The wok is one of the greatest Chinese inventions Bashny.Net

Vok: what is this pan?

Europeans have invented many utensils for cooking. Instead of all these saucepans, kettles, fryers, pressure cookers and a vast number of different types of squared and the pot the Chinese use only a wok. Cone or concave bowl with one or two handles — one of the greatest inventions of the Chinese, is no less important than silk or gunpowder. She appeared in an evolutionary way and is the quintessence of the life of ordinary Chinese. We heated the oven and in the morning sent porridge or soup, and that evening, enjoy a tasty well pritomivshiysya dish.

In China, firewood is very small, so they had to cook meals quickly, and the hearth was ignited only when the family was gathered together. And a frying pan vok consistent with such conditions, and eventually won almost all Asian countries. Now it is the main and invariable attribute of the kitchens of Malaysia, Singapore, Vietnam and of course China. In Chinese there are 5 verbs to fry and another 30 shades that define the temperature, the brightness of the fire, the presence or absence of oil in the recipe. In a wok you can cook everything from roasted vegetables to soups and desserts. Watch the process very nicely: the chefs deftly managed with a walkie, literally the weight of the cut products together with spices a waterfall send them to the pan. Masterfully throw the contents to on the way to burn an open flame and then wash the woks bamboo whisks.



The wok two main features. First, it is conical shape and thin walls: the wok is heated instantly, and the product fried in it immediately. Secondly, the fire-he has to literally lick the walls of the pan, and sometimes to break out the table — when the cook deftly throws the future of the dish up. So they'll be ready right products for the Chinese frying pan is cut thin and flat.

Why is food cooked in a wok, considered useful? This frying pan for a few seconds is heated to 280-320 degrees. High temperature kills germs and viruses on the surface of products and for a few moments forms on each piece of thick crust that keeps the juices inside. If you add water, sauce, other ingredients, cooking any other dish will lose the pace. But not in the wok! And this is extremely important when cooking vegetables and seafood: they have time to warm up, but not to peredaetsa, and retain virtually the same set of vitamins and minerals, and raw. In addition, in the wok hardly used oil — it is replaced with the sauces. On the whole it is almost diet food.



But for a real Chinese wok skorody necessary and a special plate, this is not always set at home. Yes, and waving the frying pan need to learn. So for a real wok should go to the Chinese restaurants.

However, manufacturers of household utensils tried to adapt the wok to European conditions. So on the shelves there was a cast-iron woks which have been on the kit you need to buy a special nozzle on the burner. They can get as close to the original taste, color and aroma. For electric stoves have their own versions of the wok with a flat bottom. They are, however, not heated to 300 degrees. But the increased conductance and a specially developed system of heating walls makes them very convenient for cooking, for example, pilaf. published

Source: dgficc.com