Cooking as a compulsory course of life, everyone will be exposed to, everyone has to learn, and about the focus of cooking, never on the ingredients, but in the cooking, frying the problem of frying, steaming the secrets of steaming, frying the recipe for frying, but all the changes do not change, no matter what kind of cooking method, can not be separated from a fire, however, seems to have a fire on the simple procedures of food, in fact, hidden mysteries, that How to master the cooking fire?

Stir frying the liver

First of all, the fire is suitable for frying, bursting, boiling, shabu-shabu, steaming, etc. First of all, frying, bursting, shabu-shabu, etc. are all about the rapid heating, so it is, these cooking methods need to be strong fire, that is to say, we usually say that the fire is very big. Large fire can make the ingredients quickly heated, can let the food fiber rapid contraction, so as to ensure that the maximum degree of stone internal moisture and nutrition intact retention, so as to get the effect of the outer skin burst of flavor. For example, to keep the pork, cashews, etc., is a certain need for high heat, so that the water inside the meat is not easy to leach, eat the taste of more tender and fresh.

Frying steak

Second, medium fire is suitable for frying, deep frying, sticking, stewing and other cooking styles in the middle of the fire common language frying and other cooking styles, such as frying fish, frying pork or pot stickers, or slow stewing and slow cooking, are commonly used in the middle of the fire. According to the ancient method is known as the fire, the fire is slow and powerful, sheep and work, cooking food is also into the bone into the flavor, tender and delicious, the fire is used in the frying of this cooking technique, can maximize the preservation of nutrients, to reduce the frying brought about by the harmful substances.

Braised fish

Third, small fire suitable for burning, stewing, simmering, stewing, boiling and other cooking methods small fire that is micro-fire, suitable for texture suitable for the texture of the old hard and tough raw materials, commonly used in burning, stewing, boiling, stewing, simmering and other cooking methods. The quality of hard, large fire cooking will appear outside the scorched inside, and small fire slowly cooking, so that the heat slowly penetrate into the interior of the ingredients, cooking from the inside, step by step to play the value of the ingredients, to achieve the effect of soft and tasty ingredients, such as stewed meat, stewed pork ribs to be used.

Spare rib soup

Fourth, small in the peak of the three fire combined with and use of ingredients is ever-changing, cooking will also change, such as doing a lot of dishes, for example, the most common braised pork, sautéed over a high fire, simmering in the middle of the fire to taste, the big fire juices, you need to combine the small in the peak of the three different kinds of fire to cook, and, in addition, stewed beef. Before cooking with a strong fire will be blanched beef boiling water to remove blood foam and impurities, and then moved to the middle of the fire, add accessories, cooking for a few moments, and finally burned with a small fire to cook, so that the color and flavor of the beef made out of all the best. Therefore, mastering the fire does not mean mastering three kinds of fire, but to learn the fire with the cooking ingredients, cooking methods change and change, the essence of the same, but the form of expression can be a thousand kinds of things.