"Grilled" is one of the main cooking techniques of Shandong cuisine, and it is also one of the standards to measure the level of spoon skill. First of all, we need to know the definition of "grilled" vegetables. The method of changing the raw materials that have been preliminarily processed into knives, putting them face down, putting them neatly into a spoon or putting them into a pattern, adding appropriate amount of soup and seasoning, heating them to maturity with slow fire, turning the spoon to thicken, turning the spoon over, pouring the good side up, pouring the bright oil and dragging them into a plate is called "grilled".

whether Chinese food or western food, "grilled" dishes are the main cooking techniques. In the actual operation process, it is very important to do every link of "grilled" dishes well. The following is the eight-step song of "grilled" dishes.

Material selection: "Grilled" is a detailed cooking method and a common cooking technique in Shandong cuisine. Raw materials, the first choice is high-grade, exquisite and rotten. Such as shark's fin, abalone, scallop and other marine products. Secondly, it is generally used to cook clinker, such as "three white". The raw materials selected are cooked large intestine, cooked chicken breast and cooked Chinese cabbage strips. The purpose of choosing such raw materials is to make it easy to taste, and it also has the function of removing fishy smell and smell. ?

processing: according to the nature of raw materials and different cooking purposes, raw materials should be processed into blocks, slices, strips and other shapes or whole raw materials. No matter what shape the main materials are, they should be put into a certain shape or pattern when cooking dishes, and the raw materials should be preliminarily cooked. For example, dry raw materials should be raised in advance, and vegetable raw materials should be blanched and cooled, which can shorten the heating time and reconcile the taste. ?

temperature: it is "watching fire" in the industry. In Lv's Spring and Autumn Annals, it is recorded that "five flavors and three materials, nine boiling and nine changes, fire strikes the discipline, and when you are sick and slow, you must win with it and get rid of the smell." It can be seen that the heat is one of the key factors that determine the success or failure of dishes. "Grilled" dishes have stricter requirements on the heat. They are heated and boiled with strong fire, and simmered with medium and small fire for a long time to make the raw materials have flavor. Finally, the dishes are cooked with strong fire, and the taste is moderate.