Bao technique
The wok is heated to a dull red glow. With
the wok hot, the oil, seasonings, and meats
are added in rapid succession with no pause
in between. The food is continually tossed,
stopping for several seconds only to add
other ingredients such as various
seasonings, broths, or vegetables. When the
food is cooked it is poured and ladled out
of the wok. The wok must then be quickly
rinsed to prevent food residues from
charring and burning to the wok bottom
because of residual heat.
The main ingredients are usually cut into to
smaller pieces to aid in cooking. As well, a
larger amount of cooking fat with a high
smoke point, such as refined plant oils, is
often used in bao. |
