Can be considered an international dish. The form in which it was recognized in Russia, it owes to China, America, and other countries. The history of WOK noodles goes back more than 2 thousand years, and the recipe has gained mass distribution and respect over the past 100-150 years. It is cooked in a special frying pan, from which it took its name - Wok.
History of wok noodles
According to one version, the wok appeared in Canton, and after that it traveled a long way to get to Russia. A huge cone-shaped thin-walled frying pan with a slightly rounded bottom was a traditional kitchen utensil in China, and then among nomadic peoples. Its great advantage was that the food in it was cooked very quickly.
Woks were used by poor people who did not have the opportunity to install expensive stoves, and had to heat their own special small stoves with grass and straw, which burned quickly and did not provide too much heat. For the same reason, the wok took root among nomads. The bottom, which was small in diameter, had time to heat up to the required temperature, transferring the necessary heat to the high walls.
Noodles were also considered the food of the common people. It was used along with cooked rice, soybeans and wheat. With the advent of the wok, it practically replaced them from the diet, mainly due to the simplicity and speed of cooking. Boiled pieces of Mien Pien dough used to be completely fried in a wok, only centuries later did the noodles acquire the appearance we are familiar with. According to one legend, it symbolizes longevity, so the longer the noodles, the better.
WOK noodles today
Today WOK noodles are considered a tasty and affordable dish. It is served in national restaurants in China, in various countries, as a dish of Chinese or Pan-Asian cuisine, and also on the street, offered as an analogue of fast food.
In a very small amount of oil, but over very high heat, heat a huge wok and fry all the ingredients very quickly, gradually adding each of them. At the same time, the cook continuously stirs the contents of the vat. This cooking technique is called stir-fry. Virtuosos even throw food into the air, and some recipes require the “caress of fire.” This is the name of the process when the prepared dish is set on fire and the fire burns inside the frying pan for several seconds.
WOK Noodle Recipes
Today, WOK noodles are not just pieces fried in a wok, but a complex dish that combines vegetables with meat, fish or seafood fried in a frying pan. And of course noodles.
Only noodles can be chosen from 5 options:
- Udon;
- Funchozu;
- Spinach;
- Soy;
- Corn;
- Wheat.
- For fillings, beef, pork, chicken, red fish, and seafood cocktail are most often used. But there are also purely vegetarian combinations.
Another essential element is refueling. It can be very simple, consisting of salt and oil, or it can be complex, multi-component. In this case, lemon juice, soy sauce, sesame seeds, spices, kimchi dressing, vinegar and other ingredients can be added to the dish.
Cooking method
All ingredients are pre-prepared for frying. Cooking over a fire takes 5-10 minutes, so you simply won’t have time to chop anything during the process, so all the products are chopped and placed in separate cups and bowls before the frying pan is put on the stove. It is very important to cut the ingredients thinly or into small pieces. This will make the roasting faster and more even. Most of the meat and vegetables are chopped into thin, long strips so that these products go well with noodles of the same shape.
When it comes to frying, any wok noodle recipe starts with adding oil to the pan and heating it up. A good degree of calcination is when white smoke begins to emanate from the oil, or bamboo sticks dipped into the oil begin to “bubble.” Then you can add products.
The ingredients are added one by one. The ones that take the longest to fry are added first. As a rule, this is meat; after a minute or two of intensive stirring, carrots and other hard vegetables, the last to be laid out are those that require minimal heat treatment, for example, tomatoes, cucumbers or lettuce. Lastly, pre-boiled and well-washed noodles are laid out, and the dressing is poured in at the end. Everything is thoroughly mixed, heated in a frying pan and served or placed in boxes.
The most common recipes for WOK noodles are:
- Rice noodles with chicken and eggplant;
- Wheat noodles with beef;
- Egg noodles with pork and green beans;
- Buckwheat noodles with cheese and vegetables;
- Funchoza with seafood;
- Wheat noodles in sweet and sour sauce;
- Soy noodles with teriyaki sauce;
- Udon with pork and vegetables.
The cooking principle is the same everywhere: the one described above. The main thing is to follow the three rules of the Wok - cook over high heat, at high speed and stir constantly.
WOK noodles in a box
In many films, Chinese noodles are eaten not in restaurants or at home, but on the street or in a car from cardboard boxes. It is sold in take-away cafes and even from wheels and carts on the street. Such noodle boxes were invented not by the Chinese, but by the Americans. When the fashion for Chinese noodles came to them at one time, they made it an analogue of fast food, and instead of original packaging they began to use oyster boxes. It was for this sea delicacy that the boxes were originally designed and manufactured.
Selling oysters as a quick snack has become unprofitable; prices for shellfish have skyrocketed. But from the skies came a worthy analogue. Boxed noodles not only took root in America, but also became an independent dish and were warmly welcomed in many countries.
Followers healthy image life paid attention to the wok pan because of its special properties. Thanks to its shape, this cookware makes maximum use of the heat received; food is cooked quickly and with a small amount of oil.
Wok frying pan - what is it
In the arsenal of modern housewives there are different ducklings. Why do you also need a wok? It cooks food quickly due to high temperature, therefore saves most vitamins
A deep, spherical Chinese wok pan was used for cooking on charcoal stoves with an open fire and was heated to high temperatures with little fuel consumption. For Western countries with electric, gas, and induction cookers, woks are produced with a flat bottom, high walls flaring up and ceramic coating, for example, the “Power of Granite” cauldron.
Products are cut into small identical pieces, preferably into strips. Vegetables cook in a few minutes, become crispy, and contain less fat than when fried in a regular frying pan. In a properly heated wok, use little oil. Pre-marinated meat is cooked for 10 minutes. The food does not burn because it seems to float above the frying pan in hot fat.
Important! The products are constantly stirred quickly so that they do not burn.
Using a wok
Rules for using an iron wok:
- Before first use, it is washed and calcined on a fire or stove.
- To do this, pour boiling water, add 1 tsp. soda
- After 15 minutes, drain the water and remove the oil coating from the walls with a washcloth or sponge.
- Rinse the wok again, wipe thoroughly and ignite over high heat.
- After that on inner surface Apply the oil, reduce the heat and leave the frying pan on the stove for 15 minutes.
- After calcination, the wok will turn black, its walls will become saturated with oil, and gradually a natural non-stick coating will form on them. If it is necessary to refresh the problem area, rub it with a sponge, grease it with oil and keep the frying pan on the fire.
- Before cooking, heat the wok for 3-5 minutes, add oil at high temperature and put on fire for another 2 minutes.
- The ingredients are prepared in advance. It is advisable to cut the products into equal pieces for uniform frying, after which they are added to hot oil. First those that take longer to cook: meat, then vegetables, seafood, and then noodles.
For steaming, water is poured into the wok so that it does not reach 1 cm from the bamboo steamer, which is placed inside. The bottom of the steamer is covered with parchment, food is placed there and covered with a lid. Then put the wok on the fire and cook for 30 minutes to 2 hours. Add water to the wok as it boils. After use, the steamer is thoroughly washed and dried.
Characteristics of the frying pan
Externally, the frying pan looks like a hemisphere with a round or flat bottom. The walls are high enough to cook liquid dishes. By vigorously stirring foods while frying, you don’t have to worry about them falling out of the pan.
Woks are traditionally made of cast iron and are also offered. A cast iron skillet is much heavier than other options.
Some frying pans are sold complete with spherical lids made of cast iron, glass or aluminum. It is a necessary accessory for preparing stews and soups.
A heavy cast iron frying pan has handles on the sides. Lighter ones are equipped with one long handle that is removable or attached to the body.
In a wok pan, food is fried in a few minutes, a crispy crust immediately forms on top, and the inside of the pieces turns out juicy and tasty.
Which diameter to choose
For the home, a diameter of 25-30 cm will be quite sufficient. Dishes bigger size Not suitable for standard gas and electric stoves. If you have a special burner or wok oven, the bottom of the pan should match the diameter of the hole. Then it will stand securely on the stove while cooking.
A real Chinese wok for cooking over fire reaches 1 m in diameter.
Wok with double bottom
Cookware with a double bottom has an internal heat-storing disk made of copper or aluminum. These metals have good thermal conductivity. Such a disk quickly absorbs heat. The wok instantly heats up, and in a frying pan with a double bottom, the heat moves even faster from the heated part to the colder walls.
The heat is distributed evenly and lasts longer, the cooking speed increases. When stewing and cooking soups, turn off the stove 10-15 minutes before the dish is ready. A frying pan with a double bottom will not cool down soon and will allow the dish to “cook”. Such a bottom is additional protection from mechanical damage and deformations.
Attention! Cookware with a copper disc is more expensive.
Advantages and disadvantages
Before purchasing, it is important to consider all the pros and cons of these pans and understand which ones are better.
The benefits include:
- quick preparation, preservation of vitamins;
- using a small amount of fat when cooking;
- the ability to prepare a wide variety of dishes: stews, soups, cereals, meat.
Disadvantages:
- the additional small handle gets very hot, which increases the risk of burns;
- aluminum woks are made with a non-stick coating, but it is short-lived;
- An iron wok rusts, it needs to be washed with water, wiped and lubricated with oil immediately after cooling, with dishwashing gel and dishwasher cannot be used;
- Wooden mixing paddles are not included.
Conclusion
A wok is a necessary utensil for those who want to cook tasty, healthy and varied dishes, spending a minimum of time. A frying pan with a double bottom heats up faster and retains heat longer. This is important to consider when preparing dishes.
Modern manufacturers create wok pans for different types slabs, so you can easily choose for yourself suitable option.
Wok is a unique frying pan that came to us from China. Thanks to its cone-shaped shape and small bottom, the wok heats up quickly, heats evenly and retains heat well. This allows you to reduce heat treatment time and oil consumption, which means the products are prepared quickly and efficiently, retain nutrients and contain a minimum of fat. Before highlighting the main points on how to choose a wok, let’s take a closer look at why a person who is far from traditional Chinese cuisine needs a wok pan.
What is a wok used for?
In a wok you can not only fry and stew, but also boil or steam - like a set of frying pans and saucepans in one bottle.
Most often, they fry in a wok over high heat, constantly stirring and shaking: the ingredients are first finely chopped and gradually added to a heated frying pan, greased with oil. The degree of frying is controlled by the order in which they are added, as well as by moving the pieces to the middle, where the temperature is higher, or to the edges, where the wok is less hot.
If you're a fan of deep-frying, a wok is also for you: many woks come with a semicircle-shaped grate that fits over the top of the frying pan. Pieces of meat in batter or fried slices of vegetables are thrown onto it to allow excess oil to drain off (after which, do not forget to place it on a napkin for greater degreasing).
Lightly fried slices can be simmered in a small amount of liquid or stewed in gravy. Depending on the products used and the desired result, cover the wok with a lid or leave it open to allow the water to evaporate.
Cooking soup in a frying pan seems counterintuitive, but in a wok this is not only possible due to its depth, but also very convenient due to its properties described above.
Steaming any food is another purpose of a wok. A little water is poured onto the bottom, and a bamboo steamer rests a little higher on the walls of the frying pan. We put food in it, cover it with a lid, and voila - enjoy healthy food.
You can cook whatever your heart desires in a wok! The only thing it is not intended for is baking in the oven. The basic rule is to cook over high heat and prepare the ingredients ahead of time, making sure to finely chop them. Plus, it is important to properly prepare the frying pan itself, about which after choosing a wok.
Which wok to choose?
Woks come in different shapes, so the answer to the question of how to choose a wok pan depends on how you are going to use it.
Materials
Like other frying pans, woks are available in steel, cast iron, aluminum, copper, and brass. They can be supplied with all kinds of non-stick coatings, including Teflon and ceramics. Cast iron is too heavy for stir-frying and is not thin enough, aluminum gives off heat too quickly, brass and non-stick coating will not withstand constant high temperatures. Alternatively, you can consider a copper wok with a steel lining, but this will make the purchase more expensive. An authentic Chinese wok is made from carbon steel and is perhaps the best choice.
Size
The diameter of a standard wok is 20-70 cm, but for an ordinary kitchen a 30-35 cm model is sufficient. It makes sense to take a larger wok for cooking for a large group somewhere in the country.
Bottom
The bottom of the wok can be round, like an Asian straw hat, or flat. The traditional Chinese wok has the first option, the European one has the second. To secure the rounded wok on the stove, a special ring is provided, but this is not for electric stoves.
Pens
As a rule, a wok has a long handle to make it comfortable to shake the contents of the pan like a real chef. It is convenient to stew large volumes and serve food on the table in a wok when there is a second “ear” handle or such short handles are located on both sides of the wok.
Accessories
As already mentioned, you can buy a frying rack, a bamboo steamer, and a ring for installation on a gas stove (for a wok with a round bottom), complete with a wok or separately.
An important accessory is the lid, which must be convex. There is a frying pan whose lid can be used as a second wok.
Bamboo tongs or sticks are useful for caring for the wok and stirring dishes. For the latter, you should choose shovels and other tools from soft materials, such as bamboo and high temperature resistant plastic.
How to care for a wok?
Having decided how to choose a wok, all that remains is to learn about the nuances of operation. If you choose a real carbon steel wok, you need to thoroughly brush it with detergent, rinse it, grill it, and then grill it again with oil. Brilliant metal surface will darken and become covered with streaks, after which you need to wipe it dry with a napkin. The wok is now ready to be used. But in order for such a wok to serve for a long time and not rust, you need to use it constantly and periodically calcinate it. It is better not to use it in the future detergent, and rinse and wipe dry the wok by analogy with cast iron frying pans.
If you like a wok made from aluminum, cast iron, or a non-stick coating, follow the rules for using the specific material mentioned. If you decide to choose a copper wok, welcome.
How to choose a wok pan: summary
If the wok claims to be the first frying pan in the kitchen orchestra, which will be in everyday use, you want to feel what a real wok is, and you gas stove, choose a carbon steel product with a round bottom. For occasional cooking, you can choose a wok with a flat bottom and a non-stick coating. A medium wok is enough for the kitchen; a large wok a la cauldron is country option. Select the wok device and accessories based on what you plan to cook and with what. Do not forget about the features of caring for a wok depending on its material. And remember, a wok means high heat and fine cutting of food.
Having learned how to choose a wok, you can safely go for a new frying pan for yourself or give a gift to a loved one. Cook with pleasure and discover new culinary horizons!
The following two tabs change content below.
Elizabeth
Without a twinge of conscience, I ask for “phone numbers” from guys and girls I don’t know well. To check whether the lock button fits comfortably under your finger and whether the autofocus works quickly :) I would like to visit MWC and conduct a live blog from the thick of things.
Sergey 11/12/2015
About the article: informative and professional, the author clearly understands not only writing articles, but also the product.
Answer
About the frying pan: great stuff. I know, because my mother has one, although it’s not Chinese, but...
About Chinese: now often Chinese goods are of higher quality than the original ones. They know how to make both consumer goods and quality things. And the price is much less.
About delivery and surprises: I understand that all questions can be asked on the website that contains price lists?Anastasia 11/24/2015
Reply Sergey:
Sergey, thank you for your kind words:) http://www.aport.ru/skovorody/cat4749 - here you can choose a suitable frying pan model and consider which online stores sell it at what prices, and also where there are promotions for the product you are interested in . About delivery and terms of sale - this is already in individual stores, which can be accessed using links from the card of the product you are interested in. Do you want a wok in your kitchen?)
Answer
Natalya 09/24/2016
Good afternoon. I would really like to purchase an ELECTRIC STOVE WOK for home cooking. Are there any options? Thank you
AnswerAnastasia 09/26/2016
Reply Natalya:
Good afternoon. A real wok is designed for open fire - its whole point is to heat the bottom and walls with a flame. Of course, you can buy a wok pan with a flat bottom for an electric stove, but the wok as a cooking method will not be the same. What type of electric stove do you have? Suitable for all types of hobs except induction
For cooking - wok. "What it is? What to cook in it? - these questions became quite expected, since many buyers were perplexed as to why it was needed, since there are saucepans, saucepans and ordinary frying pans. Therefore, first we will tell you what exactly a wok is, and only then we will understand the features of cooking with its help.
Wok frying pan: what is it?
It spread directly from Asian countries - it is there that food is prepared everywhere using these utensils. The history of the item goes back many centuries: the wok was invented back in Ancient China poor village residents who tried to save on everything, including fuel for their fires. It was important for them to cook food quickly and at the same time keep it warm for as long as possible. The creation of a kind of frying pan with beveled walls served these purposes.
The current wok pan is practically no different from its ancestors. It also has a cone-shaped shape with a flat, sometimes convex small bottom, quite large diameter, thin walls and a couple of handles. Due to the original structure of the wok, products, regardless of their category and density, are cooked faster than in a regular frying pan, since pieces of food are concentrated towards the center, where all the heat is concentrated.
Characteristics of woks
Before purchasing this very exotic item kitchen utensils, first you need to decide where exactly you are going to cook in it and how often you plan to use it. The shape, size and material from which the wok will be made depends on this. What will it give? Let's try to figure it out.
Material
Woks can be made from various types steel, cast iron, copper, ceramics. In addition, some models have a special feature, such as the Tefal wok pan.
Experts in the field of Asian cooking note that the most durable and durable woks are those made of cast iron and carbon steel. In addition, these materials tend to evenly distribute heat over the entire surface of the pan, thereby ensuring maximum use of the usable area. Dishes cooked on such woks come out with a richer and brighter taste. It is worth noting that, due to its characteristic qualities, steel still cools much faster than cast iron, but at the same time it warms up faster.
Bottom shape
There are two types of bottom - flat and convex - that the wok has. What does this mean?
If you plan to use the frying pan at home, particularly for electric or induction cooker, preference should be given to dishes with a flat bottom - they are more stable and heat up better.
For those who have a gas stove, both flat and convex woks are recommended. In the second option, a special ring is used to install a rounded wok on the grate, which ensures reliable stability of the utensils and protects the burner from contact with the dishes.
For cooking on the street or during a picnic, you can find a wok with a special stand, at the very bottom of which there is a fireplace.
Types of handles
Today, among the variety of wok models, you can find both traditional types with two rounded grips, and with one rounded, and the second elongated. There are also many options with one handle, like a regular classic frying pan.
Since 1 kilogram is the minimum weight that a wok has, there is no point in looking for reviews about the convenience of a particular type of handle - you need to try on each model yourself and choose the one that fits most comfortably in your hands.
Diameter
This parameter completely depends on how many people there are in the family and how often guests come to you. Woks with a diameter of up to 35 centimeters will be convenient for both one person and a family of 2-3 people. For a large company, accordingly, you will need a much larger wok - with a diameter of 40 centimeters.
In addition, it is worth remembering that a good wok does not come cheap: it is better to purchase a product from a reputable cookware manufacturer that will last long time. Prices for high-quality woks usually start from 1000-1500 rubles, depending on the diameter and the availability of additional accessories. For example, a wok frying pan with a lid or a special set of spatulas will cost an order of magnitude more than a similar product without the accompanying paraphernalia.
What can you cook in a wok?
Speed of cooking, versatility, the ability to preserve the maximum benefits of food - these are the main qualities for which the frying pan is known for cooking food in this dish; they are so numerous that it is not possible to list them all - each ethnic group from Asia has its own culinary delights. However, the most common recipes are the following dishes:
Rice, buckwheat and with vegetables and meat, chicken or seafood. You will need: the noodles themselves, bean sprouts or green beans, carrots, Bell pepper, topping (chicken, beef or shrimp), soy sauce, cumin, garlic, salt, pepper, onion. The topping is pre-marinated in soy sauce, then cut into pieces and fried in a wok. Next, finely chopped vegetables are added, noodles are cooked until half cooked, the dish is flavored with spices and garlic, poured with soy sauce and brought to readiness within 5-7 minutes.
Curry. Ingredients: chicken meat, chicken broth, curry seasoning, tomatoes or tomato paste, garlic, onion, red pepper and paprika. First, the vegetables are cut and fried in a wok in tomato paste or mashed tomatoes, then add pepper, salt, curry and paprika. The chicken is cut into thin strips and also placed in the wok. Next, half a glass of broth is poured in and simmered until done. Rice is most often served with curry.
Fried chicken with nuts. Ingredients: chicken meat, onions, mushrooms, walnuts or cashew, bean or soy sauce. The chopped chicken is fried in a wok for about 5 minutes, then the mushrooms and onions are added. After 5-7 minutes, add nuts and pour in the sauce. The dish is brought to readiness and served with rice or noodles.
For those losing weight, a wok will be a real salvation. Reviews about the benefits of dishes prepared with its help are only positive. When frying, oil is used to a minimum. Accordingly, the amount of cholesterol consumed and caloric content is reduced.
Rules for cooking in a wok
Using soy sauce and spices (black and red pepper, ginger, turmeric, sesame, curry).
Meat and especially dense vegetables are put into the wok first.
Constant stirring of the ingredients is necessary to prevent them from burning.
For extra piquancy, meat, chicken and seafood are pre-marinated for 2-3 hours.
A wok is a solution not only for those who are crazy about Chinese and Asian cuisine. It will also please owners who love tasty and healthy food, but at the same time have a minimum of time to prepare it, and the shape and depth of the wok will allow not only to fry food, but even to cook soup and stew vegetables.
The fashion for Asian style in almost all spheres of life has long and imperceptibly penetrated into our everyday life. Its elements can be found in modern house in almost everything: in the interior, food, clothes, in small details. And today everyone knows what Chinese cuisine is. IN Lately Many fans of spicy, extraordinary cuisine with a special taste have appeared. And people like it so much that many are happy to try to cook Chinese dishes at home.
True, it is not always possible to prepare these special dishes in familiar European dishes. Therefore, close attention was paid to the pots and pans in which Asian chefs prepare food. One of these items of “Chinese” dishes became wok pan.
What is a wok pan for and what is it good for? You can cook food in it very quickly and with thereby preserving as much as possible in the products a large number of useful substances And vitamins Dishes cooked in such a frying pan always have a special delicate and unique taste.
What is a wok pan
What does a wok look like? This frying pan differs primarily in its shape. Originally, a wok pan is a traditional Chinese utensil. They placed it on a wood-burning stove, so its shape is cone-shaped. Adapting to European cuisine, sometimes the bottom may be level.
The size of the wok pan is also larger than usual and it weighs decently. The invariable attribute of a wok is a convex lid and a long handle. Cooking time in such a frying pan is significantly reduced. Using this form, the products are fried faster and as a result their taste differs from the traditional one.
What can you cook in a wok?
A wok is a universal utensil. It is used for frying vegetables, seafood and meat. In this case you can use minimal amount oils and the dish turns out to be very healthy.
Oil is added to the already heated frying pan. Sometimes used for cooking dry wok. What it is? This is when vegetables or meat, cut into strips, are thrown into a dry frying pan heated to high temperature and fried without oil. In this case, the dish turns out to be as healthy as possible.
If you will be cooking deep-fried dishes in a wok, it is advisable to purchase a small grate so that the oil can drain from it.
If you cover the pan with a lid and add a little water while cooking, you will get a very tasty stew. Moreover, you can stew everything in a wok, it will be equally tasty.
In order to steam a dish, you need to install a special steamer made of bamboo on top. Then you can also add a little water, cover the wok with a lid and safely continue cooking. The taste will be amazing.
How to choose the right wok pan
Wok with " correct» the bottom has a heat distribution that is optimal for cooking traditional Chinese dishes: the temperature at the bottom is always maximum, then gradually decreases. In frying pans with a flat bottom (which are most often sold in our stores), the heated area is much larger and the heat distribution is different.
To use traditional proper woks it is best gas will do stove, oven or special pit oven.
The materials from which a wok is made can be different, for example, cast iron, aluminum, carbon and stainless steel. Most often you can find cast iron and aluminum woks. A cast iron frying pan is quite heavy and can be difficult to handle with one hand, but the absolute advantage of such utensils is durability and reliability.
The coating of an aluminum frying pan does not last as long as a cast iron one, but it is lightweight. Its bottom is smooth and heats up quickly.
How to store and care for a wok
Pay attention to the material from which the wok is made. Non-stick coating Under no circumstances should you scratch. Therefore, avoid using metal utensils when cooking and using a metal sponge and abrasive detergents when washing.
Fire up the new one cast iron frying pan with salt (about a tablespoon), and before first use, grease vegetable oil. Long contact mixing a cast iron product with water causes the pan to begin to rust. Wipe it after washing with a dry cloth.
Ceramic dishes should not be exposed to “contrast shower”. That is, pour water onto a hot frying pan.
We hope that the tips in our article will help you choose a truly durable and reliable wok frying pan.
