Cuān (writing: upper "into" and lower "water", which is easily confused with T ǔ n)

Radical stroke

Number of strokes: 6;

Radical: water;

Stroke sequence number: 342534

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Cooking method: put the food in boiling water and cook it a little: make it into balls. Blanch the radish.

Dialect, a metal appliance for boiling water, can quickly boil water: bottles. Shuimier

Part of speech and examples

Mi :

Interpretation ① A cooking method in which the food is slightly boiled in boiling water: boiling soup and slicing cucumber. (2) A small and thin iron drum for boiling water can be inserted into a fire to boil water quickly.

So I let it go for a few days and watched a lot of fucking money go in. -Sha Ting's "The Gold Rush" [edit this paragraph] cooking method, a cooking method. Cook food with boiling water a little, which means throwing things into the water or diving into the water, such as making meatballs.

culinary skill

Definition: the technology of putting processed small raw materials into a boiling soup pot and heating them for a short time to form soup dishes.

Technological process: selecting materials → cutting and mixing → boiling water (or soup) → filling. Retting is similar to boiling, but the heating time is shorter than boiling, and some raw materials are about seven ripe.

Features: the soup is broad and rich, with mellow and fresh taste and delicate and refreshing texture.

Technical points of marking

1 Crispy texture. Heat the raw materials quickly with high fire to make them mature.

Pay attention to the beautiful shape of dishes.

Four conditions of raw material temperature in the pot:

(1) Boil water. The water temperature is 100℃

(2) The temperature of boiling hot water without boiling is about 90℃ ..

(3) Slightly scalding warm water. Hydrology is between 50℃ and 60℃.

(4) Warm water and cold water. Hydrology is below 50℃.

According to the nature and texture of raw materials, master the temperature of water, the time of raw material input and the time of heating.

Pay attention to freshness and refreshing feeling. Generally, clear soup with fresh water and fragrance is used. White soup is also ok, but the concentration should be thinner, not starched or thickened.

Seasoning: onion, ginger, cooking wine, refined salt, monosodium glutamate and chicken essence. [Edit this paragraph] The types of labels include: raw label, cooked label, water label and soup label.

Representative dishes: fish balls with clear soup, fish balls with soy sauce and white meat with soy sauce.

Clear water dipping and thick dipping are two ways to dip vegetables.

Generally, soup is used as the heat transfer medium, and vegetables are cooked by retting method, which is a special method to make soup dishes and the cooking speed is faster. This method pays special attention to the preparation of soup. In terms of soup quality, there are clear soup and thick soup What is made of clear soup is called clear soup, and what is made of thick soup is called thick soup. Whether it is clear or thick, the raw materials must be tender and delicious. Tenderness animals, such as pork tenderloin, chicken breast, fish, shrimp, shellfish, liver, waist, etc., are usually selected, while old and tough, clinker or stale and smelly raw materials are not suitable. Qingyan

General velvet antler products need to be cooked in clear soup. When cooking, the temperature of the soup should not be too high, and about 80℃ is appropriate. After adding raw materials, gradually heat the soup until it boils, and the raw materials turn white and mature, so as to ensure that the finished dishes are soft and tender and the soup is delicious, such as clear soup and fish balls.

Non-cashmere products are generally wool soup, but wool soup needs to be mixed first. The method is as follows: firstly, the raw materials are chopped and mixed, then the raw materials are soaked in clear water, and then the soup is mixed with water with blood foam to make the soup clear. When mixing soup, use medium heat until it just boils, and turn to low heat. Skim lightly to prevent turbid soup. Representative dishes include mustard tuber shredded pork soup, kidney flower soup, pork liver soup and so on.

Key operation points:

When cleaning velvet products, the soup should not be boiled. Because the cashmere products are very delicate, after heating, the finished products are prone to porosity and aging; When making non-velvet products, boiling soup should be used to ensure the delicate taste of the dishes.

Dense marking

Thick soup generally uses milk soup and hairy soup, and the soup is thick with milk. When cooking, fire should be large, heating time should be short, and raw materials should be cut off. Thick stewing is usually used to stew fish raw materials, such as crucian carp in milk soup. The method is: bring the milk soup to a boil, and put the washed crucian carp directly into the pot. Don't fry until the fish is cooked.

Key operation points:

Thick braised fish dishes should also pay attention to the heat and master the cooking time, otherwise the fish will burn easily. Generally, 10 ~ 15 minutes is appropriate. Note: If you fry the fish first, then put it in a clear water pot and heat it until it boils, the fish soup will become thick and white. This is a cooking method, not a retting method.