(A) the technique of burning

Burning, is the raw materials after frying, pan-frying, stir-frying, stir-frying, steaming, boiling and other preliminary heating and then add soup and seasonings to further heating and maturation of a cooking method. Burning is suitable for the production of a variety of different raw materials, dishes, is one of the most commonly used cooking method in the kitchen. Burning is mainly divided into two categories: braised, dry burning.

1, braised. Raw materials after preliminary thermal processing, seasoning shall be put soy sauce, mature thickening for sauce red. The method of braising is suitable for cooking braised meat, braised fish, meatballs, etc.. Braised to master the technical points are, the main ingredients for the initial heat treatment, do not color too heavy, too heavy will affect the color of the dish. Under the soy sauce, sugar seasoning color, should be shallow rather than deep, too deep will make the color of the dishes black, bitter taste. Braised put the amount of soup should be moderate, more soup is tasteless, less soup is not easy to burn through the main ingredients.

2, dry burning, also known as self-gravy burning. Operation is not thickening, relying on the raw material itself to cook into the gravy, such as burning eel, channel catfish that is used in this way. Dry-roasted dishes should be burned over a long period of time over a low fire, so that the soup penetrates into the main ingredients. Dry-roasted dishes generally see oil and no juice, characterized by oil, juice tight, strong flavor. Dry burning to master the 'technique is that the color can not be too heavy, otherwise the color of the dishes after burning black; dry burning dishes to burn the soup.

3, white burning, sauce burning, onion burning. In addition to the above red burning, dry burning, there are white burning, sauce burning, green onion burning and other common burning methods. White grilled without soy sauce, usually with milk broth. Soy sauce roast, onion grilled and roasted in the same way, soy sauce roasted with sauce seasoning color, soy sauce roasted vegetables with golden color, with sauce flavor; onion roasted with a large amount of onion, about 1/3 of the main ingredients, taste to salty and fresh-based, and with a heavy onion flavor.

(2) the technique of deep-frying

Deep-frying is a method of heating the frying pan, into the raw materials, cooking oil as a medium, so that it matures. Using this method of heating the raw materials, usually two intervals of frying, to cook well.

The main points of the technique of deep-frying is that the amount of oil should be more, for some old, large shape of the raw materials, the oil temperature can be lower when the pot, the frying time can be longer. With the method of frying, cooked dishes have a crispy texture, crisp and tender characteristics.

The family kitchen commonly used frying methods are clear frying, dry frying, soft frying, crispy frying, add breadcrumbs fried and so on.

1, clear fried. Raw materials do not go through the batter batter, with materials mixed into the frying pan that is put into the fire frying. Frying the main material outside no protective layer, according to the raw material must be old and young, size to determine the oil temperature. The main material is tender or small in shape, in the oil temperature of fifty percent hot pot, frying time should be short, fried to about eight layers of cooked fish out, to be cooled down to fry the material again in the pot to repeat the frying once that is done. If you use a longer time in the oil once fried into, will lose the moisture in the frying material, make become dry, can not achieve the effect of crispy outside and tender inside. The beginning of the main material is larger, the texture of the older, the oil temperature should be seventy percent of the heat in the pot, the frying time can be longer, and in the middle of the change to warm oil to fry several times, so that the oil temperature is gradually conducted to the interior of the raw material, fried can be cooked.

2, dry frying. Dry frying method is almost the same as the clear frying, but also the raw materials to be flavored marinade before frying. The difference is that the dry frying of raw materials in the pot before also patting powder hanging paste. Dry frying time to be a little longer, the beginning of the hot oil with a high fire, halfway to warm oil with a small fire, the raw materials fried to the skin can be crispy. Dry frying dishes is characterized by the loss of raw materials, more water, the dish outside the crisp, soft and tender.

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