Definition: A cooking method in which a proper amount of soup and seasoning are added to the preliminarily cooked raw materials, and the color is enhanced with soy sauce or sauce red seasoning, and then the raw materials are added after boiling with strong fire, heated to maturity with medium fire, and then the dishes are thickened with strong fire.

Ingredients: Stewed vegetables are usually cooked with fresh animal and plant materials, algae and seafood. Gourmet. My food, my decision!

Knife molding: the raw materials of dishes are mostly processed into thick slices, blocks and strips. And some are used for plastic surgery. However, it is usually necessary to put a flower knife on the raw materials to speed up cooking. On the other hand, the raw materials can be fully seasoned. For example, the northeast dish "Braised Crucian Carp"

Initial cooking treatment: When the raw materials of braised vegetables are initially cooked, oily treatment is generally adopted, which can remove the peculiar smell or shape the epidermis, and at the same time play a role in adding color to the dishes. In the initial cooking process, it is best for the raw materials to reach six to seven maturity.

Cooking into a dish: When making braised dishes with animal raw materials, pay attention to the "background color" of the raw materials when cooking for the first time. The requirement of stewing method for background color is 56%, and the color of dishes will become 100% after processing. In the process of seasoning dishes, we should strictly control the amount of condiments and soup, so as to achieve one step. In the heating process, in addition to seasoning, raw materials should be used accurately, and the fresh soup used should also be used accurately. It is not allowed to add soup or skim soup halfway. Too much soup will lighten the color of dishes; Less soup will affect the color and maturity of dishes and the sauce after cooking. When the dishes are thickened, the amount of starch should be accurate. When thickening, attention should be paid to turning the pan, and when pouring or splashing, the thickening juice should be evenly wrapped on the surface of the raw materials. Bright oil generally uses cold oil or warm oil, but its oil quantity should be properly grasped and should not be too much. The God of Biscuits, the global Chinese food portal.

Features: Braised vegetables are rich in juice, ruddy in color, soft and tender, mellow in fragrance and bright and shiny.

Food, our common hobby!

Examples of dishes: braised abalone, braised Japanese tofu, braised eggplant, braised large intestine, etc. Gourmet. My food, my decision!