1. There are two methods of stewing: 1) Stew without water barrier: The method of stewing without water barrier is to scald the raw materials in boiling water to remove the blood stains and fishy smell, then put them in a pottery vessel, add onions, ginger,

Add condiments such as wine and water (the amount of water added can generally be slightly more than the raw materials, for example, one and a half to two kilograms of water can be added to one kilogram of raw materials), cover it, and cook directly on the fire.

When cooking, first boil over high heat, skim off the foam, then simmer over low heat until crispy.

The stewing time can be determined according to the nature of the raw materials, usually about two or three hours.

? 2) Water-proof stew method: Water-proof stew method is to scald the raw materials in boiling water to remove the fishy dirt, then put them into a porcelain or pottery bowl, add onions, ginger, wine and other condiments and soup, and use

Seal the lid with paper, put the bowl into a water pot (the water in the pot must be lower than the mouth of the bowl, and the boiling water does not soak into it), and cover the pot tightly to prevent air leakage.

Burn with strong fire.

Keep the pot constantly boiling and the stew will be ready in about three hours.

This stewing method can prevent the fresh aroma of the raw materials from being lost, and the prepared dishes will be full of flavor and the soup will be clear.

Some people put the sealed bowl filled with raw materials on a boiling steamer to steam and stew. The effect is basically the same as stewing without water separation, but because the temperature of steaming and stewing is high, the steaming time must be mastered.

Insufficient steaming time will cause the raw materials to be undercooked and lose their aroma and flavor; steaming for too long will also cause the raw materials to be overcooked and lose their aroma and flavor.

? 2. How to keep vegetables bright green when cooking? Vegetables often turn yellow when cooked. How to keep them bright green?

? 1) Cover the pot at the right time. If you cover the pot tightly at the beginning, it will fade and turn yellow. It is said that this is because the chlorophyll of vegetables contains magnesium, which will be absorbed by another type of vegetables when cooking.

Substance - organic acid (containing hydrogen ions) is replaced to generate a yellow-green substance.

If you stir-fry or boil it first to allow this substance to be released when heated, and then cover the pot, the chlorophyll will not be affected by acid and turn yellow.

? 2) For the sake of appearance, you can add a little baking soda or alkaline noodles when cooking, which can make the color of the vegetables more bright and transparent without affecting the nutritional value of the vegetables.

? 3. The knowledge of "stir-frying": methods and key points of raw stir-frying, cooked stir-frying, soft stir-frying, and dry stir-frying? Stir-frying is the most widely used cooking method.

The raw materials suitable for stir-frying are mostly small dices, shreds, strips, balls, etc. that have been processed by knife skills.

Use a small pan for frying. The amount of oil depends on the raw materials.

When operating, remember to heat the pot first before adding oil.

Generally, hot oil is used over a high fire, but the amount of firepower and oil temperature depend on the raw materials.

During operation, unload the ingredients in sequence, stir and stir with a spoon and shovel, and be quick in your movements. The key principle is to cut off the raw material.

Its characteristics are crispy, tender and smooth.

The specific methods can be divided into four types: raw stir-frying, cooked stir-frying, soft stir-frying, and dry stir-frying.

? (1) Stir-fried raw.

Also called fireside stir-frying, it mainly uses raw materials that are not sticky.

First put the main ingredients into the boiling oil pan and stir-fry until they are five or six times ripe, then add the ingredients. The ingredients that are easy to ripe can be put in later, and the ingredients that are not easy to ripe can be put in together with the main ingredients, then add seasonings and stir quickly a few times.

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This method of stir-frying has very little soup and fresh ingredients.

If the raw materials are in large chunks, add a small amount of soup during cooking and stir-fry a few times to stir-fry the raw materials thoroughly before serving.

? Important points: When adding the soup, you need to stir-fry the moisture of the raw materials before adding them to the soup, so that the flavor can be absorbed.

? (2) Cooked and stir-fried.

For stir-frying, generally, large pieces of raw materials are first processed into half-cooked or fully cooked (boiled, burned, steamed or fried, etc.), then cut into slices, blocks, etc., put into a boiling oil pan and briefly stir-fried, and then the auxiliary ingredients,

Add condiments and a little soup, stir-fry a few times and it's ready.

Cooked stir-fries are characterized by a slightly marinated, crispy flavor.

? Key points: Most of the stir-fried raw materials are not mushy. When they are cooked, they are usually thickened with wet dough flour. They can also be cooked with bean paste, sweet noodle sauce and other seasonings without being mushy.

? (3) Soft stir-fry (also known as smooth stir-fry).

First, take the main ingredients out of the bones, mix them with seasonings until they are crispy, then slurry them with egg white flour, put them into a five or six-cup hot oil pan, stir-fry while increasing the oil temperature, and stir-fry until the oil is about 90% hot.

Then fry the ingredients in the pot. When the ingredients are almost cooked, add the main ingredients and stir-fry for a few times, add some marinade, thicken the sauce and put it in the pot.

Soft-fried dishes are very tender and smooth, but it should be noted that the main ingredients must be spread out after they are put into the pot to prevent the main ingredients from sticking to each other and forming lumps.

? Key points: The main ingredients should be fried while increasing the temperature of the oil. When the oil is about 90% hot, take it out of the pan and fry the ingredients separately. When the ingredients are almost cooked, add the main ingredients and fry together (4) Dry frying (also known as

dry fanning).

Dry stir-frying is to mix and marinate small-shaped raw materials that are not sticky with condiments, then put them into a 80% hot oil pan and stir-fry them quickly. When the outside is brown, add ingredients and condiments (mostly spicy ones).

Bean paste, Sichuan pepper powder, pepper, etc.) and stir-fry for a few times until all the marinade is absorbed by the main ingredients, then take it out of the pot.

The general characteristics of fried dishes are dry, crispy and slightly spicy.

Important points: When cooking, the vegetables can only be taken out of the pot after all the marinade has been absorbed by the main ingredients.