There are a lot of Chinese dishes you might want to serve, but before you start mastering how to prepare Chinese dishes, there are a few basics to learn. Every recipe is different, but there are some ingredients that are used more often than others, as well as some techniques that you should use. There are also some special cookware that you may have to buy.
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Part 1 of 3: Getting Basic Supplies
Step 1. Buy rice and noodles in bulk
Rice is the main ingredient in Chinese cooking, so you need it ready in large quantities when you want to serve the dish. There are also certain types of noodles that are often used in Chinese cuisine. The noodles used are generally made from rice.
- You can use white rice or brown rice. It doesn't matter which variety you use, but in general you should avoid mixed wild rice or rice mixed with other grains if you want to maintain a more authentic taste.
- For noodles, you have to prepare vermicelli, vermicelli, and tofu noodles. The vermicelli has a soft texture and is made with rice flour. Vermicelli, also known as peanut string or peanut vermicelli, are noodles made with mung bean flour. Tofu noodles, also known as soy curd noodles, are noodles made from pressed tofu and have a firm texture that is not too mushy.
Step 2. Use the right cooking oil
Many of the cooking techniques used when serving Chinese dishes require a certain type of oil. You have to make sure that the oil you are using can withstand the heat required for cooking. Also keep in mind that some oils have a stronger taste than others.
- You should also provide a bottle of sesame oil, but remember that sesame oil is usually used for flavor and not for cooking. Specifically, you can use it by dripping it into the dish at the last moment before serving food to maximize the effect of taste and aroma. Use the fragrant version of sesame oil, which is 100% pure sesame oil, not mixed with vegetable oil.
- Monounsaturated oils are usually used for cooking. Use peanut oil if you want extra flavor. For a clearer taste, try corn, safflower, or soybean oil. Vegetable oil can also be used when there is no other option, but don't use butter, margarine, and olive oil.
Step 3. Familiarize yourself with the liquid sauces and seasonings commonly used in Chinese cooking
The more Chinese dishes you cook, the more likely you are to recognize a wide variety of sauces, pastas, and other liquid seasoning ingredients. Soy sauce is an ingredient even novice chefs recognize, but there are a few other types of condiments worth recognizing too.
- Soy sauce is used in marinades and sauces, and some people even use it as a condiment. Soy sauce has a salty and savory taste, and a good variety of soy sauce always tastes fresh. Look for soy sauce brands that are made naturally.
- Black soy sauce takes a longer time to ferment than standard soy sauce and has a sweeter and less salty taste as a result of this process.
- Tamari is similar to soy sauce, in that it is both made with soybeans. Tamari is thicker in texture and has a more delicate and complex taste. You can also find a gluten-free version of tamari, if your diet requires it.
- Rice vinegar has a light color and a very mild taste. Rice vinegar is used to add acid to Chinese dishes, but its acidity is usually lower than that of American vinegar. On the other hand, Chinese black vinegar is similar to balsamic vinegar and is richer in taste.
- Fish sauce and oyster sauce are made from seafood extracts and various spices. Both sauces have a sweet and savory taste, and are commonly used in seafood and vegetable dishes.
- Chili sauce is a quick way to add spiciness to a dish, but the amount you should use will depend on how spicy you want the final dish to be.
- Hoisin sauce is another type of sauce with a sweet smoked taste. People usually use this pasta-like sauce for sauteing or ribs.
- Rice wine adds a more flavor dimension to sauces and marinades. Rice wine is more commonly used in Japanese cuisine than in Chinese cuisine, but there are some Chinese recipes that use less rice wine. If you don't have it or can't find it at your nearest supply store, you'll need to replace it with dry sherry.
Step 4. Prepare the dry spices too
Dried herbs and spices aren't as important as many of the liquid seasonings you'll be using, but there are some dry herbs that you'll use frequently in your cooking, so it's helpful to know them beforehand.
- The five-spice powder is made from sahang seeds, star anise, cloves, fennel, and cinnamon. Sometimes, coriander seeds are also added. This mixture adds a complex flavor to food by mixing spicy, salty, and sweet flavors.
- You need white sugar to balance the sour and spicy taste.
- Cinnamon is used to reduce the fishy taste and oily texture of certain dishes.
- Monosodium glutamate (MSG) is a white crystalline spice that is soluble in water.
Step 5. Know which fruits and vegetables to add
While some of the types of fruits and vegetables you see in Chinese cooking may seem familiar, there are some other types of fruit and vegetables that you may have just seen. Use fresh fruit and vegetables whenever possible, and if that's not possible, buy high-quality canned produce.
- Garlic and ginger should always be at hand. These two ingredients are used to add flavor to many types of dishes. You can use the dry version of the ingredients, but the fresh version will have a stronger aroma and taste.
- Mushrooms are a fairly common ingredient, but look for ones that are specifically labeled "Chinese mushrooms." Chinese mushrooms usually have a fairly intense taste. Keep in mind that you usually have to buy it in the dried form.
- Fresh vegetables to look for include bell peppers, chili peppers, cucumbers, water chestnuts, bean sprouts, snow peas, carrots, white onions, scallions, and eggplant. The fresh fruits you need include tomatoes and pineapples.
Step 6. Use the right protein sources
Eggs are a common source of protein used in Chinese dishes. Tofu is another popular choice. However, keep in mind that types of meat, poultry, and seafood can also be included in Chinese cuisine.
- Eggs are included in soups, stir-fries, and other Chinese dishes, so you should have some eggs ready to go.
- Chicken, duck, pork and beef are the most common types of meat, while crab and shrimp are the most common forms of seafood.
Part 2 of 3: Getting Some Special Cooking Tools
Step 1. Get the wok
Bajan is a special bowl-shaped pot used for cooking on the stove. With its high sides and solid base, the wok is suitable for almost any cooking technique involving hot oil and other hot liquids. The shape of the wok itself is designed to spread heat evenly.
- A traditional wok with a round bottom works best if you use a gas stove. With this type of wok, you can toss food in the wok more easily, while keeping any splashes of fat inside as well.
- A wok with a flat bottom works best if you use an electric stove, as it can be placed in balance more effectively. Flat-bottomed pans usually have long handles so you can move food in the wok more easily by tilting it.
Step 2. Learn how to use cooking chopsticks
Chopsticks are an essential cutlery if you want to eat Chinese food the traditional way, and chopsticks are also a great cooking utensil. Make sure that you are using special chopsticks for cooking, as cooking chopsticks are usually longer and the ends can be threaded together to keep the chopsticks together.
- Use chopsticks when you need to turn and lift fried foods, stir stir-fried foods, or stir soups.
- If you don't have chopsticks, you can do the same with tongs, a mixing spoon, or a spatula, depending on your needs.
Step 3. Use a machete
The Chinese machete is usually shaped like a large knife used to cut vegetables and meat. The Chinese machete has a soft and very sharp blade, which makes it capable of cutting very tough vegetables.
- When holding the machete, place your index finger over the blade and place your thumb and middle finger on both sides of the blade.
- Form a "cat paw" with the other hand to protect your fingertips as you hold the cut food on the cutting board.
Step 4. Buy a rice cooker
Although you don't have to have one, a rice cooker will make your life easier if you plan on making Chinese dishes often. Rice cookers come in many different sizes, so make sure you choose a size that fits the number of people who will be eating your meal.
If you don't have a rice cooker, you can cook rice on the stove with a standard pot and lid. The rice will be difficult to cook evenly this way, but it can be done
Step 5. Learn how to use the steamer
If you plan on making steamed Chinese dishes frequently, purchase a traditional bamboo steamer. The bamboo steamer has stackable layers, so you can cook four to five dishes at a time. Foods that need to be cooked more are placed on the bottom layer, and foods that cook faster are placed on the top layer.
You can also use another type of steamer if you don't have a bamboo steamer. A standard metal steamer can also work well. In the no-choice condition, you can use a filter mesh in a pot with a small amount of boiling water and a lid
Part 3 of 3: Learning Key Cooking Techniques
Step 1. Master the art of sautéing food
This is the most important cooking technique you should know, so master it as much as you can. For sautéing, you will heat a small amount of oil in a skillet or other similar pan and cook it quickly over high heat.
- You usually need to slice or tear the food into small pieces. Small portions of food cook faster and more evenly, making it suitable for this cooking technique.
- Oil is put into a heated wok. The fragrant ingredients are cooked after that, followed by the main ingredients. Add the sauce and spices as soon as possible before the meat browns, then remove the meat and cook the vegetables.
Step 2. Familiarize yourself with other forms of frying food
While sautéing is the most common way of dealing with Chinese food, if you want to master how to prepare Chinese food, you'll need to master some other frying techniques as well.
- Quick stir-frying is similar to the process of sautéing regular food, but sauces are used instead of oil in cooking ingredients.
- Flash frying is also similar to regular frying, but uses an even higher heat to cook food almost instantly. Meat is usually coated with eggs and starch to maintain the fluid content of the meat.
- Deep-frying is done in a large pot filled with lots of cooking oil. Cooking oil should be kept near the smoke point during the cooking process, and food should be dry when dipped in oil. Food should also be cooked in small batches at a time and completely submerged.
- Frying with lots of oil wrapped in paper is similar to regular frying which uses a lot of oil, but small pieces of meat or fish are wrapped in cellophane before being put in the hot oil.
- Frying with a little oil (pan-frying or shallow frying) is done with a little oil and a low to medium heat temperature.
Step 3. Steam the food
Steaming is a fairly common technique and is often used when serving snacks without oil or sauce. For example, you can serve stuffed dumplings with a steamer.
During the cooking process, food should not come into direct contact with the water under the steamer rack
Step 4. Learn about red cooking
Cooking red is a fairly exclusive way in Chinese dishes. Usually this method uses large pieces of meat or poultry.
While doing so, you'll need to add black soy sauce as the meat cooks, giving it a dark red color. Usually, black soy sauce is added after you add water or stock to the wok
Step 5. Know how to steam and boil
There are several different cooking techniques used in Chinese dishes that involve boiling or low-boiling water.
- Stew is a fairly common dish, but most Chinese stews only contain meat, not a mixture of meat and vegetables. Traditionally, the stew is cooked in an earthenware pot over low charcoal heat, and the result is a thick stew with meat that is tender like jelly.
- You can bleach or boil food. In this process, food is cooked quickly in boiling water or broth. Bleached food is only put in water for a few moments, while boiled food is cooked until cooked.
- As you might have guessed, boiling boiled food is cooked in boiling water. A multi-ingredient stew is several different ingredients boiled together.
- Quick boil is a cross between boiling and boiling boiling. Food is briefly cooked in boiling water or broth. The thickening agent is then mixed in and the contents of the pot are brought to a boil until thickened.
Step 6. Learn the basics of baking
This method of grilling is rarely used in Chinese dishes because most Chinese kitchens do not have an oven. If you want to serve restaurant-style dishes like Peking duck, you'll need to know how to bake food in the oven.
Step 7. Learn the key pre-cook technique too
In addition to the techniques used in serving Chinese food, you should also learn about some of the pre-cooking methods you may encounter.
- Marinade is an important thing to learn. Standard marinades are used for fruits and vegetables in Chinese dishes, and are associated with soaking foodstuffs in wine, soy sauce, vinegar, and various condiments. Soaking food in wine is a special type of marinade that uses a type of wine.
- Dry marinade is usually done on meat. Dried herbs and spices are applied to the ingredients and allowed to soak into the food before cooking.
- Marinade by pounding is a special type of marinade that is done by placing the ingredients in the rest of the mashed wheat produced from the wine-making process.
- Pounding meat is the process of hitting meat with the flat side of a cleaver or the tip of a cleaver. Doing so will make the meat tender when cooked.
