Ingabe Udinga Ukupheka Ukupheka Ukudla Kwe-Chinese?
Enye yemibuzo engivame ukuyibuza ngabapheki be-novice yilezi: Ingabe ngidinga ngempela umakhelwane ukupheka ukudla kwaseChina?
Impendulo nguyebo no-cha. Awudingi nakanjani umakhelwane ukudala ukudla okwanelisayo kwaseMpumalanga - Ngivame ukwenza i-chow mein noma ukusika i-suey epanini lokuthosa. Noma kunjalo, isitsha esenziwe ngendwangu yisisodwa sezinto okufanele uzicabangele ukuthenga uma ufuna ukugxila ngokupheka kwamaShayina .
I-wok inezinzuzo eziningana phezu kwe-pan yokudoba - ihambisa ukufudumala ngokulinganayo, idinga amafutha angaphansi, futhi iqinisekisa ukuthi ukudla kukhishwa ngesikhathi sokugubha e-pan hhayi esitofu. Ummese omuhle wekhishi ungathatha indawo ye-cleaver, futhi irayisi lingabiliswa epanini esikhundleni se-steamed, kodwa kunzima ukuthola indawo engokwanelisayo yowok.
Uma usuqumile ukwengeza i-wok ekunikezeni kwakho imishini yokukhishwa , uzofuna ukuyothenga ukuze ukhethe imodeli engcono kakhulu. Ekuqaleni, wonke ama-woks ayengezansi futhi ayenziwe ngensimbi - eklanyelwe ukusetshenziselwa nesitofu sendabuko saseShayina. Kancane kancane, insimbi yashintshwa yi-carbon steel. Namuhla, kunezinhlobo zama-woks ezimakethe: aluminium, ithusi, insimbi engagqwali. Kodwa-ke, wonke umpheki wase-Asia engiwakhulume naye ufunga ngendabuko ye-carbon steel wok, futhi kufanele ngivumelane.
Kube khona ezinye izinto ezimbalwa ezenzelwe ukwenza i-wok ihambelane nezindawo ezisentshonalanga.
Kusukela kuma-1960, ama-woks aphansi ajwayelekile afika "nekhola" - idivaysi eyisiyingi enezimbobo zokuvumela ukudluliselwa kokushisa. Iqinisekisa ukuthi lo wok ulinganiselwe ngokulinganayo phezu komthombo wokushisa. Ngenkathi abantu abaneziphepheli zegesi ngokuvamile bekhetha ukungayisebenzisi, i-collar kufanele isetshenziswe ngokuqinisekile uma upheka nge-ok ephansi engaphansi kwesitofu kagesi.
Noma kunjalo, ukhetho lwakho oluhle uma upheka ebangeni likagesi ukuthenga umkhiqizo ophansi. Ama-woks aphansi angabonisa ukushisa emuva kwento, ayilimaze.
Ukucatshangelwa kobunjiniyela:
Ngokwesiko, lo wok wafika nezinsimbi ezimbili zensimbi, okwenza kube lula ukuphakamisa nokuphuma esitofu. Kodwa-ke, ngithanda amakhemikhali anamuhla anesibambo esisodwa eside semithi, njenge-skillet. Njengoba uBarbara Tropp ekhomba kuyi-Modern Art of Chinese Cooking, isibambo eside "sinqamule isidingo sokusebenza nomuntu othakazelisayo noma umama, futhi kukunika ithuba elimangalisayo lokwenza imbiza." Ngokuqondene nosayizi, ama-woks angena ezinhlobonhlobo zobukhulu (ukudla kungasebenzisa ama-woks amamitha amaningi ngaphesheya) kodwa i-wok intshi engu-14 ubukhulu obuhle bokusetshenziswa kwekhaya.
Ukuhlwaya Isikhathi Nokuhlanza I-Wok Yakho:
Kungenzeka ukuthi uke wezwa ukuthi kubaluleke kakhulu ukukhipha ukwenzi wakho ngaphambi kokuba uzame okokuqala. Kungani lokhu kuyadingeka? Isikhathi sokususa isikhumba susa abakhiqizi bamafutha omzimba wokulondolozwa endaweni yokwenza ukuyivimbela ekugqumbeni, esikhundleni sayo ngokugqoka okukhanyayo kwamafutha okupheka. Kubalulekile ukuhlanza kahle umkhiqizo wakho emva kokusetshenziswa ngalunye. Njengoba kunikezwe ama-woks ahlukahlukene emakethe namuhla, kunzima kimi ukunikeza isethi yemiyalelo ejwayelekile mayelana nendlela yokukhipha futhi ukunakekelwa wok.
Into engcono kakhulu ongayenza ukulalela imiyalo yomkhiqizi. Kodwa-ke, ngezansi ngineziqondiso ezihamba ngezinyathelo zokuqhathanisa nokuhlanza i-carbon steel yok wokwenkolo yendabuko.
Indlela Yokuqeda I-Steel Carbon Wok
Indlela Yokuhlanza I-Carbon Steel Wok
Ama-Woks angu-7 aphezulu e-Chinese