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Libro de Cocina Wok Para Principiantes: Recetas Tradicionales Chinas

Libro de Cocina Wok Para Principiantes: Recetas Tradicionales Chinas

          
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About the Book

¿Qué es un wok?

Un wok se define como un utensilio de cocina de fondo redondo con lados altos, comúnmente diseñado con dos asas laterales o un asa más grande. El fondo redondo de un wok permite que el calor se distribuya de manera más uniforme que una cacerola, lo que significa que la comida se puede cocinar en menos tiempo. Las paredes altas permiten que los alimentos se arrojen más fácilmente, como cuando se cocina un salteado, lo que significa que los ingredientes se pueden mezclar y cocinar de manera uniforme.

Este libro de cocina te trae cien comidas wok chinas diferentes en un solo lugar. Este libro está diseñado para cualquier persona a la que le guste comer comida china pero que no esté familiarizada con todas las técnicas de la cocina china. En este libro de cocina, descubrirá algunas formas sencillas y fáciles de cocinar comidas tradicionales chinas utilizando auténticas salsas y especias chinas. Los platos están categorizados de acuerdo a la variedad de comidas que ofrece esta cocina, por lo que podrás encontrar una variedad de empanadillas junto con recetas de arroz, fideos, sopas, cerdo, ternera, cordero, aves, mariscos, tofu y aperitivos.



Técnicas populares de cocina china

Aprender las técnicas básicas de la cocina china es fundamental para cocinar comida china de calidad en casa.

A. COCINA EN WOK

Para cocinar con wok, primero deberá precalentar el wok y asegurarse de secarlo completamente antes de agregar aceite. Luego, puede agregar aceite en su wok con un movimiento circular para cubrir toda la base del wok, y cuando lo haga, asegúrese de que el wok esté solo caliente, no humeante. Los woks antiadherentes pueden estropearse si se calientan demasiado.

B. SALTEADO

El salteado chino se lleva a cabo a fuego alto, por lo que si hay una estufa convencional en casa, saltee solo cuando su wok o sartén esté precalentado. Una vez que la sartén u olla esté precalentada, agregue el aceite y otros ingredientes. Cuando agregue los ingredientes a la sartén, asegúrese de que estén a temperatura ambiente o no fríos. Los ingredientes fríos en un wok cantonés empaparán la comida después de cocinarla.

C. TERCIOPELO DE ACEITE PARA SALTEADO

Esta técnica de cocción consiste en dorar el ave o la carne antes de saltearla en aceite caliente durante un tiempo breve, hasta que se dore ligeramente. También encontrará muchos platos en este libro con el mismo método empleado para la carne de res, cerdo y aves. Luego se saca la carne y luego se agrega al plato real. Para un mejor sabor, la carne se marina antes del aterciopelado.


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Product Details
  • ISBN-13: 9781836871347
  • Publisher: Ramon Trevino
  • Publisher Imprint: Ramon Trevino
  • Height: 229 mm
  • No of Pages: 338
  • Spine Width: 21 mm
  • Weight: 622 gr
  • ISBN-10: 1836871341
  • Publisher Date: 10 Oct 2024
  • Binding: Hardback
  • Language: Spanish
  • Returnable: N
  • Sub Title: Recetas Tradicionales Chinas
  • Width: 152 mm


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