What You Need to Know
The Maillard reaction occurs during high-heat cooking, resulting in the formation of new flavor compounds and browning of ingredients. The use of woks and stir-frying techniques allows for quick cooking and preservation of nutrients, particularly water-soluble vitamins like vitamin C. The combination of high heat, quick cooking, and constant stirring helps to prevent the formation of acrylamide, a potential carcinogen.
Steps
- 1.
Jianbing (Shandong Province): Quick cooking on hot griddle creates crispy texture
- 2.
Chuan'r (Skewers) (Xinjiang Region): High-heat grilling develops smoky flavors
- 3.
Shengjianbao (Shanghai): Simultaneous steaming and pan-frying creates contrasting textures
The Science
Primary Reaction
Maillard reaction