"Rabbit Dead Dog Cooking" explains that when a rabbit dies, the hound will be cooked. The metaphor of a person who served a ruler was abandoned or killed. "History of the Yue King": "The birds are exhausted, the good bow is hidden; the cunning rabbit dies, and the lackey cooks." This is the advice that the ancients often gave to future generations. But what exactly is this cooking?
Descending Dragon Eighteen Stir-fry Sixth Style "Cooking":
Cooking, in a nutshell, is to make the raw materials that need to be made, after processing, knife technology formation, rapid hot oil punching, and then according to different taste requirements to put the sauce in advance, while cooking into the spoon (pot), stir-fry evenly, so that part of the taste penetrates or adheres to the raw materials A technique called cooking.
Cooking is divided into two types: dry cooking (also called fried cooking) and qing cooking:
1. Dry cooking
Dry cooking has a strong flavor. The difference between clean cooking and dry cooking in the preparation method is that the raw materials of dry cooking need to be hung before frying.
Example: Pot wrapped meat
Dry cooking is similar to dry frying. However, after the ingredients of the dish have been fried, they need to be cooked into the sauce.
The pot bun meat is made of lean pork and the bottom plate as raw materials, after cutting and patting, adding seasoning and dipping paste, mixing, frying, adding sugar, vinegar, soy sauce three flavor juice cooking,
After the ripe dish, the color is dark red and bright, the shape is neat, the entrance is crisp and crisp, the taste is sweet and does not suppress the acid, the acid does not bully the salt, so it is called the three-flavored mouth, and it contains the fragrance of onion, ginger, garlic and coriander.
Ingredients: 300 g of base plate meat
Seasoning: vegetable oil, sesame oil, soy sauce, vinegar, rice wine, sugar, starch, monosodium glutamate, green onion, ginger, coriander, garlic, a little salt.
Pot to wrap the meat to prepare
1. Cut the selected bottom plate meat slices into 1 cm thick, 4 cm long, 3 cm wide slices of meat, all cut well, and then use a knife to tap on each piece of meat, the purpose is to make the meat loose, put it in a small basin, add salt, shao wine and mix well, then put in starch, add the appropriate amount of water to grasp and mix evenly. Cut the green onion, ginger and garlic into fine strips and the parsley into 3 cm long pieces.
2. Take a small bowl and add sugar, vinegar, soy sauce, monosodium glutamate, and a little fresh soup to mix the sauce.
3. Put the pot on the fire, put in the wide oil to burn to 60% heat, put the pulp mixed meat slices into the oil, fry until the meat skin is slightly hard, use a colander to scoop up, when the oil is restored to more than 70% hot, then put the meat slices into the oil to fry, when frying, constantly fish out the meat slices with a colander and gently pat them with a hand spoon, fry until the meat slices are yellow, and pour the oil into the colander together to drain the oil for later use.
4. Leave a little bottom oil in the pot, first put the green onion and ginger and sauté it, then put in the fried meat slices, sprinkle the silk and stir-fry a few times, put the sauce that is good in advance, pour into the coriander along the side of the pot and stir-fry a few, drizzle with sesame oil, and put it into the pan.
Note: If there is no bottom plate meat, you can choose other meat lean and tender parts, and beef and lamb can also be cooked according to this method.
2. Cooking
The dishes of the clean cooking are relatively light, and the raw materials for the cooking are directly fried in the oil, and the paste is not hung; In terms of seasoning, there are two kinds of compound flavor and single taste.
Example: Shrimp section
Ingredients: 350 g shrimp with skin
Ingredients: 15 g of coriander
Seasoning: oil, sesame oil, rice wine, vinegar, sugar, soy sauce, monosodium glutamate, green onion and ginger, starch to taste.
The preparation of the shrimp segments
1. Wash the shrimp, remove the sand line, pick off the sandbags and wash, cut into 3 segments, dip the starch at both ends, fry through with 60% or 70% hot oil, and pour into a colander.
2. Take a small bowl and add soy sauce, sugar, sake, vinegar, fresh soup and MSG to form a sauce.
3. Leave a little bottom oil in the pot and heat it over high heat. Add the shallot ginger and garlic fryer, add the shrimp segments, pour in the prepared sauce, turn over the coriander segments, pour sesame oil out of the spoon and plate. Features: Crisp and tender and fragrant.
1 dish per day:
Dry cooked tenderloin
Ingredients: 200 g tenderloin
Ingredients: coriander segments
Seasoning: oil, sesame oil, soy sauce, balsamic vinegar, sugar, starch, salt, monosodium glutamate, green onion, ginger, garlic to taste.
Dry cooking tenderloin preparation
1. Cut the tenderloin into hob pieces and diamond corner pieces, marinate with rice wine and salt for a while, and mix well with starch and a little sesame oil.
2. Marinate the sauce with soy sauce, vinegar, sake, monosodium glutamate and a little fresh soup.
3. Relax the oil in the pot, when it is heated to 60% or 70%, spread the tenderloin out of the spoon, fry until the skin is slightly hard, fish out, open the adhesive part with a hand spoon, and when the oil temperature rises to 60% or 70% hot, then fry the tenderloin spoon, see crispy and cooked through the oil and pour it into the colander, drain the oil and set aside.
4. Leave a little bottom oil in the pot, sauté the shallots, ginger, garlic and tenderloin, then cook it into the spoon with the right sauce, pour sesame oil out of the spoon and plate. Features: tender on the outside and tender on the inside, salty and fresh in 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.
Martial Arts Dream, Kitchen Forest Cheats Descending Dragon Eighteen Fried! The third type of "braised" braised pork preparation
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!