Frying meat dishes, the requirements of fried tender and delicious. Stir frying the fire, the order of the ingredients have to pay attention to. Fried pork as an example: pork washed and sliced, frying pan on the fire hot, add oil, oil hot, the first onion and meat slices together with the pan sauté, see the meat surface white close to half-cooked, first cooked into a little vinegar stir-fry, to be vinegar quickly evaporate, and then add the ginger stirred to taste. Then add soy sauce, a little water, water boiled, put the side ingredients, and finally hook cross, pour a little oil out of the spoon. Stir fry vegetables dishes, can be used in a hot pan with warm oil, first under the fresh ginger, fried flavor, and then under the cut vegetables, stir fry quickly, to be vegetables ringing has been over, the texture of the soft, and then add soy sauce to stir fry, and then put a little soup, salt, sugar, monosodium glutamate, stir fry, thickening and dripping sesame oil can be spoon-fed.
Raw fried dishes, more than required to highlight the flavor, so cooking with vinegar is quite critical. Vinegar can remove the odor, increase the fragrance, and can promote protein denaturation, so that the dish is more tender. But the vinegar can not be too much, in order to taste the acetic acid flavor is appropriate. In addition to ginger juice is better than ginger, because in the stir-fry process, the main material water evaporates sharply, then add ginger, will be rapidly absorbed by the raw material, the dish taste is very good.
If you fry vegetables, stir-frying pot that is put into the vegetables, a little fried a few times that is put seasoning, often too much water into the dish, the flavor is not fragrant. The reason is that the raw material absorption flavor is insufficient. At this point, change the cooking in the seasoning program, you can solve this problem.
Some of the dishes in the raw frying process will produce a sour flavor, which is raw soy sauce in the blame. Because soy sauce in the production process, the acid will produce lactic acid and other components, resulting in dishes with a sour flavor, the solution is to heat at high temperatures.
Fire This is the key to good fried shredded pork. Stir-fried shredded meat fire is to use a strong fire, which is characterized by a strong fire quickly. This requires cooking to throw materials accurately, move quickly, out of the pot in time. Stir-fried shredded pork from the pan to the pan only 20 to 30 seconds, the action is a little slow, the dish will become old. Specific methods of operation are: frying pan on a high flame, put the bottom of the oil, oil temperature to five or six mature, the shredded meat into the pan evenly stir-fried, stirring while stirring the pot, such as the discovery of shredded meat sticking, the back of the hand spoon can be used to gently shoot the scattered, can not be a vigorous stir fry, in order to prevent the shredded meat stirred off the crumbles. In short, the action should be light, turn the pan to be diligent, to be meat off the raw color, put the appropriate amount of pasta sauce, and then cook soy sauce, cooking wine, salt, monosodium glutamate, green onions, ginger and ingredients, stir-fry ripe, you can pot to plate. Under the ingredients should pay attention to, such as ingredients are extremely tender leeks, it is necessary to shredded meat eight mature, seasoning into the pot, will be out of the pot into the leeks, upside down while shaking, so that it spread out to achieve the leeks crispy as well. If the ingredients are coarse garlic clover. Must first blanch the garlic clover in a pot of boiling water, cool, split into two or four halves, so that it matches the shredded meat. This makes the garlic moss and shredded meat well-proportioned and beautiful, to receive better results.
The taste of braised dishes is mainly salty and fresh, slightly sweet, mainly flavored with soy sauce, the amount of sugar should be moderate, less should not be more.
Braised dishes pay attention to the original flavor, so the soup should be appropriate, more soup is tasteless, less soup is not easy to burn through the main ingredients, generally speaking, under the soup to the raw materials about 2 times appropriate, when burned to account for the raw materials of 1/4 when the pot. Juice should not be too tight, too tight soup thick, will lose the characteristics of braised dishes. Thickening should not be too thick, hook a little water starch, so that the juice bright gravy bright, the main ingredients stand out.
Color and seasoning, the two are inseparable. Seasoning has the role of seasoning, seasoning also has the role of seasoning. This requires that in the stage of dishes, under the soy sauce, sugar color should not be too much, so as not to soup meter is too deep, affecting the taste and color. The principle is that it is better to be shallow than deep.
How to do "simmered" dishes
"Simmered" is a more important technique, widely used in cooking. Buttermilk is a dish in the cooking process, the first frying slippery oil, steaming, cooking methods, so that it is heated to maturity, and then modulation of the marinade, so that the marinade and raw materials wrapped into.
The key to simmering is simmering sauce, and the success of simmering sauce is directly related to the quality of the dish. Buttermilk sauce is generally made of starch, seasonings and soup hook and become. When the stir-fry vegetables will be cooked, use the good marinade to splash into the spoon, stir-fry evenly. The amount of simmered sauce is related to the amount of the main ingredients. If there is less juice and more material, the dishes will become mushy and the juice will be unevenly wrapped. Buttermilk dishes pay attention to the juice brine, and the practice is not the same, which formed the pouring juice, lying juice, walking horse juice of the three
buttermilk juice method.
1. pouring juice is the raw material after processing mature fishing, put into the container, and then will be on the good stir-frying juice fried poured on the raw material, with pouring juice method hooked into the brine oil to be big, so that the raw material poured juice after softening slow, hit the oil to be hot, so that the oil is moist and not greasy, pouring juice is more suitable for crispy buttermilk dishes. But pay attention to the hook on the marinade when the starch, seasoning, broth, the proportion of the three should be appropriate to grasp the accurate, so that the juice poured on the raw materials are not sinking, but also can hold the juice gravy.
2. lying juice is to pour a good marinade into the spoon stir-fried, and then put into the main ingredients to do the cooked turn, so that the dishes hang evenly juice gravy. Sleeping juice is characterized by the juice tightly wrapped around the raw materials, eating utensils plate edge of a slight residual oil. The key to hook on the lying juice is the bottom of the oil less oil, frying juice time can not be too long.
3. The juice of the horse is to put the ripe raw materials into the spoon, while turning the spoon and dripping into the juice of the good juice in advance. This is one of the most widely used in stir-fry dishes. This kind of juice need to make water, oil, thickening the ratio of the three reasonable, especially the use of starch to the right amount, too thin and too thick will make the dishes lose their luster.
Because of the different processes of stir-frying, a variety of flavors of stir-frying techniques have been formed. There are three kinds of techniques: crispy simmered, soft simmered, and slippery simmered. Then sit in the pot to fry the marinade, pouring on the raw materials. It is characterized by a slightly wider marinade with a tender outside and inside. To do a good job of crispy buttery dishes to master the following points:
(1) hanging paste crispy buttery generally use the water powder paste, because the water powder paste can make the raw material dry crispy crispy, it has with the juice gravy after contact with the characteristics of the slow soft back to soft.
(2) deep-frying The deep-frying is more important than the deep-frying, and the deep-frying should be done with hot oil. When the raw material is put into the pot, the oil temperature should be kept at seventy percent hot, and it should be re-fried two to three times. Such fried products can be crispy outside and tender inside. The length of time should depend on the raw materials. Whole fish, chicken frying time to be longer, can not always fry at high temperatures, in order to prevent the outside of the scorched inside is not cooked. To adjust the fire for slow frying, in order to make the raw materials cooked through. Changed to cut into strips, segments of raw materials, frying time should be shorter accordingly.
(3) Seasoning Crispy Buttermilk has a large change in taste, different flavors, salty and fresh, salty and sour, salty and spicy, sour and spicy, sweet and sour, and so on. According to the requirements of the dish to adjust a variety of flavors of the gravy. Generally speaking, sweet and sour flavor is more widely used, such as pouring juice fish, fish fried after spoon, should be done at the same time sweet and sour sauce and fried fish on the table at the same time, now pouring now eat, squeaking, fish fragrance, is a unique flavor of the dish.
2. soft buttery soft buttery vegetables is the use of tender texture or fluid raw materials, first steamed, fried, blanch, cooked, then modulation of gravy of a buttery cooking method. The texture of soft stir-fry dishes is outstandingly soft and tender, the taste is mainly light, and the color is white and oily. Soft stir-fry and soft stir-fry are different, soft stir-fry is to fluid raw materials, directly into the spoon stir-fry, there is no process of stir-fry. Soft stir-fry is different from soft stir-fry in that it is made with fluid raw materials directly into the spoon without stir-fry process.
(1) Selection of materials Soft stir-fry must use soft and tender texture, water content of the fresh material. The soft texture of animal raw materials is directly proportional to the water content and inversely proportional to the fat content. The texture of more water content is tender, and the water content of less fat content is more. Therefore, the water content of fish, shrimp and chicken breast meat is above 60%, which is suitable for making soft fried dishes, and the pork loin meat has less fat, which is also suitable for making soft fried dishes. Fresh raw materials should be used, not fresh and frozen raw materials will affect the effect.
(2) Processing The knife processing of soft buttery vegetables is generally cut into slices or velvet. The sliced raw materials are first brined with seasonings to taste, and then hung with egg paste. The egg paste is fluffy, white in color and tender. Mushy mud-like with egg white diluted with water, then add starch and even, then add salt, add salt and cook immediately, otherwise put a long time will be out of water.
(3) fire soft vegetables beforehand after deep-frying, blanching, steaming, cooking, to master the fire. Water blanching spoon to be smooth, water boiling end away from the fire surface, and then hang a good paste of the raw materials on the water in one piece, with a hand spoon to scoop the water pouring, to be condensed egg paste and then pour the other side. If the boiling water is hot, the egg paste will crack. After the raw materials are cooked, put into the plate, and then pour the gravy, the soft buttery dish is made. The main performance of the slippery vegetables is that the preheating method of slippery buttermilk is very narrow, and the warm oil is usually used to slip. Slip buttery is mostly used for tender and fluffy animal raw materials, after being cut and flavored, it is sized with egg white starch. Cooking with a hot spoon cool oil, oil volume is slightly larger, in the warm oil will be slippery raw materials, slippery good after serving. At the same time, the marinade on the good, choking the pot after pouring into the slippery good raw materials, and then splashed into the good marinade, turn over evenly, characterized by the color and lustre white, smooth and tender.
Jiao buttery is one of the more widely used cooking techniques, the dishes made outside the scorched inside tender, golden color, crisp and fragrant taste. However, it is very technical, and it is difficult to achieve the desired effect if you don't master it well. To do a good job, we should pay attention to the knife work, hanging paste, deep-frying, adjusting the juice and other links.
Jiao buttery dishes, all through the knife processing, and to choose good raw materials. The most important thing to remember is that the fish must be grafted with a flower knife. The best choice is to use pork leg meat, and to remove the tendons and fat, and then cut it into large thin slices.
Jiaojiao is a deep-fried dish, deep-frying is the key to technology. The deep-frying is the key to the technique. Most of the fried dishes are hanging thick paste, according to the nature of the raw materials, take different types of paste. The general requirement of deep-frying is that the outside is crispy and the inside is tender, and there is also a requirement that the inside and outside are crispy. Thus, the heat of deep-frying must be changed with the requirements. Sweet and sour fish, the requirements of crispy outside and tender inside. When deep-frying, start to boil the oil, keep the oil temperature at 70% hot, deep-fry to the fish body when the hair straighten, extrusion will be warmed up after the oil, to the boiling, under the fish and then deep-fried, in order to achieve the purpose of crispy inside tenderness. Another example is the charcoal stir-fry meat, the requirements of hard and crispy, the beginning of the oil temperature can not be too high, because the raw materials in the pot, the frying time is longer, the oil temperature is too high, it is easy to produce a scorched impermeable. Therefore, the first to small fire and slow frying, and then finally high fire frying, frying to the degree of hard and crispy, you can fish out.
After the fried vegetables, to adjust the sauce pouring juice. Juice flavor variety, but to sugar and vinegar flavor is the main, other fresh and salty, spicy, sour and spicy flavor. Doing dishes to a pot to fry fish, a pot to make juice. The juice will be adjusted to put people in the pot, simmering immediately after pouring on the fried ingredients. To make a good combination of the two. Vegetables should be eaten while hot, when it gets cold, it will be hard, stiff, lose the crisp and tender texture.
Now take charcoal-frying meat section as an example, the specific operation method is as follows.
"Burnt but tender meat section" outside the scorched, beautiful flavor, and simple raw materials, easy to make. To do a good job of this dish, you must master the various aspects of processing and cooking.
In the selection of materials to choose the tender parts of the pork tenderloin, sandwich meat, through the spine of the meat, do not use the bottom of the plate meat and the front and back of the elbow and other sinewy parts of the meat more. Otherwise, it can't reach the requirement of tenderness inside and outside, and it will lose the unique flavor of burnt buttermilk. Therefore, the selection of materials should be "tender" as the main.
When cutting, cut against the grain of the meat, do not cut along the grain of the meat, so that the length of the muscle fiber is reduced to a minimum. To cut the meat into 4 cm long, 1 cm wide and 1 cm thick meat section.
Before frying, it should be well battered, battered to adjust the paste, the paste should be well adjusted, can not be too thick, the surface can not have small bumps, do not have dry starch grains, otherwise it is easy to produce an explosion phenomenon in the event of oil. Paste to add an appropriate amount of salt, you can remove the fishy flavor, increase the freshness, promote tender dishes. Hanging paste to hang evenly, to the raw materials wrapped in a protective film, so that it is not directly in contact with the hot oil indirect heat, in order to maintain the tenderness of the meat. In addition, the starch produced by high temperature dextrin, the formation of a layer of hard
shell, so that the meat section of the internal moisture is not easy to volatile, to maintain the nutrient content.
In the cooking should master the oil and thickening skills. Over oil should make the oil temperature to six or seven mature, according to the strength of the fire, the amount of meat, the meat section under the fast and slow to grasp the flexibility. Oil temperature is too low, the oil will appear when the phenomenon of soaking oil, so that the meat section to lose the outside of the crispy, soft and tender characteristics of the inside. Over oil time is also very important, should take a high oil temperature, a short time method, not the meat section of the frying time is too long, so that the dish loses the appearance of golden brown. When thickening, you can use lying juice, splash juice two methods. When the fire is not strong or a large number of production, the juice can be poured into the pot first, and then poured into the main ingredients after maturity, called lying juice. Splash juice is the gravy along the spoon to splash down quickly, so that it quickly mature in a short period of time, so that the gravy to do as not along the side of the spoon to splash people, it is very easy to make the gravy seeped into the meat section of the burnt skin, so that the fried crispy meat section back to the soft, lose the taste requirements of the outside of the burnt inside tender. In addition to choking the pot must be added garlic, vinegar, in order to increase the flavor, remove the bad smell.
How to do "soft fried"
Soft fried, is one of the cooking methods, the technical needs of the higher, which is the raw materials processed into mud velvet or half-fluid state into the pan fried dishes to see. Frying is generally the first raw materials with water dispersed, add egg white and mix well, and then into the pot, with a strong fire, hot oil and quickly stir-fried until cooked. After the dish, the vegetable quality is tender, crispy, oil moist, most suitable for the elderly or children to eat. Do a good job of soft fried vegetables, must master the following points.
1. Must choose good raw materials, auxiliary materials, raw materials required for the color and quality of pure, unadulterated, tasteless. Do walnut puree, walnuts should be selected color yellow large, thin shell full, more oil flavor positive. Do tender eggs, eggs should be fresh, no cracks. Sugar should use sugar, starch to mung bean flour, potato flour, pea flour is appropriate. Oil should also be used fragrant, pure, odorless top quality. The quality of the original and auxiliary materials is the basis of good fried dishes, must pay close attention.
2. Operation to master the use of raw materials in proportion, which is the key to soft fried. Such as snowflake chicken Nao, into the dishes required to be cloudy, as snowflakes. When making sure to master the chicken velvet, fresh soup, water starch dosage ratio. Generally, such as 150 grams of chicken breast, fresh soup can be added to 350 grams, 50 grams of water starch. So that when stirring the egg white, in order to make the protein volume to expand the shape, the surface of the large soft and tender. Another example is the production of walnut puree, to make walnut puree to achieve the degree of "sand", we must pay attention to the proportion of flour and water starch, generally 4:1 is appropriate.
3. Cooking, pay attention to the soft frying fire. Generally speaking, poultry and egg dishes can be larger fire, vegetables and fruits dishes to small fire. Such as cooking snow chicken Nao, to use a red pot of boiling oil, pot oil temperature of seventy percent (about 200 ° C), and then poured into the good chicken paste, protein and soybean flour in the high temperature quickly solidified, paste formed clouds, that is, the dish is just finished. If the red potaor yam and other dishes, the fire should be small. Red camas mud to achieve the degree of "sand", can
First two or three percent of the fire, the lard and flour fried crispy incense, and then poured into the eggs, water soybean meal, water into the paste together with the frying, the oil temperature should be controlled at five or six can be.
How to do "crispy fried" dishes
Crispy fried, is in the cooking or steaming crisp outside the raw materials, hanging on the crisp paste or not hanging paste, under the frying pan fried. Crispy fried is the most important feature of raw materials in the oil at high temperatures, the surface quickly condensed into a layer of film, to maintain the nutrients and moisture in the raw materials, and exudes the smell of vegetables, the formation of crispy, fragrant, fat, tender features, is often said to be burnt outside and inside the tender, crispy mouth crispy. In order to maintain this feature, most of the crispy fried dishes are seasoned before cooking, fried on the table, with ingredients and pasta, such as: pepper salt, spicy soy sauce, sweet noodle sauce, etc..
Before crisp frying, the raw material should be steamed or boiled. Before steaming, the raw materials should be marinated with seasonings. Marinade method varies according to the method of heating, such as steaming method, then wipe dry marinated with a variety of seasonings; such as boiled ripe, then in the process of cooking seasonings to taste; such as crispy duck, before steaming with pepper and salt rubbed all over the whole body, rubbing, marinating time 2 to 3 hours, to taste. Boiled can be added to the water with soy sauce, green onions, ginger, cooking wine and other cooking.
Steaming, cooking prefabrication is an important part of the crispy fried, prefabrication is designed to make the dish crispy. Generally speaking, the raw material organization is coarse and old, the body shape is thick and large suitable for steaming method, and vice versa suitable for cooking method. Some add seasonings boiled in water to half-cooked, and then steamed on the cage, some can be directly on the cage steamed. Generally steamed 2 to 3 hours, steamed to the skin and meat from the bone can be.
The crisp frying is a key link in the formation of the dish's crunchy characteristics. Before frying to hang the paste, there are also smeared with soy sauce and then fried to deepen the color. Frying to control the oil temperature, generally divided into the head frying, between frying, re-frying three sequences, there is also a deep-fried into.
The head frying oil temperature is high, 180 ℃ ~ 200 ℃, frying time should be short, for half a minute to 1 minute, the purpose is to make the outer skin hair straight, volatile water. Frying to dry the water beforehand, so as not to burst the pot.
Between the frying oil temperature is lower, about 150 ℃, the frying time is longer, generally about 5 minutes, the purpose is to fry through and color, so in the process of frying, the raw materials should be turned over.
Repeat frying when the oil temperature is higher, for more than 200 ℃, the shortest frying time, generally about half a minute. The purpose is to force the oil out of the raw materials to achieve the characteristics of crisp.
After frying, change the knife to plate, such as chicken, duck should be set into the original shape, with pepper, spicy soy sauce, noodle sauce and other auxiliary seasonings on the table.
Adopt a method of deep-frying, the use of pots and pans Dunhuo method, that is, in the deep-frying process by several pots and pans away from the fire to regulate the temperature of the oil. The method is when the oil temperature rises to fifty to sixty percent (130 ℃ ~ 170 ℃), into the raw materials. When the oil temperature rises, the end of the pot away from the fire a little stop, when the oil temperature drops to three or four percent (that is, 90 ℃ ~ 130 ℃), and then put the pot on the fire, to be the temperature of the oil rises and then deep-fried, so that the fire a few times until the raw materials fried into a golden brown.
The following crispy chicken as an example, explain the specific method.
The main ingredients for the fat tender light chicken 1 only about 1000 grams. Ingredients for the onion, fresh ginger 15 grams each, pepper salt, 1 anise, cloves 5 grams, 5 grams of monosodium glutamate, 10 grams of cooking wine, salt, 1500 grams of peanut oil.
The method of production is to wash the preliminary processing of chicken, chopping off the tip of the mouth, bladder tip, feet and claws, sternum torn off by hand, into the pepper salt, salt, 10 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of green onions, 5 grams of fresh ginger, marinated through and wiped clean. Then put into the disk, covered with white gauze, cloth on the onion, fresh ginger 10 grams each, anise, cloves 5 grams each, on the steam until crispy, remove a little drying, dry the water.
Frying pot of peanut oil, to be five or six percent of the heat into the next, a little after the frying that is the pot of the fire, the oil cooled when the fire, so the fire a few times, deep-fried to a golden brown when the fish out of the plate can be.
How to do "collapse" dishes
"Collapse" is a complex cooking method, from Shandong cuisine, such as: pot collapse tofu. The operation process is relatively complex, generally is the first large piece of raw material processed into a flat shape, with salt, monosodium glutamate and other preliminary seasoning, and then hang the paste, under the warm pot on both sides of the frying. Then another pot of oil, hot, into the wine, soy sauce, vinegar, onions, ginger, garlic, salt and other seasonings burst pot, and add a small amount of broth, and then into the fried raw materials, simmering with a slight fire, thickened soup, to achieve crispy, drained broth after the knife in the plate, drizzled with sesame oil, and then poured with the remaining soup that is completed.
The "collapsed" dishes can be divided into pot collapsed, loose collapsed, slippery collapsed, drag collapsed and so on due to the different operation methods and flavoring.
Pot collapsed, also known as fried collapsed, is the general collapsed method, its operation technique is the same as the above. It is characterized by softness and tenderness, thick juice and fresh flavor.
Slippery collapse, also called oil collapse, it is the raw materials into thin slices, after the initial seasoning hanging egg white paste, under the warm oil pot to slip cooked, fish out of the oil control. Another oil pot, add pepper and other seasonings burst pot, and then add a little broth and slippery cooked raw materials with simmering, soup after the end of the drizzle of sesame oil, out of the spoon on the plate. The slippery collapsed vegetables are characterized by tender, smooth and soft, pepper flavor, glossy.
Pine collapsed, the operation method and pot collapsed similar, the difference is that before frying hanging egg paste, dishes in addition to pine nuts. Characterized by soft, fresh, crispy, tender, pine nut flavor. There are also sesame seeds, walnuts, peanut kernels, more rich and mellow flavor.
Drag collapsed, the operation method and characteristics and pot collapse similar, but is generally used to shape the raw materials, pat powder, drag egg paste, and dragged by hand in the frying pan fried into two sides of the yellowish, and then in the frying pan cooking broth seasoning simmering cooked, such as drag collapsed yellowtail.
Do a good job of collapsing vegetables, one is to fry the raw materials, to achieve a golden color, not too old. You also need to master the fire of simmering to make it crispy, but also to keep it tender. So be sure to use a slow fire to slowly simmer the flavored broth into the main ingredient, and never burn dry in a hurry.
How to make "fried vegetables"
"Frying" is one of the most widely used methods of cooking. It is the processed food ingredients into the frying pan directly fried. Fried dishes, with fragrant, crispy, crunchy, tender and other characteristics. Used to fry the raw materials, generally are first seasoned marinade, batter hanging paste, and then fried in the pot. Fried dishes on the table, usually with seasoning ingredients.
Fried clear fried, dry fried, soft fried, crispy fried, crisp fried, rolled fried and other different methods. Clear fried raw materials do not hang batter, marinated with seasonings, directly into the frying pan fried. Generally, it should be deep-fried twice, and the oil should be hot. Once the time of frying should be short, about eight mature can be taken out, and then under the hot oil pot to re-fry once. If the raw material block shape is larger, the frying time can be longer, the middle can be changed to a slow fire frying, in order to make the raw material cooked through.
Dry frying is to marinate the raw materials with seasonings to taste, and then hung on the dry powder paste deep-fried in the frying pan. Dry frying is usually started with a high fire to heat the oil, halfway to a warm fire to fry. The finished product is crispy on the inside and outside, and brown in color.
Soft frying is mainly used for tender and small raw materials, frying with seasoning mix, and then hang on the egg white paste, put into the frying pan fried. Generally divided into two deep-fried, once with warm oil deep-fried until the outer skin paste condensation, color and luster when the same fish out, the second with warm oil can be slightly fried.
Crisp frying is the processing of mature raw materials, the outside of the whole egg batter, under the frying pan fried crisp, crisp frying is characterized by: crispy, fragrant, fat, tender, crispy outside and inside the crispy.
Crisp frying The raw materials will first be scalded with boiling water, so that the outer skin is taut, and then smeared or mixed with a variety of salty, fresh, fragrant seasonings, and then hung on the dry thick paste. Then under the frying pan 2 to 3 times into the first deep-fried to nine mature fish out, the second deep-fried to the skin crispy fish out, the third deep-fried into the frying pan to solid crisp. Crispy fried products with crispy skin, tender meat, smooth and fragrant and so on.
Roll frying The raw materials to be wrapped in a variety of skins, hanging paste and then deep-fried in a frying pan. The skin is made of tofu and egg, and there are also fish, chicken and meat slices. Fillings include meat paste, minced fish, minced chicken, minced shrimp, and so on. Characterized by bright colors and shapes and diverse tastes.
The following is a description of several deep-fried dishes to illustrate the specific operational techniques.
Fried pork chops
Fried pork chops with large pork ribs. Pork chops into the pot, and then cut the onion into four pieces also into the pot, add more wine, soy sauce marinade, marinade should not be over the large ribs, soak for about an hour or two, but also turn a few times, so that the large rows of flavor.
Next will be an egg beaten, add some dough powder and water, whisked into a paste. Take out the soaked ribs, use the back of the knife to slap and chop a few times, so that the tendons within the chops break, drag it within the egg paste, put it in the breadcrumbs and dip it in the crumbs, dip one side, then dip the other ~ side, so that the pork chops are all rolled on the crumbs.
Put a large amount of oil in a pot on the fire, and when it boils, put the pork chop into the deep frying, until both sides are deep yellow, and the chopsticks can move, then you can serve it on a plate, pour some spicy soy sauce or ketchup, and it tastes fresh and delicious.
Pork chops can also be fried in a small amount of oil to make fried pork chops. The practice is to soak the pork chops in seasoning, and then fry them in oil until they are slightly brown on both sides. Remove another pot, pour the fried pork chops and marinade (soaked pork chops juice), and then add a small amount of water, the pot is open, cover the pot with a lid, with a small fire and slow cooking for about half an hour, large chops on the meat with chopsticks can poke, add some sugar, to be marinade to close the dry to sheng out. The key to frying pork chops, the fire, the fire can not be too strong, such as too strong to leave the fire, otherwise it is easy to fry scorched.
Dry fried meatballs
Dry fried meatballs is a common household dish, but a good job has a set of strict requirements, otherwise it is difficult to make the flavor. Do a good job of this dish, you must master the following operating points.
(1) Selection of materials to be strict Strictly in accordance with the proportion of thirty percent lean meat, seventy percent fat selection of materials. Pork 400 grams, should be equipped with an egg, wet starch 100 grams. Cooking oil 100 grams (consumed 75 grams), and a little ginger, pepper and salt.
(2) processing to be fine First pork chopped into rice-sized dices, do not chop too fine, chopped up in the soup plate, add 1 egg, then add the water into the wet mass of powder, as well as ginger, salt and the right amount of water, stirring well into the paste. Add water should be divided into two times to add enough, the thinness of the paste to the paste in the soup plate, basically can be spread into a flat surface as good, not too thick. Wet dough powder to add how much, you can use oil frying to determine, after the pot, such as pills shrinkage becomes small, the dough powder less, such as rapid rise, the dough powder big.
(3) the oil temperature should be appropriate to control the oil temperature when frying, frying pan on the fire, pour cooking oil, when burned to six mature, will be adjusted to the raw materials by hand squeezed into a diameter of about 3 centimeters of the big nine children, one by one into the frying pan frying, due to adjust the raw material is thin, into the basic pills into the flat round shape. Slightly fried after that line fish out. When the oil temperature rises to eighty percent of the heat, and then the balls into the frying pan fried again until the balls were jujube red, fish out of the drained oil, mounted on a plate, sprinkled with pepper can be.
How to do "steam" dishes
Steaming is an important cooking method, China has "no dishes do not steam" said. Steam is to steam heating, so that the flavor of the raw materials mature or crispy flavor. Its characteristics are to maintain the original shape of the dishes, the original juice, the original flavor, can be preserved to a large extent the various nutrients of the dish. Steamed vegetables taste fresh and fragrant, tender and refreshing, beautiful and colorful, and less loss of original juice, but not mixed and scattered, thus steaming vegetables for a wide range of varieties. In addition, some other cooking methods, but also to steam to make the basis.
Steam a lot of equipment, there are wooden steamer, bamboo steamer, the shape can be large or small, the level can be more or less, according to the number of raw materials to adjust. Steaming vegetables, must pay attention to layered arrangement, soup less dishes on the top, soup more dishes on the bottom, light-colored dishes on the top, dark-colored dishes on the bottom, not easy to cook the dishes on the top, easy to cook the dishes on the bottom.
Steaming vegetables according to cooking requirements and raw materials old and young to master the fire. Boiling water with a strong fire steam is suitable for tender raw materials, such as: fish, vegetables and so on. To steam cooked do not steam rotten, time for about 15 minutes. The texture of the coarse old, the requirements of steamed raw materials, should be used in a long time to steam the fire boiling water, such as: crispy duck, steamed meat, etc.. Raw materials tender dishes, such as eggs, etc. should be used in the fire, small fire Xu Xu steam.
Steam color varieties and methods are many, mainly as follows.
1. Steam is to be raw materials seasoned, mixed with rice flour steaming.
2. buckle steaming the raw materials into a variety of flower pattern put in a special vessel steamed.
3. Bao steam with vegetable leaves, lotus leaves wrapped in seasoned raw materials steamed, some of the outside and then wrapped in cellophane before the cage.
4. Steaming, also known as stewing, is the raw materials with seasonings and a little broth, steaming, and then dripping light gravy and become.
5. Stuffed with steam that is the surface of raw materials coated with fish paste, shrimp paste, chicken paste, etc., coated into a variety of shapes, colors, or in the food stuffed into a variety of flame heart, into the basin, bowl on the cage steaming. After steaming, it still maintains its original color and flavor.
6. modeling steam is to be processed into raw materials into velvet, mixed with seasonings and solidifying substances, such as: egg white, starch, agar, etc., made into a variety of forms, mounted in a mold on the cage steaming, steamed to become a solid modeling.
To do a good job of steaming vegetables, must pay attention to the following key.
1. Raw materials should be fresh, because when steamed raw materials in the protein is not easily dissolved in water, spices are not easy to penetrate into the raw materials, so the maximum to maintain the original flavor. Therefore, we must use fresh raw materials, otherwise the flavor will be affected.
2. good taste, seasoning is divided into the basic flavor and complementary flavor, the basic flavor is to make the raw materials before steaming flavor, impregnation and flavor of the time to be long, and can not use spicy flavor heavy seasonings, otherwise it will inhibit the freshness of the raw materials themselves. Complementary flavor is steamed after adding gravy, gravy meter should be salty and appropriate, not too thick.
3. Steam method, the old quality of raw materials can be selected coarse rice flour, raw materials can be selected tender quality of fine rice flour. Spices, coloring, etc. should be handled according to the needs of the raw materials, rice flour thickness should be appropriate.
4. Master the temperature of the raw materials steamed, the humidity of the raw materials should be large, in order to maintain the freshness of the dishes. Raw materials containing more water less water, less water content more water.
5. According to the degree of raw material resistance to gas impulse, respectively, the use of rapid gas cover steam, that is, after the cover tightly in the boiling gas steam open. Open cage or half open cage water rolling steam. Warm rising steam, cold water on the gradual heating, to the gas rush steamed into the method.
In short, the fire, more water, short time, is the steam method of seven words.