How do Chinese restaurants cut vegetables?

DIAGONAL SLICING: Using a cleaver or a sharp, good quality knife, simply cut the vegetable on a sharp bias. ROLL-CUTTING: With a cleaver or a sharp, good quality knife, slice the vegetable diagonally, then roll it 90 degrees along the cutting surface, slice again, and repeat.

What are the 3 chopping techniques?

Essential Chopping Techniques

• The Claw Grip. The claw grip is a holding technique that keeps your fingers safe when chopping food.
• The Tunnel Grip.
• Mincing Technique.
• Rolling Technique.
• Lever Technique.

How do you properly slice?

Hold the knife at a very low angle and pull backwards steadily, using the entire length of the blade to slice through your food, with no downward motion at all. Continue pulling backwards until the tip of your blade slices completely through the food. Remember: NO DOWNWARD MOTION WHATSOEVER!

Why is Chinese food so quick?

The reason that the food is cooked very quickly is that it is cooked in a round bottomed wok at a high temperature. The temperature is approximately 200 centigrade (392 Fahrenheit). Food cooks faster in a smaller wok, and that’s why the food is ready so quickly.

What are the different methods of cooking in China?

Different ingredients are cooked using different methods, while the same ingredient can be used in different dishes to provide different flavors and appearances. There are hundreds of cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling, steaming and roasting.

How to cook Chinese food properly?

To cook dishes by braising, the ingredients especially the animal ingredients should be get rid of the fishy smell in boiling water and rinsed in clean water first, and the sauce is thickened either with cornstarch or reduced by simmering finally. Boiling could be considered the simplest among all the Chinese cooking methods.

What tools do you need to cook Chinese food?

Chinese food often cooks quickly—but it can take a long time to prepare, involving much slicing and chopping before the ingredients hit the heat. Knives have their place in the Chinese kitchen, but the cleaver is the tool of choice.

What is boiling in Chinese cooking?

Boiling could be considered the simplest among all the Chinese cooking methods. It simply involves placing food in boiling water. It is mainly used for cooking small-sized and soft ingredients, especially for most of the vegetable soups like Tomato and Egg Soup and Tofu Soup.