"Stir-fried", it is estimated that chefs should be familiar with it, especially Hunan chefs. In the menu of Hunan restaurant, stir-fry accounts for a lot of shares, such as stir-fry meat, stir-fry chicken, stir-fry beef, stir-fry ribs, stir-fry trotters, stir-fry meat bones and so on. Very popular, almost all dishes are "stir-fried".

Snack has captured the taste buds of many diners with its characteristics of quickness, delicious taste, rich dry flavor and full pot gas. It can be seen that "stir-frying" technology plays an important role in many cooking techniques.

Undoubtedly, "frying" is one of the most widely used cooking techniques in modern Hunan cuisine. So, what exactly is speculation? How to master the technique of "speculation"?

The following is the author's understanding of "stir-fry" cooking techniques through his decades of research on cooking theory and practical experience in work, and please make more corrections from colleagues and cooking enthusiasts.

"Stir-fry" is actually a branch of this cooking technique. It is difficult to find these two words in a cooking dictionary. In cooking theory, there is only one definition of stir-frying: when heating, stir-fry small-sized food such as chips, strips, shreds, grains, etc. in a small oil pan until the food is denatured, tasty and rapidly mature.

However, speculation is not equal to speculation. Stir-fry includes a variety of techniques, ranging from raw stir-fry, cooked stir-fry, stir-fry, smooth stir-fry, soft stir-fry, dry stir-fry and wet stir-fry. However, cooking is a single technique and a folk cooking method. Generally, small pots, snacks, a small amount, no boiling water, no oil, no thickening, no fancy, try to keep the original flavor of the dishes and cook them once or twice.

The author believes that "fried" dishes must achieve hot, fast, dry and fragrant effects in the cooking process, in order to highlight the characteristics and flavor of stir-frying. Only by understanding the cooking principles of these keywords can we basically meet the requirements of "fried" dishes.

"hot"

Describe the high temperature. As we all know, temperature has a great influence on the flavor of dishes. There is a folk saying that "three dishes are fragrant when they roll", there is a proverb in Changde, Hunan Province that "the steamer stove is out of place, and the court is unwilling to attach a horse", and there are jargon such as "hot dishes are cold and tasteless".

The most famous food research institute in China also demonstrated the best entrance temperature of dishes by experts, and reached the conclusion that 57 degrees is the best entrance temperature of dishes, which explained the importance of the influence of temperature on the flavor of dishes from a scientific point of view.

For stir-fry, the requirements for temperature control in the operation process are higher. Once out of control, all previous efforts will be wasted. Therefore, it is necessary to achieve "hot pot, fierce fire and stir-fry" in order to make food heated evenly. Cooking small dishes at high temperature can make the dishes "hot" and "cool".

"Quick"

It describes speed. Speed has a great influence on small cooking. "The changes in the pot are subtle and subtle." Under the action of high temperature, any dish will change every minute, thus affecting the quality change of the dish.

When cooking small stir-fry, you should be good at carefully observing the subtle changes of ingredients in the heating process with your eyes, adjusting the firepower of the stove in time to control the heat, and paying attention to the changes of the shape and color of ingredients from raw to cooked, so as to be fast and fast.

"fuck"

It refers to the dryness and humidity of finished vegetables, which is actually closely related to the moisture content.

In the process of stir-frying, the water for food processing is twofold, including both the water contained in food tissues and cells (generally, the water content of vegetable raw materials is 80%-90%, and the water content of meat raw materials is 40%-70%), as well as the water existing on the cut surface of food or the water-washed face after cutting. Moisture content determines the taste and taste penetration of dishes. There is more water and food. If there is less water, the taste of food will be firewood or burnt, so it is very important to keep a proper amount of water for small cooking.

In the kitchen, we often see that when cooks fry meat dishes, they usually fry the ingredients first, and then marinate the main ingredients to make dishes at one time, so that some excess water can evaporate quickly at high temperature.

When frying some fruits and vegetables, first fry the main ingredients in a red pot, then take out the pot, fry the main ingredients with edible oil, and then season the main ingredients for the second time. This actually removes some excess water, making the food soft and easy to taste, and the finished dishes can achieve the effects of dryness, fragrance, softness and tenderness.

"Xiang"

It describes the unique flavor of dishes during heating and after serving.

The aroma of cooking comes from both the main ingredients and the ingredients and seasonings. Generally speaking, small stir-fry dishes are all about ingredients. There are many spicy ingredients such as onion, ginger, garlic and pepper, and the consumption of edible oil is slightly higher than other cooking methods.

Because in the cooking process of small stir-fry, on the one hand, the lipid substances in edible oil will give off a fragrant taste after heating; On the other hand, in order to avoid the burnt smell produced by the fire, there are pungent smells produced by onions, ginger, garlic and peppers, and the pot smell produced by caramelization reaction caused by friction contact between food and wok. The combination of these smells will make the stir-fried dishes rich in aroma and attractive in appetite.

Of course, the technology of cooking is just a drop of water in China's vast cooking technology, and we can't generalize it. Don't think that you can do "fried" dishes well by mastering the previous characteristics. In fact, the cooking process of each dish is a systematic project, one ring after another.

To complete a high-quality stir-fry, we should not only be familiar with the technical principles of the four characteristics of "stir-fry", but also check the selection of ingredients, grading materials, transportation and preservation, knife processing, dish collocation and cooking temperature, and grasp every link and detail well, so as to really do a good job of "stir-fry" dishes.