In our usual cooking, stir-frying is our most common practice, so "stir-frying" is the most widely used cooking method. The raw materials suitable for frying are mostly diced, silk, strips, balls and so on. Stir-fry in a small oil pan, the amount of oil depends on the raw materials. Remember to heat the pan before oiling it. Generally, hot oil is used, but the firepower and oil temperature depend on the raw materials. When operating, the materials should be discharged in turn and stirred with a spoon and shovel, and the action should be agile. The key principle is, just break life. Its characteristics are crisp, tender and slippery. Specific practices can be divided into raw frying, cooked frying, soft frying and dry frying.

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Stir-fry Also called fire side frying, it is mainly made of non-stick raw materials. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then put the materials. The ingredients that are easy to cook can be put later, and the ingredients that are not easy to cook can be put together with the main ingredients. Then, add the seasoning and turn it quickly, and it will be fine. This frying method has less soup and fresh and tender raw materials. If the bulk of the raw materials is large, you can mix a small amount of soup with people when cooking, stir it a few times, and stir the raw materials fully, then you can take it out of the pot.

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Key points: when putting soup, in order to taste it, you need to fry it in the water of raw materials before putting it.

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Stir-fry Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc. ), then slice and cut into pieces, stir-fry in a boiling oil pan, add auxiliary materials, seasoning and a little soup in turn, and stir-fry several times. Cooked cooking is characterized by slight marinade and crisp taste.

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Key points: most of the cooked and fried raw materials are not sticky. When cooking, wet flour is generally used to hook into fine fluorescence, and seasonings such as bean paste and sweet noodle sauce are also used instead of hook fluorescence cooking.

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Soft explosion (also known as sliding explosion). First, the main ingredients are boned, mixed with seasonings, and crispy. Then, they are starched with egg white dough powder, put into a warm oil pan with a heat of five or six days, and raise the oil temperature while frying until the oil is about 90% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, add the main ingredients and stir fry a few times, add some marinade and hook up the pot. Soft-fried dishes are very tender and smooth, but pay attention to the fact that after the main ingredients are put into the pot, they must be broken up to prevent them from sticking together.

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Key points: while frying the main ingredients, increase the oil temperature. When the oil is about 90% hot, take out the pan and stir-fry the ingredients separately. When the ingredients are almost cooked, add the main ingredients and stir-fry. ...

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Dry frying (also called dry frying). Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy.

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Key points: When cooking, all the gravy of the dish can be absorbed by the main material before cooking.

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Let me introduce some cooking skills to you: order with boiling water. When frying vegetables, order with boiling water. The fried dishes are tender and beautiful in color. If cold water is used, the brittleness will be affected. Use salt skillfully. When cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables. Proportion of sweet and sour juice. 2 parts of sugar, 1 part of vinegar, this ratio can achieve the best sweet and sour ratio. Boiled silk syrup. When cooking shredded syrup, add one grain of alum to each plate, which can prolong the knotting time and lengthen the shredded sugar. Watch out for vinegar. When putting vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than pouring incense directly.

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Salad wine. After the wine is opened, if it is stored for too long, it will become "vinegar", which has a faint fragrance and is delicious to make salad. Wash vegetables with salt. When washing vegetables, sprinkle a handful of salt in the clear water, so that the bugs in the vegetables can be washed clean. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing, otherwise too much nutrients will be lost. Salt can turn the yellow leaves of vegetables back to green. If some leaves of vegetables such as spinach turn yellow (slightly), the color can be changed from yellow to green with a little salt when blanching. Milk cauliflower is whiter and more tender. When cooking, adding 1 tablespoon of milk will make the finished product more tender and delicious.

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Salt should be put in cold tomatoes. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes. Pickled pickles to remove the musty smell. Take 250 grams of broad beans, fry them, let them cool, wrap them in gauze, put them in a pickle jar, and take them out the next day to remove the white film at the bottom of the jar. Mustard makes pickles. When making kimchi, adding mustard, celery slices and squid slices can make kimchi have good color and taste. Cut peppers and onions to prevent glare. When cutting peppers and onions, freeze the vegetables in the refrigerator before cutting, or soak the kitchen knife in cold water before cutting, which can effectively reduce the spicy taste and keep your eyes from being stimulated. Stir-fried peppers reduce the spicy taste. Pepper is too spicy. When cooking, pepper is cut into fine powder or diced, stir-fried with oil and salt first, and then poured with fresh egg liquid, which can greatly reduce the spicy taste.

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Pickled fresh ginger. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand. Remove the spicy taste of mustard. Mix mustard with water, put it in a container, bake it on the stove, or steam it in a steamer to remove some spicy taste. Three ways to deal with salty soup. Cut some potato chips and cook them together. Take it out at once, and the soup will be less salty. Or put a few pieces of tofu or tomato slices together to cook, which can also reduce the salty taste. Laver can get rid of greasy soup. When the soup is too greasy, a small amount of laver can be roasted on the fire and sprinkled into the soup to reduce the greasy feeling. Milk can dilute the sauce. When cooking, if you put too much sauce and add a little milk, you can harmonize the taste of the dish.

Shrimp balls with chopped green onion

Ingredients: shrimp or fresh shrimp, pepper, garlic, chives, cooking wine, soy sauce, salt, chicken essence, water and oil.

Exercise:

1. Wash the shrimp from beginning to end;

2. Cut a knife on the shrimp belly with a knife;

3. put oil in the pot;

4. After burning red, put the dried peppers and garlic in the oil and stir-fry;

5. Stir-fry the shrimps with high fire, stir-fry them with cooking wine, soy sauce, salt and chicken essence, and then simmer in a small bowl of water for 2 minutes;

6. Dry the water quickly, open the lid and consume the garlic, leek and oil.