(a) cooking method

1, slip: slip vegetables need two steps to complete. The first step will be hung or battered raw materials with medium oil temperature fried, the second step will be thickened sauce seasoning into the pot, pouring into the fried raw materials, upside down out of the pot. Slip vegetables with crispy, tender, smooth and soft and other characteristics. Generally in the second step of the slippery fried with high fire, quickly stir-fried out of the pot. The common dishes are "burnt meat", "vinegar cabbage".

2, stew: is the main ingredients first oil fried to half-cooked, and then add the soup stewed over a moderate fire until cooked cooking method, characterized by soft and not greasy. Such as "cassoulet chicken", "cassoulet prawns".

3, burn: the first main ingredients fried in oil or blanched with fire, plus auxiliary ingredients, into the soup simmering until cooked, characterized by thick juice, less soup, soft vegetables, color and lustre is beautiful. Such as "braised sea cucumber", "dry roasted fish".

4, blanching: blanching is seasoned with raw materials processing, let go of the method of cooking in a pot of water. Blanch dishes are simple and easy to do, focusing on the flavor. Generally use chicken broth, bone broth, while adding ingredients to enhance flavor. Characterized by light, crisp. Vegetables with soup, suitable for winter. Such as "blanch pills".

5, steaming: raw or semi-cooked raw materials, seasoned with seasonings on the cage drawer steamed method. Steam steamed, dry steam and steam. Original flavor, shape integrity, tender texture. Such as "steamed chicken", "rice flour meat".

6, deep-fried: the main ingredients hanging paste or not hanging paste under the hot frying pan, from the raw frying method, the outside is burnt and the inside is tender. Such as "dry fried pork" "soft fried shrimp" and so on.

7, crispy: the raw materials will first be cooked or steamed in a pot and then deep-fried to crispy method, characterized by crispy outside, tender and soft, fresh and delicious, such as "crispy chicken", "crispy meat".

8, braising: is the raw material fried or boiled after the knife, into the pot with accessories, seasonings, broth braising method. There are fragrant and tender, fresh characteristics. Braising method is simple, pay attention to the fire, usually with medium heat to make the soup collection thick. Common "braised three fresh", "braised chicken".

9, steak: is the bottom of the pot with oil to cook, frying pan with soup, into the main ingredients and seasonings, with the fire steak rotten, thickening juice cooking method. Fresh and soft, juicy, easy to digest, "steak three fresh" and so on.

10, stew: this method is more common, the method is simple, is the first to cut the main ingredients of a piece of sautéed, and then blended into the soup, with the method of slow cooking over moderate heat. Characterized by soup and vegetables, vegetables soft, soup fragrant. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

11, burst: is a strong fire hot oil, raw materials into the pot after rapid operation. Requirements for knife handling coarse and fine consistent, ready to cook before the seasoning, action to be nimble and rapid. "green onion explosion mutton", "sauce burst chicken".

12, fried: refers to the pot of oil, oil cooked, under the raw materials fried. Generally use high fire to fry quickly to reduce the loss of vitamins in the dish. Stir-fried meat generally use medium heat.

13, casserole: the processing of raw materials, loaded into the casserole, seasoning, ingredients, slowly simmering over moderate heat until cooked, nutritious. Such as "casserole tofu", "casserole chicken".

14, pulling silk: sugar and sand (or oil) boiled into sugar cotton after hanging the main ingredients. Plucked vegetables to have silk, have the flavor of sweet and greasy characteristics, is a technical dish, focusing on mastering the fried sugar thin. The old black can not, tender color shallow pull up silk can not. To master the fire, the operation should be fast. There are "pulling silk vegetables and fruits", "pulling line yam" and so on.

(Turn down)

IP Address: Recorded

08-17-2005, 09:29 980 Responses 979

maggie

Registered: 07-27-2005

Posted: 63

Re: Explanation of Common Cooking Terms

2, oil: oil as a heat transfer medium for cooking raw materials for the initial cooked method. Small raw materials from the warm oil to go through is also known as "slippery oil"; large raw materials from the Wang oil to go through is also known as "go oil.

3, hanging paste: before cooking the raw materials evenly coated with a layer of paste process.

4, on the paste: with starch, eggs, salt and other raw materials together with the mix, so that the raw materials on the outer layer of a thin layer of paste process.

5, on the strength: will be processed into velvet mud end of animal raw materials with refined salt, water, starch and other auxiliary materials and then repeatedly stirred to achieve the color shiny, tender meat, into the water does not sink, not scattered state of a processing method.

6, thickening: in the cooking process to the pot to add starch solution, so that the dish soup has a certain consistency of the process. Also known as "with greasy", "with gravy", "together gravy".

7, warm oil: commonly known as three to forty percent, the temperature is generally 70 ℃ ~ 100 ℃. Hot oil is commonly known as five to sixty percent, the temperature is generally 110 ℃ ~ 170 ℃. Want oil is commonly known as seven to eighty percent, the temperature is generally 180 ℃ ~ 220 ℃.

8, slippery pot: the pot will be hot, dripping a little oil to slip the pot all over, and then pour out the oil a method.

9, choking: also known as "frying pan", refers to the ginger, onion, chili pepper or other seasonings with flavor into the hot bottom oil pan stir-fried flavor, and then in time for a method of vegetable materials.

(Turn to lower level)

IP Address: Recorded

08-17-2005, 09:29 981 Responses to 980

maggie

Registered: 07-27-2005

Posted: 63

Re: Explanation of Common Cooking Terms --For GGMMs who are good cooks

(C) Main and Ingredients Processing Techniques

1, Horse's Tooth Segment: Punch the green onion from the center and cut a 2-cm-long segment.

2, dice dice: in a quadrilateral shape, there are 1 cm square, there are also 1.5 cm square.

3, elephant eye pieces: pointed at both ends, wide in the middle, usually 4 cm long, 1.5 cm wide in the middle, 1.5 cm thick, and 2.5 cm diagonal. Its size can be based on the main material, the size of the container discretion. Simply put some similar to the diamond shape, like an elephant's eyes.

4, diamond-shaped block: and elephant eye block similar, but not as regular as the elephant eye block.

5, dominoes block: rectangular. General 5 centimeters long, 2.5 centimeters wide, 7 millimeters thick, small 2.5 centimeters long. Its size can be determined on a case-by-case basis.

6, rolling knife block: the use of raw materials rolling, oblique standing knife method, the raw materials cut into basically the same block, such as roasted eggplant.

7, mung bean cubes: a small square cubes similar to green beans, about 5-7 mm square.

8, chopping block: irregular raw materials are processed into basically the same block, generally 5 centimeters long, width and thickness of 1 centimeter each. With don't or first delete after cutting the knife can be.

9, snowflakes: thin slices shaped like snowflakes, generally 1.5 millimeters thick, length and width of 1.5 centimeters.

10, willow leaf slices: shaped like willow leaves, most of the bamboo shoot tips, wild rice shoots tip production, generally 5 cm long, 1.5 mm thick, one end of the tip, one end of the wide.

11, lying blade: also known as slope blade. The method of operation is the left hand according to the raw material, the right hand knife, the back of the knife outward, the back of the knife is slightly higher than the blade, so that the knife was slope slope, the finished product is a slanting stubble slice, such as the slice of the waist slice, slice of sea cucumber, slice of tripe slice, etc., are used in the method of the lying knife blade.

12, code flavor: before cooking the raw materials with seasoning mixing impregnated with flavor process.

13, steal the knife: is invisible, cut through. Such as "honey roasted square ribs", see the surface is a large piece, the actual inside of the stealing knife into a small square. There are also cut into a clip shape, known as cut a knife, steal a knife.

14, expanding the chicken: in order to facilitate the heat and beautiful, after the initial processing of the chicken, chopping off the chicken beak and claw 1/3 and bladder tip. Some dishes in the expansion of the need to puncture the eyes, head broken open, claw bone picking, yuan bone smashed.

15, expanding fish: in order to facilitate the heat and beautiful, after the initial processing of the fish, chopped off the pectoral fins, spine fins 1 / 3, tail fins of the inside trimmed neatly.

16, pine: the face of cooked raw materials do not move, the inside of a large piece of meat torn into small batches, put flat. Such as pot roast duck, steamed whole face duck.

17, delete: in order to make the raw material internal loose, broken but not broken, slip shot for delete. Such as fried gizzard.

18, solution: that can not be cut through, generally 2/3 or 3/4 deep into the raw materials, such as the solution to the waist flower, etc., but in the operation, the use of the knife method varies.

19, Lama silk: that is, the thicker silk, 5 centimeters long, 7 millimeters thick and wide.

20, hemp a little: that is, the main ingredient into the ingredients within the dip, mostly used in dry-fried dishes, cooking before the temporary impregnation, so that the raw materials into the flavor, a relatively short period of time.

21, raise live: the hair and not hair of the raw materials through different methods, maintenance, to extend its use time.

22, mention: put alkali to accelerate the speed of raw materials hair system. Some of the upper and lower heating, so that it is warm, also known as mention. Some of the raw materials in order to make it fat, tender, smooth, remove the odor, into the appropriate amount of alkali to mention, and then remove the alkali flavor.

23, Mao: that is, after the initial processing of raw materials or semi-finished products, in the soup or boiling water bath, the bath process called Mao. This process is called Mao. For example, if you eat meat with bones in winter, you will need to Mao it in order to make it more flavorful and less icy.

24, blanch: there are a variety of uses, one is the maintenance of water, so that it extends the use of time. Such as blanching, put the pot on the fire into the water, into the bamboo shoots and other raw materials, water open into the pot. Second, for soup dishes, such as blanch tenderloin. Put the pot on the fire into the water to burn six or seven percent hot, into the tenderloin, meat color white fish out, into the broth, ingredients can be eaten.

25, kill: in order to remove the odor of raw materials and floating oil, water, in boiling water or boiling broth, add salt water, cooking wine, and then put the raw materials into the boiling skimmed out.

26, dip: put the raw materials in boiling water, so that it breaks the blood coagulation, can avoid nutritional spillage.

27, dusting: in order to maintain the crispness, tenderness, color and lustre of the raw materials, placed in a pot of boiling water and quickly stirred, and immediately fished out. Such as dusting lotus, celery and so on.

28, dip: the raw materials into hot water or boiling soup, immediately removed. Such as vegetable heart in hot water or open soup pot dipped, can shrink and soften, keep the color.

29, baking juice: a kind of operation of stir-frying vegetables, after baking juice of the dishes, starting bright hair bright, end to the table also bubbling small vapor. Specific method is: add hot oil in the juice of the stir-fry vegetables, with a large fire, one hand shaking the pot, one hand with a spoon to push the juice, so that the oil dissolved into the gravy juice, the warmth of bubbles, known as baking juice.

30, chase: put the raw meat in cool water, so that the blood overflow, seepage of water, so that it is tender, clean and beautiful color. Such as popping slices of tenderloin, cut and put in water to chase.

31, group side: the processed vegetables, such as heart, placed around the dish, so that the dish is beautiful, also known as around the edge.

32, pot mat: grill vegetables used in a tool, prepared with green bamboo, round, diameter of about 50 centimeters, there are many small octagonal holes, also known as the pot grates.

33, folded: with eggs or egg whites added to the powder gravy stirred into a paste, the main ingredients into the paste copied and grasped evenly, so that the paste holds the main ingredients, easy to maintain the tenderness of the raw materials and shape.

34, ha through: the more tender raw materials on the cage for a short period of heating called ha. Ha Thorough with a longer time, the requirements of the raw materials both tightly and can not be out of water.

35, a product: selection of materials, shape, beautiful and generous. Vegetables to take a product, expressed respect, such as a product of meat, a product of peach and so on.

36, the oil: the oil will be burned to eight or nine percent of the heat, the raw materials into the immediate fish out, known as a radical. Dry-fried dishes second pot, the hot oil splashed onto the raw materials are also known as radical.

37, chu juice: the dishes into the plate, juice decanting into the pot, hooked into the running gravy, until the juice is thick, and then poured onto the dishes.

38, hot pan and cool oil: the first pan is hot, into the oil, oil hot pour out, then add cool oil for stir-frying, the purpose is to keep the raw materials crisp, tender and color.

39, inside seven outside eleven: the placement of a form, that is, the center 1, the inner circle of 6, the outer circle of 11, such as the real fried meatballs, fried chicken cakes.

40, ton of fire: raw materials in the process of deep-frying or cooking, in order to prevent the food outside the old inside or hard heart, in a certain degree of time will be the pot from the fire to stop for a while, and then to the fire to continue to heat.

41, Shun into: that is, set up the bowl, steamed, as is, into the head of the sea bowl or pot mat.

42, collect juice: dishes in the stir-fry soup after heating, from more to less, from thin to thick, can increase the concentration and flavor of the dish, gloss.

43, 焅 juice: also known as juice. When the dish is basically made, in order to make it flavorful, change the heat to a small fire, the juice is basically collected to increase the luster of the dish.

44, three hitch head: refers to the shape of the pot mat, the two sides of the low, high center. First horizontal in the center of a row, and then horizontal on top of two rows, hitching on the middle row.

45, saddle bridge: a form of loading the plate, flat two rows, the center of the rack to set up a row.

46, burst juice: not much juice, but can hold the dish, the dish is finished, no juice left on the plate.

(to the lower level)

IP Address: recorded

08-17-2005, 09:30 982 replies to 981

maggie

Registered: 07-27-2005

Posted: 63

Re:Explanation of common culinary terms "top soup", refers to the use of pig bones, chicken bones, duck racks, minced meat head and other raw materials boiled down to a good gross soup, add and into a thin paste, unsalted chicken mushrooms or mushrooms to deal with, so that it is as clear as water, strong flavor and fresh a soup.

2, milk soup: also known as "white soup", raw materials and water simmering into the color of milky soup.

3, head soup: also known as the original soup. Bones, chicken, duck, pork, etc., into the pot of water to cook, to be cooked meat eight or nine mature, remove the bones can be picked off when the oil skimming, sheng out to cool, that is, the head soup.

4, white soup: also called milk soup and so on. Pork bones and chicken, elbows together in a pot of water, cover the lid, cooked with martial arts fire, until the soup is milky white that is.

5, hairy soup: demolished pork bones, and then put into the water pot to cook. This soup can be used while cooking, adding water and chicken bones and crushed ingredients while using.

6, clear soup: the first soup with chicken broom (chicken breast chopped into mud) to clear a little, increase the fresh flavor to remove impurities, can be clear to the bottom.

7, set of soup: clear soup temporary thickening, with chicken broom and then set of clear.

8, after the soup: the clear soup and then add chicken, duck with a small fire cooking, in order to catch up with its nutritional flavor.

9, paste: that is, with eggs, gravy, flour, vegetable oil modulation from the sticky paste. Used for burnt, pot roast and other types of dishes.

10, skin paste: that is, with eggs, powder gravy, crude oil modulation into the paste. Used for stir-fry, deep-fried dishes.

11, warm paste: that is, with egg white into the right amount of flour, knocked into the paste (made of paste into the chopsticks do not fall, shaped like foam), such as deep-fried pork and so on.

12, chicken paste: that is, the chicken breast skin, remove tendons, chopping and smashing into mud, placed in a basin, into the egg white, powder gravy stirred on the strength, and then the side of the onion and ginger water and salt side of the batter, until the batter, and then into the right amount of oil, stirring into.

13, fish, shrimp paste: the production method is basically the same as the chicken paste, just with different materials, the skin, thorns to remove the net, the amount of water discretion.

14, water flour gravy: also known as wet plate gravy, used as a stack of vegetables, part of the water gravy bowl, put a small amount of water.

15, slag cake: also called soybean cake. Millet, mung beans or soybeans peeled and powdered, with a small mill into a thick paste, with a small spoon to dig the paste, fried on the griddle into a walnut-shaped pancake, both sides of the yellow when shoveling down, in the oil fried persimmon yellow, that is, for the slag cake.

16, slag mud: the fried pimple slag chopped, add mushrooms, asparagus, ham and other accessories, fried into mud to eat.

17, pimple slag: mung beans soaked and softened and ground into a paste, over Luo peeled, the batter spread into a disk, folded into a cake about 7 cm long and 5 cm wide.

18, flowers under the lotus root: the province in July when the lotus flowers bloom, the lotus pond under the knot of young lotus root.

19, fresh walnuts: the province's July walnuts, peeled fresh walnut kernels, can be cold and stir-fried vegetables with.

20, butterfly radish: red and white radish split vertically, carved into a butterfly-shaped long strip, and then cut into slices with a stealing knife, that is, the butterfly radish, can be made of sweet and sour radish or do roast duck yards (i.e., with the head).

21, radish buds: the first year of radish, after winter storage to the Spring Festival next year after the shoots.

22, this bad: that is, the region made into wine lees, and then under some peppercorns and salt, soaked in cooking wine. After the summer sun became light brownish yellow.

23, the south of the bad: generally refers to the white lees, produced in Hangzhou, Shaoxing, made of wheat and rice fermentation.

24, hairy bean seeds: refers to the pulp but not mature hairy bean seeds, green and tender.

25, big match: refers to a rectangular slice of 5 centimeters long, 1.5 centimeters wide and 1.5 millimeters thick. If the raw material is not enough length, according to its own length or slices or the original one can be used. There are also some ingredients that need to be cut into segments or shredded. In short, the big head should be beautiful and generous, according to the dishes and containers as appropriate. The big head is mostly used for steak, grilled, broth dishes.

26, small with the head: small with the head can be divided into silk, slice, d, etc., silk but 3 cm, slice but 1.5 cm, d but 1 cm. Such as yucca slices, green onions, ginger, garlic, fungus, etc., after knife work to deal with cut into small snowflake slices, elephant-eye slices, horse teeth segment, size dice ding or processed into flowers, rice, mushrooms, etc..

27, pepper oil: add oil or oil in the pot, when the oil is hot eight or nine percent into the pepper, fried flavor when fishing, that is, for the onion pepper.

28, green onion pepper: green onion pepper is pepper with shaoxing wine, salt water soak soft, and green onion, ginger and then smashed into mud, that is, green onion pepper, put a small altar standby.

29, Taoist cap: also known as "heel garlic seedlings". Garlic seedlings cut off the garlic leaf part, first with a vertical knife into the garlic seedlings 1/2, and then use a flat knife forward into the 7 mm long, cut off with a vertical knife. In the same way, two sets of cut into two sharp, center even, like two Taoist cap against the same, so called "Taoist cap garlic seedlings". Can not stand, the old heel, also known as "heel garlic seedlings".

30, chrysanthemum onion: white onion cut into 7 cm long section, the left hand holds the end of the onion section, the other end of the exposure, the right hand holding a knife vertical will be part of the onion exposed carve (local said "cut") 4 to 7 knives, the depth of about 6 centimeters, put in water to soak, onion, that is, rolled into a chrysanthemum shape.

31, large onions: refers to the 4 cm to 5 cm section, a light pat can be used, is a big match.

32, large ginger: refers to the original block of ginger or a broken in half, lightly patted, is a large allotment.

33, ginger juice: the ginger washed and peeled, mashed into mud, squeeze out the juice, and then mashed a little, when used together, water creek into.

34, onion and ginger water: the onion and ginger peeled and washed, patted with a knife, soaked in water, so that the onion, ginger flavor immersed in water.

35, the big oil: refers to the pig abdomen affixed to the ribs of the plate oil refined oil, pure and white, no odor. Some call this oil cooked lard.