焖 is not a polyphonic word and is pronounced as mèn.
Radical: fire; strokes: 11; Traditional: stew; five strokes: OUNY;
Stroke order: 丶, ノ?, ノ, 丶, 丶,丨,?,丶, ?,丶,丶. ?
Basic definition: a cooking method. Put the food in a pot with a certain amount of water, fasten the lid, and cook over a slow fire until the food is cooked and the soup is dry: ~ rice. Yellow ~ chicken nuggets.
Detailed meaning:
The stew method is a cooking method in which food and medicine are first cooked with oil and then simmered with juice over a slow fire until crispy. The specific operation method of stewing: first rinse the raw materials, cut them into small pieces, pour oil into a hot pot and heat it until the oil temperature is moderate, add food oil to boil, then add medicine, seasonings, and soup; cover the pot tightly, Simmer until cooked. The characteristics of the food produced by this method are crispy, juicy and rich in flavor.
According to seasoning types: red stew, yellow stew, sauce stew, original stew, oil stew: Features: The texture is mainly soft and tender.
1. Raw stew: blanch or cook the processed raw materials in boiling water and put them into the pot.
Add seasonings and enough soup to cover the raw materials. Open the lid and tighten the lid. Under sealed conditions, heat and simmer over medium-low heat for a long time to make the raw materials crispy and tasty; leave a small amount of flavor juice. Dish-making techniques. Features: Stewing and collecting the juice is an important part of retaining the aroma and maintaining the umami taste. The raw materials of the original stew: livestock, poultry, meat and fish rich in oil, and less vegetables. The representative dish: Shaoxing wine braised meat (Shanghai).
2. Stew in oil: Deep-fry the processed raw materials to drain out the appropriate amount of water in the raw materials so that they are fully soaked with oil, then put them into the pot, add condiments and an appropriate amount of fresh soup. , cover, bring to a boil over high heat first, then switch to medium-low heat to simmer, add some oil while simmering, until the raw materials are crispy and become a dish.
Technical process: Select ingredients → cut and mix → oil → add soup to the pot to taste → add oil and simmer → collect juice → plate. Ingredients for braised in oil: vegetables, seafood, eggplant, peppers, etc. Representative dishes: Braised prawns in oil, braised peppers in oil.
3. Red stew: After the processed raw materials are blanched or oiled, put them into the pot and add condiments, mainly red condiments (soy sauce, sugar color, dark soy sauce, sweet noodle sauce, red sauce). Pigments, etc.), add appropriate amount of fresh ingredients, cover, bring to a boil over high heat, then simmer over medium heat until the raw materials are crispy and become a dish.
Features: ruddy in color, crispy and tender, and rich in fragrance. Raw materials: chicken, duck, pig, sheep, dog, cattle and other livestock and game meat. Representative dishes: Braised chicken nuggets, braised pork.
4. Yellow stew: similar to red stew, except that it is lighter in color than red stew and becomes golden yellow. Representative dish: Braised chicken nuggets.
5. Sauce stew: It is the same as oil stew, red stew, and yellow stew. The method is the same, except that before adding the main ingredients, stir-fry various sauces (bean paste, soybean paste, golden sauce, etc.) The technique of frying until fragrant and then simmering until crispy. Representative dish: braised carp with soy sauce.