Western cooking methods 1 boiling
Cooking is a widely used cooking method in western food. This is a cooking method that uses water to conduct heat. This cooking method can not only keep the original color of vegetables, but also fully retain the taste and nutrients of raw materials, making vegetables light and refreshing. Such as boiled potatoes, boiled cauliflower, boiled carrots, etc.
2 fried
Deep-frying should choose bright, juicy and tender vegetables, use a little oil and make them in a dry pan or frying pan, such as potato chips, asparagus and mushrooms. But some vegetables need to be covered with flour before frying, such as fried tomatoes and eggplant.
3 stewed meat
To stew, first stir-fry the raw materials in a pot, then add various sauces or basic soups and stew them with low fire. For example, stewing beet heads, stewing German sour broccoli and so on.
4 bakery
Baking means putting raw materials in the oven, for example, baking until cooked. Baked vegetable oil is naturally sweet and can keep the nutrition of food itself. Such as baked potatoes and mushrooms.
5 fried
Stir-frying is a cooking method in which small raw materials are processed by a cutter and cooked in a short time with a small amount of edible oil at high temperature. Such as fried broccoli with butter, fried asparagus, fried mushrooms and so on.
6 fried
Frying is a cooking method, in which the principle of processing and molding is seasoning, wrapping with flour or batter, putting in an oil pan, heating and coloring. The heat transfer medium of frying is oil, and the heat transfer forms are convection and conduction. Such as potato chips, potato cakes and so on.
In the cooking process of western food, we skillfully used the trick of wine 1 to steam the fish with a strong smell and marinate it with beer for 10 ~ 15 minutes. After cooking, the smell is greatly reduced, and the taste is similar to that of crabs.
Cooking frozen meat, ribs and other dishes, first marinate with a small amount of beer for about 10 minutes, then rinse with water and cook, which can remove the fishy smell and peculiar smell.
2. Thaw the frozen fish: Sprinkle rice wine on the frozen fish, and the fish will thaw soon. Adjust the sour taste: when cooking, if you find too much vinegar, you can add a little rice wine to adjust the sour taste.
3, scrambled eggs: add a little white wine when scrambled eggs, scrambled eggs will be softer.
I broke my gallbladder while washing fish. If I wash it with white wine right away, it won't be bitter.
5. If the noodles form a ball and spray a little rice wine, the noodles will be scattered.
6. When frying fish, spray half a cup of wine into the pot to prevent the fish skin from sticking to the pot.
7. Sprinkle a small amount of high alcohol on the freshly fried peanuts to keep the flowers crispy for a long time.
8. The most reasonable time for cooking wine should be when the temperature in the pot is the highest during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying.
Crispy milk is recommended in western food recipes.
material
Ingredients: 250 ml milk, 2 tablespoons condensed milk.
Seasoning: 30g of corn starch and 40g of sugar.
Crispy pulp: appropriate amount of flour, baking powder 1/2 tsp, and appropriate amount of water.
working methods
1, milk, condensed milk in a large bowl, sift in corn starch, add sugar and stir until there are no particles.
2. Pour the stirred milk into a small pot, stir and heat it on a small fire until it becomes a solid paste and quickly leave the fire.
3. Put the boiled milk into a rectangular fresh-keeping box, cover it, and freeze it in the freezer for about 1 hour.
4. Add baking powder and water to a proper amount of flour to make a thick batter, which is crispy pulp. Take out the frozen milk and cut it into pieces.
5. Put more oil in the pot. When the oil is hot, put a layer of burnt milk and fry until golden brown. Hang it out and put it on a kitchen paper towel to absorb oil.
Milk doughnut
material
There are several original bagels, with crisp paste:1000g, low-gluten flour 600g, glutinous rice flour 90g, custard powder 20g, baking powder 60g, Japanese white powder 30g, lard 40g and vanilla powder 30g.
working methods
1. Original doughnuts are fried at 180℃ until golden brown, and then drained.
2. Put 1 fried doughnuts in a ventilated place to cool, and the surface does not need to be stained with sugar.
3. Use a sieve to screen out all the powder in the crispy paste material.
4. Put the materials screened in the second step into a steel basin, add water and beat well with an egg beater.
5. Stir the powder slurry of Method 4 continuously until the powder slurry can fall straight when the eggbeater is pulled up.
6. Put the cool original doughnuts into the slurry of Method 5 and coat them evenly.
7. Heat the pan and pour enough oil to cover the doughnuts. When it is heated to about 180℃, the doughnut is fried in the slurry in method 6, and the small crumbs on the oil surface are removed from time to time.