Cooking Addict

Again time management is also what is necessary in this case.  A mixture of water and cornstarch along with the mixing of sauces is done well in advance. She also meticulously marinates the fish and the meat in egg white, sherry and soya sauce, and of course not to forget cornstarch. The whole thing is then heated on high temperatures along with oil coated inside the pan.

Then the garnish is added which is inclusive of garlic and minced ginger. After this the whole dish without plopping is put into the pan. Caution has to taken when you do no have to stir for a while to let the chicken or meat settle in the oil. After that flip the mixture to cook the other side also soon after which stirring can begin again. Always the vegetables are cooked later than the meat or fish cause they are less denser than the non vegetarian food. My friend added all vegetables at the same time while some can prefer to go one by one. How will one come to know if the vegetables are cooked or not depends mostly on the experience but some changes can be notices like the vegetables are crispier or the change in colour. Lastly to add to the taste comes the sauce or cornstarch if the dish needs to be thickened.

Huang always recommends that the people who are tying it for the first time should stick to the recipe and as they get practical knowledge addition and subtraction can be done of the ingredients. According to her the reason why all Chinese dishes are so different in taste every time we have it is because the chefs do not follow a strict recipe. They just add according to their whims and fancies.

Lastly she suggests that no ingredient should be completely cut out, if a particular ingredient is liked less it should be added in a little quantity. The whole game is of the flavor according to her.

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