Basic cooking skills:
Stir-frying is the most basic cooking technique and the most widely used cooking method. Stir-fry is divided into raw stir-fry, cooked stir-fry, dry stir-fry, grab stir-fry and soft stir-fry. The crown word in front of the fried word is the basic concept of various fried methods. Raw stir-frying: The basic feature of raw stir-frying is that the main ingredients, whether plants or animals, must be raw, without paste and sizing. Cooked and fried: Cooked and fried raw materials must be cooked with boiling water, then cut into pieces, shredded, diced and strips, and then fried. Cooked and fried seasonings are mostly sweet noodle sauce, yellow sauce, bean curd, douban hot sauce and so on. The main ingredients of cooked stir-fry are slices, silk and diced, with one side thick, the silk thick and the diced big. Stir-fry: The main ingredient used in stir-fry is raw, so it must be sized and oiled before it can be fried with the ingredients. Stir-fry: stir-fry is basically the same as stir-fry, except that no sauce is used. Usually, only the main ingredients are used, but some ingredients are put in. Dry frying: Dry frying is also called dry frying. Is to fry the moisture of the main ingredients dry, fragrant and crisp. The similarity between dry frying and raw frying is that the raw materials are raw and not starched, but the dry frying takes longer. Grasping and frying: grasping and frying is a combination of grasping and frying to quickly fry. The main ingredient paste, stir-fry thoroughly, and then stir-fry with the sauce. There are two ways to catch the paste. One is to mix starch into porridge paste with egg liquid. One is to make starch into porridge paste with clear water. Soft frying: Soft frying is to process raw ingredients into paste and cook them into liquid in soup or water (some ingredients are liquid).
The finished dish is soft and white as snow.
Basic cooking skills:
Stir-frying means that the raw materials are boiled in boiling soup or fried in hot oil (also fried in base oil with high oil temperature) in a short time, then fried with ingredients, and quickly rushed into the mixed sauce to stir fry quickly.
All right. The raw materials used are mostly tough belly, chicken and duck, lean pork, beef and mutton.
All the raw materials are processed with a knife first. When sizing the main ingredients, don't make them too dry to avoid caking when heating.
It should be closely connected with the explosive device and cannot be separated.
Generally can be divided into oil explosion, coriander explosion, sauce explosion, onion explosion, soup explosion and water explosion. Oil explosion: oil explosion means frying in hot oil. There are two cooking methods of oil explosion. One is that the main ingredients are not starched, the cooked soup is scalded immediately, then the water is removed, then the ingredients are fried at medium speed in hot oil, then the ingredients are fried together, and then the mixed sauce is poured in for quick frying; The other is that after the main ingredients are sized, they are fried in a hot oil pan at medium speed. After stir-frying, control part of the oil, add the ingredients, pour in the sauce and stir-fry quickly. Coriander explosion: Coriander explosion is similar to oil explosion, but the difference is that coriander is the component of coriander explosion, hence the name. Sauce explosion: Sauce explosion is to fry raw materials with fried sauces (sweet noodle sauce, yellow sauce and bean curd). Stir-fried onion: stir-fried onion with main ingredients. The main ingredient of onion explosion is not starched, oiled or scalded with boiling water, but seasoned and fried with onion. Soup explosion and water explosion: soup explosion and water explosion are very similar. Boil the main ingredients with boiling water until they are half cooked, and then rush into the boiling soup with mixed taste, that is, the soup will explode; If you rush into boiling water, it is water explosion. Dip in the seasoning when eating boiled vegetables.
Basic cooking skills:
Cooking is similar to stir-frying in terms of speed, but the difference is that the sauce used for cooking is better than that used for stir-frying.
There are many dishes, and the raw materials are all mixed with bright sauce. The raw materials for cooking are generally blocky or even whole. There are many ways of cooking, such as scalding, sliding, sliding and so on. Depending on the seasoning, there are vinegar and bad ones. Horn soup: Horn soup is also called crisp soup. Baking is to hang the starch paste on the pickled main ingredients and fry it until it is crisp. Use more sauce and stir-fry. Stir-frying: Stir-frying is developed from stir-frying and is a common cooking method in the north. It is different from frying because it uses more sauce. Soft frying: Soft frying is the lubrication of main ingredients (such as steaming, boiling and bleaching).
The cooking method of frying. The main components of soft frying are liquid and solid. Vinegar frying: The method of making vinegar frying is basically the same as that of soft frying, but the seasoning is different, that is, the proportion of vinegar is large, and the finished dish is sour. Stir-fry: stir-fry is a method of stir-frying with fermented grains juice in seasoning. The finished dish has a strong fragrance and a strong fermentation flavor.
Basic cooking skills:
Deep-frying is a strong, greasy and juiceless cooking method. There are clear frying, dry frying, soft frying, crisp frying, noodle-wrapped slag frying, paper-wrapped frying, crisp frying and drenching frying. Stir-fry: stir-fry means that the raw materials themselves are not paste or powder, only marinated with seasoning, and then fried with fire. Dry frying: Dry frying is to fry the moisture in raw materials (or fry some moisture in raw materials), so that the raw materials are dry and brittle. Dry-fried raw materials are also mixed with seasoning and salt, and then pasted with appropriate amount of dry starch (or corn flour).
Deep frying: Soft frying refers to mixing raw materials, pickling with seasoning, hanging a thin layer of egg paste, and then frying in an oil pan. Crispy frying: There are two kinds of crisp frying. One is that the main material is hung with a special crisp fried paste, which is crisp and tender after frying. Second, the main ingredients are steamed and marinated until cooked, and then a small amount of egg paste is hung and fried with hot oil. The main ingredients are crisp and rotten after frying. Bread crumb frying: The main ingredients of bread crumb frying are generally processed into thick slices (about 2 minutes). First, they are mixed and marinated with seasonings, then evenly adhered with flour and egg liquid, and finally rolled with a layer of slag for frying. Paper-wrapped frying: Paper-wrapped frying is to wrap the seasoned and pickled main materials with rice paper or cellophane and then fry them.
Basic cooking skills:
Cooking is to fry the main ingredients with strong fire first.
, and then add a small amount of base oil, into the main.
(or fried)
Materials, add a single seasoning and cook; Another is to mix a variety of condiments into a thick juice, first fry the juice thoroughly in a pot, and then add the fried raw materials to cook it.
Basic cooking skills:
Stir-frying is to heat the pot first, then rinse the pot with cold oil, leave a small amount of base oil, add raw materials, stir-fry one side first and then the other side. When frying, keep shaking the pan so that the raw materials are heated evenly and the color is the same. There are many kinds of frying, such as dry frying, frying, steaming, stewing, stewing, roasting, rotten frying, soup frying and so on. Dry frying: the main ingredients of dry frying must be processed into sheet or mud. Before frying, mix and marinate with various seasonings, and then fry with egg paste or egg powder liquid. You can eat it after frying. Frying: Frying is a combination of frying and cooking. Generally, stir-fry the raw materials with strong fire first, and then add a proper amount of seasoning (juice) to cook them. Frying and steaming: Frying and steaming is to fry the raw materials, put them into various seasonings and steam them in a drawer. Wok: The wok is to fry the raw materials, add seasoning and soup in the wok, cover the lid tightly, and simmer the rotten juice of the main ingredients with low fire. Shao Shao: Shao Shao, also known as Nan Shao, is a common cooking method in South China. Usually used to make meatballs. The fried dishes are mostly light yellow in color and soft in texture. Stir-fry the fermented grains: after the main ingredients are fried, stir-fry them with fermented grains juice and a small amount of soup. The fried dishes are golden in color, soft and tender in texture, slightly sweet in taste and have a strong odor. The food is light and delicious. Soup frying: Soup frying is to fry the raw materials and then put them into boiling water to cook.
Basic cooking skills:
Porphyrin is developed on the basis of frying. Marinate the raw materials with seasoning first, then fry them until they are golden on both sides, then add ingredients, seasoning and soup, and drain the soup with low fire. This dish is salty, sweet and mellow.
Basic skills of cooking stickers:
There are two kinds of stickers, one is to put the main ingredients into the pot and fry them on the surface of the pot until they are golden yellow; Another method is to paste several identical raw materials together with eggs, or process them into paste, and then fry them in a pot. The sticker is only fried on one side, so the dish is brown and crisp on one side and fresh and tender on the other. The dishes are crisp outside and tender inside.