Dish - for a minute!

Chinese frying panChinese Frying Pan Photo: The Chinese wok has three main differences: round shape, convex bottom and thin walls. This configuration allows the Chinese frying pan to heat up quickly, as a result, dishes are cooked in it in a matter of minutes (with vegetables, the count goes for seconds!), While preserving the maximum of nutrients and vitamins. Thanks to the fast roasting process, vegetables remain crispy and retain their natural flavor. The main thing is to chop the starting products finely: vegetables are usually cut into thin strips, meat is cut into small pieces against the fibers. And besides, when cooking in a wok, you need to follow the order of the bookmark: you should start with “long-playing” ingredients (meat, poultry, hard vegetables).