1.Selecting materials to process braised lai has strong adaptability to raw materials, but the texture of raw materials has great influence on the finished dishes, so selecting materials is still the premise of making good dishes. For example, braised pork should use pork belly, braised elbow should use front elbow, braised chicken should use cock every other year, and braised fish should use yellow river carp with a weight of1000g. Raw materials should be kept fresh, free from deterioration and peculiar smell. Processing should be based on the characteristics of raw materials, which can be whole, sliced (such as braised pork), cut into pieces (braised fish pieces), cut into pieces (braised sea cucumbers) and chopped into pieces (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 savoring.
2. Mastering the heat is a mixed cooking, which generally goes through two stages: preliminary heat treatment and formal cooking. The preliminary heat treatment of raw materials can adopt different methods according to different raw materials, and the braised fish and eggplant are fried; Braised pork is cooked; The method of stir-frying is used to burn gluten magnolia tablets. Generally, the heat should not be too full, and it is advisable to ripen in 70-80%. Excessive heat will cause difficulties for the next processing.
After preliminary heat treatment, the main ingredients can be cooked formally after changing the knife. The method is to put oil in the pot, heat it, add cooking wine and other seasonings, add water or fresh soup, boil the main ingredients with quick fire, skim the floating foam, adjust the taste, continue to burn until the raw materials are crisp and rotten, so that the flavor juice penetrates into the raw materials, and collect the thick soup juice with quick fire. Use strong fire at both ends and medium and small fire in the middle, which is the key to braise in soy sauce. After the soup is boiled, only slow fire can make the heat slowly enter the interior of the raw materials, so that the raw materials are mature and tasty. Otherwise, it will cause the situation that the outside is crisp and raw or the outside is salty and light, which will affect the quality of the dishes.
3. The preliminary coloring of the color-matching and seasoning braised dishes is achieved at the same time as cooking and processing. Braised fish is fried into 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 braised dishes is mainly salty and fresh, slightly sweet, mainly seasoned with soy sauce, and the amount of sugar should be moderate, and less should not be more.
Braised dishes pay attention to the original flavor, so the soup should be appropriate, the soup is light, and the main ingredient is not easy to burn through. Generally speaking, the soup should be about 2 times of the raw material, and the pot should be taken when it is burned to 1/4 of the raw material. Don't close the juice too tightly. If the soup is too thick, it will lose the characteristics of braised dishes. Don't thicken too much, and hook a little water starch to make the juice bright and bright, and the main ingredients stand out.
Color mixing 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, so as to avoid the soup being too deep and affecting the taste and color. The principle is shallow, not deep.