Generally, frying is to heat the pot with a warm fire, put a small amount of oil (suitable for covering the bottom of the pot), then add the raw materials processed into a flat shape, continue to fry one side with a warm fire, then turn the raw materials over, fry the other side (after making both sides golden yellow), add seasoning, and then turn it over several times. The raw materials of the frying pan generally need to be seasoned or hung before frying. Some people do not need to cook with condiments after frying, and then dip them in condiments when eating. Fried dishes are characterized by crispy outside and soft inside.

Example 1: Fried eggplant clips

Eggplant 5 peeled and cut into double pieces; 3 Put half an egg in the pork pulp, add salt, monosodium glutamate, sesame oil, yellow rice wine and minced onion and ginger, stir well to form meat stuffing and embed it in eggplant slices. Mix one and a half eggs with 7 money water 1 two flours to make an egg paste.

Heat the wok with strong fire, pour sesame oil for 3 yuan, and heat it for 50% to 60%. Dip the eggplant folder in the egg paste, fry it in hot oil until both sides are golden and crispy, remove the oil and put it on a plate, and dip it in spicy soy sauce.

Cooking techniques: cooking

"Everything cooked will be fried". Cooking is the transformation of frying. Cooking is to fry small pieces of raw materials with or without paste into golden brown with strong heat, then drain the oil, leave a little residual oil at the bottom of the pot, add seasoning, then quickly stir-fry for a few times and take out the spoon. Among them, the sauce used in cooking is generally clear juice (without adding dough powder).

Clean cooking is to hang the raw materials in a thin paste without spreading. Cut the main ingredients into pieces, sections, etc. After feeding, fry them in 90% hot oil twice. Add the main ingredients to the wok, pour in the right juice, and put the coriander stalks out of the spoon, such as cooking the shrimp section.

Stir-frying is to shred the main ingredients, stir-fry them with hot oil, add mixed juice and cook them with clear soup. The finished product is soup.

Frying is to cut the main ingredients into pieces, segments, strips, blocks and other shapes, feed them well, hang a small amount of hard paste, fry them with high heat, pour them out, drain the remaining oil, leave the bottom oil in the original spoon, put the main ingredients in the wok with onion and ginger, cook them with the right juice, and put the coriander stalks out of the spoon.

The cooked vegetables are tender in the outside, smooth and mellow.

Shrimp boiling section

Cut prawns 1 kg, green garlic 1 kg into small pieces with a bevel knife, and cut each shrimp into 4 pieces. Stir-fry the shrimps for 2 times until they are 70% cooked. Drain the excess oil and add the green garlic and ginger. Vinegar, soy sauce, monosodium glutamate, stir fry quickly.

Cooking techniques: burning

Burning is to put raw materials (some raw materials, some semi-finished products after preliminary processing such as steaming and boiling) in an oil pan before firing, then put the raw materials in the pan and stir-fry them until they are raw, then add condiments and soup (or water), burn them with warm fire until they are crisp and rotten, and then move them to high fire for burning. To thicken the soup, add the clear oil and serve. Generally, the cooking soup is about two-quarters of the raw materials, but if it is dry-cooked, all the soup should penetrate into the raw materials, leaving no soup in the pot. There are six kinds of burning methods:

1. braise in soy sauce: fry the raw materials with quick fire, add seasoning and fresh soup, and cook them with slow fire or quick fire according to the requirements of different raw materials, then hook the juice with starch and pour it on the main materials. The * * * nature of braising in soy sauce is that it is necessary to put soy sauce to turn it into old red.

Example: Braised fish

Ingredients: clean carp/kloc-0.5kg, 2 taels of oil, 3 taels of soy sauce and sugar, 3 cents of salt, 4 taels of cooking wine and garlic slices, 5 taels of shredded onion, ginger, mushrooms and bamboo shoots, and 6 taels of dough.

Method: Scales, gills and five internal organs of fish are removed, and then washed. On one side, a diagonal cruciform knife is used, and on the other side, it is cut horizontally at a distance of 3 minutes. Heat the oil pan, fry the fish until golden brown, take it out, then add garlic, onion, ginger, soup stock and cooking wine, put the fried fish into the pan after opening, season, and then move to low heat for roasting. After the fish is cooked, take it out and put it on a plate. Move the pot to a big fire, hook it with water powder and pour it on the fish. Features: golden color, fresh taste, strong but not greasy.

2. Dry-burning: after the main ingredients are fried, add auxiliary materials to the wok and add soup to burn them.

Example: Dry-roasted bamboo shoots

Ingredients: 6 taels of bamboo shoots, 5 taels of ham, 5 taels of pickled mustard tuber, 8 taels of oil, 2 taels of chili oil, appropriate amount of dried seaweed and soy sauce, with chili added and subtracted according to taste.

Method: Wash the bamboo shoots, cut them into thick slices 1.5 inches long, and then pat each slice with a knife and cut it into strips. Cut ham, mustard tuber, dried seaweed and pepper into powder. Then fry the bamboo shoots in hot oil slightly, that is, remove and drain the oil and pour it into the colander. Stir-fry minced meat in a hot oil pan, then stir-fry mustard tuber, dried seaweed and minced pepper, then add bamboo shoots, add soy sauce and a little water, and cook with low heat. When the bamboo shoots are cooked, add chopped green onion and pour Chili oil to get out of the pot.

3. South burning: the main ingredient is finely processed and fed, then starched, and it is smooth with warm oil, and the auxiliary material is added to stir-fry the juice.

Example: roast diced meat in the south.

Ingredients: 5 taels of lean pork, 5 taels of magnolia slices, 5 taels of mushrooms and 5 taels of green beans, and proper amount of egg white, starch, oil, sugar, salt, cooking wine, monosodium glutamate, onion, ginger and garlic.

Method: Cut the meat slices into 3-minute thick slices, put a flower knife on them, and then cut them into 3-minute cubes. Add salt, monosodium glutamate, egg white and starch and stir well. Dice blue slices and mushrooms into 2.5 dices, mince onion and ginger, and slice garlic. Mix soup, sugar, soy sauce, cooking wine, monosodium glutamate and starch into juice. Put the oil in the spoon. When the oil is 60% hot, put the diced meat into the oil, slide it and pour it into the colander. Drain the oil. Put the base oil in the original spoon, stir-fry onion, ginger and garlic, add blue slices, mushrooms and green beans, stir-fry diced meat, pour in the right juice and turn out the spoon. Its characteristics: salty and sweet, golden red in color.

4. Bad cooking: the main ingredients are lubricated with warm oil or fried with hot oil, then put into bad soup and cook it with slow fire.

Example: Roasted winter bamboo shoots with fermented grains.

Ingredients: winter bamboo shoots 1.5 kg, 5 liang of fragrant soup, onion, ginger, chicken oil, starch, oil, salt, cooking wine, sesame oil and monosodium glutamate.

Method: Cut winter bamboo shoots into pieces 1.2 inches long, put oil in a spoon and heat them, then fry the bamboo shoots slightly and remove the remaining oil. Add chicken oil to the original spoon to fry the ginger and onion, and then add the fried bamboo shoots, bad soup, cooking wine, salt and monosodium glutamate. Simmer for six minutes, take out onion and ginger, throw them away, thicken them with starch and add Ming oil. Features: yellowish in color and fragrant in taste.

5. Scallion burning: It is roughly similar to braising in soy sauce, except that onion segments must be added.

6. Pot burning: the main ingredients are heated by steaming, boiling and frying, and then hung with whole egg paste or dipped in soy sauce as needed.

fry

Frying is the most widely used cooking method. The raw materials suitable for frying are mostly small diced, silk, strips, balls and so on. Stir-fry in a small oil pan, and the amount of oil depends on the raw materials. When operating, heat the pot first, and then pour the oil. Generally, hot oil is used, but the magnitude of fire force and oil temperature depends on the raw materials. During operation, the materials shall be discharged in turn, and the materials shall be stirred with a spoon and shovel. The action shall be agile, and the principle is that it is good to break the life. It is characterized by crispness, tenderness and smoothness. Specific methods can be divided into raw frying, cooked frying, soft frying and dry frying.

(1) stir-fry. Raw frying, also known as fire-side frying, is mainly made of raw materials that don't hang paste. First, put the main ingredients in a boiling oil pan, stir-fry until they are five or six times ripe, and then release the ingredients. If the ingredients are easy to cook, they can be released later, and if they are not easy to cook, they can be released together with the main ingredients. Then, add the seasoning, quickly turn it over a few times, and it will be good to break the life. This kind of frying method has little soup and fresh and tender raw materials. If the block shape of raw materials is large, a small amount of soup can be mixed with people when cooking, and stir-fry a few times to make the raw materials stir thoroughly, and then the pot is served. When you put the soup, you need to fry it dry in the water of the raw materials before putting it in order to taste it.

(2) cooked and fried. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc.), then sliced and diced, put into a boiling oil pan, and then add auxiliary materials, condiments and a little soup in turn, and stir-fry for a few times. Most of the cooked and fried raw materials don't hang paste. When the pot is cooked, it is generally hooked into thin fluorescence with wet dough powder, and it is also cooked with seasonings such as bean paste and sweet noodle sauce instead of hooking fluorescence. Cooked cooking is characterized by a slight marinade and crispy taste.

(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasoning and crisp, then starched with egg white dough powder, put into a warm oil pan with heat of five or six days, stir-fry while increasing the oil temperature, stir-fry until the oil is about 90% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, put in the main ingredients and stir-fry them several times, add some marinade, and hook up the pan. Soft-fried dishes are very tender and smooth, but it should be noted that after the main ingredients are put into the pot, the main ingredients must be scattered to prevent the main ingredients from sticking together.

(4) dry frying (also known as dry frying). Dry-frying is to stir-fry small raw materials that are not sticky, after being marinated with seasonings, in an 80% hot oil pan. When they are browned outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc.) and stir-fry them several times. After all the marinade is absorbed by the main ingredients, they can be taken out of the pan. The general characteristics of fried dishes are dry, crisp and slightly spicy.

Cooking techniques: explosion

Explosion (also known as "cannon") is a cooking method in which a small oil pan is used to stir up the oil, and the raw materials are quickly operated after being put into the pot, and the raw materials cooked by this method are mostly small and boneless, which requires the knife worker to treat them with the same thickness. Before cooking, the seasoning must be prepared and made into sauce in advance to speed up the operation, and make the salt and light uniform and beautiful in color. The dishes cooked by this method have the characteristics of beautiful light, crisp and refreshing.

First, oil explosion: slightly scald the processed small raw materials with boiling water, remove and drain, then fry them in a boiling oil pan until they are 70% mature, remove and drain, start the oil pan again, turn over the fried raw materials and add seasoning sauce (the seasoning sauce with dough powder is called seasoning sauce, also called mixed juice). The flavoring fluorescent juice used for oil explosion is generally made of chopped green onion, Jiang Mo, minced garlic, soy sauce, salt, cooking wine, monosodium glutamate and water ball powder, and then it is turned over several times. Another method of oil explosion is to hang the raw materials in a thin paste without boiling in water, first put them in a warm oil pan and fry them until they are six or seven ripe, then start the oil pan again and cook according to the above method. This method is suitable for small and tender raw materials such as diced chicken, shredded pork, shrimp and belly pieces.

Second, sauce explosion: first, the main ingredients are hung and fried with warm oil, and then processed with seasonings such as flour paste. Less juice than oil explosion.

Three-salt explosion: the cooking process is the same as oil explosion, but before taking out the pot, use seasoning clear juice (without adding dough powder and soy sauce). Salt explosion is generally made of coriander segments, shredded onion, minced garlic, salt, cooking wine and other condiments.

4. Water explosion: the main ingredients of food are boiled in boiling water, cooked and tender, and dipped in sauce, also known as "soup cannon".

Five, home-cooked explosion: less oil, raw materials under fire, seasoning without soup, cooked and tender without juice.

Six, onion explosion: when the raw materials are fried, another oil pan is cooked with onion segments and fried raw materials, and other cooking processes are the same as oil explosion.

Due to the similarity of various blasting methods, here is only one example of "fried lamb tripe":

Peel and oil half a catty of lamb belly collar (thicker part in the middle of lamb belly), wash and cut into 5 square pieces; Chop onion, ginger and garlic into powder, and then mix 6 yuan wet dough powder, 3 yuan water and appropriate amount of salt, cooking wine, onion, ginger and garlic powder into sauce.

Prepare a boiling pot, put half a catty of oil in the oil pot at the same time, heat it with high heat, then put the cut belly pieces in a strainer, put them in the boiling pot first, and take them out when the belly is rolled up; Then pour it into a hot oil pan and fry it, and quickly pour the belly block with oil out of the colander to drain the oil; Then put the belly kernel into the pot, pour in the prepared sauce and stir it twice with an iron spoon.

Cooking techniques: mixing, frying and pickling

Mixed, stewed and pickled vegetables are mostly cold dishes, usually called cold dishes or cold dishes. There are many kinds of cold dishes, which can be roughly divided into two categories: one is hot and cold. For example, some self-cooked, marinated in soy sauce, braised in oil, fried and roasted, steamed and smoked vegetables are suitable for cold eating besides hot eating. Its cooking method is roughly the same as hot dishes. The other kind is a cold dish. Mixing, frying and salting are common cold-making methods. Cold dishes are required to be dry, fragrant, crisp and refreshing in taste, and neat, fresh and beautiful in color form. The above two aspects complement each other and constitute the characteristics of cold dishes. Therefore, cold dishes have certain characteristics not only in cooking methods, but also in pot filling skills.

First, mixing vegetables is generally made by changing raw materials or cold clinker into small materials such as silk, strips, slices and blocks, and then mixing them with condiments. The condiments for mixed vegetables are mainly soy sauce, vinegar, sesame oil, etc., which are fragrant and refreshing. According to the needs of taste, they are also seasoned with garlic, ginger juice, pepper noodles, sesame sauce and self-sugar. Most of the meat materials in the mixed vegetables are boiled or scalded and then cooled before being mixed, but they can also be eaten warm by hot mixing, such as shredded belly and Toona sinensis buds. Vegetarian dishes can be mixed with raw materials in addition to clinker. When cooking raw vegetables, it is necessary to wash the whole material with boiling water or disinfectant, and then cut it into small pieces after disinfection.

Second, the method of making a stir-fried dish is to process the raw material into shreds, strips, slices, pieces and other small materials with boiling water or frying in a warm oil pan, drain off the water and oil, and mix them with pepper oil, pepper noodles or fresh pepper as the main seasoning for a while while while cooking (it can also be cooled, but it is easy to taste when hot, depending on the cooking requirements) to make the taste penetrate into the raw materials.

Features of the wok: fresh and tender, crisp and refreshing.

Baked celery with shrimp

Ingredients: half a catty of celery, half a penny of shrimp, two pieces of corn flakes/kloc-0, a little pepper oil, salt and monosodium glutamate.

Practice: remove roots and leaves from celery, wash and cut into sections; Slice magnolia into small pieces; Soak shrimps in hot water, wash them, drain them, and fry them in pepper oil.

Boil celery and magnolia slices in a boiling pot until they are 80% cooked, take them out and soak them in cold water to drain the water, then pour the fried shrimp and pepper oil with a little salt and monosodium glutamate, and let them stand for a while to serve (after standing, season and penetrate into the taste).

In some areas, mixing is listed as a cooking method. The difference between frying and mixing is that; Sauce, vinegar, sesame oil (commonly known as triple oil) and other seasonings are used to mix vegetables, and pepper oil and other seasonings are used to mix dishes, which is one of them. The second difference is that mixed vegetables are mostly made of raw materials or clinker, while stewed vegetables are mostly made of clinker. However, some mixed lai needs to be mixed with pepper powder to get rid of its peculiar smell, and baked vegetables are also made of raw materials such as baked cucumber, baked rice, baked shrimp and so on.

Third, there are many methods of pickling. In cold dishes, salt pickling, sauce pickling and drunk pickling are commonly used.

1, salting: It is a kind of salting method in which raw materials are wiped with salt or dipped in salt solution, and it is also the most basic method in salting. In the processing of other kinds of pickled products, most of them also need to go through the process of salting. After salted food, the water is discharged and the salt permeates people, which can keep it crisp, tender and not greasy.

2. Sauce pickling: It is a pickling method that uses sauce and soy sauce, salt, self-sugar, etc. The food pickled by sauce is red and bright, crisp and fresh.

3. Drunk pickling: Boil the onion, ginger, salt, cinnamon, star anise, prickly ash seeds and a proper amount of water on a strong fire, let it cool, take out the onion, ginger and spices, then filter with paper cloth, and add sugar, monosodium glutamate and sorghum wine to get drunk dew. Generally, live animal raw materials are drunk to death through wine, and can be eaten without adding salt.

Cooking techniques: frying

Fry, that is, boil the oil with strong fire (only seven or eight ripe) and put the food in the pot. Generally, the oil is several times more than the raw materials (commonly known as the smoky pot). At this point, the fire should not be fierce, so it should be turned in time to prevent it from being too old or unfamiliar and fried to brown. Some large pieces of raw materials need to be fried again. Fried food is crispy and tender, but it is not good for maintaining nutrients and is not easy to digest, so it should not be used more. Common frying methods include clear frying, dry frying, soft frying, crisp frying, paper-wrapped frying and other frying methods.

First, fry the raw materials with soy sauce, salt and wine, and fry them thoroughly in a hot oil pan with strong fire. Generally, it does not hang paste, and it is crispy outside and tender inside after frying.

Example: Fried large intestine

Half a catty of pig large intestine, washed, deodorized and cooked. Then put it in the pot, add salt and water, boil it on high fire, take it out, and stuff one onion into each large intestine. Put oil 1 kg in the pan, stir-fry until it is 10% ripe, put in the large intestine, fry it red, fish it out, pull out the onion, and slice the large intestine into three-thirds thick slices. When eating, you can dip in the noodle sauce and mix with garlic paste or pepper and salt.

Second, dry frying, after the raw materials are mixed with seasonings, the water is removed, the dough powder is mixed and fried. Can make the raw materials crisp and brown.

Clear frying and dry frying must master the oil temperature and temperature according to the properties of raw materials, such as old and tender. Usually, tender and small-sized raw materials, such as strips, blocks and slices, should be put into the pot when the oil is boiling, and the frying time should be short, and the pot should be taken out when it is about 80% mature, and then put it into a frying pan after the oil is boiled. When the oil is hot to 70% or 80%, the whole material with large shape should be put into the pot, stay in the pot for a long time, or fry it several times every other place. Sometimes, the pot end can be separated from the fire several times to cook a dish with crispy outside and crisp inside. The raw materials for clear frying and dry frying are generally prepared immediately after frying, and the dishes are served with condiments when eating.

Third, the crispy fried raw materials are steamed and cooked, and the egg white and dough paste are hung outside, and then fried in the pot (some are not pasted, and most of them are raw materials for bone removal, and most of them are raw materials for bone removal). In operation, after the oil is boiled, the raw materials are put into the pot and fried until the outer layer is dark yellow and crisp. Crispy frying is characterized by crispy outside and rotten inside, and its crispness is abnormal.

Four, soft frying with small pieces, thin slices, rectangular strips and other raw materials, after hanging paste, when the oil in the pot boils to 60%, the oil will be endogenous, and when the temperature is too low, the pulp will be removed. When frying, the raw materials should be dispersed in the pot to avoid adhesion, and the pills will be fried until the appearance is hard. Take out when the pills are mature, then boil the oil in the pot and put it in, and fry it once. This frying method takes a short time and is characterized by crispy outer layer and tender inner fragrance.

Example: soft fried kidney flower

Cut the pork loin 1 kg in half, remove the smell, and change it into a square with a cross knife. Mix egg white and dough powder into thick paste, mix kidney with salt, cooking wine and monosodium glutamate, burn egg paste, heat oil, fry kidney one by one, and take out when the paste is solidified. Then, the oil is heated again, and when it boils, it is fried again until the crispy meat is cooked, taken out, put on a plate and sprinkled with salt and pepper.

5. Paper-wrapped frying Paper-wrapped frying is mostly made of fresh, boneless clean materials, processed into pieces or diced shapes, mixed with egg white, added with ingredients and condiments, wrapped in sticky rice paper or cellophane, and fried in oil. This frying method is characterized by maintaining the original juice and making the raw materials particularly fresh and tender. When operating, use strong fire, release the raw materials when the oil is cold or 40% to 50% hot, and serve until the oil boils and the paper bag floats in golden yellow.

Six, crispy fried raw materials with skin (usually whole chicken, duck and the like), first take it out with boiling water, so that the skin shrinks and tightens. Spread maltose on the surface, dry it, put it in a hot oil pan, turn it constantly, and pour hot oil into people's abdomen. When the whole body is fried to light yellow, raise the oil pan to a high level, let the raw materials soak in the oil and fry it thoroughly before taking it out, and take it out when the oil temperature rises.

Cooking techniques: crisp and crispy

First, crisp

There are two ways to make crisp dishes. One is to achieve the purpose of crisp bones and rotten meat through crisp processing. Especially for fish with a lot of bones and spines, the specific cooking method is: put the main ingredients in a pot, add seasoning and boil, then turn to low heat, and cook slowly to make the bones crisp and spines soft, such as "crispy crucian carp". The second is "crisp paste", which refers to the paste made of flour, eggs and oil. There are many ways to make crisp dishes, with different tastes, some delicious and some crisp and sweet. When making, it can be selected according to the nature and taste of raw materials.

Crispy crucian carp

Ingredients: 3 kg of small crucian carp (2-3 inches per treaty), 5 taels of vinegar and soy sauce each, white cooking wine 1 2, white sugar 1 2, ginger slices 5 yuan, scallion 2 taels, sugar color 1 2, pepper, star anise, cinnamon, clove, sesame oil and scallion.

Method: Remove the scales and gills of the fish, cut the belly of the fish and take out the internal organs (don't break the gall bladder), and wash it with clear water. Cut the scallion into 3-inch sections. Mix vinegar, soy sauce and cooking wine together. Spread ginger slices at the bottom of the pot and sprinkle with spices such as cinnamon, clove, pepper and star anise. Then put the fish head towards the pot and the fish tail towards the center of the pot. Code into a circle and sprinkle with spiced powder. Cross a row of fish in the middle (cover the middle gap). Put the onion on the fish in chrysanthemum shape, then sprinkle the white sugar on the onion, pour the sesame oil and sugar color, and add a bowl of seasoning water. Boil it on a strong fire, cover it tightly, move it to a low fire and simmer. According to the evaporation of water, you can add seasoning water one after another (about nine hours), and then take it after the fish is cool to keep the fish intact. When eating, put a little onion on the fish and pour the original soup.

Example of sugar crisp balls

Ingredients: 3 taels of fat meat, 2 eggs, flour 1 taels, 2 taels of sugar, oil and shredded green onion.

Method: cut the fat meat into cubes with a square, and mix with eggs and flour evenly for later use. Put oil in the pan, and when it is cooked to 80% maturity, squeeze the prepared diced meat into six-point balls, and then fry them in the oil pan until golden brown, and take them out. Leave a little base oil in the original pot to put sugar, add a proper amount of water, until the water is exhausted, stir fry the fried meatballs, so that the syrup is evenly hung on the meatballs, sprinkle with green silk and serve.

Second, crispy

Add seasoning to chicken and duck, then simmer or steam, pour out the soup, smear it on the skin of chicken and duck with the mixed liquid of egg white and dough powder, and fry it in an oil pan. Its characteristic is crispy and not greasy, and it is suitable for accompanying wine.

Crispy chicken

Ingredients: a tender chicken (net weight is about 3 Jin) with three taels of oil (practical amount), five taels of cooking wine, five taels of soy sauce, five taels of cinnamon, one part of clove, five taels of onion and ginger, two parts of salt San Qian and monosodium glutamate, and one tael of dough powder. Practice: Wash the chicken, add oblique wine, soy sauce, onion, ginger, salt, cinnamon, clove and sesame oil, steam it and take it out for use (about 2-3 hours); Coat the surface of steamed chicken with flour, and fry it until the outside is burnt and the inside is white.

Cooking techniques: steaming

Steaming is a cooking method with steam as the conduction heating. In the cooking of dishes, steaming is widely used, which is not only used for cooking dishes (steamed dishes), but also for the preliminary processing of raw materials and the insulation of dishes.

Steamed dishes are made by putting raw materials (raw materials or semi-finished products after preliminary processing) into containers, adding condiments and soup or water (some dishes do not need soup or water, but only add condiments) and then steaming them in cages.

The cooking temperature used for steaming dishes varies with the quality of raw materials and cooking requirements. Generally, as long as the dishes are steamed and not crispy, they should be steamed quickly in the pot when the water is boiling, so as to keep them fresh and tender. For some carefully processed dishes with various colors, they should be steamed with warm fire to keep the form and color of the dishes neat and beautiful. The purpose of steaming dishes is to make the juice of the dishes not as easy to dissolve in water as heating with water, and at the same time, because the temperature of the air in the steamer has reached the saturation point, the soup of the dishes is not as evaporated as heating with oil. Therefore, in general, more detailed dishes are mostly steamed. Steamed dishes can be divided into steamed dishes and powder steamed dishes according to different materials.

My personal habit is: 1, be sure to steam the raw materials in the pot after the water boils; 2. The steaming time is generally 2-3 minutes less than that specified in the recipe, and then the steamed dishes are not immediately taken out of the pot, and the remaining temperature of the pot is used for virtual steaming for a while. Specific examples will be introduced in tomorrow's "Learning Endless (56)-There are secrets to making steamed fish". I think tomorrow's post should be one of the most wonderful posts. :)

Steamed shad

Raw material shad (scaly and whole) 1 kg and a half, 6 yuan for ham, 3 yuan for bamboo shoots 1 26 yuan, 3 yuan for mushrooms, 2 yuan for cooked lard 1.5 yuan, 3 yuan for raw net oil 1 2, 3 yuan for onion and ginger, and 6 yuan for cooking wine.

The practice is to cut the fish into two pieces, and make two or three oblique cuts on the thick surface of the meat. Do not cut the skin of the fish and get rid of the scales. Because the fat content of the shad is high, it is16g per hundred grams, and under the scales, wash and dry the fish with clear water, scald the fish in boiling water, remove the fishy smell and dirt on the surface of the scales, and then wash it again. The scales are placed flat on the fish plate upward. Then put ham slices, mushrooms and bamboo shoots on the fish pieces, spread them into a flower shape, pour cooked lard, cooking wine, sugar, salt, shrimp and duck soup, cover them with raw net oil, put ginger and onion on the net oil, then steam them in a cage for 10 minute, and then take them out of the cage, pick out onions and ginger, and pour out fish soup.

Cooking techniques: stew

There are three ways to stew:

First, no water stew method:

Scald raw materials (meat) in boiling water, remove blood stains and fishy smell, then put them in a pottery vessel, and add seasonings such as onion, ginger and cooking wine and water < Generally, the amount of water added can be slightly more than that of raw materials. For example, one and a half to two kilograms of water can be added to one kilogram of raw materials >: Cover and cook directly on the fire. When cooking, first boil with high fire, skim off the floating foam, and then move to low fire for stewing until it is crisp and rotten. The stewing time can be determined according to the nature of the raw materials, which usually takes about 2-3 hours.

Example: Stewed and salted fresh meat

Ingredients: half a catty of pork ribs, half a catty of bacon, three liang of bamboo shoots, cooking wine, ginger and onion.

Practice: Boil the meat first, cut it into small pieces one inch square, and cut the bamboo shoots into hob blocks. Put the bacon in a pottery vessel and add water (1.5-2 kg). Cook it on high heat until it is six or seven times ripe, then stew the bamboo shoots and fresh meat until it is crisp and rotten, and the soup becomes milky white.

Second, the water-proof stew method:

After scalding the raw materials in boiling water to remove fishy smell, put them into a ceramic jar made of porcelain, add seasonings such as onion, ginger, cooking wine and soup, seal the jar mouth with paper, put the jar in a water pot (the water in the pot should be lower than the bowl mouth, so that the boiling water does not soak artificially), and cover the lid tightly to prevent air leakage. Use high fire to boil the water in the pot, and stew it in about three hours. This stew method can make the fresh flavor of raw materials difficult to be lost, and the prepared dishes are full of fragrance and flavor, and the soup is clear.

Example: stewed chicken

Ingredients: a chicken <; Net 2 kg > Salt, cooking wine, onion and ginger.

Practice: The chicken is eviscerated and boiled in a pot of water. After it is bloody, it is taken out and washed. It is placed in a small pottery jar, and then the seasoning is added. Add a catty of water, seal the jar mouth, put it in the pot of water, then cover the lid tightly, and simmer for about 3 hours to make the chicken crisp and rotten.

Stewed food can be stewed without stir-frying, that is, with soup. You can also stir-fry and stew.

Third, steam stew

Put the sealed cylinder filled with raw materials on a boiling steamer for steaming. Its effect is basically the same as that of stewing without water, but the steaming time must be mastered because of the high temperature of stewing. Insufficient steaming time will make the raw materials immature and less fragrant and delicious; Steaming for too long will also make the raw materials too ripe and lose the fragrance and taste.

Cooking technique: simmer

First, simmer

Simmer is to fry the raw materials (some are raw materials, and if they are raw materials with fishy smell, they need to be boiled in a cold water pot and removed, and the blood stains will be washed) in an oil pan, then put the raw materials in a casserole, add cooking wine, onion, ginger, spices, condiments and water to make them soft, fragrant and thick.

Method of stewing "red thick chicken soup";

Chop raw materials such as fat hen, pork chop, pork ribs, etc. into large pieces, boil them in a boiling water pot, remove them, wash the blood foam, put them in a casserole, add a proper amount of onion, ginger, cooking wine, soy sauce, rock sugar and water (whichever is the raw material), first put them on a strong fire to boil, skim off the foam, cover them, and lean against them with a low fire for about two or three hours.

Second, halogen

Halogen is generally the cooking method of cold dishes. After the raw materials are marinated, once they are cooled, they can be taken as you eat. First, the marinade should be prepared, and then the raw materials should be put into the marinade and cooked slowly with low fire, so that it can penetrate into the marinade until it is crisp and rotten. It is necessary to preserve the old bittern in marinating, and add seasoning and water in time when the bittern is not enough.

The longer the marinade is preserved, the stronger the fragrance and the greater the umami taste.

Ingredients for the marinade: five yuan each for public incense, mother incense, dried tangerine peel, star anise, small commercial incense, prickly ash seeds and dried tangerine peel, one or two for licorice, one or two for onion ginger, one catty for cooking wine, one catty for high-quality soy sauce, one catty for salt, one catty for crystal sugar and ten jins for clear water.

Cooking techniques: boiling, rinsing and stewing

First, endure

First, add base oil to the pot, heat it, then use onion or ginger to stir the pot, and then add the main ingredients. Stir-fry a little, add soup and seasoning, and cook on a warm fire. Suitable for sheet, block, diced, silk, strip and other raw materials. This method is common, simple to operate, crisp and rotten raw materials, and the soup is not greasy.

stewed cabbage

Ingredients: half a catty of Chinese cabbage, a small piece of tofu, half two pieces of dried vermicelli, a little oil, monosodium glutamate, onion and salt.

Practice: Wash the cabbage and cut it into about one inch long squares. You can scald it with boiling water and remove it for later use. Tofu is cut into small long squares, and dried vermicelli is soaked.

Add base oil to the pot, fry the onion (wok), stir-fry the cabbage, add appropriate amount of soup (about half a catty), add tofu, vermicelli and seasoning, and boil the cabbage with warm water. Add monosodium glutamate before cooking.