And so, without really ever intending to publish a cookbook, she had amassed an incredible repertoire of Chinese cuisine. After being urged to compile her knowledge into a book by her friends, Buwei began the arduous process of formally documenting her knowledge. Putting her medical research and practice on hold for a period, and with a limited grasp on the English language, she would methodically test each recipe and write it out in Chinese.
Then, her husband and her daughter Rulan would take turns editing and translating into English. Apparently, the family argued so much about the phrasing of certain recipes and techniques that the frequent quarrels nearly caused permanent rifts between mother and daughter.
Of the hundreds of recipes in the book, only one is attributed directly to Yuen Ren Chao in its entirety — Stirred Eggs. In fact, the few people in the world who are at all familiar with this cookbook today, are unfortunately familiar with it because of this one particular recipe, which — because of his verbose methodical, precision — is taught in some schools as an example of comic timing.
Stirred eggs may be said to be the most everyday dish made by applying the most everyday method to the most everyday material. Learning to stir-fry eggs is the ABC of cooking. As this is the only dish my husband cooks well, and he says that he either cooks a thing well or not at all, I shall let him tell how it is done:. Obtain: 6 average-sized fresh eggs for this is the maximum number of eggs I have cooked at one time 3 grammes of cooking salt or, as an alternative, 4 grammes of table salt 50 c.
Extra virgin olive oil has a very low smoke point with a strong flavor, making it completely unsuitable for stir-frying. Stir-frying, often thought to be a part of all East and Southeast Asian cuisines, has a fairly short history in Japan. The method of rapidly cooking chopped food in oil over a hot fire was first introduced to the country by Chinese immigrants in the Meiji Period Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat.
Stir Frying initially evolved as a method of saving the highly expensive and scarce fuel. Are you sure you want to logout? Ok Cancel. Login Register Forgot password? Home » Method » Stir-frying » About. The Process of Stir Frying In order to prepare a stir fried dish, the first step is to cut the raw ingredients such as vegetables, mushrooms, ginger, garlic, meats and other ingredients into even sized pieces. Advantages and Disadvantages of Stir Frying Stir Frying is advantageous over other methods of cooking as it requires very little oil, which is healthier than deep frying or pan frying, and it also retains the nutrients present in the food being stir fried.
But you know what I always say …. Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.
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