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Ontdek de Smaken En Technieken Van Wok Traditionele Chinese Keuken

Ontdek de Smaken En Technieken Van Wok Traditionele Chinese Keuken

          
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About the Book

Wat is een wok? Een wok wordt gedefinieerd als een kookgerei met ronde bodem en hoge zijkanten, meestal ontworpen met twee handgrepen aan de zijkant of een groter handvat. De ronde bodem van een wok zorgt ervoor dat de warmte gelijkmatiger wordt verdeeld dan een steelpan, waardoor voedsel sneller gaar is. Door de hoge wanden kan voedsel gemakkelijker worden gegooid, zoals bij het koken van roerbakgerechten, wat betekent dat de ingrediënten gelijkmatig kunnen worden gemengd en gekookt. Dit kookboek brengt je honderd verschillende Chinese wokgerechten op één plek. Dit boek is bedoeld voor iedereen die graag Chinees eet, maar niet bekend is met alle Chinese kooktechnieken. In dit kookboek ontdek je enkele eenvoudige manieren om traditionele Chinese maaltijden te bereiden met authentieke Chinese sauzen en kruiden. De gerechten zijn gecategoriseerd op basis van de verscheidenheid aan maaltijden die deze keuken biedt, dus u zult een scala aan knoedels vinden, samen met recepten voor rijst, noedels, soepen, varkensvlees, rundvlees, lamsvlees, gevogelte, zeevruchten, tofu en hapjes.



Populaire Chinese kooktechnieken

Leren over basis Chinese kooktechnieken is essentieel om thuis Chinees eten van hoge kwaliteit te koken.

    A. WOK KOKEN Om te wokken, moet u de wok eerst voorverwarmen en volledig laten drogen voordat u olie toevoegt. Vervolgens kun je in een cirkelvormige beweging olie in je wok doen om de hele bodem van de wok te bedekken, en als je dat doet, zorg er dan voor dat de wok alleen heet is en niet rookt. Wokken met antiaanbaklaag kunnen kapot gaan als ze te heet worden. B. ROERBAK Chinees roerbakken doe je op hoog vuur, dus als er een conventioneel fornuis in huis is, roerbak dan pas als je wok of pan is voorverwarmd. Zodra de kookpan of pan is voorverwarmd, voeg dan de olie en andere ingrediënten toe. Als je de ingrediënten in de pan doet, zorg er dan voor dat ze op kamertemperatuur of niet koud zijn. Koude ingrediënten in een Kantonese wok maken het eten na het koken klef. C. FLUWEELOLIE VOOR ROERBAKKEN Bij deze kooktechniek wordt het gevogelte of vlees voor het eigenlijke roerbakken kort in hete olie lichtbruin geschroeid. Je zult in dit boek ook veel gerechten vinden die dezelfde methode gebruiken voor rundvlees, varkensvlees en gevogelte. Het vlees wordt er vervolgens uitgehaald en later aan het eigenlijke gerecht toegevoegd. Voor de beste smaak wordt het vlees voorafgaand aan het fluwelen gemarineerd


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Product Details
  • ISBN-13: 9781835009239
  • Publisher: Imke Visser
  • Publisher Imprint: Imke Visser
  • Height: 229 mm
  • No of Pages: 384
  • Spine Width: 20 mm
  • Width: 152 mm
  • ISBN-10: 1835009239
  • Publisher Date: 09 Jun 2023
  • Binding: Paperback
  • Language: Dutch; Flemish
  • Returnable: N
  • Weight: 513 gr


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