One. Burning is mainly divided into braising in soy sauce and dry burning.
1, braised. After preliminary thermal processing, the raw materials should be seasoned with soy sauce, and when they are ripe, they will thicken into sauce red. The method of braising in soy sauce is suitable for cooking braised pork, braised fish and Sixi meatballs. The key technique to master in braising is that when the main ingredients are preliminarily heat-treated, they must not be over-colored, which will affect the color of the finished dishes. Seasoning and coloring with soy sauce and sugar should be shallow, but not deep. Too deep coloring will make the finished dish black and bitter. The amount of braised soup should be moderate, the soup is light, and the main ingredient is not easy to burn through.
2, dry burning, also known as spontaneous burning. When operating, it does not thicken, and it is cooked by the glue juice of the raw material itself, such as burning eel and herring. Dry-cooked dishes should be cooked with a small fire for a long time, so that the soup can penetrate into the main ingredients. Dry-cooked dishes generally see oil but not juice, which is characterized by large oil, tight juice and strong flavor. The main technical points to be mastered in dry cooking are that the color should not be too heavy, otherwise the color of the cooked dishes will be black; Dry cooking needs to burn the soup.
3, white burning, sauce burning, scallion burning, etc. In addition to the above-mentioned braising and dry burning, there are also common burning methods such as white burning, sauce burning and scallion burning. White cooking without soy sauce is usually cooked with milk soup. The methods of sauce roasting, onion roasting and braising are basically the same. The sauce roasting is seasoned and colored with sauce, and the sauce-roasted dish is golden red in color with sauce flavor. The amount of scallion used for burning scallion is large, which is about 1/3 of the main ingredient. The taste is mainly salty and fresh, with a strong onion flavor.
(2) frying technique frying is a method of heating an oil pan, adding raw materials and using cooking oil as the medium to make it mature. Raw materials heated in this way are generally fried twice at intervals before they can be cooked. The main point of frying technique is that there should be more oil. For some old and big-shaped raw materials, the oil temperature can be lower when cooking and the frying time can be longer. By frying, the cooked dishes have the characteristics of crispy and tender taste. The common frying methods in family kitchens are clear frying, dry frying, soft frying, crisp frying, bread flour frying and so on.
1, clear fried. The raw materials are not hung and sized, and they are put into an oil pan and fried with high fire after being mixed. There is no protective layer on the outside of the main material, and the oil temperature must be determined according to the age and size of the raw material. If the main ingredients are tender or small in shape, put them in the pan when the oil temperature is 50% hot, and fry them for a short time. Take them out when they are about eight layers cooked, and then put them in the pan and fry them once after the fried materials are cooled. If it takes a long time to fry in oil once, it will lose the moisture in the fried material and make it dry, which can not achieve the effect of crispy outside and tender inside. If the main ingredients are big at the beginning and the texture is old, they should be cooked when the oil temperature is 70% hot, and the frying time can be longer. In the middle, they should be repeatedly fried with warm oil for several times, so that the oil temperature can be gradually transmitted to the inside of the raw materials and fried.
2. Dry frying. Dry frying is similar to clear frying, that is, seasoning and pickling the raw materials before frying. The difference is that the dry-fried raw materials have to be powdered and pasted before they are put into the pot. Dry frying takes a little longer. Start with hot oil, switch to warm oil and low fire halfway, and fry the raw materials until the skin is crispy. The characteristics of dry-fried dishes are that the raw materials lose more water, and the finished dishes are crisp and fragrant outside and soft and tender inside.
3. Soft frying. Marinate the main ingredients, then hang a layer of egg paste, and then put it into the oil pan for frying. The oil temperature of soft frying should be controlled at five layers of heat. When the raw materials are broken and the appearance is hard, they can be taken out. Then, when the oil temperature is 70% to 80% hot, the broken fried materials are fried in the oil pan. This frying method takes a short time, and the finished dish is crisp and tender.
4, crispy fried. The frying method is to cook or steam the raw materials before frying in the oil pan. The raw materials for crisp frying should be seasoned when steaming and boiling. When frying in an oil pan, the firepower should be strong, and the oil temperature should be controlled at 60% to 70% until the outer layer of the raw materials is dark yellow. The characteristics of crisp frying make the dishes crisp, fragrant and tender.
5, roll bread powder and fry. After seasoning and pickling the main ingredients, size them, roll a layer of bread flour, and then fry them in an oil pan. This frying method is suitable for frying pork chops and fish. The dishes fried with bread flour are golden in color, crisp outside and tender inside.
(3) the technique of explosion explosion is a rapid heating and ripening method for cooking brittle raw materials and tough raw materials such as belly, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton. Explosive means urgent, fast and fierce, and the heating time is extremely short. The dishes cooked by explosion are crisp, tender and fresh. Explosion can be divided into oil explosion and water explosion, and its techniques are as follows:
1, oil explosion. It's hot oil stir-frying There are two ways to make oil-fried vegetables: one method is popular in northern China. When the oil is fried, the main ingredients are not starched, only boiled in boiling water, then taken out, then put in a hot oil pan for medium-speed frying, then stir-fry the ingredients, and the sauce can be cooked. The method of another seed is popular in southern China. When the oil explodes, the main ingredients should be starched, stir-fried in a hot oil pan, and then taken out after frying. Drain the oil, leaving a little residual oil in the pan, and then pour the main ingredients, ingredients and sauce into the pan and stir-fry. The cooking method of oil explosion is suitable for cooking dishes such as oil explosion and oil explosion. When cooking oil-fried vegetables, the main ingredients should be cut into smaller shapes such as blocks and dices, and the time for blanching the main ingredients with boiling water should not be too long to prevent the main ingredients from getting old. After blanching, the water should be drained, and the oil content of the main ingredients should be twice that of the main ingredients when they explode in the oil pan. The sauce used for oil-fried vegetables can wrap the main ingredients and ingredients.
2. Water explosion. An explosion method with water as the heating body. When the water explodes, the raw materials are heated in boiling water to make them cooked, and then they can be dipped in seasonings to eat. The key to cooking meat and vegetables with water explosion is to master the time of boiling water to blanch raw materials, and it is better to blanch until the main ingredients are bloodless and the color changes from dark to light. If the blanching time is too long, the main ingredients will be old but not brittle; If the blanching time is too short, the main ingredients will smell fishy or half-cooked. Besides oil explosion and water explosion, there are other explosion methods, such as turnip explosion, onion explosion and sauce explosion. The method of making these fried vegetables is basically the same as that of oil frying, but the ingredients and seasonings are different. The main ingredient of wubao is wubao (coriander): the ingredient of onion explosion is shredded onion or onion block (hob block), which is stir-fried with the main ingredient when making; Sauce explosion means adding fried sweet noodle sauce, yellow sauce or soy bean curd when frying.
(4) Stewing techniques Stewing is a cooking method in which raw materials are put in a pot and heated with a small fire for a long time to make dishes. It is best to use casserole or enamel pot for stewing. Stewing method is suitable for meat and poultry raw materials with coarse muscle fiber. This kind of raw materials must be blanched in water before stewing to eliminate blood stain and foul smell. When stewing, you can put a pot mat under the raw materials to prevent the pot from sticking. Stewed dishes are characterized by plenty of soup, tender meat and original flavor. There are two kinds of stewing methods: stewing without water and stewing without water:
1, stewing in water is a method of heating in water to make raw materials mature. The practice is that the raw materials of poultry and meat are first scalded in boiling water to remove blood stains, then put into porcelain or pottery vessels, add seasonings such as onion and ginger, cooking wine and soup, seal them, and then put them in a pot for stewing. This method is suitable for stewed chicken, stewed turtle and other dishes.
2. Don't stew the raw materials in a pottery vessel, add seasoning and water and stew them directly on the fire. When stewing, first boil with high or medium fire, skim off the floating foam, and then stew with low fire. The stewing time can be determined according to the texture of raw materials and cooking requirements.