Search results
Results from the WOW.Com Content Network
Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. [2] Wok cooking is often done with utensils called chǎn (spatula) or sháo (ladle) whose long handles protect cooks from high heat.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
A noodle soup with a rich, clear broth made from a long boiling of meat and spices, its many varieties are made with different meats (most commonly beef or chicken) along with beef meatballs. Phở is typically served in bowls with spring onion, (in phở tái) slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In ...
Adding ingredients and seasonings to boiling water or broth and immediately serving the dish with the cooking liquid when everything has come back to a boil. Blanching. 焯 or 烫. Chāo or Tàng. Par cooking through quick immersion of raw ingredients in boiling water or broth sometimes followed by immersion in cold water.
The dish is usually served with hor fun noodles in a chicken broth, or plain rice. Beaufort Mee (Chinese: 保佛炒麵) is a speciality of Beaufort town. Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy. [1]
In Vietnam, Bò kho is a beef stew sometimes served with noodles (or bread as an alternative). Pho is also a Vietnamese noodle soup that contains broth, rice noodles called bánh phở, herbs and meat, primarily made with either beef (phở bò) or chicken (phở gà). In Philippines, Beef Mami is very popular and can also be combined with Pares.
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process ...
Sagol Yuksu (사골 육수) is a milky broth made from boiling bones for a long period of time. It is often used to make hearthy and meaty Korean soup such as gamja tang (감자탕). Kimichi Yuksu (김치 육수) is a clear broth from Korean traditional kimchi, not boiled. Most of those kimchi broth used are those with less pepper powder.