In particular, small ingredients such as ginger, onion and garlic in cauldron dishes should not be cut too small or too thin; For some raw materials that are difficult to cook (such as the four seasons)
Beans), be sure to pre-cook before cooking; When frying cauldron dishes, the pot should be hot and prosperous. First, bake the pot and then put the raw materials into the pot.
The shovel keeps turning, so that it is heated evenly and does not produce paste. There are many cooking methods of cauldron dishes, but the most used one is cauldron dishes.
Or stir-fry, which can be divided into two types: stir-fry meat dishes and stir-fry cauldron dishes.
First, stir-fry a large pot of meat and vegetables.
1, stir-fry a large pot of meat dishes that are not too big or too thick.
Such as Sichuan style pork, salt fried pork, onion fried mutton, green pepper chicken and so on. When frying such dishes, the main ingredients (meat or poultry) should be refined in advance.
Stir evenly to prevent the raw materials from sticking to each other after cooking; Accessories (vegetables) should be raw materials with low water content and high oil absorption, such as green garlic and garlic.
Miao, onion, lotus root, dried bean curd, etc. You should also use a little more oil when cooking.
2. Stir-fry a large pot of meat and vegetables, both thick and thick.
Such as sliced pork with green bamboo shoots, shredded pork with green peppers, shredded pork with fish flavor, kung pao chicken, etc. When frying this kind of food, the main ingredient (meat or poultry) should be more than one yard thick.
Yes, it's dry. It's best to cook the main ingredients with hot oil first, and then fry the dishes with auxiliary materials. If the amount of the main component is too large
If it is big, it can be cooked several times; Accessories (vegetables) should be seasoned with a small amount of refined salt in advance, and then some water should be squeezed out to make them out of the pot.
Less moisture, easy to ripen. In addition, you can blanch, oil or stir-fry the auxiliary materials in advance until they are broken, and then cook them with the main materials.
Dishes to shorten the formal cooking time and ensure its full maturity. In addition, the juice for thickening should also be prepared in advance, and the dosage should be less than that of the small pot.
Vegetables, but the sauce is thicker than small pot vegetables, because there is insufficient firepower when frying large pot vegetables, and the water in the raw materials is not easy to evaporate, so,
There shouldn't be too much water in the juice. Generally speaking, frying this kind of cauldron dish is actually not "frying" in the traditional sense, but there are
It looks like stew. That is, first put oil in the pot and heat it, then add small ingredients (ginger, onion, garlic, etc. ) to make it fragrant, and then add the processed.
Main ingredients and auxiliary materials, then quickly stir evenly, put them in the sauce and cook them, and then take them out of the pot when they are ripe.
Second, stir-fry the cauldron of vegetarian dishes
1, stir-fry green leafy vegetables with high water content.
Such as spinach, water spinach, leek, fresh cabbage, green bamboo shoots and so on. When frying this kind of food, the fire should be strong and the oil temperature should be high. Raw materials should be cooked quickly.
Turn it over to make it heated evenly and mature quickly; The raw materials should be fried in the pot until they are broken, so as not to put salt too early and make the raw materials vomit.
Water; You can also put some raw materials (such as green bamboo shoots) into the boiling water pot and then fry them in the pot to shorten the frying time. in addition
It should also be noted that when frying green leafy vegetables, it is not advisable to heat them, otherwise the leaves will be braised.
2. Stir fry other vegetables with low water content.
Such as green bamboo shoots, pumpkins, potatoes, green beans, garlic shoots and so on. When frying this kind of dishes, different pre-treatments should be carried out according to the characteristics of raw materials.
For example, after shredding potatoes and washing starch, blanch them in a boiling water pot and then fry them in the pot; Blanch the green beans in a boiling pot until they are cut off.
Then stir-fry in the pot; Slicing or shredding green bamboo shoots, shredding pumpkins and shredding garlic shoots should be seasoned with a small amount of salt first, then squeezed out of water and fried in a pot.
System. When frying a large pot of vegetarian dishes, we should also pay attention to the fact that the raw materials should not be fried too well, usually until they are raw or just cooked. Because it's vegetables and pots.
After being put into a large basin, the residual heat of the dishes will further "cook" the raw materials (also known as "after cooking"). In addition, the cauldron of fried vegetarian dishes
It is best to use a special pot, that is to say, it is not advisable to use a large pot for frying vegetarian dishes to keep the pot smooth and prevent it from sticking when frying vegetarian dishes.
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