Easy-to-learn cooking tips (example: yellow braised fish puff pastry)
Braised
Simmering refers to the cooking method of cooking raw materials that have been initially cooked, such as cooking, sautéing, and oiling, put into the soup and boiled over high heat, covered and transferred to a low heat to make it mature and soft.
Characteristics and classification of stews
(1) Stewing can keep the main ingredients original and gradually decompose the taste in the raw materials. Usually stewed, it has the characteristics of a complete shape, a strong juice, and a soft and sticky flavor.
(2) Common stewing methods are raw stewing, cooked stewing, yellow stewing, red stewing, sauce stewing, oil stewing, etc. Some of these methods focus on the raw and cooked raw materials, and some focus on the seasonings used and stewed vegetables are mostly red.
(3) There is a kind of stewing method that is quite distinctive, that is, white rice roast in the Jiangnan area. Its biggest feature is that the raw materials are not simmered without going through the hook, and the thick marinade achieves the effect of hooking. The taste is sweet and salty, mellow and full of flavor, the raw materials are crisp, and the finished product is bright in color.
The formation of this feature depends on several factors. First, the selection of raw materials for white rice roasting is very exquisite, and animal raw materials rich in gelatin protein must be selected, such as yellow eel, turtle, eel, pig's trotter, etc.: the second raw material must be stewed for a long time. Make the collagen more dissolved in the soup to create conditions for the white rice; third, pay attention to the cutting, in order to help the white rice, the seasoning generally uses more oil and sugar, the oil should be added several times, in order to prevent sticky bottom, sometimes sugar is also added several times. Because the heating time is long, the sugar juice is more, so the dark color material must be accurately put in, and the color of the marinade after the soup is volatilized: Fourth, when the stew is simmered, especially in the later stage, the marinade is gradually thickened, the frying pan should be shaken more, to the stage of thickening the marinade, the fire can not be too large, the raw materials after the stew, although the block shape is complete, the texture has been crisp, so the raw materials suitable for stewing are chicken, duck, goose, rabbit, pork, fish, konjac, fresh shoots, etc.
The operation of stewing
Operation method and steps of stewing:
(1) Ingredients and cooking treatment: The stew should choose the main and auxiliary raw materials with delicate texture, heat and easy to cook, and cut into strips, blocks or use the natural form of raw materials. The initial cooking treatment method and maturity degree should be flexibly selected according to the nature of the raw materials, the color and taste of the dish and the requirements of texture
(2) Seasoning and simmering: Put the cooked raw materials into the pot, mix into the soup, add the condiments, boil over high heat, remove the foam, cover the pot and turn into a low heat to simmer until cooked soft.
(3) Juice collection plate: dishes made of stewed cooking methods, whether they are hooked or not before the pot, depending on the specific situation of the raw materials containing gelatin and the soft and tender texture of the dish, generally the dishes containing animal gelatin are not hooked, and the vegetable dishes should be hooked to collect the juice.
Operational key:
(1) The initial ripening treatment of raw materials should be carried out according to the texture of raw materials and different methods. General chicken, fish and other raw materials should be oiled, vegetarian raw materials such as seasonal beans, cowpeas, bamboo shoots and other raw materials should be slippery oil, duck, pork and other raw materials should be stir-fried, heavy water lettuce, cabbage, radish and other vegetables should be blanched.
(2) The stewing method should be to mix the soup at one time, according to the texture of the raw materials to determine the amount of soup, the quality of the old soup is more, and vice versa, the soup is less. For raw materials, it is generally appropriate to mix soup with flat raw materials. Stewed dishes should be less lidded to ensure the aroma of their dishes. When the meat raw materials are stewed into dishes and plated, some blanched green leafy vegetables can be used as a background, which not only increases the fragrance of the dish, but also reduces the greasy feeling of the dish.
Example: Yellow braised fish puff pastry
Ingredients: 500 g of blackfish tenderloin
Seasonings: 60 grams of cooked chicken skin, 60 grams of water fungus, 10 grams of refined salt, 4 grams of pepper, 15 grams of sugar, 25 grams of duck oil, 40 grams of fresh bamboo shoots, 150 grams of whole egg starch, 7 grams of soy sauce, 15 grams of cooking wine, 5 grams of monosodium glutamate, 900 grams of chicken broth, 1200 grams of vegetable oil (actual consumption 120 grams)
Flavor type: salty and umami
Characteristics of the dish: golden color, generous shape, crisp and soft fish, fresh flavor
Tool preparation: 1 casserole, 1 tray
Process
Raw materials are selected→ cut and mixed→ initially cooked→ seasoned and stewed→ juiced→ plated and → into dishes
steps:
(1) Peel and wash the blackfish (also known as mullet), cut into .3 cm square granules, add MONOS glutamate, fine salt, whole egg starch and mix well to make 12 round fish crisps with a diameter of 3.5 cm. Cut the chicken skin and fresh bamboo shoots into 3.5 cm long thin slices, wash and set aside
(2) Fry the puff pastry one by one in a frying pan until golden brown, put it into a casserole dish in an orderly manner, add chicken broth, and bring condiments to a boil. Then cover and simmer until the fish is crispy, thicken, then add fungus, fresh bamboo shoots, chicken skin, soy sauce, MSG and cook, pour chicken fat out of the pot.
Notes:
(1) When the raw materials are initially cooked, the oil temperature should be mastered and the color and luster should be consistent after the oil has been kept
(2) When stewing, the amount of soup should be combined with the size of the firepower and the small number of raw materials, and the cold soup cannot be mixed in the middle of the way, and the number of pushes cannot be too much to ensure the integrity of the raw material shape. After the soup thickens, the fire should be weakened so as not to cause paste.
Characteristics of the dish:
(1) The molding is consistent and the color is golden
(2) The taste is strong and fragrant
(3) Beautiful color, good shape, moderate consistency of juice.