooked, and are used. If cooking meat (or seafood) 100 percentKümpel before, will be exaggerated, less tender and tasty, until it is served.
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