stir-frying is a cooking method in which the raw materials are heated to maturity, and then the prepared marinade is poured on the raw materials, or the raw materials are put into the prepared marinade and stirred into dishes.
the cooking methods of stir-frying can be divided into two types according to the different conductors used when the raw materials are heated to maturity:
one is water cooking (boiling or steaming) and the other is oil cooking (frying or frying). Water cooking method is called soft cooking in catering industry, and oil cooking method is divided into crisp cooking and slippery cooking.
Soft-stir-frying is boiled or steamed, and the dish is characterized by wide marinade, smooth and tender, and rich taste. But these are inseparable from the selection of fine materials and accurate temperature.
the materials must be soft and tender; Secondly, it is necessary to master the cooking or steaming temperature. Generally speaking, it is better to be uncooked, unfamiliar if it is short of fire, and soft and tender if it is overdone.
The color and taste of the finished dish are not single, and it can be red or white. There are both salty and savory, salty and slightly sour, and salty, sweet, sour and spicy. For example, "West Lake Vinegar Fish".
crispy, also known as fried or burnt. Mostly used for dishes cooked with delicate raw materials such as fish, chicken and pig.
before frying, the raw materials must be soaked with seasoning, then hung with egg bean powder, gouache paste or rolling dry powder, put into an oil pan, and fried with hot oil (the oil temperature is above 61%) until the raw materials are golden yellow and hard, and then taken out. When the raw materials are fried out of the pot, another pot should be used to prepare the marinade at the same time, so that the marinade can be poured while the raw materials are boiling hot, so as to keep the characteristics of crispy skin and fresh inside.
generally speaking, there are two colors: tomato color and light sauce color, such as "sweet and sour crispy fish", "fried shredded chicken" and "fried pork slices".
slippery, that is, the raw materials are oiled before frying. The raw materials used in sliding are not as extensive as crisp ones, nor as free as soft ones, and must be mainly boneless ones. It is a small raw material that is processed into slices, shreds, strips, dices and blocks. After seasoning and pickling, it is starched with egg white starch, put into an oil pan with a heat of about 51%, slip it until it is 81% ripe, take it out, pour it into the marinade prepared at the same time, and turn it evenly.
the characteristics of smooth fried noodles are relatively simple, that is, white, smooth and tender, and the taste is salty and fresh. Such as wrapped meat slices, fried chicken slices, etc.
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Stir-fry
Stir-fry 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) stir-fry. 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 91% 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.
Method of beef in oyster sauce:
Half a catty of beef is deboned, cut into three-centimeter-thick thin slices and put into bowls; Add 3 minutes of baking soda, a little dough powder, cooking wine and soy sauce, 8 yuan of water and 3 yuan of vegetable oil, mix well and marinate for 11 minutes. In addition, 6 yuan of fresh soup, half a Liang of oyster sauce and a proper amount of dough powder are mixed. Bring the pan to a high heat, add 8 liang of vegetable oil and cook until medium-cooked, add beef slices, stir-fry for 81%, and drain. Pour out the remaining oil, leave some base oil in the key and put it on high heat. Add ginger slices and inch-long scallions and stir-fry them slightly, then add beef, add cooking wine, and finally pour in oyster sauce and stir a few times.
(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 81% 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.
Dry stir-fried beef:
Half a catty of tender beef is stripped of fascia, and cut into an inch of matches. Put the pot on a strong fire, heat 3 yuan vegetable oil, add shredded beef and add cooking wine. Add bean paste, shredded ginger, salt and cooking wine when the shredded beef is dark sauce, and stir-fry slightly. Add glutinous rice wine juice, celery (2 liang), soy sauce and monosodium glutamate, stir-fry for a few times, take out the pan, and sprinkle a little pepper powder.
Stir-fry is a traditional cooking method in China. When cooking food, put a small amount of oil in the pan to cook quickly, stir and turn the pan over. In the process of frying, the food is always in motion. Scatter the food on the side of the pot, then receive it in the pot, and then scatter it and repeat the operation. This cooking method can make gravy rich and delicious, and make vegetables tender and crisp.
Of course, there are various frying methods, but the basic operation method is to heat a frying pan or a flat pan first (at this time, the pan is so hot that a drop of water will chirp) and inject oil to heat it. Stir-fry the meat first and serve it when it is cooked. Stir-fry vegetables, then pour the fried meat into the pot, add juice and seasoning, and wait for the juice to be collected. Take out the pot and put it on the stage. Because stir-fry is made before meals, don't prepare more than two stir-fry for each meal.
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Frying (also known as "cannon") is a cooking method that uses a small oil pan 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 tiny. The dishes cooked by this method have the characteristics of beautiful light, crisp and refreshing.
1. 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 71% mature, remove and drain, start the oil pan again, turn the fried raw materials over and add seasoning sauce. 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.
third, salt explosion: the cooking process is the same as oil explosion, but the seasoning juice is used before taking out the pot (without dough powder and soy sauce). Salt explosion is generally made of coriander segments, shredded onion, minced garlic, salt, cooking wine and other condiments.
fourth, water explosion: the main ingredients of food are boiled in boiling water, cooked and tender, and dipped in sauce, also known as "soup explosion".
five, home-cooked explosion: less oil, raw materials under strong fire, seasoning without soup, cooked and tender without juice.
6. Sauté ed scallion: When the raw materials are fried, take another oil pan and cook them together with the fried raw materials. Other cooking processes are the same as oil frying.
Because of the similarity of various explosion methods, here is only one example of "fried mutton tripe":
Tear off half a catty of mutton tripe collar (the thick part in the middle of the mutton tripe) and oil it, wash it and cut it 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 the boiling pot, put half a catty of oil in the oil pot at the same time, heat it with strong fire, and then put the cut belly pieces in a strainer, first put them in the boiling pot 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.
explosion # b? o
Interpretation ① Suddenly burst or burst out: explosion | volcanic eruption. 2 Unexpectedly, it happened: full | unexpected | breaking news. (3) a cooking method, frying or boiling with boiling water: fried shrimps | fried squid rolls.
eruption #bàofā ① The magma inside the volcano suddenly broke through the earth's crust and burst out everywhere: the volcano erupted. (2) (strength, emotion, etc.) suddenly attack; Sudden occurrence: War broke out.
volcanic eruption can produce great heat.
upset #bàolěngmén refers to something unexpected that suddenly appears in a certain aspect.
[Example] The 3111-meter long-distance race in this National Games was a big surprise, and a novice eliminated the last champion.
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Bang < Move >:
(audio and video. From fire, violent sound. Original meaning: burst and sound)
Same as original meaning
burst and burn. -Shuo Wen
is hot. -
Preface to Poems of Autumn Voices
Another example is: a flat tire; Explosive (violent explosion); Explosion (sudden and violent noise)burning
wet pay does not explode first. -Song Fan Chengda's Bitter Rain
Put the food in a boiling oil pan and fry it
to stand out; Bump up
and the veins stood out. -Mao Dun's Midnight
burst < Like >
the sound of burning things
is as impressive as that of a friend. -Tang Han Yu's
"Answer the willow and eat the frog in Liuzhou" burst suddenly or burst out: ~ burst, ~ burst.
explosive sports refers to the sudden strength. Such as the strength used when taking off and spiking.
for explosive sound, see blasting sound.
explosive < Hong Kong and Taiwan > Explosives.
Sudden full house due to wonderful performances, competitions or reports: Asian Cup volleyball court ~.
blasting is a means to destroy objects with explosives.
explosive barrel is one of the military blasting equipment. It consists of steel pipes, explosives and fuses. The steel pipes are filled with explosives and detonators, which are mostly used to destroy enemy obstacles, fortifications and blow up enemy tanks.
when the plosive sound is pronounced, the airflow path is completely blocked, and then the developed consonant is suddenly rushed. Such as the initials b, p, d, t, g, k of Chinese pinyin. Also known as stop sound, explosive sound and cracking sound.
the explosive object expands rapidly, which makes the surrounding air pressure change strongly and produces a loud noise. Nuclear reaction, rapid oxidation and sudden increase of gas pressure inside the container can all cause explosion.
explosion limit: the concentration range in the explosive mixture formed by combustible gas or powder and air that can explode.