Introduction: Barbecue is a professional cooking technique. The following are some tips on how to make roasted vegetables and related knowledge of this technology. Below I will give you a detailed introduction to cooking skills.

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This is a professional cooking technique. This technology is widely used in Guangdong cuisine and Shandong cuisine. Shandong cuisine is usually roasted with sauce and oyster sauce. Cantonese cuisine mostly uses grilled spiced steak with cream and white sauce. So the cooking techniques between different cuisines. The difference is still quite big. The following are some tips on how to make roasted vegetables and related knowledge of this technology. Below I will give you a detailed introduction to cooking skills.

Roasting refers to putting the raw materials after preliminary processing into the pot neatly, adding soup and seasoning, and cooking the juice with low fire to keep the original shape of the dish. Picking vegetables pays attention to the skill of knife-edge spoon, which is named after its complete shape and prone on the plate. Grilled vegetables have the characteristics of soft and rotten main materials, thick soup, bright and thick juice, fusion of vegetable juice, fullness and smoothness, beautiful color and so on.

Roasted vegetables mostly use high-grade raw materials, such as shark's fin, sea cucumber and abalone. , and whole or whole raw materials, such as chicken, duck, elbow, etc. , as well as animal and plant raw materials processed by tools.

When cooking grilled vegetables, it should be noted that the main ingredients are usually steamed, blanched and oiled first, and sometimes other methods are used to make the raw materials taste before baking. Before the barbecue, the raw materials should be put together to form a neat and beautiful shape. When adding raw materials, push the raw materials into the pot, add soup slowly, or pour along the side of the pot to avoid the messy shape of the dish. Use a small fire when cooking to prevent the soup from tumbling and affecting the integrity of the dish. If you need to thicken when cooking, you will generally use the method of pouring the pot and shaking the pot; You can also thicken the soup and pour it on the dishes after the main ingredients are served.

1. According to the operation process, it can be divided into steak inside the spoon and steak outside the spoon.

Baked in a spoon: it is baked with a frying spoon. The method is as follows: after the pot is cooked with onion and ginger, the soup is mixed, the residue is removed, various seasonings are added, the raw materials are neatly put into the pot, boiled with strong fire, then thickened with wet starch, poured with oil, and finally turned over with a large spoon and dragged into the plate.

The steak in the spoon can be divided into whole steak and scattered steak.

Whole steak

That is, put the raw materials for changing knives face down, put them into the pot, make them tidy (chickens and ducks can be arranged according to their original shapes), mix the soup, put the seasoning, thicken them with low heat, pour the oil, turn the spoon to face up and drag them to the plate. For example, roast three whites, roast abalone and so on.

Sanba

That is, the raw materials are directly cooked in a pot without being put into a complete shape, and then the dishes are made into spoons and put together for molding. For example, roasted mushrooms and asparagus, baked cabbage with cream and so on.

The steak in the spoon is also made of bamboo grates in the pot. Generally, the main ingredients are placed on bamboo grates, covered with ingredients, put into a pot and cooked with soup. When the soup is thick, pick out the ingredients and put the main ingredients into the plate. Then, arrange the shape of the dish, concentrate the soup and pour it on it. For example, roasted shark's fin in Henan and roasted black ginseng in Fujian. In addition, casserole can also be used for cooking, but the main ingredients should be wrapped in gauze first, and the casserole should be bottomed with chicken bones and pig bones, or with bamboo grates on it.

Shaowaiba

Refers to the baking method in which the main ingredients are not put into the frying spoon. Generally, it is steamed first and then baked, that is, the preliminarily treated raw materials are neatly placed in a plate or a steaming bowl.

Add ingredients, seasoning and soup, steam in a cage, take out, and pour the original juice into a pot for concentration. Such as roasted crab in Shandong, grilled fish fan, roasted chicken, roasted eight treasures in Zhejiang and so on.

In addition, fried steaks and fried steaks in Guangdong also belong to spoon-fried steaks, that is, the main ingredients are cooked by frying and frying, and then put into a plate with auxiliary materials; Mix the sauce in another pot and pour it on a plate.

2. According to different seasonings, it can be divided into scallion steak, spiced steak, cream steak and oyster sauce steak.

Roasted onion

Stir-fried green onions are roasted with main ingredients, such as grilled fish lips with green onions, roasted beef tongue with green onions, roasted duck with golden onions, etc. These dishes have a strong onion flavor.

Spiced beef steak

It is a dish made of fennel, pepper, cinnamon, tsaoko, galangal and other spices. Animal raw materials such as cattle, sheep, chickens and ducks are especially suitable for this method, such as braised wild ducks with spiced sauce and raw mutton.

Cream steak

It's baked with cream sauce, such as grilled mushrooms with cream and braised tripe with cream. The finished dishes have the characteristics of milky white and milky fragrance.

Roasted oyster sauce

After the main ingredients are steamed, the raw juice is concentrated with oyster sauce, and then thickened and poured on the main ingredients, such as stewed duck feet in oyster sauce in Guangdong.

3. According to the different colors of dishes, it can be divided into white steak and red steak.

Baiba

It's baked in white milk soup, without dark seasoning. The dishes are white, shiny and fresh, such as red-cooked chicken and sheep, braised deer tendon and braised fish belly.

Hongba

It is a method of adding dark seasoning such as soy sauce or baking with sugar. The finished dish is brownish red in color and rich in flavor. When braising in soy sauce, the materials are usually pre-cooked. Cooking methods include frying, marinating, frying, warming, oil and so on.

In addition to the barbecue method mentioned above, there is a special barbecue method called iron barbecue. It absorbs the cooking skills of western food. Generally, the main ingredients are fried or fried into bordeaux, and then seasoned with soup. When the soup is simmered until crisp and rotten, take it out and chop it up. Finally, put it on one end of the plate according to the original shape, put fresh vegetables on the other end, and serve it with spicy soy sauce.

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