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Shallow Frying (chien )
Shallow frying requires medium heat and a longer cooking time than deep
frying. After heating sufficient oil to cover the bottom of the wok,
ingredients are spread evenly in the wok and allowed to fry slowly
for a few minutes, turned over once or twice, browning both sides. This
technique seals in juices in meats and is particularly useful for the final
cooking
of prefried or parboiled foods.
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