The frying skills of the big pot vegetables 2008-3-24 22:26:37-Frying the big pot vegetables have some skills, such as raw materials generally have to cut a little thicker than the small pot vegetables, bigger, thicker, in order to avoid the pot after the broken rotten. Especially in the pot of ginger, onion, garlic and other small ingredients, can not be cut too small and too fine; and some difficult to cook the raw materials (such as beans), it must be pre-cooked before the pot; frying pot of vegetables, the pot should be hot fire to be strong, and the first sizzling pot, raw materials down to the pot and the spatula constantly flipped in order to make its heat evenly and not raw and not paste. Cauldron can be used in a variety of cooking methods into dishes, but one of the most used or fried, specifically can be divided into fried Cauldron meat dishes and fried Cauldron vegetarian dishes two kinds.

One, fried pot meat

1, fried not code thickening not thickening pot meat

such as back to the pot meat, salt fried meat, onion explosion mutton, green pepper chicken pieces, and so on. Fried such dishes, should be the main ingredients (meat or poultry) beforehand with refined oil, in order to prevent the raw materials in the pan after each other sticky; auxiliary materials (vegetables) should be selected less water, oil absorption of raw materials, such as green garlic, garlic, onions, lotus white, dried tofu, etc., frying the amount of oil should be a little larger.

2, fried both code thickening and thickening of the pot meat dishes

such as green bamboo shoots, shredded pork with peppers, shredded pork with fish, Kung Pao chicken. Fried such dishes, the main ingredients (meat or poultry) code gravy to be thicker, drier, and the main ingredients are best to first pan with hot oil to cook and fish out, and then down to the pan with the auxiliary ingredients together with the fried dishes. If the amount of the main ingredients is too large, it can be divided into several times in the pan slippery; auxiliary ingredients (vegetables) should be a small amount of salt beforehand, and then squeezed part of the water, in order to make it into the pan with less water and easy to mature. In addition, you can also blanch, oil or stir-fry the auxiliary ingredients until raw, and then cook with the main ingredients to shorten the formal cooking time and ensure that they are fully mature. In addition, thickening with the gravy should also be adjusted in advance, the amount should be less than the small pot dishes, but the gravy should be adjusted to be thicker than the small pot dishes, because when frying the big pot dishes with insufficient fire, the water in the raw materials is not easy to evaporate, so the gravy should not have too much water. In general, frying such large pot meat dishes is actually not in the traditional sense of the "fried", but is a bit like in the "braised" dishes. That is, first in the pot of oil, and then into the small ingredients (ginger, onion, garlic, etc.) stir-fry, and then into the processed main and auxiliary ingredients, and then quickly turn, cooking gravy can be ripe from the pot.

Two, fried pot vegetables

1, fried high water content of green leafy vegetables

such as spinach, cabbage, leeks, fresh cabbage, green bamboo shoots tip. Frying this kind of dish when the fire should be strong, the oil temperature should be high. Raw materials in the pot to quickly turn, in order to make the heat evenly and quickly mature; raw materials to be fried to the pot after the break can be put into the salt, so as not to put salt too early to make the raw materials spit water; can also be some of the raw materials (such as green bamboo shoots) into the pot of boiling water after boiling for a while, and then under the pot of frying to shorten the time of its frying. In addition, we must also pay attention to one point is that the fried green leafy vegetables, do not add temperature, otherwise it will be stewed leaves yellow.

2, fried low water content of other vegetables

such as bamboo shoots, pumpkin, potatoes, beans, garlic shoots and so on. Fried such dishes, first according to the characteristics of the raw materials for different preliminary processing, such as potatoes (shredded) after rinsing starch, into the pot of boiling water for a while, and then frying in the pot; four seasonal beans to be blanched into the pot of boiling water to the raw, and then frying in the pot; green bamboo shoots (sliced or shredded), pumpkin (julienne), garlic shoots (section) have to be first a small amount of salt flavor, and then squeezed out of the water under the pot of frying. Stir frying pot of vegetables should also be noted that the ingredients can not be fried overcooked, generally fried to break the raw or just cooked on it. Because the dishes into the pot after the pot, the residual heat of the dishes will be further "compost" cooked raw materials (that is, often referred to as "cooked"). In addition, frying vegetarian dishes in the pot is best to special pots, that is, it is not suitable to fry vegetarian dishes in a large pot used to fry meat dishes, in order to maintain the smoothness of the frying pan, to prevent frying vegetarian dishes sticking to the pot.