Drying:
concept
The key point of dry frying can be understood as "dry frying", that is, the raw materials are directly heated by the method of oil heating, so that their water is volatilized due to heat leakage, which embodies the effect of "dry frying" and achieves the effect of concentrating flavor, and then seasonings and auxiliary materials are added to make it. The change of flavor and texture caused by the main ingredient frying has formed the characteristics of frying.
Raw materials and primary processing
There are many raw materials suitable for dry frying, mainly meat with tender and smooth meat quality and high protein content, and plant raw materials with low moisture content and fragrant smell. Such as lean pork, lean beef, chicken, eel, loach, rabbit meat, winter bamboo shoots, water bamboo, pods, green peppers, garlic moss, celery, potatoes and taro are all commonly used. The knife is processed into small and medium strips, D-shaped and silk-shaped, and the overall shape is small, which is convenient for water to seep out when heating and easy to cook when heating. Generally speaking, there is no need for code flavor, and the traditional dry frying process needs code flavor, but the effect is not outstanding.
Stir fry fully
The traditional dry frying technique is really "dry frying". Add a small amount of cooking oil to the pot and constantly stir the main ingredients. The firepower is mainly medium fire, which makes the raw materials spit out and gradually evaporate. Excessive firepower will make the raw juice stick to the pot or even burn it during cooking. Maturity depends on raw materials, which used to be called spitting oil. It can be vividly described as follows: small oil bubbles are constantly turned out during the heating process of raw materials, and there is no large water vapor volatilization, and the appearance of raw materials becomes dark and discolored, and the texture is slightly hard, and then the basic essence and flavoring raw materials are added to continue to stir fry. This kind of stir-frying process takes a long time, has poor heating uniformity and dim appearance, so it is basically not used now, and the frying method is used instead. That is, dry raw materials are put into an oil pan once or twice and fried with medium oil temperature, so that the oil can transfer heat quickly and evenly, and the raw materials can quickly achieve the "dry" effect of dehydration. In the frying process, it is best to fry plant raw materials at high oil temperature once and treat animal meat raw materials twice. The first time is to remove the moisture in the raw materials at medium temperature, and the second time is to use the high temperature of medium fire to make the raw materials show the above-mentioned flavor enhancement effect. In order to facilitate seed sowing, the meat can be packed with more fried oil in advance and mixed well for the first time.
Step by step seasoning
Stir-fried or dry-fried raw materials continue to stir-fry. Generally, refined salt is added first to ensure the basic taste, and then cooking wine is added to remove the fishy smell and enhance the taste, and the color can be adjusted to alleviate the hasty firepower. Add soy sauce to make the meat fully colored, mainly golden yellow. Add the sauce and stir-fry to make the seasoning suitable, add the auxiliary materials and stir-fry until cooked, and finally adjust the taste and serve. There are several key points that need special attention in this process. First, raw materials do not need to be starched and ground, which fully embodies the effect of naked frying, and its purpose is to make raw materials easy to dehydrate and color. However, some dishes need to be powdered and swallowed. For example, after frying potato chips, you can cover the processed potato chips with a layer of dry starch, or add a proper amount of custard powder and mix well before frying, so that the appearance of potato chips can achieve the best crisp texture and golden yellow color. Second, cooking wine is gradually matured in stages during the cooking process. It not only has the functions of removing peculiar smell, enhancing fragrance and coloring, but also can relieve the firepower in the process of frying meat raw materials, and at the same time, it absorbs water to soften the hard texture of "fried dry" raw materials, so that the finished dishes are soft but not hard, dry but fragrant but not hard, and become moist and slag-melting, with overflowing aroma; Plant materials need a small amount of cooking wine, so be careful. Third, the seasoning must be fully stir-fried with the raw materials, reflecting the effect of strong flavor. Fourthly, the dry stir-frying method is not suitable for mass production, which is limited to three standard portions at a time, and mass production can not achieve the flavor effect of dry stir-fried dishes.
Braised in soy sauce:
Braised dishes are cooked by everyone, and the finished products are mostly dark red, light red or jujube red. Its color is ruddy, its taste is fresh, salty and slightly sweet, it is crisp and delicious, and its juice is yellow and fragrant. But it takes a little time and skill to make it red and bright, with a strong flavor and juice. It is also a master of temperature.
Edit the stew method in this paragraph.
First, the selection of materials for processing braised dishes has strong adaptability to raw materials, but the texture of raw materials has a great influence on the finished dishes, so choosing the right materials is still the premise of making good dishes. For example, pork belly should be used for braised pork, elbow should be used for braised pork, cock should be used for braised chicken every other year, and carp with a weight of1000g should be used for braised fish. Raw materials should be kept fresh, free from deterioration and odor. Processing should be based on the characteristics of raw materials, which can be whole, sliced (such as braised pork), diced (braised fish), diced (braised sea cucumber) and chopped (braised meatballs), but generally it is not advisable to cut them too small or too thin, otherwise the raw materials will be fragile due to long-term heating. The general requirements are uniformity, uniform size, equal length and uniform thickness, which is convenient for cooking and seasoning. Second, the meat should be fried thoroughly, and the fish should be fried thoroughly. The so-called deep frying means that all the meat pieces in the pot are fried and discolored, and the fat is oily and shiny. Generally, it is best to blanch the meat in the market before frying it. The significance of blanching is to remove the residual blood and fishy smell in meat. Don't put too much oil when frying. After frying, you can pour some fried lard to make it fat but not greasy. If you cook braised fish, you must cook fresh fish. You can't cook it until it is golden on both sides and has a thin hard skin on the surface. This step is the key to the luster of braised dishes, otherwise the dishes will be very dull and fragmented. Third, we should paint first, then add water, in one step. When the raw materials are fried or fried, take a clean pot and put oil in it. When heating, you should first pour in seasonings such as Shao wine and soy sauce. After the color of light soy sauce is attached to the raw materials, add fresh soup or water (the soup should be put enough at one time, no water should be added in the middle, and the lid must be covered), boil the main materials with fast fire, skim off the floating foam, adjust the taste, simmer with medium fire, and burn until the raw materials are crisp and rotten, so that the flavor juice can penetrate into the raw materials, and collect the thick soup juice with fast fire. Only with slow fire, heat can slowly enter the interior of raw materials, making them mature and tasty. Use strong fire at both ends and medium and small fire in the middle, which is the key to braising. If water is released before the raw materials are colored, the seasoning will be diluted by water, and the finished dishes will be gray and dull. Put enough soup at a time, it is best to drown the raw materials in the barbecue, and you can cook less fish. If there is too much soup, it is difficult to collect concentrated marinade, while if there is too little soup, adding water in the middle will affect the taste and color of the dish. Fourth, specifically, the initial coloring of "color matching and seasoning" braised vegetables is realized at the same time of cooking and processing. Braised fish is fried to light red when it is oiled, and it needs to be colored with sugar, soy sauce, cooking wine and wine when it is cooked formally. But be careful not to color too much, so as not to affect the color. The taste of pot-stewed vegetables is mainly salty and fresh, slightly sweet, and soy sauce is the main seasoning. The amount of sugar should be moderate, and less should not be more. Stewed vegetables pay attention to the original flavor, so the soup should be moderate, the soup is light, and the main ingredients are not easy to burn through. Generally speaking, the soup should be about twice as much as the raw materials, and the pot should be cooked to 1/4 of the raw materials. Don't shut the juice too tightly. If the soup is too thick, it will lose the characteristics of braised dishes. Don't thicken too much, thicken a little starch to make the juice bright and the main ingredients stand out. Color matching and seasoning are inseparable. Color matching has the function of seasoning, and it also has the function of color matching when seasoning. This requires that soy sauce and sugar should not be used too much in the cooking stage to avoid the soup being too deep and affecting the taste and color. The principle is shallow, not deep. 5. About stewing with fire, it is generally "slow burning meat, fast burning fish". When the raw materials are close to crispness, immediately turn to fire to get thick soup. At this time, the taste of the dishes should be adjusted in time to ensure the accurate taste, bright red color and thick soup when the dishes are ripe.