Chinese cooking method - Cold-Mixing

Updated:Wed, Oct 24, 2012 04:16 AM     Related:Cold Mixing

Cold Mixing

Cold-mixing or Liang Ban involves precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served.

 

In Chinese cooking, smoking (熏, Xun) and cold mixing (凉拌, Liang Ban) are also popular. These two methods involved precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served. Once used for hygienic reasons, parboiling is now used to tenderize vegetables. Roasting on the other hand lets the raw ingredients marinate before being barbecued over direct heat.

 

Source:HugChina

 

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