In the chef's world, there is a cooking technique called dry cooking. Many friends are a little confused, why? Do you want to cook directly without any seasoning? In fact, this is impossible. Dried vegetables are similar to stews. You also need to burn oil, fry, dry, and various basic condiments. Dry cooking can make all kinds of delicious dishes, such as dry cooking eel, dry cooking loach, dry cooking pumpkin, dry cooking mushrooms and so on. Dried vegetables have high requirements, bright red color, mellow taste and delicious taste, which can be used to learn together.

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Dry firing is a branch of "firing". In the specific operation process, the ingredients are cleaned and fried first, and then the soup, seasoning and so on. Add it to the pot, cook it with high fire, then color it, taste it and cut it. Cooking methods are common in large restaurants, but they are not practiced much at home.

Dried roasted eel

Ingredients: eel, onion, ginger, dried pepper, cooking wine, onion.

Seasoning: soy sauce, soy sauce, salt, sugar and vinegar.

1. Prepare 400g of Monopterus albus, namely Monopterus albus. Wild Monopterus albus is the best, delicious and hormone-free. You can ask the merchants to help you slaughter and gut, and handle it yourself, not afraid of the smell.

2, dry roasted eel, the required accessories, chopped green onion, ginger slices, dried peppers, and a little chopped shallots for embellishment.

3. Boil the oil in the pot. Add scallions, ginger slices, garlic cloves and peppers when the oil is hot, stir-fry until fragrant, and pay attention to the heat. It's just a medium fire to prevent the fried paste from splashing oil.

4. Then pour in the eel section and stir-fry over medium heat until it changes color.

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5. Add 1 tablespoon of cooking wine to remove fishy smell, then add 1 tablespoon of soy sauce, half a spoonful of soy sauce, half a spoonful of vinegar, 1 tablespoon of sugar and half a spoonful of salt according to personal taste, and continue to stir fry for 2 minutes.

6, add boiling water, the water level is flush with the eel, cover the pot, turn to high fire to boil, and then change to medium fire 10- 12 minutes until the eel is soft and rotten.

7. The specific time can be adjusted according to the amount of soup. It takes about ten minutes. There is only a little soup left, and chopped green onion can be served.

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Dry burning is a cooking skill. Generally, Sichuan cuisine uses dried fish. When cooking, it tastes very spicy. Cooking at home, peppers can be increased or decreased according to personal taste. Dry frying does not use thickening powder, but the oil content is higher. You can avoid dry cooking when collecting juice. Simply put, stir-fry the ingredients until they are half-cooked, or stir-fry them until they are half-cooked, and add the right amount of water.