braise

braise;

braise

(1)

braise

huì

(2)

Cooking method. After the vegetables are cooked, add cornstarch and mix them

[braise]. Such as: braised three delicacies, braised crab meat; braised shrimp

(3)

Mix rice and various vegetables to cook

[cook

rice

or

shredded

pancakes

with

meat, vegetables

and

water]. Such as: risotto, hodgepodge

(4)

Metaphor for pulling unrelated people or things together

[mix]. Such as: Don’t stew me in the big celebrity

stew

（stew）

huì

ㄏㄨㄟˋ

(1)

Cooking method, add a small amount of water and gravy powder after stir-frying: ~ shrimps. ~Tofu.

(2)

Cooking method: Mix rice, meat and vegetable dishes together and add water to cook: ~ rice. ~Cake. Big miscellaneous ~.

Braising: basic cooking techniques

Definition

Braising is to put small or finely chopped raw materials into soup, add ingredients and seasonings, and cook over high or medium heat. After heating for a short period of time, thicken the gravy to blend the soup and vegetables, and the finished product is half soup and half vegetable.

The stew method evolved from soup soup. The types of stew are:

1. According to the color of the soup, it is divided into:

Red stew (with colored seasonings) Braised in vegetables, the characteristic is that the juice is thick and heavy in color)

White braised (cooked in vegetables with colorless seasonings, characterized by thick and white soup);

2. Use seasonings The differences are divided into:

Zhaosu (dishes made with glutinous rice juice as the main seasoning, which is characterized by a strong fragrance),

Hot and sour stew (with vinegar and pepper as the main seasonings) The dish is stewed with seasonings, characterized by sour, spicy, salty and fresh),

Sweet stew (dishes stewed with sugar, characterized by sweetness and sharp taste);

3. The different methods are divided into:

Spicy stew (no colored seasonings are added, the dish is not thickened, and the soup is clear and mellow),

Stewed stew (the raw materials are first passed through the pot It is roasted (that is, fried) and then stewed, and the characteristic is that the soup is thick and thick).

The characteristics of braised dishes are: the soup is wide, juicy and mellow, the ingredients are crisp, tender, soft and smooth, and the taste is salty and light.

◆The operation procedure of stewing:

The operation procedure of stewing is: select ingredients and mix 1 → preliminary cooking process 1 → stew in soy saucepan 1 → bring to a boil over medium and high heat, and season —→Thinly thicken the gravy→Put it into a soup plate or bowl.

◆Instructions for the operation of braised dishes:

1. Braised dishes have relatively high requirements for raw materials. Most of them are mainly animal-based raw materials with delicate and soft texture, and crispy, tender and refreshing plant-based raw materials. The raw materials are supplemented, emphasizing that the raw materials should be fresh or tender or soft, without bone scraps, fishy or odor, and should be mainly clinker, semi-cooked or easy clinker. The processing is required to be small, thin, neat, uniform and beautiful.

2. The raw materials of stews should not be boiled in the soup for a long time. They should be blanched or oiled (fresh and easy-to-cook raw materials can also be used raw). Some raw materials need to be sizing before being preliminarily cooked. deal with. It is generally appropriate to thicken the soup immediately after boiling to ensure the freshness and tenderness of the finished dish.

3. Most of the deliciousness of the stew lies in the soup. There are two types of soup used, namely high-grade clear soup and thick white soup. High-grade clear soup is used for stews that require a salty taste and white soup; thick white soup is used for dishes that require a thick taste and thick white or red soup.

4. For stews, the soup and ingredients are half and half. Thickening is an important technical link. The gravy should be moderately thick and thin (slightly thicker than "rice soup"). If the gravy is too thin, the ingredients will not float. If the gravy is too thin, the ingredients will not float. Thick and sticky. When thickening, the fire should be strong and the soup should be boiling. After adding the thickening, stir quickly so that the soup and vegetables can be fused through the action of the thickening. When thickening, you also need to pay attention to dissolving the water and starch and stirring well to prevent lumps and powder from appearing in the soup when thickening.