Dialect, floating: water wood ~.
Fried. Such as: oil-soaked peanuts
2.cuān (note: next to the word; Reporter: Into the water into soup)
Pot is the main method of soup dishes, mostly in small shape or processed into pieces, silk, strips and raw materials for making meatballs. It is characterized by fresh soup and crisp vegetables.
Method 1: first boil the soup with strong fire, then put it into the pot and season it. As soon as the water is boiled, it will be out of the pot. This cooking method is suitable for mutton, pork liver, tenderloin slices, chicken slices, tenderloin slices, fish and shrimp slices. Chicken, sheep and pig meatballs should be cooked with boiling water; Fish balls should be cooked in warm water.
Method 2: First blanch the ingredients in boiling water, then take them out, put them in a container, and pour the blanched fresh soup into the container for blanching. This method is often called soup bubble or bubble.
There are many uses. One is to maintain water and prolong its service time. If cooking, add water to the pot, add raw materials such as bamboo shoots, and pour the water into the pot. The second is for soup dishes, such as pork tenderloin. Put the pot on the fire, add water and heat it to 60% to 70%. Add shredded tenderloin, take it out when the meat color turns pale, and then add clear soup and seasoning to serve.