Answer: First, we need to understand the differences between sauces, seasoning, and marinades. It would take time to explain the differences between them, and this cannot be answered in one short paragraph. We interpreted your question as the following, “Can we place all of our seasoning such as salt, sugar, hoisin sauce, soy sauce all together to make one big sauce, and then use that sauce for cooking”. If you want to make on sauce for a dish, then it is ok for your purpose, but the food would taste much better if you place the spices and seasonings as specific times during the cooking process; this would allow the food to absorb the into the food. If you look at our example recipes, it tells you to put the food and seasoning at specific time and / or stages of the cooking process.

2. We would like to use commercial deep fryer for deep frying. Is it common in professional cooking, or better it is to deep-fry in wok?

Answer: Yes, you may use a commercial fryer for deep frying. The concern of using a professional fryer is that it is easy to overcook the products since there is too much oil in the fryer, and this fryer will over consume the food product. You will need to learn how to control the use and manage the amount of frying being done. It can be managed if you use it properly. There are many sizes of commercial fryers and we have worked with fryers from 2 gallons to 5 gallon sizes.

3. What is the best way to make crispy cover for meat and to escape sticking the pieces to each other while deep frying?

Answer: Take the pieces of meat and light coat or dust them with a little corn starch just before deep frying. You must be carefully in not over cooking the meat pieces using a deep fryer.

4. When I stir fry they stick to the wok every time. Is there any secret when stir frying noodles?
Answer: First prepare the noodles. Soak the noodles in water in depending on the noodle type, and blanch the noodles in boiling water depend on the dish. Use a little more cooking oil in the edge (not center) of the wok when stir-frying in medium heat setting instead of a hot heat.

5. Which is the best type of wok to use? We are think about 15” carbon steel wok for our small restaurant.

Answer: You are purpose of a very small outdoor or street restaurant a 14” carbon steel wok is the common or general size for a wok, and 15” carbon steel is fine to use as well. For other restaurants that are larger, we would suggest a larger wok size. Make sure your read our information or see our video on treating or seasoning a wok.

6. We would like to deep-fry all types of meat? We intend to use only topsides or quality part of pork, beef, and chicken breasts. And is it ok, to use only deep-fried meat in all our dishes?

Answer: Yes, it is great to use topside or quality meat, but we must focus on the cooking process. If you cut the meat into strip form be carefully on how long you deep fry the meat since it will make the meat hard as a mat. You will need to practice on how to deep-fry, and cut the meat into the right thicknesses in strip form to get the right meat texture. You need to perform par-cooking on the meat near the end of the final cooking process. You need to prepare and cut all of your vegetables first and cook them, and then prepare the meat at the end of your cooking. If you cook the meat first, and let it sit on the counter top, then the meat will turn hard or stiff which will not be pleasant to eat.

7. We are not going to use very big flame on gas range. We will not have specialized wok ranges with large burners, but regular gas ranges.

Answer: You may to this. But, you must cook the food in small amounts such as one to two orders at a time. If you have too small food product in a small wok, the food will become watery or soup based since it will be too much liquid accumulate in the wok. If you have a large wok with a higher flame, you can accommodate more food.

8. At this point I will tell you the method of one recipe that I am creating, and can you could tell me if I am on doing this right. Here is the recipe:

Crispy chicken in sweet and sour sauce
Cutting chicken breasts in small cubes,
Marinating in soy sauce, rice vinegar, rice wine, five spice powder, ginger powder, sesame oil, cornstarch, egg and MSG for 5 hours.
Then, draining it and deep-fry it.
Then, taking out and put in the refrigerator.
Make the stir fry dish. First put in wok ginger and garlic, then adding vegetables (red pepper, onion) and mushrooms, then adding cold deep-fried meat. Then, add sweet and sour sauce.

Answer: Do not over deep frying the chicken cubes because it is small and hard to manage. You can marinate the dish in a shorter time to 30 minutes. You do need not refrigerate, and you must try to cook the meat into the final cooking process when making the dish. There is no need to use the soy sauce since it will darken the dish and add unnecessary more salt into the dish.

Video: Culinary cooking class – prepare chinese food 3

Video: Chinese culinary chicago – stir fry recipes

Video: Chinese culinary chicago – stir fry food technique

Video: Chef school class – chinese food taste test

Video: Chinese cuisine class – food ingredients

Video: Chef school class – chinese food equipment

Video: Culinary cooking class – prepare chinese food 1

Video: Culinary cooking class – prepare chinese food 2

1. Take a sharpening steel in one hand.
2. Place the cleaver against the steel at a twenty degree angle. Place the cleaver so that the very bottom of the actual blade is touching the steel.
3. Pull the blade down and across the steel in a small arc motion.
4. Place the blade on the other side of the sharpening steel and repeat.
5. Repeat six to eight times on both sides, always alternating sides.
6. Remember to always sharpen the cleaver in one direction. NEVER go in the opposite direction of what you’ve been doing.

Eventually, you’ll get the hang of it. You should think of a pair of chopsticks as a tong to gently pick up food except there are two sticks. Another point to make is that the basic idea behind chopsticks lies in the fact that the bottom chopstick remains still while the upper chopsticks moves up and down to grab food. Try to keep this in mind when learning how to use chopsticks.

1. You will use two or a pair of chopsticks, and we will just call them the top chopstick and the bottom chopstick. The thin ends of the chopstick will be used to pick up food so place the thicker end closer to top of your hand.
2. Place one chopstick as you would hold a pen between your thumb, index finger, and middle finger. These three fingers should touch the chopstick about 2/3rd up way from the tip of the chopstick. We will call this the top chopstick.
3. Turn your hand slightly inward. Adjust the top chopstick so that it is perpendicular (90 degrees) from your forearm and horizontal with the table. Near the top of this chopstick, it should rest below the knuckle of the index finger.
4. Using your other hand, push the other or bottom chopstick under your thumb and have it sit where the bottom of your thumb and bottom of your index finger meet. There should be only a few inches left near the top of the chopstick. A part of the this chopstick will rest between the bottom nail of the ring finger, but touching the tip of the middle finger. Ultimately, this bottom chopstick will lie between top of the middle and ring finger. Apply slight pressure with the bottom of the thumb to hold the chopstick in place.
5. Now you have set up your chopsticks. Only move the top chopstick one up and down towards the second chopstick to pick up food. You can hold and extend your middle and index finger to bend the chopstick up and down using the thumb as a pivot point. The tip of the top chopstick will touch the tip of the bottom, stationary chopstick.
6. Apply very little pressure, if any, at the tips of the chopsticks. Use the strength of the thumb of the top chopstick at the pivot point. Place some pressure on the thumb since it is the pivot point to hold both chopsticks. This thumb will serve as the as the strength to hold the chopstick together to pick up the food. The bottom of the thumb should have slightly more pressure than the top of the thumb since the thumb will hold the bottom chopstick stationary.
7. You attempt to move the top chopstick down to the bottom chopstick several times to practice. Try it a few more times and practice on a picking up another pair of chopsticks or a pen. It is difficult at first, but it will work for you. Now, you are ready to pick up food and place it in your mouth. You’re now using chopsticks!

Tips to remember:

1. Try to keep the bottom chopstick as still as possible. Remember to ONLY move the top chopstick.
2. Remember to practice! The only way to really learn how to use chopsticks is to practice!