Craving restaurant-style Chinese food? Follow these tips to get ‘guaranteed’ Chinese taste at home

"Strain noodles but never run them under cold water as doing so will drain out all the starch from the noodles. Cold water makes the noodles sticky," said chef Ajay Chopra

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Try these tips when you prepare Chinese food next time. (Photo: Pexels)

It is not easy to re-create dishes from various cuisines at home, and people generally prefer to go to their favourite restaurants when they crave their favourite cuisine.

People who are fond of the Chinese cuisine, which is quite different from Indian food, especially find it tough to prepare dishes as tasty as a restaurant. However, a chef believes that the right techniques and the process of cooking can make a huge difference when it comes to bringing out the flavours of a dish.

Chef Ajay Chopra shared a few tips which are sure to amp up your cooking skills and make your dishes a hit among people.

The most important part of the Chinese cuisine is noodles. So, the first tip from the chef will make you a pro in preparing the perfect non-sticky noodles.

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A post shared by Ajay Chopra | Chef Consultant (@chefajaychopra)

“Strain noodles but never run them under cold water as doing so will drain out all the starch from the noodles. Cold water makes the noodles sticky,” informed Ajay.

He suggested straining the noodles in a colander. Next, the noodles should be spread on a big plate followed by a few drops of oil and finally separating them to get perfect non-sticky noodles.

Another tip from the chef is regarding the process of cooking. Temperature plays an important role in the taste of a dish. “There is a way to prepare Chinese food at home. Get all the ingredients ready, let the pan get super hot and then add one ingredient after the other quickly in the pan. The food prepare this way, I guarantee, will have a restaurant-like taste,” said the chef.

Temperature plays an important role in the taste of a dish. (Photo: Pexels)

Next, he spoke about the most important ingredient or flavour enhancer, monosodium glutamate (MSG) which is also known by its trade name Ajinomoto. It is extremely popular in Asian cuisines. “It takes the taste of a dish a notch higher,” he said.

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Also Read | Can you safely add MSG to food? Here’s what you need to know

In view of the debate around Ajinomoto, the chef clarifies that “it is not harmful to your health and studies have proved it. But, it should be consumed in smaller quantity.”

Previously, Deeksha Ahlawat, a nutritionist and clinical dietician told indianexpress.com that the ingredient can be consumed in a moderate fashion and preferably not daily. The nutritionist suggested keeping the intake of MSG to 0.55gm per day and not exceeding that limit.

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