注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

日志

 
 

Stir-fry bitter gourd (almost all types of vegetables)  

2014-08-21 14:22:08|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |
        Background: Stir-fry is the most basic cooking method among all Chinese cooking. It is one of the fastest and simplest of form of cooking. However, it is not commonly adopted by the other races. With this explicit procedure, they might adopt readily.      

Challenges: First, find out what are the secrets of a delicious stir-fry dish. Second, explicitly explain how easy it is to replicate the same procedure to cook almost all kind of other vegetables.

My brilliant idea: Cooking is not an art. Cooking is science. To make cooking practical and easy-to-pick up by everyone, cooking must be married with industrial engineering and the output is a easy-to-follow procedure.   

Ingredients: Bitter gourd (one medium size), beef (200 grams).  

Procedure: (Broken down into four sections)

Section one: Boil the beef to 60% done.

Step 1: Slice the beef into thin slices.

Step 2: Wash it in water. Squeeze it lightly in order to remove the blood.

Step 3: Repeat step 2 three times. Note: This is the easiest method to remove the foul smell of the blood from thinly sliced beef (or mutton).  

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子
 

 Remark:

The color of the beef is much lighter now.

Step 4: Add water to cover all the beef slices. Add in some salt, a teaspoon of sugar and preferably, a few tablespoons of a simple sugar base stock described in procedure Banana, honey dates and medlar as a sweet-base stock or Banana, winter melon and carrot soup.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子  

Step 5: Switch to medium heat. Note: You might have to use higher temperature if the beef is from the shank or shin cut (thigh portion). Stop at 60% cooked. See picture below.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

Section two: Stir fry the bitter gourd

Step 1: Cut the bitter gourd into very thin slices about half an mm. The thinner it is, the easier it is to remove the bitter taste completely.

Step 2: Add in some cooking oil and a little salt.

Step 3: Stir-fry the bitter gourd for 2-3 minutes using high heat. Note: This will remove the taste of chlorophyll and bitter taste.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

 Step 4: Add about 100 cc of water.  

Step 6: Cover the wok up with its lid. Boil for 2 to 3 minutes. By now the bitter gourd is nicely cooked. See picture below.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

 Step 7: Cover the wok up with its lid. Boil for 2 to 3 minutes.

Section three: Add in the gravy from the beef soup

Step 1: Pour in the soup from section one. Remark: Use a pair of chopsticks to remove all the beef slices.

Step 2: Cover the wok up with its lid. Boil for 2 to 3 minutes.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

 Remark:

It is a little cloudy now because of the soup introduced from section one.

Section four: Stir-fry together with the beef slices

Step 1: Now pour in all the 60% cooked beef slices into the wok.

Step 3: Stir-fry for 1-2 minutes. Remark: If the beef is cut from the shank or shin (thigh portion), you may have to stir-fry it for 5 minutes.

Finished Product:

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

 Explanatory notes:

Why split the procedure into four sections?

Section one: Produce the gravy from the beef or chicken or mutton and sugar or with a simple sugar base stock described in procedure Banana, honey dates and medlar as a sweet-base stock or Banana, winter melon and carrot soup.

Section two: Remove the smell of chlorophyll or unwanted taste of just about any raw vegetable.

Section three: Let the vegetable soak in the gravy.

Section four: Introduce the 60% cooked beef or mutton or chicken. If egg is introduced here, it should be well-beaten and stir more frequently in order to avoid the egg sticking to the base of the wok.

Advice: Just remember these four essential sections. You can stir-fry almost all kinds of vegetables and a variety of gravy made from different meat stock.   

Assessment:

1) Most vegetables are rather bland or tasteless. Whether it is delicious or not, it has to do with the gravy.

2) Advanced preparation of a sugar base-stock ensure sweetness in the dish irrespective of however bland or tasteless the vegetable is. 

3) Cooking the beef (or mutton or egg) separately avoid it being over-cooked.  

Common applications:

1) Stir-fried beef slices with bitter gourd over a bowl of rice.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

2) Stir-fried with egg.

Stir-fry bitter gourd (almost all types of vegetables) - 行天之道 - 论老子

 3) Other key ingredients that go well are ikan bilis (dried anchovy), dried prawns, fresh prawns, sotong (squid), fish slices etc.

  评论这张
 
阅读(139)| 评论(0)
推荐

历史上的今天

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017