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This Chinese main features ‘ angle. The same motion as in straight cutting is employed. Most. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Using The Chinese Cleaver (Part 2
Description
This Chinese main features ' angle. The same motion as in straight cutting is employed. Most. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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beginning wok cooks do not hold their foods so that the knife can cut it at a 45' angle.
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They have a tendency to hold it as for straight cutting because they are afraid of the knife.
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Again it must be emphasized that one should practice this cutting technique slowly at first.
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Speed will come as one gains experience.
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Dicing food means that it must be cut into cubes of uniform size.
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Decide on what size you wish your cubes to be.
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If you are
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stir -frying food in a wok, the maximum suggested size that a cube should be is about 3/4".
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This is so that the cubes can be cooked through without prolonged heating.
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In dicing foods, it is best to
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cut strips or slices, depending upon the
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shape of the food, the desired width of the cube.
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Slice these strips or slices into square strips.
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Lastly cut these strips or slices into cubes.
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Shredded food means that it has been cut into the shape of sticks.
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Depending upon the food, one may shred it into very fine sticks or coarse sticks.
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If a food requires lengthy shred it finely.
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The less coarser the sticks may be.
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In shredding foods, one first straight slices the food.
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Stack several of the slices on top of one another.
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Straight slight through the stack in the same width as the slice.
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Mincing foods is a requirement that all Chinese cooks must know since so many native Chinese dishes require mincing.
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Raw meat is perhaps the most difficult food to mince finely.
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Before mincing meat, remove and discard all tough connective tissues from it.
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Coarsely dice the meat into 3/4" cubes.
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Add cubes of onions or whatever that is to be minced with it.
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Take your 4" Chinese cleaver or your heavy duty Chinese mincing cleaver and
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chop the cubes with a straight rhythmic up and down motion.
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Use the blade of the cleaver from time to time to consolidate the mass of meat together as you are mincing it.
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When the meat forms a mass, it is minced.
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Examine it to see if it is as finely minced as desired.
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If not, continue chopping until it meets your requirements.
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There are some other practical uses for you Chinese cleaver.
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The blade of it can be used for transporting
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cut foods either into a plate or directly into the wok from the cutting board.
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The Chinese cleaver can be turned sideways so that the blade can act as a mallet for pounding meats flat or for crushing cloves of garlic or ginger.
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The handle of it can be used for grinding or pulverizing salted beans or peppercorns.
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Like the wok, the Chinese cleaver is a multi-use implement
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 221.0kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 5.8g29%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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