Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 10
ОглавлениеWok cover
Invest in a wok cover; this will allow you to stew, steam, boil and smoke food using your wok. It should have a small top handle to allow you to lift it off, and it should fit snug and firm on the wok.
Wok brush
This is a wooden brush with long hard bristles that is used with hot water to clean the wok. It’s not essential but can take the hard work out of cleaning.
Chinese spatula /wooden spoon
Traditionally, the metal spatula is used in the Chinese kitchen to allow you to manoeuvre the food and scoop it out of the wok. This is okay for seasoned woks, but you may end up scratching off the non-stick coating if you use a non-stick coated wok. I would suggest a wooden spoon as an alternative.
Ladle
The Chinese ladle is small and bowl-shaped to allow you to collect soups and sauces from the wok, but I use a normal ladle, and not necessarily made from carbon steel as they can rust easily. Mine is made from stainless steel.
Chinese cleaver/good knife
It is essential to invest in a good knife. I usually use a medium stainless steel chef’s knife that is made from one continuous piece of metal. However, I also have a stainless steel Chinese cleaver with a wooden handle. Cleavers are particularly useful for hacking meat with bones, such as ribs, chopping up chicken, or chopping through roast duck. They are also useful for slicing, shredding, dicing, mincing and mashing (by using the side of the blade and mashing the ingredient between the blade and the chopping board). Of course, you can use a food processor but I find it is good therapy to use the cleaver.
Cutting board
Choose a solid, large wooden chopping board and make sure you clean it well after use. I usually keep three different boards: one for meat, one for seafood, and one for fruit and vegetables.
