Cook with the Chef: Wok Skills and Stir Fry Class with Market Tour and Condiments class

O que esperar

Chinese cooking style is very different from the western diet. The wok is the most common cooking utensils in China. A rounded shape cooking vessel can be used in many Chinese cooking techniques, including stir-frying, steaming, deep frying, braising, stewing. 

In this class, you will learn how to cook 4 different dishes. Our chef will demonstrate the first big dish, the following dishes will be made by yourself. You will start with ingredient chopping, meat marinating, sauce preparation, stir-fry and so on.

Condiments class: Explain the soy sauce, Chinese vinegar and how to choose the right wine for cooking.

Knife Skill: The Chinese Cleaver: Unlike Western culinary practices, Chinese cooking requires only one knife: the Chinese cleaver. Mastery of this versatile blade can take you a long way. Precision-slicing, fine-cutting, heavy-chopping, and even grating/crushing, the Chinese cleaver is truly an all-in-one tool. At the Beijing Cooking School, we value your passion and loyalty to our belief in cooking for excellence. Our chefs will guide you hand-in-hand to master the cleaver with efficiency and safety as a part of all of our classes.

Menu

Wok class: You will practice many Chinese cooking techniques: stir-frying, steaming, deep frying, braising, stewing and so on. The daily menu is based on the school's schedule.  

Beijing Cuisine:

• Stir-fried chicken with sweet flour sauce
• Braised duck with soy sauce and spices
• Cucumber salad with garlic sauce
• Red braised eggplant with sweet and sour sauce

Sichuan Cuisine:

• Stir fried beef with chili and Sichuan pepper
• Stir fried pork with broad bean chili paste (Twice cooked pork)
• Braised eggplant with pickled chili (Fish fragrant eggplant)
• Panfried chili pepper with soy sauce and oyster sauce (Tiger skin pepper)

Canton Cuisine A: 

• Steamed fish with minced pickled chili
• Stirfried pork with fresh green chili and red chili
  Stirfried beef with celery, chilis and coriander
• Stirfried cabbage with dried chiil

Canton Cuisine B:

• Sweet and sour pork
• Braised chicken with shiitake mushrooms
• Stir-fried broccoli with oyster sauce
• Dessert: Steamed egg custard with ginger juice

Cronograma

Morning Class:

• 8:45 am: Condiments class
• 9:15 am: Local market tour
• 10:30 am: Back to the cooking school
• 10:40 am: Beginning of the cooking session
• 2:00 pm: Enjoy the lunch
• 2:30 pm:  End of class