Raw stir-frying: mainly used for cooking meat raw materials. When stir-frying, use medium heat oil, and the oil temperature should be 50% to 60% hot. After the raw materials are put into the pot, stir-fry until the water is slightly dry, add seasoning and stir-fry to taste, and then add ingredients and stir-fry until cooked. The characteristics of raw and fried dishes are that you can't see the juice when you see the oil, but the texture is crisp and soft, and the taste is strong and delicious. Attention should be paid to raw frying: first, it is not necessary to thicken, and second, the fire should not be too large and the oil should not be too hot. Such as: fried meat with salt.
Cooked frying: mainly used for cooking cooked raw materials. When frying, it is advisable to use medium heat and hot oil with 50% heat. The raw materials are not thick enough. After frying in the pot, the flavor is obtained. After adding seasoning and frying to taste, the ingredients are added and fried. The cooked dishes have the characteristics of bright oil, no juice, dry and delicious. The key points of cooking and frying are: raw materials do not need sauce, oil consumption should not be too much, and oil temperature should not be too high. Such as: Sichuan style pork.
Stir-fry: Mainly cooked with tender, long fiber and rich protein raw materials. Use a big fire when frying, and the oil temperature should be 60% hot. The raw materials should be starched, and the ingredients should be added when the seeds are scattered after frying, and then the dishes can be cooked with nourishing juice. The fried dishes have the characteristics of scattered seeds, bright oil, unified juice and taste, fresh and smooth. Attention should be paid to stir-frying: all kinds of stir-frying methods use different heat and oil temperature. Such as: Kung Pao diced meat.
Soft stir-frying: it is mainly used for dishes made from raw materials processed into mushy or semi-liquid state and cooked in a pot. Soft-frying can be divided into two types: first, the raw materials are dispersed with soup or water, egg liquid or egg white is added, and water and starch are added appropriately to make a thick rice soup, and the dish is warmed with strong fire (40% oil temperature is appropriate) to make it tender and smooth; Second, the raw materials are steamed or boiled, pressed into minced meat, heated in a hot pot, stir-fried and turned into sand, dissolved with sugar and ingredients, and then taken out of the pot. The dish is oily, crisp and fragrant, and refreshing. Such as: broad bean paste, snowflake chicken pond.
Stir-frying: mainly used for cooking fresh vegetables. When frying, use hot oil, and the oil temperature should be 60% hot. After the raw materials are put into the pot, turn them quickly, make sure to heat them evenly, and add the blending materials in time. When the raw materials are cooked, they can be taken out of the pot. Stir-fried dishes have the requirements of freshness, fragrance and beautiful color. Due to the characteristics of the materials used in the dish, dried Chili festival and pepper can be added to increase the spicy taste. There are two key points to pay attention to when frying: first, the water in the washed vegetables must be drained; Second, stir-fry in a hurry, in one go, such as: Lian Lian Bai.
Stir-frying: mainly cooked with fresh and tender raw materials. When frying, use a little oil pan, add a proper amount of oil and heat it to 30 ~ 50%, then add the raw materials, and stir-fry with a spoon until the color is white, and then take out the oil control. Leave a little oil in the bottom of the pot, heat the onion, ginger and garlic, add fresh soup, salt, monosodium glutamate and white sugar to boil, thicken with water starch, pour in the main ingredients and ingredients that have slipped through the oil, stir well, and pour in the oil. The key to stir-frying: the wok must be cleaned and heated, and then oiled for cooking, so as to avoid the raw materials sticking to the wok and appearing black, and the operation of returning to the wok must be rapid and in one go. Such as: fried shredded chicken with fresh Agrocybe aegerita.
Reference: /jifalist.asp? NewsID=46
In fact, there should be some in the landlord's textbook. I suggest that the landlord go to the library to look up Cooking Technology ...