(for example. Stir-fried d garlic with scallion oil, the two are equally delicious. )
Stir-fried beef with onion is a simple dish.
Pickling is very simple. Just before cooking D wild vegetables, put D seasoning in and wait for the taste.
Season and cook for a while.
Many vegetables need to be pickled, and plum meat patties need to be pickled, but pork without pickled D is tasteless.
If the river is too cold, it will cook the game in hot water for a day, and then immediately put it in ice water until it shrinks.
D You will have a good time after eating the game. Be patient with D because everything is cold.
Most of them are D-planes or something.
The easiest way to cool oolong noodles is to supercool river dishes.
Similar to slow cooking, slow cooking is used to ripen field D.
However, D wild vegetables made with slow fire must be soaked in juice.
You don't have to have juice to cook wild food slowly.
The dish is fried chicken with potatoes, and slow cooking is not a special cooking method.
Because many times, cooking many dishes will use slow fire and slow fire at the same time.
If you want an example of making dessert, if you want to make an custard (for example. All puddings)
D egg custard must be cooked slowly, otherwise it will be too cooked and slippery.
When mixing vegetables, it is used to decorate a versatile look when tying vegetables.
You don't have to eat anything you can eat.
Making a rose with a tomato skin and an onion skin is called a mixed dish (an example of eating well)
An example of eating well is an umbrella toothpick (poke a colorful 0 D umbrella in the drinking water field every day, and sometimes D people poke D carrots as dishes). Frying is to use a small amount of oil as a heat transfer medium and cook food with a small fire or a micro-torch, which has a fragrant appearance and a smooth interior, such as fried steak, fried fish and fried eggs. The difference between high and low hands lies in whether the temperature and time of the fire are properly coordinated, and the use of gas will be conducive to timely adjustment and correction.
Whether frying uses a large amount of oil as a heat transfer medium depends on the material. In many cases, it must go through several different oil temperature stages. If you are tall first? Hey, can you lower it? "Stir-fry" is cooked, but not cooked. How high is it? Stir fry until the surface is crisp. It doesn't feel greasy, such as fried shrimp balls, sweet and sour pork.
Does frying use a small amount of oil as heat transfer medium, which is generally high? Cook quickly, stir-fry quickly with strong fire, and try to keep the moisture and umami taste of the materials from losing. Cantonese cuisine pays attention to the smell of wok, so it needs to be high? It takes a lot of firepower to do this.
After seasoning the fried main ingredients, remove the oil, take them out, fry them with a little oil and seasoning, and take them out without thickening. Stir-fried dishes are mostly single ingredients, such as shrimp, with few ingredients, light seasoning and fresh finished products.
Stir-fry the materials with oil and seasoning, stir-fry over high fire and stir-fry for a short time to keep the materials crisp and tender.
Sauce explosion takes sauce as the main seasoning, and the materials are cut into pieces, diced and shredded. The material (main ingredient) can be fried in sauce to keep its shape, or soaked in oil until it is half-cooked, and then put back in a wok to stir fry with sauce, sugar, soy sauce, etc. Until the juice is thick and sticks to the material, and the color is bright.
Smoked food is put in a wok, and smoked materials (such as tea, sugarcane skin, sugar, etc. ) They all use medium-slow fire, cover the pot and let the smoke seep into the food. By smoking cooking, food is characterized by its color and fragrance.
Braised (braised) is a kind of heat transfer medium with a large amount of liquid, which is boiled for a long time with medium and small fire until the material is soft and tender. Generally used for tough or bulky materials, such as pork, beef, mutton, whole chicken, whole duck, big fish and so on. The key is to use steady low? Cooked for a long time will be hard and soft.
Red glutinous rice is made by frying or frying the main ingredients, and then injecting water and seasoning or soup. Boil with strong fire first, then simmer with slow fire until the main ingredients are crisp and the juice is thick. Finally, thicken the right amount of juice to make the color golden red.
Steaming is indirect cooking of materials by steam. Different materials, different firepower. For example, steamed fish must be tall. Fire, meat pie should be medium fire, steamed eggs should be medium fire.
Cooking is to use water as the heat transfer medium, and then heat it with medium or small fire until the food or soup meets the appropriate texture requirements. You need to master the heat when cooking. Difficult-to-cook food should be cooked slowly with low fire until it is crisp, and fresh and tender food should be cooked with large fire or medium fire for a short time to maintain its original flavor.
Boil the ingredients in a pot and inject water, seasoning, soup, ingredients, etc. Cook on medium and slow fire to thicken food or materials.
Simmer is to add water, soup and seasoning (spicy materials such as ginger and onion can be used) to boil with strong fire, and then simmer with low fire (slow fire) until the materials taste.
Pot is to put the ingredients into a large amount of soup or water for a long time until the umami is tender and tender, so that the umami is fully integrated into the soup. For example: Ge Fen shad stewed pig? Braised mutton with glutinous rice balls
Stewing also refers to indirectly using steam to cook the materials until they are soft and cooked, which makes the soup rich in flavor. It's similar to steaming, but it takes a long time, usually a few hours at most. Therefore, it is necessary to stabilize small fires, such as braised chicken wings and stewed duck with Cordyceps sinensis.
Burning (? ) is to use soup or water as a heat transfer medium, cooking materials in a short time, to maintain the delicate flavor and crisp texture, so it is also necessary to use strong fire. For example, roast loin slices, roast beef, roast shrimp, and sometimes leave the fire when it is half cooked. What's the rest for? Keep the texture tender and smooth when cooking.
Soup making is to thicken the soup and the ingredients in the soup after boiling.
Stir-fried beef tenderloin with XO sauce, shredded beef tenderloin with ghost horse, and fried vermicelli with tri-color pepper.
Pickled cold tremella, cold chrysanthemum and grapefruit lotus root slices
Supercooled river-Many things can supercool the river.
Duck feet with mushrooms in the north, mutton with bamboo rice, curry beef, and suckling pig hands in the south, grilled with clear soup and open flame.
Cook gently-braised pig's trotters, braised pork with plum vegetables.
Vegetable mix-cucumber with jellyfish,