Quick Braising and Long Braising
1 min readQuick Braising and Long Braising
Quick Braising: this is one of the most used cooking techniques in Chinese cooking. It is very similar to stir-frying; the only difference in quick braising is that the ingredients are cut into small pieces and deep-fried first, then a sauce is made and the food is ‘stir-braised’ in the sauce for a very short time – usually less than a minute.
Long Braising: sometimes known as ‘red cooking’, this method is ratherlike ‘stewing’. The ingredients are first cut into small chunks, then fried, deep-fried, par boiled or steamed until half-cooked; seasonings (soy sauce, wine, ginger and sugar, etc) and stock or water are then added to them, then the mixture is brought to the boil and simmered for a long time (anything from 10 minutes to over an hour).
High marks are possible for all these dishes, particularly for long braising dishes – say a 95%–100% success rate. Good luck!
