Definition: the initial cooked raw materials to add the appropriate amount of broth and seasoning to soy sauce or soy sauce red seasoning to enhance the color, high-fire boil into the material, medium heat to heat the maturity, and then thicken the thickening of the dishes into the cooking method.

Selection of materials: braised dishes are usually selected fresh plant and animal raw materials, algae and seafood to cook dishes.

The most important thing to remember is that it's not just about the food, it's about the food.

Knife forming: the raw materials of the dishes are processed into thicker slices, blocks, strips, etc., there are also shaping the use of the raw materials, but generally grafted on the knife, on the one hand, can speed up the speed of the dishes; on the other hand, the raw materials can be fully flavored. For example, the Northeast dish "braised crucian carp

Preliminary cooked processing: braised dishes of raw materials in the initial cooked processing should generally be used in the treatment of oil, you can get rid of the odor or make the skin shaped, while playing a role in the color of the dishes. Preliminary cooked processing of raw materials to achieve six to seven mature is preferred.

Cooking into dishes: with animal raw materials to make braised dishes, pay attention to the raw materials in the initial cooked processing of the "color", braised method of the bottom of the color requirements to five or six to be appropriate, after processing the color of the dishes will become ten percent. Dishes in the process of seasoning to strictly control the amount of seasonings and broth, and to one step. Raw materials in the heating process in addition to seasoning to be used accurately, the use of fresh soup should also be used accurately, do not add soup or skim soup. Too much soup will make the color of the dish lighter; less soup will affect the color and maturity of the dish, but also affect the thickening of the dish. Dishes in the thickening of the amount of starch to be used accurately, and thickening should pay attention to the spinning pot, pouring or splashing gravy to make the gravy evenly wrapped in the surface of the raw materials. The oil is generally cool oil or warm oil, but the amount of oil should be grasped appropriately, not too much. COOKGOD

Features: Braised dishes have a wide juice and thick gravy, red color, soft and tender, mellow flavor, bright oil and bright gravy.

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Dish example: "braised net abalone", "braised Japanese tofu", "braised eggplant", "braised large intestine " etc. EatSpirit.com - My food, my master!