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Wok Livro de Cozinha Para Principiantes: Receitas Tradicionais Chinesas

Wok Livro de Cozinha Para Principiantes: Receitas Tradicionais Chinesas

          
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About the Book

O que é um Wok?

Um wok é definido como um utensílio de cozinha de fundo redondo com laterais altas, comumente projetado com duas alças laterais ou uma alça maior. O fundo redondo de uma wok permite que o calor seja distribuído de forma mais uniforme do que uma panela, o que significa que os alimentos podem cozinhar em menos tempo. As paredes altas permitem que os alimentos sejam jogados mais facilmente, como ao cozinhar um refogado, o que significa que os ingredientes podem ser misturados e cozidos uniformemente.


Este livro de receitas traz para você uma centena de comidas chinesas diferentes em um só lugar. Este livro foi desenvolvido para quem gosta de comer comida chinesa, mas não está familiarizado com todas as técnicas de culinária chinesa. Neste livro de receitas, você descobrirá algumas maneiras simples e fáceis de cozinhar refeições tradicionais chinesas usando molhos e temperos chineses autênticos. Os pratos são categorizados de acordo com a variedade de refeições oferecidas por essa culinária, então você encontrará uma variedade de bolinhos junto com receitas de arroz, macarrão, sopas, carne de porco, carne bovina, cordeiro, aves, frutos do mar, tofu e aperitivos.


Técnicas populares de culinária chinesa

Aprender sobre técnicas básicas de culinária chinesa é essencial para cozinhar comida chinesa de qualidade em casa.


A. WOK COZINHAR Para cozinhar no wok, você terá que primeiro pré-aquecer o wok e secá-lo completamente antes de adicionar óleo. Em seguida, você pode adicionar óleo em seu wok em movimentos circulares para cobrir toda a base do wok e, quando fizer isso, certifiquese de que o wok esteja apenas quente, sem fumaça. Woks antiaderentes podem ficar arruinados quando são muito aquecidos.

B. FRITAR A fritura chinesa é realizada em fogo alto, portanto, se houver um fogão convencional em casa, frite apenas quando sua wok ou panela estiver pré-aquecida. Quando a panela ou panela estiver pré-aquecida, adicione o óleo e outros ingredientes. Quando você adicionar os ingredientes à panela, certifique-se de que eles estejam em temperatura ambiente ou não frios. Ingredientes frios em um wok cantonês deixarão os alimentos encharcados após o cozimento.

C. VELVETING DE ÓLEO PARA FRITURA Esta técnica de cozimento envolve selar as aves ou a carne antes de fritar em óleo quente por um curto período de tempo, até que fique levemente marrom. Você também encontrará muitos pratos neste livro com o mesmo método empregado para carne bovina, suína e de aves. A carne é então retirada e depois adicionada ao prato real. Para melhor sabor, a carne é marinada antes do veludo.


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Product Details
  • ISBN-13: 9781836871354
  • Publisher: Estefania Capote
  • Publisher Imprint: Estefania Capote
  • Height: 229 mm
  • No of Pages: 332
  • Spine Width: 19 mm
  • Weight: 613 gr
  • ISBN-10: 183687135X
  • Publisher Date: 11 Oct 2024
  • Binding: Hardback
  • Language: Portuguese
  • Returnable: N
  • Sub Title: Receitas Tradicionais Chinesas
  • Width: 152 mm


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