Electric wok is the modern equivalent of a traditional Chinese pan for cooking. Its distinguishing feature is the ability to fry foods ultimately fast due to heating-up to a very high temperature.
This enables cooking food in a special manner, as well as achieving unique cooking results and maximum health benefits!
Why is the food cooked in a wok healthily?
A wok gets heated to 280-320 degrees in seconds, which kills the germs on the surface of the products and creates a crisp crust on the foods in no time retaining all the juices inside so your dishes never get dry and tasteless.
The ingredients are well heated, but not overcooked, retaining virtually the same set of vitamins and minerals as raw products. In addition, you will hardly ever use oil for cooking in the wok – it is normally replaced with sauces. In short, you get yourself some almost diet dishes!
Methods of cooking in a wok
The most popular method of cooking in a wok is stir frying. The ingredients need to be constantly tossed and stirred with a spatula.
Cooking in a wok is extremely easy:
- get the ingredients ready;
- heat the wok;
- heat the oil;
- put ingredients in the order corresponding to the time they need to be cooked.
The main rule is “No interruptions”!
If you are cooking a large amount of meat, poultry, seafood, divide them into portions to avoid stewing. Before loading the next portion of products, re-heat the wok.
The second most popular method of cooking in a wok is classic frying. The technology is the same as in stir fry, the only difference is that it requires 2-3 times more oil so that the food would look greasier.
You can also use wok to deep-fry but you will need some special oil for deep frying that won’t get burnt down. You will need a lot of oil – up to the middle of the wok or 2/3 of it, and you must heat it up properly.
If you do everything as required the dish turns out even healthier because the wok heats to a high temperature, and oil is not absorbed by the products but gives them a crunchy golden yummy crust.
You can also stew pieces of meat or vegetables in the wok: on low mode, in a large amount of water, with some oil and soy sauce. Before stewing, stir fry your foods a little. Do not forget to stir.
Steaming is also possible in a wok (a wok with two handles is more suitable for this):
- add some water (leave 8-10 cm to the bottom of the wok);
- place banana leaves or some parchment over the water and put the products on them;
- cover the wok with the lid; turn the wok on and cook;
- as the water evaporates – pour some more water.
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