Generally, frying is to heat the pot with warm fire, put a little oil (suitable for covering the bottom of the pot), then add the raw materials processed into a flat shape, continue to fry one side with warm fire, then turn the raw materials over, fry the other side (after making both sides golden), add seasoning and turn it over several times. The raw materials of the wok generally need to be seasoned or hung before frying. Some people don't need to cook with seasoning after cooking, but dip them in seasoning when eating. Cooking is characterized by crispy outside and soft inside.

Example 1: fried eggplant clip

Peel eggplant 5 and cut into two pieces; 3. Put half an egg into the pork pulp, add salt, monosodium glutamate, sesame oil, yellow wine and minced onion and ginger, stir well to form a meat stuffing, and embed it into eggplant slices. Mix one and a half eggs with 7 yuan water and 1 flour to make an egg paste.

Heat a wok with high fire, pour in 3 yuan sesame oil and heat it to 50% to 60%. Eggplant dipped in egg paste, deep-fried until golden and crisp on both sides, fished out and put on a plate, dipped in spicy soy sauce.

Cooking skills: cooking

"cooked will be fried." Cooking is the transformation of frying. Cooking is to fry small pieces of raw materials with or without paste into golden brown with strong fire, then drain the oil, leave a little residual oil at the bottom of the pot, add seasoning, then stir fry quickly for a few times and take out the spoon. Among them, the sauce used for cooking is generally clear juice (without adding dough powder).

Clean cooking is to hang the raw materials into a thin paste without scattering. Cut the main ingredients into pieces, segments, etc. After feeding, fry in 90% hot oil twice. Add the main ingredients to the wok, pour in the right amount of juice, and remove the coriander stalks from the spoon, such as boiled shrimp.

Stir-frying is to shred the main ingredients, stir-fry them with hot oil, add mixed juice and cook them in clear soup. The finished product is soup.

Stir-frying is to cut the main ingredients into pieces, segments, strips, blocks and other shapes, feed them well, hang a small amount of hard paste, fry them over high fire, pour them out, drain the remaining oil, leave the bottom oil in the original spoon, put the main ingredients, onion and ginger in the wok, cook them with appropriate juice, and take out the spoon of coriander stalks.

The cooked dish is tender and smooth outside and mellow.

Boiled shrimp part

Cut prawns 1 kg and green garlic 1 into small pieces with a groove knife, and cut each shrimp into 4 pieces. Stir-fry the shrimps twice until 7% is ripe. Drain the excess oil and add the green garlic and ginger. Vinegar, soy sauce, monosodium glutamate, stir fry quickly.

Cooking technology: combustion

Before firing, the raw materials (some raw materials, some semi-finished products after preliminary processing such as steaming and boiling) are put into an oil pan, then the raw materials are put into the pan and stir-fried until they are raw, then seasoning and soup (or water) are added, and they are fired at low temperature until they are crisp and rotten, and then moved to high temperature for firing. In order to thicken the soup, add clear oil and serve. Generally, cooking soup is about two-quarters of the raw materials, but if it is dry cooking, the soup should all penetrate into the raw materials, leaving no soup in the pot. There are six burning methods:

1. braise in soy sauce: stir-fry the raw materials with quick fire, add seasoning and fresh soup, cook with slow fire or quick fire according to the requirements of different raw materials, and then pour the starch juice on the main materials. The essence of braising in soy sauce is to put soy sauce to turn it into old red.

For example: braised fish

Ingredients: clean carp 1.5 kg, 2 ounces of oil, 3 ounces of soy sauce and sugar, 3 ounces of salt, 4 ounces of cooking wine and garlic, 5 ounces of shredded onion, ginger, mushrooms and bamboo shoots, and 6 ounces of dough.

Methods: Remove the scales, gills and five internal organs of fish, and then wash them. Use a diagonal cross knife on one side, and cut horizontally on the other side every 3 minutes. Heat the oil pan, fry the fish until golden brown, take it out, add garlic, onion, ginger, broth and cooking wine, put the fried fish in the pan after boiling, season it, and then move it to low heat for roasting. When the fish is cooked, take it out and put it on a plate. Move the pot to a big fire, hook it with gouache and pour it over the fish. Features: golden color, fresh taste, thick but not greasy.

2. Dry burning: After the main ingredients are fried, add the auxiliary materials in the wok and add the soup for burning.

For example: dry-roasted bamboo shoots

Ingredients: 6 liang of bamboo shoots, 5 liang of ham, 5 liang of pickled mustard tuber, 8 liang of oil, 2 liang of chili oil, appropriate amount of dried seaweed, appropriate amount of soy sauce, add or subtract peppers according to taste.

Method: Wash the bamboo shoots, cut them into 1.5 inch thick slices, then pat each slice with a knife and cut into strips. Cut ham, mustard tuber, dried seaweed and pepper into powder. Then fry the bamboo shoots in hot oil slightly, that is, take out the drained oil and pour it into the colander. Stir-fry minced meat in a hot oil pan, then stir-fry mustard tuber, dried seaweed and pepper, add bamboo shoots, add soy sauce and a little water, and cook over low heat. When the bamboo shoots are ripe, add chopped green onion and pour Chili oil out of the pot.

3. South burning: the main material is finely processed and fed, then starched, smoothed with warm oil, and the auxiliary material is added to fry the juice.

Example: southern barbecue diced.

Ingredients: 5 liang lean pork, 5 liang magnolia slices, 5 liang mushrooms, 5 liang green beans, appropriate amount of egg white, appropriate amount of starch, oil, sugar, salt, cooking wine, monosodium glutamate, onion, ginger and garlic.

Method: Cut the meat slices into 3-minute thick slices, put a flower knife on them, and then cut them into 3-minute cubes. Add salt, monosodium glutamate, egg white and starch and stir well. Cut blue slices and mushrooms into 2.5 dices, chop onion and ginger, and slice garlic. Mix soup, sugar, soy sauce, cooking wine, monosodium glutamate and starch into juice. Put the oil in the spoon. When the oil is 60% hot, put the diced meat into the oil, slide it and pour it into the colander. Drain the oil. Add base oil to the original spoon, stir-fry onion, ginger and garlic until fragrant, add blue slices, mushrooms and green beans, stir-fry diced meat, pour in proper amount of juice and turn out the spoon. Its characteristics: salty and sweet, golden red in color.

4. Rotten cooking: the main ingredients are lubricated with warm oil or fried with hot oil, and then put into rotten soup and cook with slow fire.

Example: burnt winter bamboo shoots with bad grain.

Ingredients: winter bamboo shoots 1.5kg, fragrant soup 5 Liang, onion, ginger, chicken oil, starch, oil, salt, cooking wine, sesame oil and monosodium glutamate.

Method: Cut the winter bamboo shoots into pieces 1.2 inches long, put oil in the spoon and heat them, stir-fry the bamboo shoots slightly, and remove the remaining oil. Add chicken oil to the original spoon and stir-fry ginger and onion, then add fried bamboo shoots, rotten soup, cooking wine, salt and monosodium glutamate. Simmer for six minutes, take out onion and ginger, throw them away, thicken them with starch and add Ming oil. Features: light yellow in color and fragrant in taste.

5. Scallion burning: It is almost the same as braising in soy sauce, except that onion segments must be added.

6. Pot burning: the main ingredients are heated by steaming, boiling and frying, and then the whole egg paste is hung or dipped in soy sauce as needed.

deep-fry

Frying is the most widely used cooking method. The raw materials suitable for frying are mostly diced, silk, strips, balls and so on. Stir-fry in a small oil pan, the amount of oil depends on the raw materials. When operating, heat the pan first, and then pour the oil. Generally, hot oil is used, but the firepower and oil temperature depend on the raw materials. During operation, the materials should be discharged in turn and stirred with a spoon and shovel. Be agile, and the principle is to break your life. Its characteristics are crisp, tender and slippery. Specific practices can be divided into raw frying, cooked frying, soft frying and dry frying.

(1) stir fry. Pan-fried, also known as fire-side frying, mainly uses raw materials that don't hang paste. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then put the materials. If the ingredients are cooked well, they can be put later. If they are not cooked well, they can be put together with the main ingredients. Then, add seasoning, turn it over a few times quickly, and it will be fine. This frying method has less soup and fresh and tender raw materials. If the bulk of the raw materials is large, you can mix a small amount of soup with people when cooking, stir it a few times, and stir the raw materials fully, then you can take it out of the pot. When you put the soup, you need to fry it in the water of the raw materials before putting it in order to taste it.

(2) cooked and fried. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc. ), then slice and cut into pieces, put them into a boiling oil pan, then add auxiliary materials, seasoning and a little soup in turn, and stir fry a few times. Most of the cooked and fried raw materials are not sticky. When cooking in a pot, wet flour is generally used to hook it into fine fluorescence, and seasonings such as bean paste and sweet noodle sauce are also used instead of hook fluorescence cooking. Cooked cooking is characterized by slight marinade and crisp taste.

(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasonings, and crispy. Then, they are starched with egg white dough powder, put into a warm oil pan with a heat of five or six days, and raise the oil temperature while frying until the oil is about 90% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, add the main ingredients and stir fry a few times, add some marinade and hook up the pot. Soft-fried dishes are very tender and smooth, but pay attention to the fact that after the main ingredients are put into the pot, they must be broken up to prevent them from sticking together.

(4) dry frying (also known as dry frying). Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy.

Cooking technology: explosion

Stir-frying (also known as "cannon") is a cooking method in which the oil is fried in a small oil pan and the raw materials are quickly operated after entering the pan. However, the raw materials cooked in this method are mostly small pieces without bones, which need to be treated with the same thickness by the knife. Before cooking, spices must be prepared in advance to make sauce, so as to speed up the operation and make the salt light uniform and the color beautiful. The dishes cooked in this way have the characteristics of light beauty and crispness.

First, frying oil: slightly scald the processed small raw materials with boiling water, take them out and drain them, then fry them in a boiling oil pan until they are 70% mature, take them out and drain them, start the oil pan again, turn the fried raw materials over and add the seasoning sauce (the seasoning sauce mixed with flour is called seasoning sauce, also called mixed juice). The flavoring fluorescent juice used for oil explosion is usually chopped green onion, Jiang Mo, minced garlic, soy sauce, salt, cooking wine, monosodium glutamate and water polo powder, and then it is turned over several times. Another method of oil explosion is to hang the raw materials into a thin paste, without boiling, first put them in a warm oil pan and fry them until they are 67% mature, then restart the oil pan and cook them according to the above method. This method is suitable for small and tender raw materials such as diced chicken, shredded pork, shrimp and belly pieces.

Second, sauce explosion: first hang the main ingredients and fry them with warm oil, and then process them with seasonings such as batter. Juice is less than oil.

Three-salt explosion: the cooking process is the same as that of oil explosion, but before cooking, use seasoning to clear the juice (without flour and soy sauce). Salt explosion is generally made of coriander segments, shredded onion, minced garlic, salt, cooking wine and other condiments.

4. Water explosion: Boil the main ingredients of food in boiling water, and dip them in sauce, also called "soup cannon".

Five, stir-fry at home: less oil, raw materials under fire, seasoning without soup, cooked and tender without juice.

Six, onion explosion: when the raw materials are fried, another oil pan is used to cook with onion segments and fried raw materials, and other cooking processes are the same as oil explosion.

Because all kinds of explosion methods are similar, here is only one example of "explosion of mutton belly":

Half a catty of lamb belly collar (the thicker part in the middle of lamb belly) is peeled and oiled, washed and cut into 5 squares; Chop onion, ginger and garlic into powder, and then mix 6 yuan wet flour, 3 yuan water and appropriate amount of salt, cooking wine, onion, ginger and minced garlic into sauce.

Prepare a boiling pot, put half a catty of oil in the oil pan at the same time, heat it with high fire, then put the cut belly pieces in the filter screen, put them in the boiling pot first, and then take them out after the belly is rolled up; Then pour it into a hot oil pan and fry it, and quickly pour the oily belly pieces out of the colander to drain the oil; Then put the belly into the pot, pour in the prepared sauce and stir it twice with an iron spoon.

Cooking techniques: mixing, frying and pickling

Mixed, stewed and salted dishes are mostly cold dishes, usually called cold dishes or cold dishes. There are many kinds of cold dishes, which can be roughly divided into two categories: one is hot dishes and the other is cold dishes. For example, some vegetables made by ourselves, pickled in soy sauce, braised in oil, fried and roasted, and steamed are all suitable for cold food except hot food. Its cooking method is roughly the same as that of hot dishes. The other is cold dishes. Mixing, frying and salt are common cold-making methods. Cold dishes require dry, fragrant, crisp and cool taste, neat color form, fresh and beautiful. The above two aspects complement each other and constitute the characteristics of cold dishes. Therefore, cold dishes not only have certain characteristics in cooking methods, but also have certain characteristics in pot filling skills.

1. Pickled vegetables are generally made by replacing raw materials or cold clinker with small materials such as silk, strips, chips and blocks, and then mixing them with condiments. The condiments of mixed vegetables are mainly soy sauce, vinegar and sesame oil. , fragrant and refreshing. According to the needs of taste, garlic, ginger juice, pepper noodles, sesame paste and self-sugar are also used to flavor. Most of the meat in the mixed vegetables are boiled or scalded, then cooled and mixed, but they can also be eaten hot, such as shredded belly and Toona sinensis buds. Vegetarian dishes can be mixed with raw materials in addition to clinker. When cooking raw vegetables, it is necessary to wash the whole material with boiling water or disinfectant, and then cut it into small pieces after disinfection.

Second, the cooking method is to fry the raw materials into shreds, strips, slices, slices and other small materials with boiling water or warm oil pan, drain the water and oil, and mix them for a while with pepper oil, pepper noodles or fresh peppers as the main seasoning during cooking (it can also be cooled, but it is easy to taste when it is hot, depending on the cooking requirements) to make the taste penetrate into the raw materials.

Characteristics of wok: fresh, tender and crisp.

Shrimp celery

Ingredients: half a catty of celery, half a cent of shrimp, 1 cornflakes, a little pepper oil, salt and monosodium glutamate.

Practice: celery is removed from roots and leaves, washed and cut into sections; Cut magnolia officinalis into small pieces; Soak shrimps in hot water, wash them, drain them, and fry them in pepper oil.

Boil celery and Flos Magnoliae slices in a boiling water pot until they are 80% cooked, take them out and soak them in cold water to drain the water, then pour in fried shrimps and pepper oil, add a little salt and monosodium glutamate, and let them stand for a while to eat (after standing, they can be seasoned and infiltrated into the taste).

In some areas, mixing is listed as a cooking method. The difference between frying and mixing is that; It is one of them to use sauce, vinegar, sesame oil (commonly known as three oils) and other spices to mix vegetables, and to use pepper oil and other spices to mix vegetables. The second difference is that mixed vegetables are mostly raw materials or clinker, while stewed vegetables are mostly clinker. However, some mixed vegetables need to be mixed with pepper powder to remove their odor. Roasted vegetables are also made of roasted cucumber, roasted rice, roasted shrimp and so on.

Third, there are many ways to pickle. In cold dishes, salt pickling, sauce pickling and drunk pickling are commonly used.

1. Pickling: It is a pickling method in which raw materials are wiped with salt or soaked in salt solution, and it is also the most basic method in pickling. When processing other kinds of pickled products, most of them also need to go through the pickling process. After salty food, water is discharged and salt permeates people, which can keep crisp, tender and not greasy.

2. Sauce pickling: it is a method of pickling with sauce and soy sauce, salt, self-sugar, etc. The pickled food is bright red and crisp.

3. Drunk pickling: Boil onion, ginger, salt, cinnamon, star anise, prickly ash seeds and a proper amount of water with strong fire, cool, take out onion, ginger and spices, filter with paper cloth, and add sugar, monosodium glutamate and sorghum wine to get drunk dew. Generally, live animal raw materials are drunk to death through wine, and can be eaten without salt.

Cooking technique: frying

Stir-frying is to boil the oil (only 70% or 80% ripe) and put the food in the pot. Generally, oil is several times more than raw materials (commonly known as smoking pot). At this time, the heat should not be fierce, so it should be turned over in time to prevent it from being too old or unfamiliar and fried to brown. Some large pieces of raw materials need to be fried again. Fried food is crisp and tender, but it is not conducive to maintaining nutrition, not easy to digest, and should not be used more. Common frying methods include clear frying, dry frying, soft frying, crisp frying, paper-wrapped frying and so on.

First, stir-fry the raw materials with soy sauce, salt and wine, then put them in a hot oil pan and fry them thoroughly with strong fire. Generally, it does not hang paste, and it is crispy outside and tender inside after frying.

For example: frying large intestine.

Half a catty of pig's large intestine, washed, deodorized and cooked. Then put it in a pot, add salt and water, boil it over high fire, take it out, and stuff an onion in each large intestine. Put 1 kg oil in the pot, simmer until 10 is ripe, fry the large intestine red, pick it up, pull out the onions, and cut the large intestine into two-thirds thick slices. When eating, you can dip in some noodle sauce and mix with garlic or salt and pepper.

2. Dry frying: mixing the raw materials with seasonings, removing water, and frying after mixing with flour. Can make raw materials brittle and brown.

Stir-frying and dry-frying must be based on the properties of raw materials, such as old and tender, and master the oil temperature and temperature. Usually tender and small raw materials, such as strips, blocks, slices, etc., should be put into the pot when the oil is boiled, and the frying time should be short. When it is about 80% ripe, it should be put into the frying pan after the oil is boiled. When the oil is 70% to 80% hot, put the whole material with large shape into the pot, stay in the pot for a long time, or fry it several times at regular intervals. Sometimes, the pot end can be separated from the fire several times to make a dish that is crispy outside and crispy inside. The raw materials for stir-frying and dry-frying are generally prepared immediately after frying, and the dishes are served with seasonings.

Third, the crispy fried raw materials are steamed, egg whites and batter are hung outside, and then fried in a pot (some are not paste, most of them are boneless raw materials, and most of them are boneless raw materials). In operation, after the oil is boiled, the raw materials are fried in a pot until the outer layer is dark yellow and crisp. Brittle frying is characterized by brittle outside and rotten inside, and its brittleness is abnormal.

Four, soft frying with small pieces, thin slices, rectangular strips and other raw materials, after hanging paste, the oil in the pot will be endogenous when it is cooked to 60%, and when the temperature is too low, the pulp will be removed. When frying, the raw materials should be dispersed in the pot to avoid adhesion, and the pills will be fried until the appearance is hard. Take out the pills when they are ripe, then boil the oil in the pot and fry them once. This frying method takes a short time and is characterized by crispy outside and tender inside.

For example: soft fried kidney flower

Cut pork tenderloin 1 kg in half, remove the fishy smell and change it into a square with a cross knife. Mix egg white and dough powder into thick paste, mix kidney with salt, cooking wine and monosodium glutamate, burn egg paste and hot oil, fry kidney one by one, and take it out after the paste is solidified. Then, the oil is reheated, boiled, fried until the crispy meat is cooked, taken out, put on a plate and sprinkled with salt and pepper.

5. Paper-wrapped frying Paper-wrapped frying is mostly made of fresh, boneless clean materials, processed into sheets or dices, mixed with egg whites, added with ingredients and seasonings, wrapped in sticky rice paper or cellophane, and fried in oil. The characteristic of this frying method is to keep the original juice and make the raw materials particularly fresh and tender. Use strong fire when operating, release the raw materials when the oil is cold or 40% to 50% hot, and eat it when the oil boils and the paper bag floats into golden yellow.

Six, crispy fried raw materials with skin (generally whole chicken, whole duck and the like), first remove with boiling water, so that the skin shrinks and tightens. Spread maltose on the surface, dry it, put it in a hot oil pan, keep turning, and pour hot oil into people's abdomen. When the whole fry is light yellow, raise the oil pan, let the raw materials soak in the oil and fry thoroughly before taking it out, and take it out when the oil temperature rises.

Cooking skills: crunchy

First of all, crisp

There are two ways to cook crispy dishes. One is to achieve the purpose of brittle bones and rotten meat through crisp processing. Especially for fish with many bones and spines, the specific cooking method is: put the main ingredients in a pot, add seasonings to boil, then turn to low heat and cook slowly to make the bones crisp and spines soft, such as "crispy crucian carp". The second is "crisp paste", which refers to paste made of flour, eggs and oil. There are many ways to make crispy dishes, and their tastes are different. Some are delicious and some are crisp and sweet. Selection can be made according to the nature and taste of raw materials.

Crispy crucian carp

Ingredients: 3 kg of small crucian carp (2-3 inches per treaty), 5 liang of vinegar and soy sauce, white cooking wine 1 2, white sugar 1 2, 5 liang of ginger slices, 2 liang of onion, sugar color 1 2, pepper, star anise, cinnamon, clove, sesame oil and spiced powder.

Methods: Remove scales and gills from the fish, cut open the belly of the fish, take out the internal organs (don't break the gallbladder), and wash with clear water. Cut the onion into 3-inch sections. Mix vinegar, soy sauce and cooking wine together. Spread ginger slices on the bottom of the pot and sprinkle with spices such as cinnamon, clove, pepper and star anise. Then put the fish head towards the pot and the fish tail towards the center of the pot. Code into a circle and sprinkle with spiced powder. A row of fish in the middle (covering the gap in the middle). Put the onion on the chrysanthemum-shaped fish, then sprinkle the white sugar on the onion, drizzle with sesame oil and sugar color, and add a bowl of seasoning water. Bring the fire to a boil, cover it tightly, and move it to a low heat for simmering. According to the evaporation of water, you can add seasoning water one after another (about nine hours) and take it after the fish is cold to keep the fish intact. When eating, put a little onion on the fish and pour the original soup.

Examples of sugar pills

Ingredients: 3 ounces of fat, 2 eggs, 1 ounce of flour, 2 ounces of sugar, oil and green shredded pork.

Methods: Cut the fat into cubes with a square, and mix with eggs and flour evenly for later use. Put oil in the pan, and when it is cooked to 80% maturity, squeeze the prepared diced meat into six balls, then fry it in the oil pan until golden brown, and take it out. Leave a little base oil in the original pot to put sugar, add a proper amount of water until the water is exhausted, stir-fry the fried meatballs, make the syrup hang evenly on the meatballs, and sprinkle with green silk to serve.

Second, crisp.

Add seasoning to the chicken and duck, then simmer or steam, pour out the soup, apply the mixture of egg white and flour to the skin of the chicken and duck, and fry in the oil pan. Its characteristic is crisp but not greasy, and it is suitable for table wine.

Crispy Chicken

Ingredients: a tender chicken (net weight is about 3 kg) with three ounces of oil (actual consumption), five ounces of cooking wine, five ounces of soy sauce, five ounces of cinnamon, one ounce of clove, five ounces of onion and ginger, two ounces of salt, San Qian and monosodium glutamate, and one ounce of flour. Practice: Wash the chicken, add oblique wine, soy sauce, onion, ginger, salt, cinnamon, clove and sesame oil, and take it out after steaming (about 2-3 hours); Coat the steamed chicken with flour and fry until the outside is burnt and the inside is white.

Cooking skills: steaming

Steaming is a cooking method that uses steam as conduction heating. In the cooking of dishes, steaming is widely used, not only for cooking dishes (steamed vegetables), but also for the preliminary processing of raw materials and the insulation of dishes.

Steamed vegetables are made by putting raw materials (raw materials or semi-finished products after preliminary processing) into a container, adding seasoning and soup (some dishes don't need soup, just add seasoning), and then steaming in a cage.

The cooking temperature used for steaming dishes varies with the quality of raw materials and cooking requirements. Generally, as long as it is steamed vegetables, not crisp, it should be steamed quickly in the pot when the water is boiling, so as to keep it fresh and tender. For some carefully processed dishes of various colors, they should be steamed with warm fire to keep the dishes clean and beautiful. The purpose of steaming vegetables is to make the vegetable juice not as easy to dissolve in water as heating with water, and at the same time, because the temperature of the air in the steamer has reached the saturation point, the vegetable soup does not evaporate as heating with oil. So generally speaking, more detailed dishes are mainly steamed. Steamed vegetables can be divided into steamed vegetables and powder steamed vegetables according to different materials.

My personal habit is: 1, after the water boils, I must steam the raw materials in the pot; 2. The steaming time is generally 2-3 minutes less than that specified in the recipe, and then the steamed dishes are not immediately taken out of the pot, and the remaining temperature of the pot is used for virtual steaming for a while. Specific examples will be introduced in tomorrow's "Learning Endless (56)-The Secret of Steamed Fish". I think tomorrow's post should be one of the most wonderful posts. :)

steamed shad

Raw materials are shad (scaly and whole) 1.5kg, ham 6 yuan, bamboo shoots 1.6 yuan, mushroom 3 yuan, cooked lard1.5 yuan, crude oil 1.2 yuan, onion and ginger 3 yuan, cooking wine 6 yuan, duck soup 2 liang.

Practice: cut the fish into two pieces and cut two or three knives diagonally at the thickness of the meat surface. Don't cut the skin of the fish, remove the scales. Because loach contains high fat, every100g contains16g, which is below the fish scales. Wash and dry with clear water, scald the fish pieces with boiling water to remove the fishy smell and dirt on the surface of the fish scales, and then wash them again. Fish scales are laid flat on the fish plate. Then put ham slices, mushrooms and bamboo shoots on the fish pieces, spread them into a flower shape, pour in cooked lard, cooking wine, sugar, salt, shrimp and duck soup, cover them with net oil, put ginger and onion on the net oil, then steam them in a cage for 10 minute, then take them out, pick out the onion and ginger, and pour out the fish soup.

Cooking skills: stew

There are three ways to stew meat:

A, anhydrous stew method:

Blanch the raw material (meat) in boiling water to remove blood stains and fishy smell, then put it in a pottery vessel, add seasonings such as onion, ginger and cooking wine and water: cover it and cook it directly on the fire. When cooking, boil it with high fire, skim off the floating foam, and then move it to low fire for stewing until it is crisp and rotten. The stewing time can be determined according to the nature of the raw materials, which usually takes about 2-3 hours.

Example: stew and marinate fresh meat

Ingredients: half a catty of ribs, half a catty of bacon, three liang of bamboo shoots, cooking wine, ginger and onion.

Practice: Cook the meat first, cut it into small pieces one inch square, and cut the bamboo shoots into hob pieces. Put the bacon in a pottery vessel and add water (1.5-2 kg). Cook over high heat until it is 67% cooked. Then add bamboo shoots and fresh meat and stew until crisp and rotten, and the soup becomes milky white.

Second, waterproof stewing method:

After blanching the raw materials in boiling water to remove fishy smell, put them into a porcelain jar, add seasonings such as onion, ginger, cooking wine, soup, etc., seal the jar mouth with paper, put the jar into a basin (the water in the basin should be lower than the bowl mouth to avoid artificial soaking in boiling water), and cover tightly to prevent air leakage. Boil the water in the pot with high fire and stew for about three hours. This stewing method can make the fresh flavor of raw materials difficult to lose, and the cooked dishes are rich in flavor and clear in soup color.

Example: stewed chicken

Ingredients: chicken salt, cooking wine, onion and ginger.

Practice: gut the chicken and boil it in a pot. Take it out and wash it after it is bloody. Put it in a small clay pot, and then add the seasoning. Add a catty of water, seal the jar, put the water in the pot, then cover it tightly and simmer for about 3 hours on low heat to make the chicken crisp and rotten.

Stews can be stewed without cooking, just with soup. You can also stir-fry and stew.

Third, steaming and stewing.

Steam the sealed cylinder filled with raw materials on a boiling steamer. Its effect is basically the same as that of stewing without water, but because the stewing temperature is high, the steaming time must be mastered. Insufficient steaming time will make the raw materials immature, less fragrant and less delicious; Steaming for too long will also make the raw materials too ripe, losing flavor and taste.

Cooking technique: simmering

First, simmer

Simmer is to stir-fry the raw materials (some are raw materials, if they are fishy, they need to be blanched in a cold water pot to remove the blood stains) in an oil pan, then put them in a casserole, and add cooking wine, onion, ginger, spices, condiments and water to make them soft, fragrant and thick.

The method of stewing "red thick chicken soup";

Chop raw materials such as fat hens, pork chops, ribs, etc. Cut into large pieces, blanch them in a boiling water pot, remove them, wash the blood foam, put them in a casserole, add a proper amount of onion, ginger, cooking wine, soy sauce, rock sugar and water (depending on the raw materials), first put them on a strong fire to boil, skim off the foam, cover them, and lean on a small fire for about two or three hours.

Second, halogen

Halogen is generally the cooking method of cold dishes. After curing, once cooled, the raw materials can be taken as you eat. First, prepare the marinade, then put the raw materials into the marinade and cook it slowly with low fire, so that it can penetrate into the marinade until it is crisp and rotten. Keep the old bittern when marinating, and add seasoning and water in time when the bittern is not enough.

The longer the marinade is preserved, the stronger the fragrance and the greater the umami taste.

Ingredients of marinade: five yuan each for male fragrance, mother fragrance, dried tangerine peel, star anise, small commercial fragrance, pepper seeds and dried tangerine peel, one or two for licorice, one or two for onion and ginger, one catty for cooking wine, one catty for high-quality soy sauce, one catty for salt, one catty for crystal sugar and ten jins for clear water.

Cooking techniques: boiling, rinsing and stewing.

First, forbearance

First, add the base oil to the pot, heat it, then stir-fry with onion or ginger, and then add the main ingredients. Stir-fry a little, add the soup and seasoning, and cook over low heat. Suitable for sheet, block, ding, filament, strip and other raw materials. This method is common, simple to operate, crisp and rotten raw materials, and the soup is not greasy.

Stewed cabbage

Ingredients: half a catty of Chinese cabbage, a small piece of tofu, two pieces of dried vermicelli, a little oil, monosodium glutamate, onion and salt.

Practice: Wash the cabbage and cut it into squares about one inch long. You can scald it with boiling water and take it out for later use. Cut tofu into small cubes and soak dried vermicelli.

Add base oil to the pot, stir-fry onion (wok), stir-fry cabbage, add appropriate amount of soup (about half a catty), add tofu, vermicelli and seasoning, and cook cabbage with warm water. Add msg before cooking.