1. Mixing is mainly made by cutting raw materials or clinker into smaller strips, blocks, shreds and dices, and then mixing them with seasonings.

2. The cooking method is to stir-fry with boiling water or warm oil pan, drain the water and oil, and mix in pepper oil and pepper noodles when it is hot, so that the taste can penetrate. The difference between robbing and mixing is:

(1) Soy sauce, vinegar and sesame oil are commonly used as vegetable seasonings (commonly known as three-in-one oil); Stews are often mixed with spices like pepper oil.

(2) Most mixed vegetables are made of raw materials or clinker. Stews are mostly made of clinker by hot or cold mixing. Cabin dishes are also made of roasted cucumbers and other raw materials. Stewed dishes are characterized by tenderness, softness, crispness and thorough and refreshing taste.

3. Fry with a small amount of oil, and add the raw materials when the oil is hot. Use fast fire first, then slow fire, fry until both sides turn golden brown, and then add seasoning to cook.

4. First fry the food with high fire (some only burn 70% to 80% heat), and then put the food into the pot. Don't turn the fire too big, and turn it in time to prevent it from being too old or unfamiliar. Usually it can be fried to brown, and some larger materials need to be fried again.

5. Stir-fry This is a widely used cooking method. Heat with a little oil, add the raw materials, stir fry and add seasoning, with little or no soup. Hot oil is generally used for cooking. After the raw materials are put into the pot, the stirring should be accelerated. Stir-fry until half cooked, add seasoning, and then take out the pan.

6. Raw stir-frying is also called stir-frying, which is mainly based on not hanging paste. First, put the main ingredients in a boiling oil pan, stir-fry until they are 50% or 60% ripe, then add the ingredients, add the seasoning, turn them over quickly and cut them off.

7. Burst the raw materials with boiling water, or with hot oil for a while, pour in a colander, drain the remaining oil, leave a little oil in the original pot, add seasoning and main ingredients, then pour in the juice prepared in advance, and turn it over a few times. This is called bursting.

8. Barbecue is to stir-fry the pan with ginger, then add raw materials (raw materials or cooked semi-finished products), add other condiments and soup, then cook with slow fire until crisp and rotten, and finally thicken the pan.

9. A stew made by mixing several raw materials with soup and seasoning.

10, first put the vegetables into a bowl filled with seasoning, then pour the bowl on the basin after cooking, and take out the bowl to make steamed bread, such as the cooking method of "eight-treasure rice".

1 1. Add base oil to the pot, heat it (some of them use ginger to put it in the pot first), gradually add ingredients, stir fry slightly, add soup (thick soup or water equals raw materials) and seasoning, and cook with slow fire. Suitable for sheet, block, ding, filament, strip and other raw materials.

12. Braised raw materials are generally processed into semi-finished products (or fried first) in an oil pan, then put into the pan, add a small amount of soup and a proper amount of seasoning, and simmer with low fire. The difference between "braise in soy sauce" and "braise in soy sauce" lies in the different shades of products, and the color of "braise in soy sauce" can be enhanced by sugar color.

13. Hot Pot Put the changed raw materials in the hot pot and cook them, then dip them in the seasoning and eat them. Hotpot dishes are the best dishes in winter.

14. The casserole is both a cooker and a container. The dishes made from it have a unique flavor, but they can't be fried. When ready, put the main ingredients and auxiliary materials in the same pot, add various seasonings and add fresh soup to eat. It is characterized by fine cooking of coarse vegetables, soft and rotten texture, delicious soup, light and delicious seasoning, and it is a good product for the public.

15, the ingredients of the soup are cooked at a glance. Boil the soup and water with strong fire first, and then put the materials into the pot to taste. Don't thicken it. As soon as the water boils, the pot boils. Another method is to cook the raw materials with boiling water, then take them out, put them in a container, and pour the cooked fresh soup into the container for blanching. This method is called soup explosion or water explosion.

16. Cooking refers to the method of cooking food in boiling water. Cooking is characterized by soup, which is fresh, not thickened and rich in soup.

17. Steaming is a cooking method using steam as conduction heating. It is not only used for cooking dishes (steamed vegetables), but also for the preliminary processing of raw materials and the insulation of dishes.

18. Embedding means hollowing out or batching whole or large pieces of raw materials from the middle. A cooking method in which the prepared stuffing is placed in the middle and then steamed and fried. For example, tomatoes, green peppers, oil gluten, cucumbers, eggplant, lotus roots and so on. It can be used as raw material, and the fillings inserted can be varied, usually chopped.

19. Stew: Put food and clear water into the pot at the same time, add seasoning, boil with strong fire (big fire), skim off floating foam, and stew with slow fire (small fire) until cooked. The cooking method is characterized by soft texture and original flavor.

20. Take a thick cloth, one side of the pot handle, remove the wok end from the fire by hand, and throw the cooked Lai Chao in the center of the pot several times to make it even, which is called a pocket.

2 1. tumbling is the same as flying water. Put the material in boiling water, scald it a little, and then pick it up, in order to remove the odor of the material.

22. Coarse grains are commonly known as "Ding".

23. Soak the oil in the appropriate oil temperature, put down the material and fry for a while (with fire) called "hot bubble" or oil pulling; At a certain oil temperature, the input materials are soaked until they are only cooked, and the oil temperature is lower than the frying temperature, which is called "cooked bubble".

24. Bao noun solution: casserole; Verb homonym: "Boil".

25. Scrape or chop into mud.

26. Old fire soup is small and takes a long time to cook.

27. Change all cutting forms.

28. Control dry water drops or dry oil.

29. Add half a cup of mushroom stalks to the soup, add straw mushroom 15g, soybean 250g, red dates 15 pieces, a teaspoon of white pepper, a large slice of ginger, dried tangerine peel 1/3 pieces and a tablespoon of longan meat.

Practice: (it is also introduced in the vegetarian menu)

(1) Wash red dates, mortar peppers and longan pulp.

(2) Wash the soybeans and soak them in clear water for one hour.

(3) Soak the mushroom stalks and straw mushrooms and wash them. Boil Volvariella volvacea in boiling water for three minutes, pick it up, wash it and squeeze it into water. (4) Boil 15 cup or a proper amount of water, and add all the materials to boil. Simmer for two to three hours, filter out the residue and drink it as soup. After the soup is cooked and completely cooled, put it into a food bag and put it in the freezer for freezing, so it can be used. You can also fry soybean sprouts in a clean pot with water, add ginger and appropriate amount of water to burn out the fragrance, and it becomes a quick and simple soup.

30. There are two kinds of fresh soup: red soup and white soup. Red soup is made of thick mushroom stalks and mushroom stalks; Purple soup is made of bamboo shoots or soybean sprouts.

24 "The Learning of Cooking"

Cooking is a common means in cooking, but there are many skills according to the content of cooking.

Boiled vermicelli: Don't wait for the water to boil. When there are small bubbles coming out of the pot, it is cooked. Stir a few times, cover the pot and cook, add some cold water, then cover the pot and cook. The dried noodles cooked in this way are soft and clear.

Boil jiaozi: As the saying goes, "Boil the skin and cover it with stuffing." Boil, the water temperature can only be close to 100 degrees. Because of the boiling of water, jiaozi kept turning, and the skin was cooked evenly, so it was not easy to break. When the skin is cooked, cover the pot. If the temperature rises, the filling will be cooked easily.

Cooking porridge: The most troublesome thing about cooking porridge is that it overflows after boiling. If you drop a few drops of sesame oil into the pot, turn off the heat after boiling, so that it will not overflow no matter how long it is cooked.

Boiling milk: If milk is boiled with slow fire, the vitamins in it will be destroyed by air oxidation, and it will be much better with strong fire. In addition, don't cook milk on the fire for a while, cook it away from the fire, then move it to the fire and cook it away from the fire. Repeated three or four times can not only keep the nutrients in milk, but also effectively kill Brucella in milk.

Boil eggs: soak the eggs in cold water first, and then cook them in hot water, so that the eggshell will not break. In addition, the egg skin is easy to peel off.

Cook the meat: In order to make the meat rot quickly, you can put some mountain debris or some radishes in the pot. It is not advisable to cook with strong fire, put salt too early, and do not add water in the middle. The cooked meat is delicious and rotten. When cooking beef, put mustard on the beef the night before, add a little vinegar after washing it the next day, or wrap a small piece of tea in gauze and cook it with the beef, so that the beef can be cooked easily.

The function, method and principle of taste.

Taste, which is called code taste in jargon, is an operating technique of adding a certain amount of condiments to the raw materials for basic seasoning according to the requirements of finished dishes before cooking. In the cooking of Sichuan cuisine, stir-frying, stir-frying, frying, steaming, frying and frying are commonly used, which directly affect the taste and texture of dishes.

First, the role of flavor

1, the raw materials that have penetrated into the taste are seasoned with seasonings such as refined salt before cooking, so that the salty taste and fragrance in the seasonings penetrate into the raw materials, which can increase the taste of the dishes and make them have a long aftertaste, so as not to cause the phenomena of entering the taste and being chewy.

2. Under the action of seasonings such as refined salt, cooking wine, ginger, onion, pepper, spice and soy sauce, the raw materials can remove fishy smell, bad smell, bad smell and earthy smell to a certain extent, and increase the freshness.

3. Keep the raw materials tender, fresh and crisp. Under the action of refined salt, the water retention of raw materials can be improved, and the raw materials can obtain good tender and smooth texture after cooking. Vegetable raw materials, under the osmotic pressure of refined salt, can precipitate too much water, which is convenient for absorbing other condiments and makes the finished vegetables tender, fresh and crisp.

Second, the way to taste.

1. First put the required seasoning into a bowl and mix well, then mix well with the raw materials. 2, to distinguish between different situations, such as stir-frying, stir-frying, frying and other dishes, before pasting and sizing; Seasoning such as frying, frying and collecting dishes should be carried out within a certain period of time before heating; Cold salad, especially the flavor of vegetable raw materials, should leave enough time for the flavor to fully penetrate.

Third, the principle of taste

1. Flavored condiments should be mixed and put into the raw materials, and they should be stirred evenly to achieve the ideal taste effect.

2, all kinds of spices, must be in strict accordance with the requirements of the dishes, highlighted in the collocation. For example, five parsley should be reused with spices or spiced powder; For dishes without spices, only with the help of spiced powder or spices, the dosage must not be an interference; For raw materials with strong fishy smell and bad smell, cooking wine, ginger and onion should be reused; When cooking salty and delicious dishes with raw materials with good flavor, seasonings only play an auxiliary role and increase their own flavor.

3. Seasonings should be used flexibly according to cooking methods. Such as fermented liquor and soy sauce, it is easy to discolor the raw materials in the frying process, which makes it difficult to master the color of the finished dishes. Therefore, when cooking, it is best to use it with caution or not, or use cooking wine, koji wine, white wine and refined salt instead. Another example is stir-fried, stir-fried and stir-fried dishes, some of which are required to be brownish red or dark yellow after cooking. If the raw materials are tasty, soy sauce can be added as appropriate to achieve good results.

4. Seasoning time depends on cooking requirements. Generally, the raw materials for cooking, cooking, cooking and steamed vegetables should be mixed evenly and cooked in a pot. For fried, dry steamed, smoked, pickled, marinated, roasted and shaken dishes, the seasoning time should be determined according to the needs. Generally speaking, as the raw material of salty and salty dishes, it takes a short time to taste; Five-flavor type lasts for a long time; Salty taste lasts for a long time, salty taste is tired for a short time, bad smell is heavy for a long time, and umami taste is good for a short time.

5, vegetable raw materials, after seasoning with refined salt, it is advisable to drip water naturally, and cannot be squeezed by hand or with heavy objects, so as not to affect the color, shape and texture of raw materials and reduce the quality of dishes.

6. When using refined salt essence, its dosage should be strictly controlled. Too much or too little will affect the quality of cooked vegetables.

29 "boiled water 10 skill, boiled water 3 bogeys.

First, the cooking skills of adding water

1, stir-fry shredded pork, add a little water to the meat pieces, and the fried meat is much tender.

2. Add boiling water when frying and cooking vegetables. If you add cold water, the vegetables will become old and hard and not delicious.

3. When frying lotus root silk, add some water while frying to prevent the lotus root silk from turning black.

4. When scrambled eggs, add a tablespoon of warm water to one egg and mix well. Scrambled eggs are not old, big and soft, and delicious.

5. Before the tofu is put into the pot, soak it in boiling water for a quarter of an hour to remove the swill smell.

6. Stew the fish in cold water without fishy smell and add enough water at a time. If you add water halfway, it will dilute the flavor of the original juice.

7. Steam fish or meat with boiling water, so that the fish or meat outside will suddenly shrink when it encounters high-temperature steam, and the fresh juice inside will not flow out. It is delicious and shiny when cooked.

8. When cooking bone soup, don't add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, affecting nutrition and taste.

9. When frying poached eggs, when the eggs are about to solidify, you can pour a spoonful of cold water to make the eggs turn yellow and tender after cooking, with good color and taste.

10 When boiling lard, first put a small amount of water in the pot, and then add the chopped pork, so that the boiled lard is bright and free of impurities.

Second, the three taboos of cooking water.

1, avoid cooking with hard water.

Water can be divided into soft water and hard water. If the concentration of calcium and magnesium ions (calculated by calcium oxide) in water is greater than 160%, it belongs to hard water. Less than 80% belongs to soft water. Boiling some vegetables with hard water will turn some vegetables into "sawdust" and it is difficult to swallow. It is said that there is a hospitable chef who cooks pea dishes for guests who like peas. After dinner, the pea skin in the dish is hard, hard to bite and chewy, and it becomes a "rubber pea". It turns out that this is caused by hard water: peas and other vegetables are rich in organic acids, which can ionize with calcium and magnesium in hard water to synthesize hard organic acid salts insoluble in water, which greatly reduces the flavor of finished vegetables.

2, stew avoid using cold water.

Use hot water for stew and cold water for bone soup. It turns out that meat tastes delicious because it is rich in "fresh-enhancing substances" such as glutamic acid and inosine. If you stew the meat with hot water, the protein on the surface of the meat can solidify quickly, and the flavor-enhancing substances in the meat are not easy to penetrate into the soup, so the stew is particularly delicious. The purpose of boiling bone soup is to drink soup. Slow cooking with cold water and low fire can prolong the coagulation time of protein, make the fresh-keeping substances in the flesh and blood fully penetrate into the soup and make the soup delicious.

3. Avoid cooking with cold tap water.

More and more residents in China drink chlorinated tap water. If you cook with this cold water directly, the chlorine in the water will destroy a lot of nutrients such as vitamin B 1 in the grain. According to the determination of relevant departments, the loss of vitamin B 1 is directly proportional to cooking time and temperature, which is generally about 30%. If you cook with boiled tap water, you can greatly reduce the loss of nutrients such as vitamin B 1. Because the chlorine in the boiled tap water has evaporated with the steam.

Preparation method of 3 1 sauce for cold dishes 26

1. The salty juice is made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, which is white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.

2. Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup, and has many flavors such as red, black, salty and fresh. Used for mixing or dipping meat ingredients, such as sauce chicken and sauce meat.

3. The ingredients of shrimp oil juice are shrimp, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.

4. Crab oil juice is made of cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and cooked with seasoning. It is orange-red, salty and delicious. Commonly used to mix meat, such as crab oil tenderloin, crab oil chicken breast, crab oil duck breast and so on.

5. Oyster oil is made of oyster sauce, salt and sesame oil, and it is brown and salty with fresh soup. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

6. Leek-flavored rice is made of pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flowers, chopped with a knife, and served with seasoned fresh soup, which is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.

7. Sesame leaf juice is made of sesame paste, refined salt, monosodium glutamate, sesame oil and garlic paste. Dilute sesame paste with sesame oil, add refined salt and monosodium glutamate and mix well to obtain ochre salty spice. Can be paired with vegetarian raw materials, such as beans with sesame sauce, cucumbers with sesame sauce, sea cucumbers with sesame sauce, etc.

8. Pepper juice is made of raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Make Zanthoxylum bungeanum and raw onion into fine paste, add seasoning and stir well, either green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

9. Onion oil is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding the oil, stir-fry the chopped green onion until fragrant, that is, onion oil, and then mix the seasoning, which is white and salty. Used for mixing poultry, vegetables and meat raw materials, such as diced chicken with scallion oil and shredded radish with scallion oil.

10. rancid oil is made of rancid juice, salt and monosodium glutamate, which is brown and salty after mixing. Used to mix poultry, meat, aquatic products and other raw materials, such as oil wind claws, oil fish fillets, oil shrimp and so on.

1 1. Maotai-flavor juice is made of good wine, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add the white wine with salt in it, or add the soy sauce to make it red. Suitable for mixed aquatic products and poultry, such as drunk green shrimp and drunk chicken breast, raw shrimp has the most flavor.

12. Mustard sauce is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. Practice with mustard powder mixed with vinegar, sugar, water into a paste, let stand for half an hour and then add seasoning to reconcile, which is light yellow and salty. Suitable with meat and vegetables, such as mustard and shredded belly. Mustard, chicken skin, moss, etc.

13. Curry juice is made of curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil. Curry powder is mixed with water to make paste, fried into curry paste, mixed with soup to make juice, yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.

14. Ginger juice is made of ginger, salt, monosodium glutamate and oil. Ginger is squeezed out and mixed with seasoning, which is white and fragrant. It is best to match poultry meat, such as ginger chicken pieces and ginger chicken breast.

15. Garlic paste is made of raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as garlic and white meat. Garlic mashed beans, etc.

16. Spiced juice is made of spiced, salt, fresh soup and Shaoxing wine. The practice is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. Best for cooking poultry offal, such as salted duck liver.

17. The materials for tea fumigation are refined salt, monosodium glutamate, sesame oil, tea, sugar and sawdust. The method is to cook the raw materials in brine juice, then spread sawdust, sugar and tea in the pot, add grates, put the cooked raw materials on the grates, cover the pot, and smoke with low fire to make the smoke agent condense the surface of the raw materials. Birds, eggs and fish can be smoked, such as; Smoked chicken breast, spiced fish and so on. Be careful not to burn in the pot.

18. Soy sauce vinegar juice is made of soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Can be used to mix vegetables, can also be used to stir-fry, vegetarian dishes and vegetarian dishes are suitable, such as cutting waist and liver.

19. This sauce is made of flour paste, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot, fully lean, ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.

20. Sweet and sour juice takes sugar and vinegar as raw materials. After blending into juice, mix in the main ingredients of vegetables, such as sweet and sour radish and sweet and sour tomato. You can also fry or cook the main ingredients first, and then add the sweet and sour juice to fry thoroughly, so it becomes a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar, put them in a pot, add water to boil, let them cool, add main ingredients and soak them for several hours before eating, which is mostly used for brewing leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.

2 1. Hawthorn juice is made of hawthorn cake, white sugar, white vinegar and osmanthus sauce. Mash the hawthorn cake, then add seasoning to make juice. Mostly used for mixing fruits and vegetables, such as hawthorn juice horseshoe, hawthorn fresh water chestnut and coral lotus root.

22. Tomato-flavored juice is made of tomato sauce, sugar and vinegar. The method is to stir-fry tomato sauce with oil and then add sugar, vinegar and water to blend. It is often used with meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.

23. Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup, which is red and salty. Used to mix vegetarian dishes, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

24. Green pepper juice is made of green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper, add seasoning and beat it into juice, which is salty and spicy. Mostly used for mixing meat raw materials, such as Chili tenderloin, Chili chicken breast, Chili fish sticks and so on.

25. Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is mostly used for frying, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.

26. Hot and spicy juice is made of sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

27. Vinegar ginger juice is made of balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Suitable for fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab and ginger meat.

28. Sanwei juice is a mixture of garlic juice, ginger juice and green pepper, which is green. Suitable for vegetarian dishes, such as stir-fried cabbage, mixed belly, Sanwei chicken, etc. , unique flavor.

29. Hot sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger, all of which can be blended. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.

30. The five spices are incense, coriander, pepper, cinnamon, dried tangerine peel, tsaoko, galangal, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine and fresh soup. Add the above seasonings to the soup and boil, then add the main ingredients and soak until it is rotten. Cook the meat's raw materials, such as spiced beef, spiced braised chicken and spiced strips.

3 1. Sugar oil juice is made of white sugar and sesame oil. Mix sweet and white vegetables, such as sugar cucumber oil and sugar lettuce.