I don't know until I get out of the kitchen. Cooking is amazing. Simply talking about frying as a cooking technique seems to mean adding oil when the pot is hot. In fact, frying is not so simple. If we subdivide it, there are some methods, such as sliding frying, raw frying, cooked frying, stir-frying, stir-frying, stir-frying, etc. Each method is slightly different, but the taste and taste may be quite different.
The cooking technique used to cook Sichuan style pork is cooked and fried, that is, the main ingredients are steamed or cooked first, and then fried. This method is usually needed to fry bacon, fat sausage and pork belly, which are difficult to cook. Sichuan style pork is our most familiar cooked and fried dish.
The cooking technique used to cook salt-fried meat is raw frying, that is, raw ingredients are directly fried in the oil pan without heating in advance. This method will quickly dehydrate the meat in the oil pan, and the taste will be particularly dry and fragrant. The most important difference between salt-fried meat and Sichuan style pork is that it is more dry and fragrant than Sichuan style meat.
Small stir-fried meat is also called Chili stir-fried meat. The cooking technique used to cook small stir-fried meat is stir-frying. Strictly speaking, stir-frying refers to wrapping the meat with starch and frying it, and then thickening it into dishes. The most typical ones are fish-flavored shredded pork and kung pao chicken. Small fried meat is only coated with starch, but it doesn't need thickening. The dishes fried by sliding are obviously different from the above two kinds, because they are covered with starch protective layer and fried with high fire for a short time, and the water loss in the meat is less, so they will be very tender to eat. (There are also ways to fry directly without wrapping starch, but you must ensure that it is overheated and heated, and fry quickly to keep the water from losing.)
Step 2: Raw materials
In the traditional method, pork hind legs and pork front legs are used for cooked pork and fried pork. The difference is that cooked pork with pigskin, fried pork with pigskin and fried pork with pigskin are removed. However, unlike cooked pork and fried pork with fat and thin, fried pork with fat and lean meat needs to be cut.
The reason is that the fried pork is fried directly in the oil pan. If fried for a long time, the pigskin is easy to be too hard and chewy, so it should be peeled. Because the cooked pork has to be cooked to eight points first, this will not happen. Small fried pork should separate the fat meat from the lean meat, because the starch is only suitable for lean meat, but not for fat meat. Fat meat cannot be sized, so it should be separated from lean meat.
In terms of accessories, the standard of Sichuan style stew pork and salt-fried pork is garlic sprout, so in the second episode of Tip Tip 2, we saw a flash of Sichuan style stew pork with green pepper as a food documentary to pursue tradition and inheritance. This mistake is not appropriate, and Hecaitou also talked about it in the WeChat subscription number. The auxiliary material of small fried meat is pepper, and the authentic ones are Hunan spiral pepper, small fried meat and Sichuan people's taste, so many Sichuan restaurants will introduce it and switch to Erjingtiao pepper here in Sichuan.
Step 3 season
The seasoning of Sichuan style pork and salt-fried pork is very similar, almost the same, especially exquisite. On the basis of bean paste, soy sauce and white sugar, Sichuan style pork should be added with sweet noodle sauce blindly, while salt-fried pork is added with lobster sauce, that's all. Both sweet noodle sauce and lobster sauce are sauce-flavored, and there is little difference in taste if you don't eat them carefully. In terms of flavor type, both are home-cooked flavors.
Small fried meat does not add bean paste, and its main seasoning is soy sauce, which needs to be added to the old extracted color and light soy sauce. There is no need to add onion, ginger and garlic to the cooked pork and salt-fried pork (you can add some when cooking the cooked pork), and some garlic slices should be added to the small fried meat to enhance the flavor.
4. Taste and mouthfeel
As I said before, Sichuan-cooked pork and fried pork are home-cooked flavors, and the main seasoning is bean paste, which is salty and slightly spicy, which is the characteristic of Sichuan cuisine. Small fried meat is more of the smell of soy sauce.
In terms of taste, the stir-fried meat has a short time, sufficient moisture and a smooth and tender taste. Fried meat with salt has been fried for the longest time, with the least moisture in the meat, and the taste is dry and fragrant. The cooked pork is cooked to 8 minutes in advance, and after being fried again, the taste is dry and fragrant, but it has a little more moisture and a more moist taste.