Transcription of Environmental Cooking Range Series The …
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Environmental Cooking Range Series The …
YPT-1512-0004 The Specialist for Chinese Catering Equipments!!! Environmental Cooking Range SeriesThe Specialist for Chinese Catering Equipments!!!STANDARD FEATURESC hinese Cooking - Stir FryStir-frying describes two fast Chinese Cooking techniques Chao and Bao . How to evaluate stir-frying technique? It is usually evaluated by Wok Hei produced in food, which is a term referring to the flavour, tastes, and essence imparted by a hot wok on food. Wok Hei can only be imparted only if the food cooked in a wok over a powerful flame while being stirred and tossed quickly. The two important elements of Wok Hei are heat control and timing, with high-flame and hot wok, food can be cooked in a short period of time and it can lock up the moisture inside the food, therefore, the food can still remain juicy and order to producing high-flame, a powerful Cooking Range is required. Nozzle mixing is the most common technique used in Chinese kitchen.
YPT-1512-0004 The Specialist f or Chinese Catering E quipments!!! Environmental Cooking Range Series p o hnse atrn qup nts!!
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