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- The catch in all rice recipes is to cook the rice just right. It should be niether too raw nor overdone. It is done when just a minute or so before being fully cooked.
- A vegetable chopper is very handy in cutting vegetables for chinese dishes, especially where finely chopped vegetables are required. the time consumed is considerably reduced. But take care to chop the vegetables just before using, or they will lose the fresh colour if kept for long.
- Always keep some cornflour water handy where gravy vegetables and soups are concerned. It helps to quickly thicken to desired consistency.
- To save time you can clean vegetables, boil rice or noodles beforehand, keep chilli oil, soya and chilli sauces handy.
- Always boil noodles in plenty of water to which a tbsp. of oil is added. Add the noodles when the water starts boiling.
- To make chilli oil: Heat oil in a pan, add 8-10 red chillies and allow to become black. Cover and keep aside for 5-6 hours. Strain and bottle.
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