Simmering is a cooking method in which raw materials that have been fried, fried, sautéed or boiled are placed in pottery vessels, and condiments such as shallots, ginger, cooking wine and soup (usually without soy sauce), boiled over high heat, and then cooked for a long time over low heat.
The above four techniques have in common:
Raw materials in the initial cooking treatment are fried, fried, sautéed or boiled, adding the right amount of soup and condiments, heating time is relatively long, are boiled over high heat, switch to small and medium-sized fire to penetrate the flavor.
The differences between the four techniques:
1, the roasted vegetable marinade is less and thick and sticky, the soup of the roasted vegetables is generally about a quarter of the raw materials, the braised dishes generally need to be hooked, but the dry roast soup juice is all infiltrated into the raw materials (such as braised fish, braised pork, dry braised fish).
2, rely on the dish is to use onion ginger pot, put in the main ingredient, add condiments, soup, with a low heat slowly leaning, the dish by the completion of the preparation of no soup, rely on the production of the dish color is beautiful, the taste is sweet and mellow (such as relying on prawns, relying on chicken nuggets).
3, stewed dishes add colored condiments and sugar, soup, high heat, and then use low heat for a long time, the dish with the original soup sauce thin mustard poured on the raw materials, to maintain the complete form of raw materials, not broken or cracked, thick juice, crisp and fresh alcohol (such as red stewed elbows, wine stuffy chicken).
4, simmering is to put the raw materials into the pottery utensils, add onions, ginger, cooking wine, condiments and soup, generally do not use colored condiments, low heat for a long time until cooked rotten, the soup is thick and white, the taste is mellow (such as simmering oxtail, bad simmered winter shoots).
Things to note when using these cooking methods:
1. Before the raw materials with skin are initially cooked, the residual hair and dirt on the surface are treated cleanly.
2. According to the needs of the dish, a preliminary cooking treatment method is appropriately selected.
3, the initial cooking of raw materials into the pot, soup and condiments should be added at once, the heating process should not be added to the soup, so as not to affect the taste.
4, during the heating process, first boil on high heat, and then switch to low heat to cook, keep slightly open. The fire is strong and the soup evaporates quickly, and the raw materials should not be cooked and rotten, so the fire should not be too large or too small.