Ya hemos hablado del salteado (en chino “chao”), que consiste en cocinar los ingredientes en poco aceite, muy caliente, durante un corto período de tiempo, sin dejar de remover. Aunque no es tan popular como el salteado, la fritura en abundante aceite (en chino “zhà”) es otra técnica común de la cocina china. Incluso hay … Leer más
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