Question 2: What does the so-called "braise in soy sauce" mean in cooking? Braised pork is the most basic technology in cooking, and it has a wide range of applications. The finished products are mostly dark red, light red or jujube red. Its color is rosy, its taste is fresh, salty and slightly sweet, and its juice is yellow and fragrant. To do a good job in braised dishes, we must master the following links. 1. Selection of materials for processing braise in soy sauce has strong adaptability to raw materials, but the texture of raw materials has great influence on the finished dishes, so selection of materials is still the premise of making good dishes. For example, pork belly should be used for braised pork, elbow should be used for braised pork, cock should be used for red-cooked chicken every other year, and yellow river carp with a weight of1000g should be used for braised fish. Raw materials should be kept fresh, free from deterioration and odor. Processing should be based on the characteristics of raw materials, which can be whole, sliced (such as braised pork), diced (braised fish), diced (braised sea cucumber) and chopped (braised meatballs), but generally it is not advisable to cut them too small or too thin, otherwise the raw materials will be fragile due to long-term heating. The general requirements are uniformity, uniform size, equal length and uniform thickness, which is convenient for cooking and seasoning. 2. Mastering the temperature is mixed cooking, which generally goes through two stages: preliminary heat treatment and formal cooking. The pre-heat treatment of raw materials can adopt different methods according to different raw materials, such as frying braised fish and eggplant; Braised pork is cooked; Xinyi tablets are fried to burn gluten. Generally, the heat should not be too full, and it is appropriate to ripen in seven or eight. Overheating will cause difficulties for the next processing. After preliminary heat treatment, the main ingredients can be cooked formally after changing knives. The method is to put oil in the pot, heat it, add seasoning such as cooking wine, add water or fresh soup, boil the main ingredients with fast fire, skim the floating foam, adjust the taste, continue to burn until the raw materials are crisp and rotten, so that the flavor juice penetrates into the raw materials, and collect the thick soup juice with fast fire. Use strong fire at both ends and medium and small fire in the middle, which is the key to braising. After the soup is boiled, only a slow fire can make the heat slowly enter the interior of the raw materials and make them mature and tasty. Otherwise, it will cause crispy outside or salty outside and light inside, which will affect the quality of dishes. 3. The preliminary coloring of color matching seasoning braised vegetables is completed at the same time of cooking and processing. Braised fish is fried to light red when it is oiled, and it needs to be colored with sugar, soy sauce, cooking wine and wine when it is cooked formally. But be careful not to color too much, so as not to affect the color. The taste of pot-stewed vegetables is mainly salty and fresh, slightly sweet, and soy sauce is the main seasoning. The amount of sugar should be moderate, and less should not be more. Stewed vegetables pay attention to the original flavor, so the soup should be moderate, the soup is light, and the main ingredients are not easy to burn through. Generally speaking, the soup should be about twice as much as the raw materials, and the pot should be cooked to 1/4 of the raw materials. Don't shut the juice too tightly. If the soup is too thick, it will lose the characteristics of braised dishes. Don't thicken too much, thicken a little starch to make the juice bright and the main ingredients stand out. Color matching and seasoning are inseparable. Color matching has the function of seasoning, and it also has the function of color matching when seasoning. This requires that in the dish
Question 3: What does Potts mean in cooking? According to the cooking methods and characteristics of dishes, the usage of sauce basically has the following kinds:
1. Generally used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.
2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.
3. Dried glutinous rice paste juice is thin, generally used for large or whole dishes, which is used to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.
4. Thin sauce is the thinnest sauce, also called milk soup sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.
Question 4: What does cooking mean? Many people think that cooking is cooking. Actually, cooking is the sublimation of cooking. What are the common fried dishes? Cooking can only be called cooking if the color, smell and taste are perfect, so chefs in luxury restaurants and hotels will use the word "cooking" when cooking ~ ~
Question 5: What do you mean by cooking products? You can get 1 porridge by hitting monsters or BOSS. You can hit monsters about 50~60 times. You can also open a treasure chest in Wuyi wild, or you can drive me to many recipes ~ ~ ~
Question 6: What do you mean by cooking? Cooking is the art of eating.
Food is processed to taste better, look better and smell better.
A good dish, with good color, fragrance, meaning and shape, not only makes people feel satisfied, but also makes the nutrition of the food more easily absorbed by the human body.
In addition, Taiwan Province Province often uses the Japanese word "cooking" for cooking.
Question 7: What do red cases and white cases in China cooking mean? Red chopping board
Noun interpretation
Chef bonus box and white box. Red case refers to the general name of cooking categories (including braised pork, crispy meat, candied meat, rotten meat, ribs and so on). ) In China cooking.
Red case refers to the work of processing non-staple food and other cooking materials, including cooking, cold dishes and steamed vegetables. Hubei cuisine, Sichuan, Guangdong, Shandong, Jiangsu, Hunan, Beijing and Gongting cuisines are the main dishes.
White case: synonymous with making pasta and related pasta products in catering industry.
Question 8: What do you mean by spicy cooking? Barbecue: Barbecue. Well-known: commentary: Yan: cut the meat fine; Barbecue: Barbecue. Pickled food and baked food are both popular foods. Refers to the delicious food that everyone likes to eat. Good poetry is praised and sued by people.
Question 9: What does strangeness in cooking mean? Mysterious, profound and profound.
Question 10: What does "soup stock" mean in cooking? Broth is a common auxiliary material in cooking. When cooking, if you add broth where water is needed, the food will be more delicious. I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white." Broth is generally divided into three categories: hairy soup, milk soup and clear soup. Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white. Clear soup can be divided into ordinary clear soup and refined clear soup. Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong. Refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water, but it is clear and delicious. Commonly used to make high-end dishes, representative dishes: boiled cabbage (extremely expensive, only high-end restaurants have it! )。 Speaking of this soup stock, it is very particular. "Broth is a kind of soup that will become mushy after freezing. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be much more delicious if it is replaced by the old soup stock. For example, baked bran should be boiled in water. If cooked in broth, the umami flavor will penetrate into the roasted bran. Shark's fin, abalone, etc. are not very fresh, so it is even more necessary to boil out the umami flavor with broth. This is called "hanging fresh". "The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law. When stewing soup stock, cover the ingredients with cold water and add wine to remove the fishy smell of meat, but don't put onions, ginger and so on. To prevent food from losing its flavor. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and the meat is rotten. To stir the soup, you must use fire and water. The fire is too strong, and the soup is not clear. That's not enough. After stewing, the soup should be secreted, the impurities should be filtered with a cloth, and the frozen oil on the upper layer should be scraped off after cooling. Then boil the soup, add the broken egg white, stir the soup while pouring the egg white, let the egg white wrap the turbid things in the soup, and then lift it up and throw it away when it is cooked. This is the refreshing broth, which can be drunk as water. Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here. Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to make soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup. Soup stock is the basis of cooking. So even vegetarian dishes are said in vegetarian soup. Vegetarian soup, stewed with carrots, bean sprouts, celery and mushroom roots; I made a vegetarian soup with only mushrooms and shiitake mushrooms. It was really delicious, and its fragrance was more elegant than meat soup. Soup is a common auxiliary material in cooking. When cooking, if you add soup where water is needed, the food will be more delicious. I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white." "Broths are generally divided into three categories: hairy soup, milk soup and clear soup. Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white. Clear soup can be divided into ordinary clear soup and refined clear soup. Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. Boil it into white milk soup when it is hot, and it will be delicious when it is too small ... >>