"Exploded" cuisine is a type of Chinese cooking technique. "Exploded" dishes are famous for being clear, fresh, crispy and tender. There are many techniques for frying, including oil frying, boiling and stir-frying. The main methods of stir-fried vegetables are introduced below.

1. Oil stir-fry is the most distinctive type of stir-fried vegetables. It is characterized by short cooking time, quick operation, and the finished product is clear, crisp, fresh, tender, and refreshing in appearance. The operation method is generally to cut the raw materials and blanch them in water, then rinse them with oil, then stir-fry the ingredients with seasonings, add the raw materials and the right juice, stir-fry, wrap with gravy, and serve on a plate. Bake the conch in oil. Wash the conch and cut it into thin slices with a knife. First put it in boiling water for a while, then put it in a 90% hot oil pan and remove the oil. Heat another oil pan, sauté green onions and garlic slices, then pour in vinegar, conch meat, and a mixture of salt, monosodium glutamate, broth, sesame oil, wet starch, and coriander stalks, stir-fry and wrap with gravy. Serve.

To prepare fried vegetables in oil, the first step is to apply the starch well before frying. When the oil is exploded, the raw materials are not in direct contact with the high-temperature oil, and the oil does not invade the inside of the raw materials, so that the raw materials can achieve the purpose of being fresh, crisp and tender, and beautiful in shape. When sizing, pay attention to the proportion of starch. Generally, it is appropriate to use 50 grams of starch for 500 grams of raw materials. If too much starch is used, the texture will be smooth and the shape will be blurry. If too little, the raw materials will not be fully wrapped. In addition, the method of immediate explosion and slurry should be adopted to avoid overflow of raw materials. The second is to master the heat of oil explosion. When frying, use high-heat oil. Generally, 300 grams of raw materials and 600 grams of oil are used, and the oil temperature is between 170°C and 230°C. The production time of raw materials in the oil pan is controlled to about 6 seconds. Take it out immediately after it is cut off. Then put the oil in the pan, add the seasonings prepared with water and the oiled raw materials, thicken with starch, add garlic and green onion, drizzle with oil, and then take it out of the pan and put it on a plate.

2. Stir-frying is a widely used technique. The difference between it and oil-frying is that when frying in oil, many raw materials are not sticky, and the oil temperature is eighty-nine when it is mature. Stir-fried dishes are generally made with batter, and go through several processes of sizing, oiling, and stir-frying. The oil temperature should be 50 to 60% mature. The characteristics of the dishes are fresh, soft, tender and mellow. For example: stir-fried pork slices, the method is to cut the pork tenderloin into 0.2 cm thick slices, feed it with salt and MSG, then add egg white and wet starch and mix well. Heat the oil in a spoon until it is 50% hot, slide the meat slices in until cooked through, remove and remove the oil. Heat another oil pan, stir-fry onion and garlic slices, add vinegar, pour the meat slices and the juice made of clear soup, salt, sesame oil, monosodium glutamate, wet starch and coriander stems, stir-fry and wrap with gravy. Serve.

If stir-fried vegetables are subdivided, they can be divided into palace stir-fry, sauce stir-fry, green onion stir-fry, coriander stir-fry, Beijing stir-fry, etc.

The ingredients of Kung Pao are exquisite, including walnut kernels, green onions, magnolia slices, sesame oil, salty noodle sauce, wet starch, sugar, salt, MSG, garlic slices, clear soup, etc. The raw materials of the dishes are sizing, and then fried in noodle sauce after they are smooth and mature. Then seasonings and ingredients are added, the main ingredients are added, and the sauce is thickened and the pot is served.

Sauce pop is basically the same as gong pao, except that instead of salty noodle sauce, walnut kernels, and white sugar, sweet noodle sauce is used.

Green onions are used as the main ingredient, but the main ingredients and ingredients must be oiled. The method is the same as stir-frying.

Coriander stir-fry is the same as green onion stir-fry, except that the onions are removed and coriander, or coriander stems, is used instead.

Beijing-style stir-fry is the same as stir-fry, but the ingredients are mixed with eggs and soaked in paste. The dish is required to be white like snow, soft and delicious, with less juice and a clear taste.

3. Jiu Bao includes water Bao and Tang Bao, which is a type of Jiu Bao.

The water-popped ingredients are not sticky, but oily and unevenly thick. Boil the raw materials thoroughly with boiling water, and then pour the right soup. But master the water temperature and explosion time. To fry the tripe in water, you need to boil the water over high heat when adding the ingredients. If the water is not boiling, it will not be possible to make the tripe crispy in a short time. The best water temperature for bursting belly is 95℃~98℃, which is the water temperature close to the boiling point. When exploding, it is necessary to control the ratio of water to raw materials. Do not add too much material. Too much will cause the water temperature to drop rapidly and fail to reach the desired temperature. Generally, 1000 grams of water is used to explode about 200 grams of raw materials. You also need to master the blanching time, which depends on the location and tenderness of the raw materials. For tender ingredients, it usually takes about 12 seconds. For larger and thicker raw materials, the cooking time is generally 15 to 18 seconds, and the longest time cannot exceed 20 seconds, otherwise the crispy and tender effect cannot be guaranteed.

Soup popping is a process of making soup after water popping. In the process of popping, one pot is used to pop the ingredients and another pot to make the soup. After the soup is boiled, the soup is poured into the bowl and served. Another way is to fry the ingredients until they are about seven or eight years old, and then put them in the soup to cook. When eating, skim off the foam and put the soup into a bowl. This type of dish is known for being clear and fresh, and the texture of the raw materials is generally relatively tender.

To make stir-fried vegetables, you must first select the raw materials and highlight the freshness. This is the prerequisite for making good stir-fried dishes. The second is to determine the explosion method according to the raw materials. For raw materials that are crispy and tender, it is better to fry them in oil, so that they can maintain their crisp and tender characteristics after being cooked in hot oil. For meat and poultry raw materials that are known for being soft and fresh, stir-frying is the best method. After the raw materials are starched and battered, the internal moisture of the raw materials can be better maintained, making them more fresh and tender. The third is to choose ingredients that can highlight the taste of the main ingredients, and use the sizing method of slightly hanging juice to make the dishes fresh and refreshing, and avoid the seasonings from overpowering the dishes.

Hot dish cooking techniques

(1) Roasting techniques

Roasting means that the raw materials are initially heated by frying, frying, stir-frying, steaming, boiling, etc. A cooking method in which soup and seasonings are added to further heat and mature the food. Grilling is suitable for making dishes with a variety of different ingredients and is one of the most commonly used cooking methods in the kitchen. Baking is mainly divided into two categories: braised braised and dry roasted.