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Pub date
2009-08-05
How to Lower the Fat in Chinese Cooking
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1. When stir-frying, try to reduce the amount of cooking oil that you add in the wok, add water or broth instead of oil if the food starts to stick to the wok.
2. When deep-frying, be sure that the cooking oil is at a high enough temperature before you begin cooking, and you should know that the food you added into the oil will lower the temperature as well, thus too low a temperature makes it greasy and rise the fat content. So, make sure to keep at a very high temperature and not to overcrowd the wok with food at one time.
3. If steaming or baking can also cook the food besides stir-frying and deep-frying, why do not you do that? Indeed, healthy!
4. Use freezing meat, if necessary, as it cuts easily. And always cut off the fat before you use. If you really want to lower the fat in Chinese cooking, reduce the meat in your meal and place it in a secondary role, eat more grain and vegetables.
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