What kind of skill is dry burning? How can it be called dry burning? Speaking of dry burning, let's first understand the "burning" in cooking techniques, because dry burning is a classification of "burning". ?
"Burning" refers to the cooking method that the pre-treated ingredients are added with appropriate amount of soup and seasoning to boil, then the basic color and taste are adjusted, and the ingredients are slowly heated with low heat to make the ingredients mature, color and taste, and then the juice is collected or thickened with strong fire. "Burn" can be divided into braise in soy sauce and white burn according to color. According to the ingredients, it can be divided into scallion burning and garlic burning. According to seasonings, it can be divided into sauce burning and spicy burning. According to the heating mode, it is divided into pot burning, dry burning, buckle burning and so on.
Dry burning is not direct burning without adding anything. On the contrary, dry burning is similar to braising in soy sauce, in which basic seasonings, coloring materials and soup are added until the ingredients are ripe and tasty. The difference is that water starch is not used to collect juice in dry burning, but in the process of burning, the soup is basically dried with medium fire, so that the taste penetrates into the interior of the ingredients or adheres to the surface of the ingredients. Requirements for dry-cooked dishes: bright color, mellow taste, fresh flavor and delicious taste, and you can't see the juice when you see the oil.
Generally speaking, dry cooking is a kind of cooking technique or skill, which includes selecting ingredients first, then primary processing, changing knives, pickling (suitable for large-sized ingredients, which plays the role of savoring and removing fishy smell), frying and shaping, seasoning and firing to mature, savoring and collecting juice, and serving dishes.
Many friends think that dry cooking is a unique cooking technique in Sichuan cuisine, but in fact, it can be seen in our Shandong cuisine or Jiangsu and Zhejiang cuisine, such as "Dry Roasted Pomfret" in Shandong cuisine and "Dry Roasted Shrimp" in Jiangsu and Zhejiang cuisine.
Technical points of dry firing 1. Selection of ingredients:
Dry-cooked dishes are also rich in ingredients, such as some fat and tender animal ingredients: prawns, goose feet, ducks, pig's trotters and so on. Crispy and dry vegetable ingredients, such as winter bamboo shoots and mushrooms.
2. Over-frying:
There is a saying in the culinary world: everything that is cooked will be fried. It can be said that most "cooked" dishes need to be fried in advance. Dry-cooked dishes are no exception, and most ingredients need to be oiled before dry-cooking. When the ingredients are fried, the oil temperature is generally higher, about 60-70% heat, so that when the ingredients are put into a hot oil pan, the protein will solidify rapidly after being heated, and a protective film will be formed on the surface, so that the ingredients are not easily broken in the subsequent firing process. Next, continue to fry with 40 ~ 50% hot oil for 1~2 minutes to remove the excess water in the ingredients, so that the soup during the later firing can penetrate into the ingredients.
It should also be noted here that the ingredients should not be fried too much, otherwise the taste of the finished product will be hard, and it will not be fried too tender, and it will be easy to form after firing, and the moisture in the ingredients will be removed less, which will also affect the absorption of the ingredients to the seasoning soup.
3. The use and dosage of soup:
When we make dry-cooked dishes, we usually add hairy soup or two soups during the cooking process, and rarely use clear water. The taste of the finished product can be mellow only by using hairy soup or two soups to dry-burn.
The amount of soup should be flexibly controlled according to the age and tenderness of the raw materials, the size of the shape and the amount of ingredients. For example, the ingredients with old texture and large body shape should be added with more soup. If less soup is added, all kinds of seasonings have not had time to fully penetrate into the ingredients, and the ingredients have not been burnt to soft and rotten, which may cause a paste pot. If the ingredients with tender texture and small shape are added with too much soup, the ingredients have been cooked until soft and rotten, and the soup has not been dried. At this time, if the cooking continues, the ingredients may be broken and incomplete, which will affect the appearance.
4. Temperature control:
It is not only dry-cooked dishes, but also all cooking ingredients. The control of heat directly affects the taste of the final product. Take dry cooking as an example. After the pretreated ingredients are put into the pot, they should be boiled with large fire first, then slowly burned with medium and small fire, and finally collected with medium and large fire. Slow-burning with medium and small fire can make the seasoning in the soup slowly penetrate into the ingredients, so that the inside and outside tastes of the ingredients are unified, fresh and delicious. Finally, after the ingredients are soft and rotten, use medium fire to quickly collect the thick soup. Try not to burn for a long time, which will cause the raw materials to break and not form.
If the fire is used for the whole process, the finished product may only have a taste on the surface, but the internal taste is weak, which will not highlight the unique flavor of the dry-cooked dishes.
Tips for making dry-roasted meat ● About accessories: Dry-roasted accessories are mixed with some diced mushrooms, diced fat meat (three layers of pork belly), green red pepper festival and diced bamboo shoots. First, stir-fry the fat meat into fat oil, then stir-fry the small materials with fat oil and add seasonings to cook the dishes. The diced fat meat is fragrant, and the diced mushrooms, peppers and bamboo shoots are fresh. It should be noted here that it is best to cut pork belly diced into chopstick head size with a hand knife, and the finished product is neat and neat. It is not possible to choose minced pork (meat stuffing).
● About seasonings: The dry-cooked dishes in Sichuan cuisine have varied tastes, some of which are mainly salty and savory, and onions, ginger, garlic, pepper, cooking wine, etc. are used to remove fishy smell and enhance fragrance, while white sugar, soy sauce, monosodium glutamate and flavor are used to enhance freshness. In some areas, compound seasoning and coloring materials are added to dry-cooked dishes, such as Pixian bean paste, spicy girl sauce, fresh spicy sauce and spicy dew, and even some finished seafood sauce and oyster sauce are added.
The dry-roasted pomfret in Shandong cuisine tastes salty and slightly spicy, especially when it is cooked, some red pepper oil will be specially poured in to add color and brightness to pomfret, so that when it is cooked, it will be oily but not juicy.
● About the color matching materials: when making dry-cooked dishes in the north, the sugar color is generally used. Here, it should be noted that the sugar color should not be over-fried, and the auxiliary materials can be added when it is slightly short, so that the sugar color is just right after frying, and the auxiliary materials are fragrant. If the auxiliary materials are added after the sugar color is fried, the sugar color will be old and the taste will be bitter.
In some areas, when using diced fat meat to stir-fry Chili sauce or Pixian bean paste, it is better to stir-fry with low fire instead of large fire, which can not only stir-fry the water vapor of auxiliary materials, but also stir-fry the red oil of Pixian bean paste.
Expansion: method for making dry-roasted pomfret with Shandong cuisine ● Raw materials and seasonings:
2 chilled silver pomfrets (about 600g), 20g diced onion and ginger, 5g diced garlic15g, 5g diced green pepper, 5g diced winter bamboo shoots15g, diced mushrooms15g, 20g diced fat meat, 85g sugar and broth/kloc-0.
● Start production:
1. The pomfret is cut from the chest, the gills and internal organs are removed, washed and controlled in water, and put on a diamond flower knife. 2. Pour wide oil into the clean pot and heat it to 70%. Add pomfret to keep it fried in medium heat until golden brown. Remove and control the oil. 3. Leave 5g of base oil in the pan, add white sugar and stir-fry it to light yellow (tender juice), add auxiliary materials (stir-fry the fat diced oil in advance) and stir-fry it twice quickly, then add broth, add salt, monosodium glutamate, white sugar and cooking wine to taste, then add fried pomfret, and turn to low heat for about 3 minutes, then turn to low heat for 5 minutes. At this time, turn the spatula to medium heat for 2 minutes, about * * * before and after 10 minutes. Then turn the fire to dry the soup, pour the red oil and Chili oil out of the pot and serve. ● The key to dry-burning pomfret:
1. It is best to choose chilled pomfret, otherwise the meat will die and the flavor will be insufficient after burning. 2. Don't fry the fish too much, otherwise the water loss will be serious, and don't be too light, otherwise it will still smell fishy. 3. Finally, you must collect the juice naturally, and don't thicken it, otherwise the dishes will not be bright. 4. Dry-cooked fish in Shandong cuisine usually uses a diamond-shaped flower knife. Usually, the wok master can judge what the fish needs by observing the flower knife on the fish. For example, braised fish usually uses a word flower knife, and dry-cooked fish uses a cross knife, which is customary. Writing at the end of dry cooking pays attention to cooking without thickening, but you can't see the juice when you see the oil. In fact, whether it is the amount of soup, the frying of ingredients and the firing process, it tests the chef's basic skills. Only when you have a thorough understanding of cooking techniques can you master it flexibly and apply it accurately.