1, braised in brown sauce. After preliminary thermal processing, the raw materials should be seasoned with soy sauce, and when cooked, they will thicken into sauce red. Braised pork, braised fish and Four Joy Meetballs are suitable for braising. The key technology to master in braising is that the main ingredients must not be over-colored during the preliminary heat treatment, which will affect the color of the finished dishes. Seasoning with soy sauce and sugar should be light, but not dark. Too deep coloring will make the finished dish black and bitter. The amount of stew should be moderate, the soup is light, and the main ingredients are not easy to burn through.
2, dry burning, also known as spontaneous combustion. It does not thicken when it is operated, but is cooked by the glue juice of the raw materials themselves, such as roasted eel and herring. Dried vegetables should be cooked with low fire for a long time, so that the soup can penetrate into the main ingredients. Dried vegetables generally see oil but not juice, which is characterized by large oil, tight juice and strong taste. The main technical points to be mastered in dry cooking are that the color should not be too heavy, otherwise the color of the cooked food will be black; Dry cooking requires cooking soup.
3, white burning, sauce burning, scallion burning, etc. In addition to the above-mentioned braising and dry roasting, there are also common roasting methods such as white roasting, sauce roasting and scallion roasting. White boiled without soy sauce is usually cooked with milk soup. Sauce roasting, onion roasting and braising are basically the same. Sauce baking is seasoned and colored with sauce. Sauce baked vegetables are golden in color and have sauce flavor. The amount of onion used for burning onions is relatively large, which is about 1/3 of the main material. The taste is mainly salty and fresh, and the onion flavor is rich.
Steaming means putting food in a bamboo cage with a cage number on it. The advantage of steaming is that you can cook a variety of foods at once and save fuel. All foods can be steamed, such as all kinds of meat, fish, jiaozi and steamed buns.
Cooking is one of the simplest cooking methods; Cooking method of cooking food in a pot with appropriate amount of boiling water or soup and seasoning.
Writing "Song" in ancient times is one of the most basic cooking methods. That is, the food is cut into small pieces, and the seasoning is put into an iron pot (pot) filled with strong oil and quickly stirred until cooked.
Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire until it becomes soft and cooked.
A cooking method that uses the heat of steam to cook food.
Add water or soup to the stew, put it into a container with a lid, cover it, and cook it with the heat of steam to get the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire.
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Steaming means putting food in a bamboo cage with a cage number on it. The advantage of steaming is that you can cook a variety of foods at once and save fuel. All foods can be steamed, such as all kinds of meat, fish, jiaozi and steamed buns.
Cooking is one of the simplest cooking methods; Cooking method of cooking food in a pot with appropriate amount of boiling water or soup and seasoning.
Writing "Song" in ancient times is one of the most basic cooking methods. That is, the food is cut into small pieces, and the seasoning is put into an iron pot (pot) filled with strong oil and quickly stirred until cooked.
After the food is cut, use boiling water or hot oil to "burn" or "soak", then use a wok (pot) to fry the pepper and pepper oil and mix well.
Cooking is a method of cooking food by steaming and boiling. Titles are common in Chaozhou cuisine.
A cooking method of frying a hot iron pan (pot) includes adding a little oil, then laying food flat in the pot, and using slow-heating oil to make the surface of the food golden and cooked.
Stir-fry the hot oil in a wok (pot) and add a proper amount of sauce or soup to make the small food in the wok mature quickly and add fragrance.
Fried ancient Chinese characters "fresh" is one of the most commonly used cooking methods; Refers to the cooking method of cooking food in a large amount of hot oil until it is crisp.
Writing "fresh" in ancient times was a processing method of cooking tough food on fire with a lot of boiling water.
A cooking method that brings out the pungent smell of food with a lot of boiling water or a cooking method that cooks fried food with a lot of soup.
In ancient times, Yunbei's cooking terminology was "biography"; Almost like Cantonese cuisine, "Lu" is a cooking method in which food processed into pills or slices is cooked in boiling water, picked up and put in a bowl, and then boiled soup is added.
Burn the north and write "dragon"; Refers to cooking methods such as cutting food into thin slices. Cook quickly with boiling water and dip in the sauce.
A processing method in which vegetables are put into a boiling pot filled with scooped water or raw oil and cooked thoroughly with slow fire to make the finished product soft and green.
Cooking terms in northern Shu 'an; A cooking method, in which sliced food is boiled in spicy soup and dipped in sauce.
Writing "ghosts" in ancient times; Refers to the cooking method of putting food directly into a wok (pot) or wok (pot), adding a lot of spices such as ginger and onion, covering the pot, and using a lot of spices to make the food fragrant and cooked.
Baked foods such as tin foil or jade buckle paper are cooked with hot coarse salt under sealed conditions, or mixed with refined salt with ginger powder or heated and cooked under sealed conditions.
Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire until it becomes soft and cooked.
Close to the "burning" of the northern cooking method, there is a saying of "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup and cooking it with slow fire until it becomes soft and mature.
A cooking method in which all kinds of meat and vegetables are cooked with a proper amount of soup.
A cooking method that uses the heat of steam to cook food.
Add water or soup to the stew, put it into a container with a lid, cover it, and cook it with the heat of steam to get the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire.
After seasoning and pretreatment, the pickled vegetables are neatly put into a braised bowl and steamed in water, then the main ingredients are covered and buckled into the vegetables, and then the colored glass hooked by the original juice is spilled out.
Pot: A method of cooking soup by putting a lot of water into food and slowly cooking it on the fire.
A processing method of cook the meat with low fire for a long time to melt the umami flavor into the soup and concentrate the soup.
Dip the food in the egg batter, put it in an oil pan, fry it with a little oil and warm water until both sides are golden, fry it until it is cooked, take it out, pour the oil, add seasoning and a little soup, put it in the pan, and disperse it with low fire until it tastes good, and collect the juice. Divided into: pot collapse, bad collapse, water collapse, oil collapse, loose collapse and so on. The dish that collapses is bright in color, crisp and tender in texture and mellow in taste.
Paste the commonly used "pot paste" cooking method. First, dip the food in the egg batter, fry it, take it out and cut it. Stir-fry the food thoroughly with a little oil on a warm fire, and then add seasoning in advance to quickly take it out of the pot. This method can also be used without hanging egg batter, which is basically the same as frying. It is characterized by a brown and crisp side, light and tender.
Stewing is mainly used for raw materials such as feet and claws that are not easy to crisp. Simmer with wide soup and simmer for a long time with warm fire until crisp.
Soup soup is developed on the basis of soup, that is, a certain amount of wet starch is mixed into the soup to make it sticky without swimming. There are many kinds of soups, and all soft and tender ingredients can be made into soup. The raw material is mainly diced, because diced is easy to thicken evenly, but it should be small rather than large. You can add the necessary amount of cooked oil and push it into the sauce to make it fat, spicy, fragrant and bright. Such as fruit soup, bean curd soup and yellow croaker soup.
There are two kinds of sauces, one is to soak food with soy sauce, such as clam sauce (including boiled or boiled sauce); The other is to rub it with salt, marinate it for a certain period of time, then wash it, and burn it with marinade until it is purple sauce. Braised buns stick to food, which is bright, salty and sweet, such as sauced duck and sauced meat.
Most frozen crystals are boiled with pigskin as raw material. Raw and auxiliary materials are frozen when they condense in the soup. If you don't add soy sauce or sugar, it will be as transparent as crystal after condensation, which is called "crystal". When making frozen products, use raw materials with less oil in summer, such as crystal chicken, fish, shrimp, round fish, ribs, fruits, etc., and use raw materials with more oil in winter, such as pigskin jelly, beef and mutton jelly, etc.
Vegetable dressing is mainly made by cutting raw materials or clinker into smaller strips, blocks, shreds and dices and mixing them with seasonings. Seasonings are mostly soy sauce, vinegar and sesame oil. You can also add sugar, sesame paste, Chili noodles, Chili noodles, garlic paste, ginger juice, mustard and so on according to your own taste. Raw materials must be fresh vegetables or tender and crisp animal raw materials. Vegetables can be eaten raw, cold, hot and cooked.
Baking: the raw materials are pickled or processed into semi-finished products and then put into the oven. Use firewood, charcoal, coal or gas as fuel, and use radiant heat energy to directly bake raw materials. According to the different oven equipment and operation methods, oven can be divided into dark oven and open oven.
Smoked vegetables are generally cold dishes, which are made of pickled clinker (after steaming, boiling, frying and other cooking processes) and smoke emitted by burning vines such as sawdust, tea, cypress branches, bamboo leaves, peanut shells and sugar. Smoked vegetables have obvious smoke smell, bright color and unique flavor. Smoke contains phenol, cresol, acetic acid, formaldehyde and other substances, which will cause harm to people inside food and prevent microbial reproduction. Therefore, smoking can not only dry food, but also have antiseptic effect, which is conducive to food preservation. There are two kinds of smoking methods: open furnace smoking (that is, in-cylinder smoking) and closed smoking (that is, in-pot smoking). Open-hearth smoke is to sprinkle a layer of sawdust on the fuel of an ordinary stove (or put a few pieces of red-hot charcoal in the furnace), add a little sugar to the sawdust to make smoke, and then hang the raw materials on your arm or smoke them with your salary. Sealed smoking is to put sugar and sawdust in an iron pan, put a wire smoking basket on it, cover the food in the basket, then bake the iron pan with a small fire to make the sugar and sawdust burn and smoke, and smoke in an open oven. Because the smoke is scattered, the operation should be carried out in a windless place and the food should be turned over. Sealed smoking saves materials and takes short time.
Rolling noodles is a cooking method in which raw materials are sliced, or vegetable leaves, egg skins and lotus petals are made into rolling noodles, filled with fillings such as silk, velvet and mince, wrapped in a cylindrical or oval shape, and steamed or fried to make dishes. The length and size of the roll should be consistent, and the specifications should depend on the requirements of the dishes. Some are wrapped in egg white bean powder and fried in oil pan; Some cages are steamed and cut into pieces; Some are fried, such as spring rolls and vegetable rolls.
Cooking is a cooking technique in which the juice is cooked to taste on the basis of frying or frying, and becomes a dish.
Burning is to put raw materials (some are raw materials, some are semi-finished products after preliminary processing such as steaming and boiling) into an oil pan for burning, then stir-fry the raw materials in the pan until they are raw, then add seasoning and soup (or water), burn them with slow fire until they are crisp and rotten, and then move them to a large fire for cooking. In order to thicken the soup, add clear oil and serve.
There are six kinds of roasting methods: braise in soy sauce, dry roasting, south roasting, bad roasting, scallion roasting and pot roasting.
There are two ways to cook crispy vegetables. One is to achieve the purpose of brittle bones and rotten meat through crisp processing. Especially for fish with many bones and spines, the specific cooking method is: put the main ingredients in a pot, add seasoning to 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 paste made of flour, eggs and oil. There are many ways to make crispy dishes, and their tastes are different. Some are delicious and some are crisp and sweet. Selection can be made according to the nature and taste of raw materials.
Blanching water, also known as "effluent", is a method of putting raw materials into boiling water or cold water pot for preliminary cooking treatment.
A method for cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also called "lubricating oil"; Large-scale raw materials pass through Wangyou, also known as "walking oil".
The process of evenly coating a layer of paste on raw materials before cooking.
The process of mixing starch, eggs, salt, etc. Sizing with raw materials, so that the outer layer of raw materials is wrapped with a thin slurry.
A processing method of adding refined salt, water, starch and other auxiliary materials into animal raw materials processed into minced meat, and repeatedly stirring to make it bright in color, tender in meat, insoluble in water and not scattered.
The process of adding starch aqueous solution to the pot during cooking to make the vegetable soup have a certain consistency. /Also known as "tired", "tired" and "tired".
Warm oil is commonly known as 30% ~ 40%, and the temperature is generally 70℃~ 100℃. Hot oil is commonly known as 50% to 60%, and the temperature is generally 1 10℃~ 170℃. King oil is commonly known as 70% to 80%, and the temperature is generally 180℃~220℃.
A method of boiling a pot, pouring a little oil on it, and then pouring oil.
The wok, also called "frying pan", refers to the method of frying ginger, onion, pepper powder or other fragrant seasonings in a hot oil pan, and then serving them in time.
Broth, also known as "clear soup", "upper soup" and "top soup", refers to a kind of soup with pig bones, chicken bones, duck rack and minced meat as raw materials, and then mixed with sparse minced chicken or minced meat without salt to make it clear as water, with rich and tender taste.
Milk soup, also known as "white soup", is a milky white soup made by stewing raw materials with clear water.
The process of mixing and soaking raw materials with seasonings before cooking.