Smooth Buttermilk Cooking was first used during the North and South Dynasties. Definition: A cooking method in which processed and cut raw materials are marinated with seasonings, heated to maturity in oil, water, or steam, and then the prepared marinade is poured over the cooking materials or put into the marinade and tossed to form a dish. By color
White Buttermilk, Red Buttermilk, Yellow Buttermilk
1White Buttermilk: Salt, white broth, monosodium glutamate (MSG), white vinegar.
2Red Buttermilk: with soy sauce, red sauce, eggplant juice
3Yellow Buttermilk: with fruit juice, orange juice, custard powder, powdered wine. By flavor: fruit juice flavor, vinegar flavor, fish flavor, salty flavor, bad flavor, sweet and sour flavor, lychee type, eggplant juice flavor, sweet flavor. According to thickening techniques: on the juice method, pouring juice method, lying juice method.
By gravy
4 package gravy butch: also known as hold gravy, hold gravy gravy, suction juice, standing gravy, refers to dishes with less soup, thickening most or even all of the surface of the dish ingredients adhering to a thick gravy;
5 paste gravy butch: refers to dishes with more soup thickening into a paste thick gravy a kind of butch method;
6 flow of gravy butch: also known as creamy gravy, glazed gravy, is a kind of thin gravy, because it can be in the plate in the thick gravy. It is a kind of thin gravy, which is named because it can flow in the plate.
By technique
Buttermilk, smooth buttermilk, soft buttermilk, water buttermilk, bad buttermilk, sugar buttermilk, vinegar buttermilk.
7糟熘：It is the main ingredient with soft and tender texture that is processed by changing the knife, marinated, battered, and heated to maturity by sliding oil or blanching. Then in time, the bad marinade heating thickening thickening, and then tossed with the made main ingredients. Or thickening sauce poured on the mature, raw materials above the method into the dish. Example: wine lees yellow fish slices, lees butterscotch berries, lees butterscotch fish rolls;
8 Jiao butterscotch: also known as deep-fried butterscotch, crispy butterscotch, is the first to the main ingredients to be processed by changing the knife, put the seasoning marinade to taste, patting the powder, hanging the paste, over the oil deep-frying until crisp, will be a good gravy into the pot, put into the deep-fried main ingredients and tossed evenly, or pour the gravy directly in the raw materials into the vegetables method. Examples: sweet and sour yellow carp, melon strips in eggplant sauce, pot-boiled pork, and charcoal-frying croquettes. Process: selecting materials→cutting→hanging paste→frying→frying juice→plating ③ soft buttery: it is a kind of cooking method that the soft and tender raw materials are heated up by steaming or blanching, cooked and then thickened in time with marinade, and the main materials are then simmered with the made gravy. Example: West Lake vinegar fish, five willow fish, simmered chicken breast.
Process: selecting materials → cutting and matching → boiling or steaming → buttery juice → plate
9 slippery buttery: from slippery fried, is a cooking raw materials in the main material by changing the knife processing, marinating, freezing with warm oil to spread the system of heat treatment, and then seasoned gravy buttery into the dishes of a cooking method. Example: simmered liver, simmered fish, simmered chicken, simmered chicken process: selection of materials → cut with → slightly marinated → sizing → oil → simmered juice → plate
10 water simmered: generally use animal raw materials. After the raw materials are cut and marinated, a paste of egg white and starch is put into the boiling water and slid into the boiling soup, and then the spoon is cooked into the good gravy and dripped with oil to release the spoon. Example: water-frying tenderloin, water-frying fish, water-frying wind slices.
11Sugar butterscotch: a cooking method that emphasizes the proportion of sweetness. It's the same as the "burnt buttermilk", "soft buttermilk", and "smooth buttermilk". Example: yam in honey sauce, hanging melon.
12 Vinegar Buttermilk: In the process of making, the proportion of acidity in the seasoning is slightly larger, and the taste is acidic cooking method. The method of cooking is close to the burnt buttermilk, soft buttermilk, and smooth buttermilk. Example: stir-frying cabbage with vinegar, stir-frying shredded potatoes with vinegar, stir-frying liver with vinegar. Flavor: fresh and salty, sweet and sour, spicy, hot and sour, salty and sweet, slightly sour (acetic acid), bad aroma (bad buttery), fish aroma, sauce aroma.
Seasoning Method by Buttermilk Juice
13Burning Juice Buttermilk: Pour the prepared marinade on the raw materials, so that the raw materials can absorb the flavors and keep the original texture
14Dripping Juice Buttermilk: Put the pre-made seven or eight ripe raw materials into a pot and heat it up while drizzling the gravy, so as to make the raw materials ripe and thicken the gravy to cover the raw materials and then release it from the pot. 3、Lying Juice Buttermilk: Put the gravy into another pot and heat the raw materials at the same time. The gravy is put into another pot to heat up, when the raw materials are ripe, the gravy is also modulated thick, and then put the raw materials into the gravy pot upside down for a few times, hanging juice evenly out of the spoon.
By material and operation
Buttermilk can be divided into crunchy buttermilk, smooth buttermilk, soft buttermilk and vinegar buttermilk.
(1) Crispy simmered (also known as fried simmered or burnt simmered). First cut the small raw materials with seasoning mix marinade, and then with water flour paste paste or dry flour rolling mix, into the frying pan deep-fried. You need to use a large frying pan, the amount of oil should be more, hot oil, deep-fried until dark brown and hard when removed. Then another small frying pan, the amount of oil according to the need to marinade how much, when the oil is hot, first into the onion and ginger, and then put wine, sugar, salt, plus wet dough powder thickening, and finally add sesame oil, garlic and vinegar into a marinade, marinade poured on the raw materials; "into. This kind of marinade, basically is the oil, the two processes of the frying pan and do marinade, must be combined, that is, the raw materials are still frying in the frying pan, "should be at the same time to do marinade, to be raw materials out of the pot, marinade is also good, this time multiply the raw materials boiling hot poured on the marinade, more flavor, the taste of the practice is outside the crispy, tender in the aroma. Jiaoqi pine flower practice: will be shelled pine flower each cut into 6 pieces, put in the dry flour rolling mix. Another will be onion, ginger, garlic, monosodium glutamate, cooking wine, vinegar, soy sauce ready, dough powder into gravy to be used. Start a frying pan in the high heat when hot, the flour mixed with pine flowers into the pot to fry for 2-3 minutes, was yellow and removed. Another small frying pan with half a couple of oil, when the oil is hot, first put onion, ginger, and then put wine, sugar, salt, add water dough powder thickening, and finally add sesame oil, garlic and vinegar to make brine. The fried pine flowers into the pot and mix well into.
(ii) slippery. The main thing is that the slices, dices, strips, blocks and other small shaped boneless raw materials. Cooking will be the raw materials first with the seasoning mix marinade, and then with egg white, dough powder hanging paste, into the fifty percent hot oil pot, the raw materials slip loose, with a high fire will be warm oil when hot ah take out. If the larger pieces are not easy to cook, you can remove the pot from the fire and so on for a while and then slip once more. At the same time the marinade to do marinade are uniformly glued to the raw materials. The taste of this method is tender and fresh. Slip but the meat practice: fat and lean meat 2 two 5 cut into slices, green onion shredded, green garlic cut 6 minutes long section, ginger minced. Meat slices with egg white, dough powder slurry a slurry, and then wine, salt, dough powder, green onion, ginger, a little broth, into the gravy. With warm oil will slip a slice of meat, cooked even oil together into the pot and stir, open the pot out of the spoon that is. Another practice, is the first to good juice hook into the brine, and then slide the meat into the pot stirring, out of the spoon when dripping a little oil. (iii) Soft Buttermilk. Not by deep-frying, generally to the whole raw materials (mostly fish), first steamed or into the pot of boiling water, and add green onions, ginger, cooking wine, etc. to the pill when ripe, take out the raw materials, then will be made of marinade, poured on the raw materials. But shower must pay attention to the raw materials from the steamer or pot of water out, to remove the water. Do this kind of marinade, oil should be less, if the marinade within the oil is too much, it will affect the flavor. The marinade of soft-flame can also be made without oil, but with soup. Soft-fry is characterized by tenderness and smoothness. Soft-fry grass carp practice: the fish from the jaw 5 points, every 6 points oblique cut a knife, the knife slant to the head of the oblique side of the depth of 3 points. The other side of the fish body, from the tail to the jaw straight cut a knife, the knife mouth oblique to the spine, diagonal depth of 3 points. Put 2 pounds of water in a pot, boil over high heat, put the fish in, cook until the water boils over low heat for another 3-4 minutes. Then decant part of the soup in the pot, leaving about half a catty, then add wine, soy sauce, ginger, cook for a few moments, i.e., fish out, arranged on a plate. Then add the original juice in the pot of sugar, vinegar, dough powder, made of marinade poured fish body into. (D) bad buttery, sugar and vinegar buttery: is the raw material after deep-frying, with sugar and vinegar or bad brine made of brine buttery system, the method is basically the same as the caramelized buttery, slippery buttery. Such as ancient meat, vinegar-frying cabbage, sugar-frying fish fillets.