Cutting products and methods
of heat treatment - two main processes are closely linked. Unevenly cut to
length and thickness products during heat treatment either overcooked or undercooked.
This dish will not be nutritious and delicious.
In Chinese cuisine, as
indicated above, for most food products are cut in pieces of a small size.
Below gives an example of
cutting products for some of the dishes described in this book. The cubes of 1
cm cut products for food " chicken fillet, roasted red pepper,"
" Pork fried in gunbao " etc.
Strips 2 mm thick, 6-8 cm long
cut products for food, " Tenderloin fried with Szechuan cabbage ",
" pasta salad ", " Seaweed salad with chicken ", etc.
Diamonds 1 cm thick, 2 cm long
and 6-7 cm cut to food products, " Cut slices of stock ", "
stock Pork loin slices," etc.
1.5-2 mm thick slices, 2 cm,
5-6 cm long cut products for a variety of dishes, " Lamb fried with
mushrooms ", " Pork fried with noodles ", etc.
When cutting meat or fish in
one piece per serving (" fried fish ", " fish fries ",
" Cutting stock ", etc.) or products with cutting diamonds ("
Tenderloin slices stock ", etc.), as well as the processing of porcine
kidney, ducks and chicken giblets (stomach and liver) before heat treatment on
both sides of the product make shallow oblique incisions (crosswise). The main
focus of this treatment is drawn to the product to be evenly and at the same
depth incised. This gives not only a beautiful appearance of the finished dish,
but also enables us to avoid overcooking or not cooked well products. Chinese
chefs slicing products enjoy large knives, hatchets. These cleavers cooks not
only cut food into small pieces, and cut cucumbers but to fan the finest slices,
cut into slice eggs, of which not crumble or pellet yolk, ham converted uphill
almost transparent plates of ham, etc.