Techniques for stir-frying large pot dishes 2008-3-24 22:26:37-There are some techniques for stir-frying large pot dishes. For example, the raw materials should generally be cut thicker, larger and thicker than those for small pot dishes. A few to prevent them from breaking into pieces after being put into the pot. In particular, small ingredients such as ginger, onions, and garlic in large pot dishes should not be cut too small or finely; and for some raw materials that are difficult to cook (such as green beans), they must be pre-cooked before adding to the pot; stir-fry When cooking in a large pot, the pot should be hot and hot, and the pot should be seared first. After the ingredients are put into the pot, the spatula should be turned constantly to ensure that they are heated evenly and not burnt or mushy. Big pot dishes can be cooked in a variety of ways, but the most commonly used method is stir-frying, which can be divided into two types: stir-frying meat dishes and stir-frying vegetarian dishes.

1. Stir-fried meat dishes in a large pot

1. Stir-fried meat dishes in a large pot without thickening or thickening the sauce

Such as twice-cooked pork, salt-fried pork, fried mutton with green onions, Green pepper chicken nuggets, etc. When frying such dishes, the main ingredients (meat or poultry) should be mixed with refined oil in advance to prevent the ingredients from sticking to each other after being put into the pot; the auxiliary ingredients (vegetables) should be selected with less water content and greater oil absorption. Such as green garlic, garlic sprouts, onions, lotus seeds, dried tofu, etc., the amount of oil used when cooking should also be slightly larger.

2. Stir-fry meat dishes in a large pot that are thickened and thickened

Such as green bamboo shoots, green pepper shreds, fish-flavored pork shreds, Kung Pao chicken, etc. When stir-frying this type of dish, the main ingredients (meat or poultry) should be thicker and drier, and it is best to put the main ingredients in the pot first and cook them with hot oil, then take them out and then stir-fry them together with the auxiliary ingredients to make the dish. If the amount of the main ingredient is too large, it can be cooked in several batches; the auxiliary ingredients (vegetables) should be seasoned with a small amount of refined salt in advance, and then part of the water should be squeezed out, so that they have less water and are easier to mature after being put into the pot. In addition, the auxiliary ingredients can also be blanched, oiled or stir-fried until raw, and then cooked together with the main ingredients to shorten the formal cooking time and ensure their full maturity. In addition, the gravy used to thicken the gravy should also be prepared in advance. The dosage should be less than that of the small pot dishes, but the gravy should be thicker than that of the small pot dishes, because the firepower is insufficient when frying the large pot dishes, and the moisture in the raw materials is not easy to absorb. Evaporate, so there shouldn't be too much water in the gravy. In general, stir-frying meat dishes in large pots is no longer "stir-frying" in the traditional sense, but is a bit like "stewing" dishes. That is, first heat the oil in the pot, then add the small ingredients (ginger, onion, garlic, etc.) to make them fragrant, then add the processed main and auxiliary ingredients, then quickly stir evenly, cook the gravy until it is ready, and then serve.

2. Stir-fry vegetarian vegetables in a large pot

1. Stir-fry green leafy vegetables with high water content

Such as spinach, water spinach, leek, fresh cabbage, green vegetables Bamboo shoot tip etc. When frying this type of dish, the heat should be strong and the oil temperature should be high. After the raw materials are put into the pot, they should be turned quickly so that they are heated evenly and mature quickly; the raw materials should be stir-fried until they are raw before adding salt, so as to avoid adding salt too early and causing the raw materials to spit out water; some raw materials (such as Put the green bamboo shoot tips) into a pot of boiling water and blanch them before frying them to shorten the frying time. Another thing to note is that when frying green leafy vegetables, avoid heating, otherwise the leaves will turn yellow.

2. Fry other vegetables with lower water content

Such as bamboo shoots, pumpkins, potatoes, green beans, garlic sprouts, etc. When frying this type of dish, different preliminary treatments should be carried out according to the characteristics of the raw materials. For example, after the potatoes (cut into shreds) are rinsed with starch, they are blanched in a boiling water pot and then fried; green beans should be put into the boiling water pot before frying. Blanch until cooked through, then stir-fry; green bamboo shoots (sliced ??or shredded), pumpkins (shredded), and garlic sprouts (cut into sections) must be seasoned with a small amount of salt first, then squeeze out the water and stir-fry. . When frying vegetarian dishes in a large pot, you should also pay attention not to overcook the raw materials. Generally, fry them until they are raw or just cooked. Because after the finished dishes are put into the big pot, the residual heat of the dishes will further "ret" the raw materials (which is often called "post-ripening"). In addition, it is best to use a large pot for frying vegetarian dishes. This means that the large pot for frying vegetarian dishes should not be used for frying meat dishes to keep the wok smooth and prevent sticking to the pan when frying vegetarian dishes.