|
|
|
Boiling (chu)
Ingredients are cut and washed, then put in a large pot in which they
can float freely, over high heat. Vegetables to be eaten crisp, like
broccoli, are removed from the water just before they come to a full boil;
those that cannot be eaten raw or take a long time to cook remain in the pot for whatever time is required after boiling
starts.
Slow and prolonged boiling destroys flavor and much of the nutritional value is lost in the
water that is discarded. Parboiled ingredients are poured with the water
into a colander, rinsed in cold water until thoroughly cooled, and used
as the recipe directs, or in salads. Parboiled vegetables are often used
in banquet dishes where time may be limited.
For full boiling, as in preparing
soups, the Chinese employ a slow simmering process. As soon as the water
boils, the heat is turned low and the soup allowed to simmer for whatever
period of time is necessary. Quickly prepared soups using rapid boiling
with intense heat will result in the same preservation of color, texture,
shape, and nutrition as in tossed cooking but the stock may be cloudy.
    . |
