Crispy skin is a method of making cold dishes, similar to stewing and roasting in hot dishes, but it takes longer heating time than stewing and roasting. Crispy cooking, with vinegar as the main seasoning, makes the meat tender and delicious.
Crispy vegetables are usually put into a pot, soup and seasoning are added at one time, the lid is covered tightly and heated until cooked.
Don't rush out of the pot and put it on the plate after the crispy vegetables are cooked, because the main ingredients are brittle and rotten at this time, and will break when touched slightly. Vegetables should be served after they have cooled down.
Crispy cooking method is suitable for making cold dishes such as crispy crucian carp, crisp kelp and crisp lotus root.
(2) Mixing and stirring technology
Xuan is a cold dish cooking method in which the cut raw materials are scalded or oiled and mixed with salt, monosodium glutamate and pepper oil.
Mixing is also a cold dish cooking method. In operation, raw materials or clinker are cut into wires, strips, sheets, blocks, etc. , and add seasoning to mix.
The difference between mixing and frying is that soy sauce, sesame oil and vinegar are mainly used for vegetable dressing, and pepper oil and salt are used for cooking, instead of soy sauce and vinegar. Raw meal or clinker is used for mixing, and only clinker can be used for roasting. Pickled vegetables are sour, spicy and refreshing, while roasted vegetables are light and delicious.
To cook wok and stir fry, in addition to mastering the requirements of hot wok and cold stir fry, you need to carefully cut the knife, pay attention to cleanliness and hygiene, and mix the raw materials, which can be disinfected with potassium permanganate or scalded with boiling water.
(3) pickling technology
Pickling is a method of making cold dishes, that is, soaking the raw materials in seasoning marinade or smearing them with seasoning to rot, so that part of the water in the raw materials is discharged and the seasoning penetrates into them. There are many methods of pickling, such as salt pickling, rotten pickling and drunk pickling.
1, pickling raw materials are soaked in salt water or mixed with salt. Pickled vegetables are delicious and can keep fresh and tender. Such as pickled cucumber, hot and sour pickles, etc.
2. Marinate raw materials by boiling or blanching, and then marinate them with salt, bad brine and bad oil. Bad pickled food, also known as bad goods, is often eaten in summer, which has the characteristics of light and refreshing taste and poor fragrance. Most of the raw materials available for curing are livestock, such as chicken, duck, meat, hooves and claws. There are three main points in the production of pickled vegetables: first, determine the cooking and cooking time according to different raw materials. For fresh and tender raw materials, the heating time should be shorter, and the heating time of raw materials with good texture should be longer. It is better to cook them until they are just crisp, and they should not be cooked too crisp and rotten, which will affect the texture of vegetables. Second, the raw materials are slightly salty when pickled, because if pickled with bad brine, some salty taste will be lost. Third, we should pay attention to the fact that fragrant grains cannot be heated, otherwise it will produce sour taste.
3. Drunk pickling is a method of pickling with wine and salt as seasoning. The raw materials are generally fresh shrimps and crabs, which are soaked in wine for a period of time without heating, that is, eaten in the middle. Pay special attention to hygiene when cooking drunken pickles. Generally polluted river and lake products, even fresh raw materials, are not suitable for pickling.
(d) halogen technology
Halogen refers to a method of making cold dishes. Clean the raw materials of livestock and poultry and cook them in the prepared marinade until they are mature. Add marinade into the raw materials, and then cool to form a marinated dish. Pot-stewed vegetables are "cooked hot and eaten cold" and are delicious. The prepared marinade can be used for a long time, and the older it is, the more fragrant it will be. There are many raw materials for making braised dishes, such as chicken, duck, pig tongue, liver and dried tofu, which are suitable for marinating.
Prepare marinade and preserve marinade:
(1) Preparation of marinade: Boil the pot with water, and add soy sauce, yellow wine, crystal sugar, refined salt, onion, ginger and spices (including fennel, cinnamon, clove, tsaoko, cinnamon, etc. ), some even put Redmi (bagged) and cook it with slow fire for an hour to make it fragrant. This is marinade (salt water).
(2) Preservation of brine Old brine should be properly preserved. Don't touch the bittern with your hands, lest it be polluted and deteriorated. When the brine brakes the raw material, skim off the blood foam when boiling; Skim off the oil after marinating, and always remove the broken bones and dregs at the bottom of the pot to prevent the marinade from rotting.
(5) Freezing technology
Freezing is a cooking method for making cold dishes. This method takes advantage of the characteristics that collagen in animal raw materials can be fully dissolved after cooking and can be condensed into frozen after cooling, and the steamed suitable raw materials are frozen to make cold dishes.
The frozen raw materials are generally pig skin, pig elbow, pig claw, fish and mutton with skin rich in mucin. When making, put the raw materials into a container, add soup and seasoning, steam in a steamer, or stew in a pot until cooked, and then naturally cool or freeze in a refrigerator.
Some raw materials contain less glue. In order to freeze them, you can also put some agar and jelly in the original soup to freeze them. The freezing method can also be used to make crystal elbow, frozen chicken, goat milk and other dishes.