To master the oil temperature, we must pay attention to the size of firepower. The nature of raw materials includes the following three aspects: feeding time and dosage. The specific method is "1". Wanghuo has less blanking and low oil temperature prompt; The oil temperature should be higher when the fire is slow, otherwise the raw materials are easy to peel and paste. If the oil temperature is too high when passing the oil, the spoon end can be separated from the fire or cooled. 2. If the feeding amount is large, the oil temperature is slightly higher when pouring the spoon. 3. It also needs to be mastered flexibly according to the tender texture and shape of raw materials.

What are the characteristics of low temperature, medium temperature and high temperature? What are the highest temperatures and uses of the three?

When low-temperature oil is generally heated in an oil spoon, the oil level is stable, smokeless and noiseless. The general oil level dynamic of medium temperature oil is that the oil turns from the periphery of the spoon to the middle, slightly producing lampblack. The surface of high-temperature oil generally turns upward from the middle, and there is smoke, which will make a noise when stirred with a spoon.

The highest temperature of cryogenic oil is 120 degrees, commonly known as 30% to 40% heat; The highest temperature of medium temperature oil 180 degrees, commonly known as 60% heat; The highest temperature of high-temperature oil is 240 degrees, commonly known as 80% heat. Its purpose is: low temperature oil is generally suitable for soft frying. Stir-fried dishes, slippery vegetables, etc. Medium temperature oil is generally suitable for dry frying, crisp frying, stir-frying and so on. High-temperature oil is generally suitable for frying and frying fish.

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(1) Cooking method

1, slip: take two steps to slip vegetables. The first step is to fry or size the raw materials with medium oil temperature. The second step is to put the sauce and seasoning into the pot, pour the fried raw materials and turn them out of the pot. Slippery vegetables are crisp and soft. Generally, the second step is to stir fry on fire and stir fry quickly. Common dishes are "sliced meat" and "vinegar cabbage".

2. Braised in brown sauce: It is a cooking method in which the main ingredients are fried to half-cooked, and then the soup is stewed with slow fire until it is cooked. It is characterized by being soft and rotten but not greasy. Such as "braised chicken pieces" and "braised prawns".

3. Burning: First, stir-fry the main ingredients or bake them with fire, then add the auxiliary materials and add the soup to simmer until cooked. It is characterized by thick juice, little soup, soft and rotten vegetables and beautiful color. Such as "braised sea cucumber" and "dried fish".

4. Baba: Baba is a method of cooking with water pot after seasoning with raw materials. Water chestnut is simple and easy to make, with emphasis on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by lightness and refreshment. There are vegetables and soup, which are suitable for winter. Such as "Juan Maruko".

5. Steaming: it is a method of seasoning raw or semi-cooked raw materials and steaming them in a steamer. Steaming can be divided into steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as "steamed chicken nuggets" and "rice flour meat".

6. Stir-fry: put the main ingredients in a hot oil pan, paste or not, and fry until cooked and tender. Such as "dry fried tenderloin" and "soft fried shrimp".

7. Crispy: First, the raw materials are cooked or steamed in a pot and then fried until crisp, characterized by crispy outside and tender inside, fresh and delicious, such as "crispy chicken" and "crispy meat".

8. Stewing: it is a method of frying or boiling raw materials, changing knives, adding auxiliary materials, seasonings and broth into the pot. Sweet, tender and fresh. The stew method is simple, so pay attention to the heat. Generally, the soup is boiled with medium fire. Common ones are "Stewed Three Fresh Foods" and "Stewed Shredded Chicken".

9. Baking: It is a cooking method in which the bottom of the pot is cooked with oil, the soup is put into the pot, the main ingredients and seasonings are added, and it is mashed with slow fire to thicken the juice. Fresh and soft, juicy, easy to digest, there are "baked three fresh" and so on.

10, stew soup: This method is common and simple. First, cut the main ingredients into 1 block and stir fry, then add the soup and cook slowly with low heat. Characterized by soup, soft rotten vegetables, soup flavor. Such as "stewed chicken".

1 1, explosion: it is hot oil, and the raw materials can be operated quickly after being put into the pot. Knife workers are required to handle the same thickness, prepare seasonings before cooking, and act quickly. "Fried mutton with onion" and "Chicken with sauce".

12, stir-fry: refers to putting oil in the pot, cooking the oil and frying the raw materials. Generally, stir-fry with fire to reduce the loss of vitamins in vegetables. Stir-fried meat usually uses medium heat.

13. Casserole: After processing the raw materials, put them into a casserole, add ingredients and ingredients, and simmer with low fire until cooked and rotten, which is rich in nutrition. Such as "casserole tofu" and "casserole chicken".

14. Drawing: It is a method of boiling sugar Gaza (or oil) into sugar cotton and hanging the main ingredients. Drawn vegetables should be shredded and have the characteristics of sweet and greasy taste. They are technical dishes, and it is very important to master fried sugar water. It is not good to be old and black, nor is it good to be young and light. To master the temperature, operate quickly. There are "pulling vegetables and fruits" and "pulling yam".

(2) Cooking technology

1, blanching: also known as "effluent", is a method of putting raw materials into boiling water or cold water pot for preliminary cooking treatment.

2. Over-oiling: a method of cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also called "lubricating oil"; Large-scale raw materials pass through Wangyou, also known as "walking oil".

3. Hanging paste: the process of evenly wrapping raw materials with a layer of paste before cooking.

4. Sizing: the process of mixing starch, eggs, salt and other raw materials so that the outer layer of raw materials is wrapped with a thin slurry.

5. Energization: A processing method of adding refined salt, water, starch and other auxiliary materials to the animal raw materials processed into minced meat, and repeatedly stirring to make it bright in color, tender in meat, insoluble in water and not scattered.

6. Thickening: the process of adding starch aqueous solution to the pot during cooking to make the vegetable soup have a certain consistency. Also known as "tired", "tired" and "tired".

7. Warm oil: commonly known as 30% ~ 40%, the temperature is generally 70℃~ 100℃. Hot oil is commonly known as 50% to 60%, and the temperature is generally 1 10℃~ 170℃. King oil is commonly known as 70% to 80%, and the temperature is generally 180℃~220℃.

8. Sliding pot: a method of heating the pot, pour a little oil to slide the pot all over, and then pour the oil.

9. wok: also known as "frying pan", it refers to a method of frying ginger, onion, pepper powder or other fragrant seasonings in a hot bottom oil pan, and then serving ingredients in time.

(3) Processing technology of main materials and ingredients

1. Horse tooth segment: Wash the onion from the middle and cut it into 2 cm long segments.

2. Dice Dice: Square, with 1 cm square and 1.5 cm square.

3. Elephant-eye stone: the middle width of the two tips is generally 4 cm long, the middle width is 1.5 cm, the thickness is 1.5 cm, and the inclination is 2.5 cm. Its size can be determined according to the size of the main material and the container. Simply put, it looks like a diamond, like the eyes of an elephant.

4. Diamond-shaped block: similar to elephant-eye stone, but without the rules of elephant-eye stone.

5. Domino: rectangle. Generally, it is 5 cm long, 2.5 cm wide and 7 mm thick, and the small one is 2.5 cm long. Its size can be determined according to the specific situation.

6. hob block: cut the raw materials into basically the same blocks through the rolling of the raw materials and the inclination of the vertical knife, such as roasted eggplant.

7. Mung bean cubes: small cubes similar to mung bean seeds, about 5-7 mm square.

8. Chopping board: Irregular raw materials are processed into basically consistent blocks, generally 5 cm long, 65,438+0 cm wide and 6 cm thick. You can use the knife method of dividing first and then cutting or deleting first and then cutting.

9. Snowflake: a flake shaped like a snowflake, generally 1.5 mm thick, and 1.5 cm long and wide respectively.

10, willow leaves: it looks like willow leaves, mostly made of bamboo shoots and water bamboo, generally 5 cm long, 1.5 mm thick, with a wide tip and tail.

1 1, horizontal blade: also known as slope blade. The operation method is to press the raw material with the left hand and hold the knife with the right hand. The back of the knife is outward, slightly higher than the blade, so that the knife body is inclined, and the finished products are inclined stubble slices, such as waist slices, sea cucumbers and belly slices. , adopt the method of horizontal blade.

12, code taste: the process of mixing and soaking raw materials and condiments before cooking.

13, Stealing knives: invisible and airtight. For example, the surface of the "honey-baked square rib" looks like a big block, but it is actually solved into a small square with a stolen knife. And cut it into a clip shape, called a knife stealing a knife.

14. Chicken inflation: For convenience of heating and beauty, the chicken was preliminarily processed, and the 1/3 of the chicken's mouth and claws and the tip of its arm were cut off. Some vegetables need to be drilled, headed, scratched and broken when expanding.

15, fish swelling: For convenience of heating and beauty, the 1/3 of pectoral fin and dorsal fin is cut off from the fish after preliminary processing, and the inner side of caudal fin is trimmed neatly.

16, Song Li: The cooked raw materials did not move, and the large pieces of meat inside were torn into small batches and laid flat. Such as marinated duck and steamed whole duck.

17, delete: in order to make the interior of raw materials loose, it is deleted by sliding. Like fried eggs.

18, solution: it just can't be cut through, which is generally 2/3 or 3/4 of the raw materials, such as kidney flowers. , but in operation, the knife method used is different.

19, Rama silk: thick silk, 5cm long, 7mm thick and 7mm wide.

20, hemp: that is, the main ingredients are soaked in ingredients, mostly used for dry-fried dishes, and the raw materials are temporarily soaked before cooking, and the time is relatively short.

2 1. Maintenance: The developed and undeveloped raw materials are maintained in different ways to prolong their service life.

22, extraction: adding alkali to speed up the preparation of raw materials. Some heat it up and down to make it dizzy, also called lifting. In order to make some raw materials tender and smooth, and remove the peculiar smell, a proper amount of alkali is added for extraction, and then the alkali smell is removed.

23. Tie: It is to soak the raw materials or semi-finished products after preliminary processing in boiling soup or boiling water. This bathing process is called pricking. For example, in winter, it is necessary to simmer the mixed meat to make it delicious and not cold.

24. It can be used in many ways. One is to keep water so that it can be used for a long time. If cooking, add water to the pot, add raw materials such as bamboo shoots, and pour the water into the pot. The second is for soup dishes, such as pork tenderloin. Put the pot on the fire, add water and heat it to 60% to 70%. Add shredded tenderloin, take it out when the meat color turns pale, and then add clear soup and seasoning to serve.

25. Killing: In order to remove the odor, oil slick and moisture of raw materials, salt water and cooking wine are added to boiled water or soup, then the raw materials are put in, boiled and skimmed, and then taken out.

26, soaking: put the raw materials into boiling water to solidify, which can avoid nutrient overflow.

27. Dusting: In order to keep the raw materials crisp, tender and colorful, put them in a boiling water pot and stir them quickly, then take them out immediately. Such as lotus root and celery.

28. Dip: Put the raw materials into hot water or boiled soup and take them out immediately. If you soak cabbage in hot water or boiling soup pot, it can shrink and soften and keep its color.

29. Dry juice: an operation of cooking. After the juice is drained, the dishes are bright and shiny, and there are small bubbles on the table. The specific method is: add hot oil to the juice of cooking, shake the pot with one hand and push the juice with the other hand, so that the oil melts into the sauce and bubbles, which is called dried juice.

30, chase: put raw meat in cold water, so that blood overflows and penetrates into the water, making it fresh, clean and beautiful. If you fry the tenderloin, cut it open and chase it in the water.

3 1, group edge: processed Chinese cabbage and so on. , are placed around the dish, making the dish beautiful and generous, also known as the edge.

32. Pot mat: a tool for picking vegetables. It is made of bamboo, round and about 50 cm in diameter. There are many octagonal holes in it, which are also called pot grates.

33. Folding: Add starch with eggs or egg whites and stir into a paste. Put the main ingredients into the paste and grab them evenly, so that the paste can hold the main ingredients tightly, which is convenient to keep the tenderness and shape of the raw materials.

34. Incubation: Put the tender raw materials in a cage and heat them for a short time, which is called ha. Hato is used for a long time, and the raw materials are required to be tightly held without water.

35. Product A: Fine material selection, large shape and elegant appearance. Taste the food to show respect, such as meat, peaches and so on.

36. Oil shock: When the oil burns to 890% heat, put the raw materials in and take them out immediately. This is called shock. It is also a shock to pour hot oil on the raw materials when the dry cooking is put into the pot for the second time.

37. Squeeze the juice: put the vegetables into the plate, pour the juice into the pot, hook it into the flowing water until the juice is concentrated, and then pour it on the vegetables.

38, hot pot cool oil: first heat the pot, add big oil, pour the oil, and then add cool oil to stir fry to keep the raw materials crisp, tender and colored.

39. Seven Li and eleven wai: an arrangement form, namely, the middle 1, the inner circumference 6, and the outer circumference 1 1, such as real fried meatballs and fried chicken cakes.

40. Sudden fire: In the process of frying or cooking raw materials, in order to prevent the food from being endogenous or hardened, to a certain extent, stop the pot from the top of the fire for a while, and then continue to heat it on the fire.

4 1. Shun-in: put the bowl in place, steam it, and put it in the head sea bowl or pot mat as it is.

42. Juice collection: Heating the soup in cooking, from more to less, from thin to thick, can increase the concentration, flavor and luster of the dishes.

43. Juice: also known as juice collection. The dishes are basically cooked in time. In order to make them tasty, heat them with low fire and basically collect the juice to increase the luster of the dishes.

44. Three sections: refers to the shape of the pot mat, with low sides and high middle. Put a row horizontally in the middle, then two rows horizontally on it, and put it in the middle row.

45. Saddle bridge: a form of pallet loading, with two rows lying flat and one row in the middle.

46, bursting juice: there is not much juice, but it can hold vegetables. There is no juice on the plate after eating this dish.

(4) batching

1. Broth: Also known as "clear soup", "dish soup" and "top soup", it refers to a soup that uses pork bones, chicken bones, duck rack and minced meat as raw materials, and adds minced chicken or minced meat without salt to make it clear as water, rich and delicious.

2, milk soup: also known as "white soup", the raw materials are boiled with water, and the color is milky white.

3, head soup: also known as raw juice soup. Boil bones, chickens, ducks, pork, etc. In a clean pitcher. When the meat is cooked enough to be fished out, skim off the oil and let it cool, which is the first soup.

4, white soup: also known as milk soup. Put the pork bone, chicken and elbow together in a clear water pot, cover the pot, and cook with strong fire until the soup is milky white.

5. Hairy soup: Remove the pork bones from the meat and cook them in a water pot. This soup can be cooked with water, chicken bones, scraps and so on.

6, clear soup: the first soup with chicken broom (chicken breast chopped into mud) clear, add flavor to remove impurities, can be crystal clear.

7, soup plate: clear soup temporarily thickened, and then use a chicken broom plate.

8. Chasing soup: add clear soup to chickens and ducks, and simmer on low fire to make up for its nutritional flavor.

9. Crispy paste: A sticky paste made of eggs, starch, flour and vegetable oil. It is used in dishes such as scorching and pot roasting.

10, skin paste: that is, paste made of eggs, starch and crude oil. Used for frying, frying and other dishes.

1 1, Xuan paste: a paste made by mixing and stirring a proper amount of flour and egg white (such as the foam when chopsticks are stuck), such as fried Korean meat.

12. Chicken minced meat: that is, the chicken breast is peeled, deboned, chopped into mud, put into a pot, add egg white and starch, stir vigorously, then stir the onion, Jiang Shui and salt noodles into a paste, then add a proper amount of big oil and stir evenly.

13. Fish and shrimp sauce: The preparation method is basically the same as that of chicken paste, but the materials are different. Skin and thorns should be cleaned, and water consumption should be properly controlled.

14, gouache: also called wet dish, used to pile vegetables, and part of it is put in a water bowl with a little water.

15, dregs cake: also called bean dregs cake. Peel millet, mung bean or soybean, soak in powder, make it into thick paste with a small mill, dig it with a small spoon, put it on a shovel and fry it into a walnut-shaped cake, fry it on both sides in Huang Shi, scoop it up, and fry it into persimmon yellow with clear oil, which is the dregs cake.

16. Slag and mud: Chop the fried slag, add mushrooms, bamboo shoots and ham, and stir-fry it into mud for eating.

17, Gezha: Mung beans are soaked and ground into paste. After peeling, the batter is spread into round blocks and folded into cakes about 7 cm long and 5 cm wide.

18, lotus root under flowers: the tender lotus root under the lotus pond in July in this province.

19, fresh walnuts: walnuts harvested in July in this province, peeled fresh walnuts, can be cold and stir-fried.

20. Butterfly radish: Split the red and white radish vertically, carve it into a butterfly-shaped strip, and then cut it into pieces with a stolen knife, which can be made into sweet and sour radish or roast duck (that is, take the lead).

2 1, radish bud: the radish in the first year, which is stored in winter until the tender bud after the Spring Festival in the second year.

22. This stove is to make the distiller's grains in this area into cooking wine, add some pepper and salt and soak them in cooking wine. In summer, after the sun shines, it turns light brown.

23. Nanzhao: generally refers to white jujube, which is produced in Hangzhou and Shaoxing and fermented with wheat and glutinous rice.

24, edamame: refers to immature edamame, full flesh, green and tender.

25. Large mating head: refers to a rectangular sheet with a length of 5cm, a width of 1.5cm and a thickness of1.5mm. If the raw material is not long enough, it can be used according to its own length, number of pieces or original number. There are also some ingredients that need to be cut into sections or shredded. In short, the matching big head should be beautiful and generous, depending on the dishes and containers. The big matching head is mostly used for grilled, roasted and clear soup dishes.

26. Small matching head: Small matching heads can be divided into silk, flake and diced, with the silk only being 3cm, flake only being 1 .5cm and diced only being1cm. Such as magnolia slices, onions, ginger, garlic, fungus and so on. , cut into small snowflakes, elephant eyes, horse teeth, large and small dice or processed into flowers, rice, velvet and so on.

27. Zanthoxylum oil: Add large oil or clear oil to the pot. Add pepper when the oil is 80% hot, fry it and take it out, that is, green pepper.

28. Onion pepper: Soak the onion pepper in Shaoxing wine and salt water, chop the onion ginger and mash it into mud, that is, onion pepper, and put it in a small jar for later use.

29, Taoist hat: also known as "head garlic seedlings." Cut garlic leaves from garlic seedlings, first cut garlic seedlings at 1/2 with a vertical knife, then reach 7 mm with a flat knife, and then cut them with a vertical knife. In the same way, the two sets are cut into two tips and connected together in the middle, like two Taoist hats facing each other, so they are called "Taoist hats and garlic seedlings". Because I can't stand it, I always fall down. Some people call it "tripping over garlic seedlings".

30. Chrysanthemum onion: Cut the onion into 7 cm long sections, hold one end of the onion section in your left hand and expose the other end. Hold a knife in your right hand, and vertically (partially "cut") the exposed part of scallion for 4~7 knives, with a depth of about 6 cm. Soak in clear water, and the scallion will roll into a chrysanthemum.

3 1, green onion: refers to a section of 4 cm to 5 cm, which can be used by tapping, and belongs to the big head.

32, ginger: refers to the original piece of ginger or the broken two halves, pat it, it is a big match.

33. Ginger juice: Wash and peel the ginger, mash it, squeeze out the juice, mash it again, put it together when using it, and simmer it with water.

34. Onion Jiang Shui: Peel and wash onions and ginger, pat them evenly with a knife, soak them in water, and soak them in water.

35. Big oil: refers to the oil extracted from the plate-like oil with ribs on the pig's stomach, which is pure and white without peculiar smell. Some people call this oil cooked lard.