As you know, there is no arguing about tastes. But if people who are not even familiar with each other ask a question about what meat is tastier, boiled, stewed or roasted, then most likely the most part of the healthy people will choose the latter. Are there many healthy people after 30-40 years? The question is rhetorical. After all, today's living conditions, ecology, and the quality of products leave much to be desired. And the first taboo in many diseases - fried and fatty dishes. Unfortunately, most often you want and like exactly what is forbidden. This is where the wok frying pan comes to the rescue. Many dishes of Chinese cuisine without it is simply impossible to cook.
This unusual frying pan comes from the South EastAsia and China. There it can be considered a long-liver, because for cooking it has been used for the second thousand years. The classical Chinese frying pan wok, unlike its "western" sisters, historically has a spherical bottom shape. It is thanks to her that all the unique properties of the frying pan are revealed. Earlier in China, food was cooked on open carbon cookers of special design, adapted to the shape of the bottom of the wok. Now they, of course, have been replaced by gas and electric ones.
In Europe, a rare restaurant has such plates, not to mention home cooking.
Therefore, the frying pan wok comes with a more flatbottom. The temperature regime becomes somewhat worse. The principle of preparation, tested in China for centuries, is preserved, but for this purpose the bottom should be no more than 13-14 centimeters in diameter. With a larger diameter, the special properties of the frying pan disappear, and the cooking process ceases to differ from the classic European. In wok-cooking, all products are prepared in advance, cut into finely and finely-sized pieces, placed next to the stove. For home cooking, the best frying pan is wok - cast iron: the oil heats up quickly and evenly, does not smoke and does not smoke. She appeared much earlier than her steel relatives. Pieces of meat or vegetables, dropped into the burning oil, instantly covered with a protective crust, are obtained in a fragrant, juicy and preserve at the same time to the maximum all useful substances, since the cooking time is much less than with the usual technology.
And then the dish is cooked with a continuousstirring from the hot center to the colder edges. It turns out that in the center of the frying pan wok products quickly fry, and on the edges - stew. Ingredients are laid in turn one by one, starting from the hardest and hardest. Since the contents of the wok during the cooking process is constantly mixed, very little oil is required, the dishes are made low-fat and low-calorie.
Frying pan wok refers to a universal kitchenutensils. It can be stewed under the lid, quickly fried with stirring, cook deep-fried dishes, and in models with bars, cook and steamed. Food prepared in it, is useful to people suffering from liver diseases, gastrointestinal tract, excessive weight, metabolic disorders. If you want to be healthy, then cook only in the wok!
