Stir-frying skills of cauldron dishes 2008-3-24 22:26:37- There are some skills to stir-fry cauldron dishes, such as cutting raw materials thicker, larger and thicker than small ones to avoid being broken after cooking. In particular, small ingredients such as ginger, onion and garlic in cauldron dishes should not be cut too small and too fine; For some raw materials that are difficult to cook (such as green beans), they must be pre-cooked before cooking; When frying cauldron dishes, the pot should be heated vigorously, and the pot should be roasted first. After the raw materials are put into the pot, the spatula should be turned constantly to make it evenly heated and not sticky. Cauldron dishes can be cooked in a variety of ways, but the most commonly used one is frying, which can be divided into two types: frying meat dishes and frying vegetarian dishes.

First, stir-fry the cauldron of meat dishes

1, stir-fried large pot of meat dishes with no yards and no thickening.

Such as Sichuan style pork, salt fried pork, fried mutton with onion, chicken with green pepper, etc. When frying such dishes, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the raw materials from sticking to each other after cooking; Accessories (vegetables) should be raw materials with less water content and higher oil absorption, such as green garlic, garlic sprouts, onions, lotus seeds, dried bean curd, etc., and the amount of oil used in cooking should be slightly higher.

2. Stir-fry a large pot of meat dishes that are both thick and thick.

Such as sliced pork with green bamboo shoots, shredded pork with green peppers, shredded pork with fish flavor, kung pao chicken, etc. When frying this kind of dishes, the main ingredients (meat or poultry) should be thicker and drier, and the main ingredients should be cooked in hot oil first, and then fried with auxiliary materials to make dishes. If the amount of the main ingredient is too large, it can be cooked in several times; Accessories (vegetables) should be flavored with a small amount of refined salt in advance, and then some water should be squeezed out to make them less water and easy to mature after cooking. In addition, you can also blanch, oil or stir-fry the auxiliary materials in advance until they are raw, and then cook them with the main materials to shorten the formal cooking time and ensure their full maturity. In addition, the sauce used for thickening should also be prepared in advance, and the dosage should be less than that of small pot dishes, but the sauce should be thicker than that of small pot dishes, because the fire power is insufficient when frying large pot dishes, and the water in the raw materials is not easy to evaporate, so there should not be too much water in the sauce. Generally speaking, frying this kind of big pot of meat dishes is actually not "frying" in the traditional sense, but it is a bit like "stewing" vegetables. That is, first put oil in the pot and heat it, then add small ingredients (ginger, onion, garlic, etc.) to make it fragrant, then add the processed main and auxiliary materials, then turn it over quickly and cook the sauce until it is mature.

Second, stir-fry the cauldron of vegetarian dishes

1, stir-fry green leafy vegetables with high water content.

Such as spinach, water spinach, leek, fresh cabbage, green bamboo shoots and so on. When frying this kind of food, the firepower should be strong and the oil temperature should be high. After the raw materials are put into the pot, they should be turned quickly to make them evenly heated and quickly mature; The raw materials should be fried in the pot until they are broken, so as not to put salt too early and make the raw materials spit water; You can also put some raw materials (such as green bamboo shoots) in a boiling water pot and then fry them in the pot to shorten the frying time. In addition, it should be noted that when frying green leafy vegetables, it should not be heated, otherwise the leaves will be braised yellow.

2. Stir-fry other vegetables with low water content.

Such as green bamboo shoots, pumpkins, potatoes, green beans and young garlic shoots. When frying this kind of vegetables, different preliminary treatments should be carried out according to the characteristics of raw materials. For example, potatoes (shredded) are washed with starch, boiled in a boiling water pot, and then fried in a pot; Green beans should be boiled in a boiling water pot until they are cut off, and then fried in a pot; Green bamboo shoots (sliced or shredded), pumpkins (shredded) and garlic shoots (cut into sections) must be flavored with a small amount of salt first, and then the water is squeezed out and fried in the pot. When frying a large pot of vegetarian dishes, you should also pay attention to the fact that you can't fry the raw materials too well, but generally fry them until they are raw or just cooked. Because after the dish is put into a big pot, the residual heat of the dish will further "cook" the raw materials (that is, it is often called "after cooking"). In addition, the cauldron for frying vegetarian dishes is best for special purpose, that is to say, the cauldron for frying vegetarian dishes should not be used for frying meat dishes, so as to keep the wok smooth and prevent the wok from sticking when frying vegetarian dishes.