Blow it up It is also one of the unique cooking techniques of Chinese food and is widely used. Dishes cooked with it can be cooked separately, such as fried vegetarian dishes and meat, or cooked twice with other cooking techniques, such as braised fish and shrimp.
Blow it up Cooking can be roughly divided into seven types, namely: dry frying, crisp frying, crisp frying, clear frying, soft frying, drenching frying and immersion frying. They have many similarities, but there are also some differences. The following kitchen introduces in detail the definition and production skills of various frying methods in easy-to-understand words.
stir-fry
Definition: Dry frying generally uses plant ingredients with less water, such as mushrooms and sweet potatoes, and fresh and delicate animal ingredients, such as pork tenderloin and shrimp. After primary processing, these ingredients are seasoned by changing knives, powdered or pasted, fried in hot oil until they are mature, then fried until they look golden and crisp, and then taken out and put on a plate.
Making skills: 1. Marinate with salt, monosodium glutamate, cooking wine or soy sauce in advance, and the taste should not be too heavy. Generally, after frying, it should be eaten with seasoning.
2. Corn starch, flour, etc. Usually used to make powder. Some high-end dishes will also use sesame seeds, pine nuts or dough and potatoes.
3. Dry fried paste is used for hanging paste: mix starch and flour 1: 1, add appropriate amount of water and a little salad oil and mix well.
4. Grasp the oil temperature: if the oil temperature is too high, it will easily lead to coking, and if the oil temperature is too low, it will easily drop powder. Generally, the oil temperature is controlled at 170℃ and the re-frying temperature is 190℃.
Brittle frying
Definition: The cooking technique of selecting fresh boneless and delicious animal food or plant food, changing knives, grading and seasoning, evenly wrapping, frying at 60% hot oil temperature, and frying until it is mature and crisp.
Requirements for finished products: crispy skin, soft interior, golden color and full expansion.
Making skills: 1. No matter what kind of ingredients, drain the water before pasting, and dry the surface with a dry towel if necessary, which can effectively prevent the paste from falling off and hanging evenly.
2. The paste of crispy paste is a little thicker than other pastes. Before wrapping the ingredients evenly in the oil pan, wipe off the excess paste to avoid the appearance of small tail when frying, which affects the appearance.
3. Don't stir in one direction when mixing the paste, in case the paste can't wrap the ingredients.
4. Hanging paste with crispy paste: There are many recipes for crispy paste, but the effect is the same. You can choose crispy fried powder on the market, add a little baking powder, water and salad oil and mix well until it looks creamy.
Crispy frying
Definition: The operation process is similar to crisp frying. Many friends see that crispy frying is easily confused with crispy frying. In fact, there are three differences between these two kinds of frying:
First, ingredients: crispy fried ingredients, whether animals or plants, are raw, while crispy fried ingredients are often cooked.
Second, the taste of the two products is different: the crispy fried product is full and crisp, which means that the finished product cracks against the teeth immediately after entering the mouth, and the teeth can feel strong resistance from the outer skin. What is crisp is the entrance of the finished product, which has no resistance to the teeth.
Third, the ingredients need to be changed into knives: the crispy fried ingredients need to be changed into pieces, diced, strips and so on. In advance, and they are all served directly after frying, and the crispy ingredients are generally large, so you need to change the knife before serving.
Making skills: 1. Crispy fried sauce must be used: Crispy fried flour is generally made of baking powder, starch, flour and water in advance, and the skin of the finished product becomes brittle after fermentation.
2. When the ingredients are wrapped, they should not be too thin, too thin and not easy to be brittle.
3. After cooking and processing, soft and large pieces of ingredients often need to be equipped with a colander, and the ingredients wrapped in crispy fried paste are put into the colander and dragged for frying.
Clear bombing
Definition: stir-frying is the easiest to distinguish from other frying. After changing the knife, the ingredients are directly fried in the oil pan, without powder, paste or sizing.
Making skills: 1. Master the heat: there is nothing in the fried skin. According to the age of the ingredients, it is necessary to master the heat reasonably, neither the heat is small, the ingredients are fried or stuck, nor the heat is too big to fry.
2. Stir-fried products must bring some dipping vegetables, such as salt and pepper, tomato sauce and so on.
Sauté ed
Definition: It is the same as the above frying and frying process, but the difference is still hanging paste. Soft fried ingredients must be hung with soft fried paste.
Operation skill: 1. Eggs are generally fried with soft paste, because eggs and paste tend to soften after frying. Soft fried paste and paste are also changeable, including egg white paste made of egg white and whole egg paste made of whole egg.
2. Grasp the frying temperature: When frying, the oil temperature of the ingredients in the pot is generally 120℃, and the whole process is controlled at 150℃, and the color of the finished product is relatively light.
Spray frying
Definition: As the name implies, stir-frying is a cooking method in which ingredients are put into an oil pan and fried like water. After the initial processing, the surface of the ingredients is smeared with crispy water, dried with water, and then replaced with a knife plate after frying.
Operation skill: 1. Fried ingredients are big but tender, such as duck breast and squab, so they are easy to cook. The ingredients must be fully seasoned before frying.
2. Hang the crispy skin in water and dry it before frying, otherwise it will be easy to fry flowers or not be colored when frying.
The main purpose of stir-frying is to make the ingredients crisp. Large ingredients, such as whole chicken, can be pickled or steamed in advance, and then hung with crispy water.
Soaking and frying
Definition: My understanding of stir-frying is the method of changing ingredients into knives, putting them into hot pot, and then turning off the fire and slowly frying. It is also similar to lubricating oil, and the finished product is soft and tender.
Making skills: 1. Most of the fried ingredients are whole live fish, whole chicken and so on. Therefore, it is necessary to change the knife and pickle first.
2. The oil temperature must be very high. High oil temperature will set the ingredients and then soak them in warm oil to make them tender. When the ingredients are just put in, the oil temperature is generally controlled at 70% to 80% heat. If the ingredients are not easy to cook, you can fry them twice and repeatedly.