Grilled vegetables

Grilled vegetables are first stir-fried with green onions and ginger, then raw ingredients or steamed semi-finished products are added with other condiments, the soup is added and then cooked over warm fire until crispy. , and finally thicken the pot. Features: fresh, soft, thick juice, easy to digest. There are red steaks, white steaks, fish-flavored steaks, oyster sauce steaks, chicken fat steaks, etc., which vary according to different condiments. Regardless of Chinese or Western food, "braised" dishes are the main cooking method. The "steak" dish among Chinese Shandong cuisine is relatively authentic and famous. The "steak" dish in Shandong cuisine is to shape the raw materials that have been initially processed with a knife, with the best side facing down, neatly put them into a spoon or arrange them in a pattern, add an appropriate amount of soup and condiments, heat them slowly to mature, and turn the spoon Thicken the soup, turn the spoon, turn the good side up, pour in oil, and pour it into the plate. This method is called "stewing".

Chinese name

Braised vegetables

Main raw materials

Onion, ginger

Does it contain preservatives

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No

Suitable for the crowd

Suitable for all ages

Edit

"Steak" is a more delicate type of cooking method is a commonly used cooking technique in Shandong cuisine. For raw materials, the first thing to do is to choose high-end, exquisite and low-quality materials. Such as shark fin, abalone, scallops and other seafood products. Second, it is generally used to make clinker, such as "braised three whites". The raw materials selected include cooked large intestine, cooked chicken breast, and cooked cabbage strips. The purpose of choosing such raw materials is that they are easy to taste and also have the ability to remove fishy and deodorizing properties. role.

Processing

Editing

According to the nature of the raw materials and the purpose of cooking, the raw materials must be processed and changed into blocks, slices, strips and other shapes or the whole raw material , no matter what shape the main ingredients are, they must be arranged in a certain shape or pattern when cooking dishes, and the raw materials must be initially cooked. For example, dry food raw materials need to be raised in advance, and vegetable raw materials need to be blanched and cooled, which can shorten the heating time and harmonize the taste.

Huohou

Editor

It is the "fire watch" in the industry. There is such a record in "Lu Shi Chun Qiu": "Five flavors and three materials, nine boils Nine changes, the discipline of fire, the time of disease and the slowness of disease, the elimination of fishy smell and smell, must be the victory, and it is true." It can be seen that the heat is one of the key factors that determine the success or failure of a dish. The heat requirements for "stewing" dishes are stricter. Bring to a boil over high heat, then simmer over medium or small heat for a long time to make the raw materials flavorful. Finally, thicken over high heat, and the dishes will be mature and have a moderate taste, all in one go.

Shape

The shapes of the raw materials used in "braised" dishes should be neat and beautiful. "Grilled" dishes are divided into two types: grilled with a spoon and grilled with a spoon, depending on the shape of the dish. Grilling in a spoon is to shape the raw materials into a certain shape with a knife and place them in a spoon for heating and maturation. Finally, turn the spoon over and take it out. The so-called steamed steak is the so-called steamed steak. After the raw materials are arranged in a certain pattern, the soup and condiments are added to the basket for steaming. Finally, it is taken out of the basket, the soup is boiled, and the thickening is poured on the dishes.

Seasoning

Due to the different characteristics of raw materials and condiments, "steak" is divided into red steak, white steak, onion steak and butter steak. The characteristics of red steak are bright red color and rich sauce flavor, such as "red steak shark's fin". The characteristics of white grilled pork are white, bright and salty taste, such as "braised three whites". The characteristic of scallion steak is that the onion flavor can be tasted in the dish without the scallion being visible, and the scallion aroma is overflowing. The characteristic of butter steak is that the soup is added with milk, sugar and other condiments, which gives it a creamy taste, such as "cream steak asparagus". There are also grilling methods such as chicken fat grilling.

Thickening the gravy

The gravy of the "braised" dish is thin, but slightly thicker and less than the gravy. Part of the gravy is blended into the raw materials, and part of the gravy is poured onto the plate. Medium, smooth and bright. There are very strict requirements for the gravy of "braised" dishes. If the gravy is too thick, it will cause certain difficulties in turning the "braised" dish. If the gravy is too thin, it will have a certain impact on the seasoning and color of the dishes. , lack of flavor and dull color. Usually, there are two techniques for thickening the sauce of "braised" dishes: one is to pour the sauce into the spoon while rotating the spoon so that the sauce is evenly heated; the other is to pour the sauce into the soup, which is to thicken the original soup for cooking. Add the gravy or mix the soup separately and then thicken the gravy and pour it on top of the dishes. The key to this is to master the amount, color and thickness of the gravy.

The big turning spoon

is one of the key factors in the success or failure of "stewing" dishes. The movements are required to be clean, neat and coordinated. When turning the ladle, special attention should be paid to the following points: ① When turning the food, the ladle should be refined to make the frying spoon smooth and easy to use, and to prevent the food from sticking to the spoon and preventing it from being turned over.

② When turning the spoon, you need to have a strong fire, your left wrist must be strong, and the movement must be fast. The ingredients in the spoon must be turned several times, pour in the oil, and turn the spoon. ③ Master the essentials of turning the spoon: keep your eyes on the ingredients in the spoon, lift them gently and keep the dishes beautiful in shape. The precautions for the large turning spoon introduced here only refer to single-handled spoons. For double-eared pots, the action of the large turning spoon is more complicated and will not be introduced here.

Spooning

There are many techniques for "stewing" vegetables. Commonly used methods include pouring "grilled" dishes. Before taking out the spoon, turn the spoon a few times and drag it from right to left along the plate. The purpose of this is to keep the ingredients neat and beautiful, such as crab roe and shark fin. In addition, the ingredients in the spoon are placed on the plate in a certain shape and pattern, and finally poured with gravy.