The cooking method of "Bao" was first seen in the Song Dynasty, when "Bao rou" was already one of the widely circulated dishes. Later, after the development of Yuan, Ming and Qing dynasties, techniques such as "oil explosion", "soup explosion" and "water explosion" gradually appeared, which made this technique perfect day by day. Today, "explosion" is still one of the most important cooking techniques in Chinese food.
This kind of explosion technology requires a full-scale fire. When the oil temperature reaches seven or eight degrees, the raw materials will be overturned. Because of the high oil temperature and fast cooking speed, it is necessary to cut the ingredients into small and uniform dices, slices, blocks and so on. In addition, some ingredients need preliminary cooking before frying.
According to the different heat transfer media, the initial explosion methods can be divided into two categories: oil explosion and soup explosion. After that, oil explosion was gradually subdivided into biological explosion, while soup explosion originated from water explosion in Qing Dynasty.
According to the different ingredients and seasonings, the explosion methods can also be divided into coriander explosion, onion explosion, ginger explosion, sauce explosion, bad explosion and salt explosion. Sliced onion is a typical onion dish.
Onion stir-frying is a stir-frying method with onion as the main raw material and seasoning. Mostly used for animal food with delicate texture and slightly fishy smell. The main ingredients generally need to be processed into thin slices, which are not sticky in most cases and will not thicken after being fried into vegetables. Representative dishes include fried mutton with onions.
The "meat" in the sliced onion can be pork, beef or mutton, but in either case, it needs to be cut thinner.
There are many ways to stir-fry sliced meat with green onions. I'm here to share a very simple method. Although the operation is simple, it is still delicious.
Fried mutton roll with onion (simple version)
Main raw materials: mutton roll 300g, scallion 30g, shallot10g.
Seasoning materials: yellow rice wine10ml, light soy sauce 5ml, edible salt 4g, dried starch 3ml, appropriate amount of pepper and edible oil.
Production method:
1. Cut the washed mutton roll into strips, pour in yellow wine and appropriate amount of soy sauce, add pepper and dried starch, stir well, and marinate for 10 minute.
2. Wash the scallions and shallots, peel off the scallions, and cut them into strips, or cut them into small pieces with a hob; Cut the onion into white sections for later use.
3. Fill the pot with water and boil it. Pour in some yellow wine, then pour in the marinated mutton, remove impurities and drain the water for later use.
4. Heat the wok, pour in a proper amount of cooking oil, and when it is seven-ripe (smoke rises on the oil surface), pour in shallots and shallots, and stir-fry them quickly for fragrance.
5. Pour in the cooked mutton and stir fry. Add soy sauce and stir fry evenly.
6. Add edible salt and stir fry quickly until it tastes good. Then turn off the fire and serve.
Problems needing attention in cooking:
1. Mutton can also be sliced directly with the leg of lamb in hot pot.
2. Sprinkle some yellow wine when cooking mutton, which can not only remove the smell of mutton, but also make the taste of mutton more tender, but the cooking time should not be long. Basically, the meat is put into boiling water, and the meat slices can be fished out after discoloration.
3. After the onions and shallots are poured into the pot and stir-fried, you can immediately pour the mutton into the stir-fry for a short time. After the meat is stirred evenly, seasoning can be added.
This method of frying mutton rolls with onions is simple and delicious.
Let's talk about a normal way to cut meat slices to make chopped green onion, or take mutton as an example.
Sauté ed mutton slices with onion
Ingredients: 350g mutton, 50g onion, 5g ginger slices and 5g minced garlic.
Seasoning materials: 3 grams of edible salt, 5 grams of soy sauce, appropriate amount of cooking wine, 4 grams of balsamic vinegar, 4 grams of sesame oil, appropriate amount of pepper water and appropriate amount of edible oil.
Production method:
1, the white part of the onion is cut into hob blocks for later use.
2. Slice the mutton, add some vegetable oil and mix well. Heat a wok, pour in an appropriate amount of cooking oil, fry the mutton slices until they are 80% ripe and turn white, and pour in an appropriate amount of cooking wine and pepper water to remove the smell of mutton.
3. Then add ginger slices, soy sauce and edible salt and mix well.
4. Add the chopped hob onion and stir fry until it is just broken. It doesn't take long to stir fry.
5. Finally, add minced garlic, sprinkle with balsamic vinegar and sesame oil and mix well to serve.
This frying method is to prepare the materials in advance and finish the cooking at one go. In fact, it doesn't take long.
What is the simple way to stir-fry pork slices with green onions? Sauté ed pork slices with scallion mainly highlight the tenderness and stir-frying of the meat. The above two kinds of frying methods are very simple.