Where there are people, there are rivers and lakes, and where there are rivers and lakes, there will be disputes. And the most popular thing in the world is the cheats. Such as: "Nine Yin True Steaming", "Lonely Nine Stews", "Jade Girl Frying Method", "Drawing Silk Chop", "Descending Dragon Eighteen Stir-fry" and other cooks must compete for cheats. Today is about the famous Dragon Eighteen Stir-Fry in the Kitchen Forest Cheats.
Descending Dragon Eighteen Stir-fry, there are not a few people who get the secret book in the kitchen forest, but most of them are only unsatisfactory, and want to practice dragon eighteen stir-frying, knife work, ingredients, and heat must be mastered to the pure fire. Let's take you into my kitchen forest.
Descending Dragon Eighteen Fried First Type "Jiaojiao":
Jiao Xuan's Inner Strength Mind Method:
After cutting and marinating, the main ingredients are cut and marinated, and hung well with water starch paste. Then put in 70% or 80% of the hot oil and fry thoroughly, when it is golden brown, pour into a colander, leave a little oil in the pan, put the onion, ginger, garlic and ingredients into the sauté, and then put the main ingredient in, then pour the prepared juice into the pot, stir-fry evenly, and pour the oil out of the pan.
Methods of Fighting Enemies in Jiaoxi Dishes:
When ripe, the dish is golden in color and bright in juice, crispy on the outside and tender on the inside, salty and mellow in taste, and exudes a clear aroma of vinegar and garlic.
Jiao's Kung Fu Trail:
Example: Scorched meat segment
Ingredients: 250 g of lean tender meat.
Ingredients: cucumber slices, water fungus.
Seasoning: rice wine, starch, sugar, balsamic vinegar, monosodium glutamate, soy sauce, salt, green onion, ginger minced each appropriate amount.
Cook the burnt meat segments
1. Open the second vein of the meat, cut it into 2 cm wide, 1 cm thick and 3 cm long meat segments, feed it with shao wine and salt for a while, and mix it with wet starch.
2. Use a small bowl of dark utensils and add rice wine, soy sauce, sugar, salt, monosodium glutamate, balsamic vinegar, starchy fresh soup to marinate the good juice.
3. Relax the oil in the right hand pot, when it is 70% hot, fry the meat section under the hanging paste, fish out when the skin of the meat section is slightly hard, and the adhesive part is patted open with a weapon hand spoon, and when the oil temperature rises to 70% or 80% hot, it is fried again, and when the outer is burned and crisp, pour into the colander.
4. Leave a little bottom oil in the pot, sauté the shallots, ginger and garlic slices under the spoon, then add the fungus, melon slices and meat segments, turn it upside down a few times, use the right juice to pour the spoon, stir-fry evenly, drizzle sesame oil out of the spoon. Features: Outer jog and inner tender.
1 dish per day:
Cultivation Practice:
Scorched fish segments
Ingredients: net fish meat 250 g.
Ingredients: winter shoots, fresh mushrooms, peas 15 g each.
Seasoning: starch, egg, sugar, balsamic vinegar, rice wine, soy sauce, monosodium glutamate, salt, sesame oil, green onion ginger, garlic each appropriate amount.
The practice of scorching the fish segment
(1) The fish is sorted out, cut into 1 cm wide and 3 cm long fish segments, fed with rice wine and salt for a while, mixed with eggs and starch paste, and cut into eye slices with fresh mushrooms.
(2) Marinate the juice with sugar, rice wine, vinegar, monosodium glutamate, salt, soy sauce and starch.
(3) Relax the oil in the pot, fry the fish section when it is 50% hot, fish out when the skin is slightly hard, and when the oil rises to 60% hot, then fry the fish segment until it is crisp and pour into a colander.
(4) Spoon to leave a little bottom oil, the green onion, ginger garlic, winter shoots, fresh mushrooms, peas put in the pot sauté a few times, put the fish segments, and the good juice marinade poured down the spoon, stir-fry evenly dripped sesame oil out of the spoon plate.
Features: tender and crispy, fresh and strong taste.
Cultivation emphasizes diligent study and hard work, and we must not rush to achieve results. Keep in mind the internal gong mind method, the exercise path, and practice more to master its essence, in order to be able to use it freely. When the fire is mastered, it is the day when the practice is completed.
Personal practice, does not represent the taste of the public, there are different suggestions welcome to pick up!
This article is original by the family with two sons, welcome to pay attention, take you along with long knowledge!
The fish is "fried" in this way to be soft and tender
One of the cooking methods is "wrapped and fried", the method of wrapping chicken in paper