deep-fry
(1) Cooking is the most commonly used cooking method, which can be divided into raw frying, cooked frying, sliding frying, dry frying, etc. The raw frying method is often used at home.
(2) According to different kinds of vegetables, hot oil or hot pot cold oil can be used, accompanied by rapid stirring. When the vegetables are fried to half-cooked, add seasoning and take out.
(3) When the vegetarian dishes are fried together, the raw materials of the vegetarian dishes should be fried until five or six times mature, and then the vegetarian dishes should be cooked together. (4) Stir-fried fresh vegetables should not be covered, otherwise their nutrients will be destroyed.
increase sharply
(1) After the oil is boiled in the fire, add the raw materials, then control the firepower and turn it from time to time. The firepower should not be too strong, otherwise it will cause the external paste to grow inside.
(2) When frying food, the oil temperature should not be too high. High oil temperature can not be used continuously for too long, generally not more than 3 hours. If you must fry continuously for a long time, add new oil every l hours.
(3) Fried food can't stay under the lampblack for too long. Never fry raw food repeatedly with oil.
increase sharply
(1) According to different cooking methods, there are oil explosion, salt explosion, sauce explosion, soup explosion, water explosion and onion explosion.
(2) Cooking is because the food is covered with starch or egg white, which is conducive to reducing the loss of food nutrients.
(3) The characteristics of cooking are crisp, tender and delicious. Be sure to use hot oil when operating, and act quickly. After the raw materials are put into the pot, they only need to be bounced a few times.
(4) Explosion and explosion are not exactly the same. Not only crisp fried food is required, but also tender and smooth. Use a small oil pan when frying and a large oil pan when frying.
deep-fry
Deep frying, also called dry frying, won't lose too many vitamins in this cooking method. Use less oil when operating, keep the oil warm, keep the fire important, and heat both sides of the food. When the food is golden yellow, add seasoning, fry it several times, and then cook the juice until it is dry.
evaporate
(1) Put the food in a container, add a little soup and seasoning, then put it in a cage and cover it tightly. So that food can be cooked with hot steam.
(2) The required firepower depends on the situation. Where only steaming is needed but not crispy, the fast steaming method of boiling fire should be used; If you want to steam it cooked and crisp, use the slow steaming method of boiling water over a large fire; And dishes such as egg soup must be steamed slowly with small fire and boiling water.
burn
The cooking method of cooking is to cut the food into shapes, fry it after pickling or blanch it with boiling water, and then add soup and seasoning after the raw materials are cut off. After simmering with warm fire to taste, use strong fire to thicken the soup, and finally pour in bright oil.
stew
(1) One method is to put the raw materials in a water pot and blanch them to remove the fishy smell, then put them in a pottery vessel, and add the required seasoning and appropriate amount of water. Cover the pot and stew directly on the fire. Bring the fire to the boil, and then simmer until it is done.
(2) Boil. After the above operation, do not stew directly on the fire, but put the container into the pot for stewing. Be sure to use a big fire, and it will be cooked in 3 hours.
stew
It refers to a cooking method of frying, frying, frying, steaming and boiling food, adding a small amount of soup and seasoning, covering the lid tightly, and slowly stewing on a small fire to thicken the soup. The stew is mellow, crisp and delicious.
slip
It refers to the cooking method of frying, steaming and boiling food, then frying with ginger and onion, then putting it into the pot for stir-frying, and finally pouring seasoning, starch and gouache to wrap the food. Cooked food is crisp and tender, so it should be cooked with strong fire.
bittern
① Prepare the marinade first. Put the spices in a cloth bag, put them in a basin, add spices, wine, soy sauce, salt, sugar and other condiments, and cook them with warm fire to reveal the fragrance.
(2) Then, put the raw materials into the marinade and simmer with low fire until crisp and rotten. When marinating food, it is usually cooked whole and cut into different shapes as needed after marinating.
Sauce; I see
Sauce and marinade are similar, but there are also differences: when cooking with sauce, first marinate the food, then marinate it with douban and soy sauce, and finally cook it in marinade. The stew was crisp and rotten, and the marinade was dry. If there is a lot of marinade, it should be cooked in a single line and then coated on the surface of the sauce;
Pull the wire
Reeling is a special method of boiling sugar beet. Generally, fresh fruits or canned fruits, dried fruits and root vegetables are the main products. The seasonings selected are: white sugar, water sugar, honey, etc. Its characteristics are: sweet taste, crisp outside and tender inside.