Video: Video: How to cook in a Chinese Wok like a Pro

Free video about wok-fried noodles in Singapore. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this wok-fried noodles in Singapore video. Thank you for supporting the creative commons movement !! The fried noodles are noodles common kitchen Asia. There are countless numbers of varieties, cooking styles and ingredients, but they all have in common ingredient. In Chinese cuisine include different types of noodles, called miàn; often transliterated as "mien" or "mein". Miàn refers to noodles made ​​from flour of wheat while " fen " or "fun" refers to noodles made ​​from rice. Very different from many pasta and noodle Western, Chinese noodles are made ​​from dough lightly salted, therefore no need to add more salt when put in boiling water. Besides the noodles tend to cook faster, usually requiring less than 5 minutes to reach the state al dente. Indeed some noodles reach this stage in less than a minute and were ready to serve. The nomenclature of wok-fried Chinese noodles is very difficult to categorize because of the many dialects of the Chinese language used in the description thereof and each of the varieties. Each noodle can be called in pinyin for Mandarin, but in Hong Kong and neighboring localities is known as Guangdong because its Cantonese pronunciation, while in Taiwan, Malaysia, Singapore and other regions and communities beyond China and in the southeast Asian used however the Hokkien. The wok-fried noodles can also be dried and egg. Other forms are kind fettuccine or ravioli which, like Italy, have filled in line with the regional traditions, but they are steamed. There are some neighborhood restaurants specializing in fresh pasta made ​​by hand without cutting calls La Mian ie "pull pastas." The restaurants of la mian are often held by Hui, Chinese Muslims from western China. It is very difficult to establish the nomenclature of Chinese forms because of their large number and various Chinese dialects. Any form can be written in pinyin and mandarin but in Hong Kong and Guangdong will have to pronounce Cantonese, while in Taiwan, in Malaysia, in Singapore and overseas using the Hokkien. Wheat noodles Dough is typically prepared from flour, salt and water with addition of eggs or alkaline water, depending on the texture and flavor test. Rice and starch noodles made from rice flour starch and water. Usually Chinese noodles made ​​from wheat, rice flour or Maszewo starch, wheat noodles and more common in the north, and rice - in the south. In wheat noodles add an egg wash it in alkaline water, mix with cereals to change the color and texture, the same purpose should be the addition of small amounts of egg proteins, arrowhead or tapioca. Spread practice of adding borax to whiten and improve the texture of the test. Wok-fried Noodles made ​​from fresh or dried pasta. Usually it is boiled in water, but is found in frying fried and boiled noodles can then fry. Noodles served, pouring sauces or gravy, adding a wok-fried noodle soups, serving with meat or other products. Some varieties of rice noodles made ​​only from rice slurry in water and consume only raw. Unlike western noodles, Chinese noodles made from wheat salt dough, thereby adding salt when cooking is required. The Singapore style of wok-fried noodles are a plate of vermicelli rice sauteed and seasoned with curry powder, bean sprouts, soy sauce and chilli pepper or sliced. Serve as a vegetarian or diced dish accompanied by chicken, beef and shrimp. The dish appears on the menu of almost all Chinese Style restaurants in Hong Kong, as well as those of Singapore, being also very popular dish in British, Australian and cooking Chinese-American. The main ingredient of this dish is beef but the wok-fried Chinese noodles called ho fun, also known as shahe fen, originating in the city of Shahe in Guangzhou. The most common method of cooking ho fun is in soup or stir fried. The main advantage of the wok, apart from the materials used in its construction, the concave portion exists inside. This form provides a small region of intense heat in the bottom of the wok with a relatively small amount of fuel. The form also allows removing food in different parts of the pan without any danger of tipping or overflow. When wok there, unlike western pots and pans, no difference between the floor and wall - the entire vessel as a spherical cap shape. Traditionally, woks have two opposing handles, one of which is often carried out as a stem. Thank you for supporting the creative commons movement !!
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How to cook in a Chinese Wok like a Pro
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