Yaki, one of the oldest cooking methods, is different from the ancient yaki yaki. Modern roasting is to put food in the pot to heat until mature, ancient roasting is to put food directly on the fire to barbecue until mature, the biggest difference between the current roast and the ancient roast is that the soup is not added. The roast pork recorded in the "Qi Min Yao Shu" is the earliest method of roasting meat, and later there was a further development of putting food in the pot, heating under the pot is also called burning, and now the brine in Guangdong still follows this practice, such as char siu meat, roast goose.
Two days ago, I made fish head bubble cakes, and the rest of the fish tails were made into a famous dish of red boiled paddling. Braised pork is a type of cooking method that gives the dish its red color. The raw materials of braised dishes should be heat treated by cooking methods such as frying, frying, frying, boiling, and sliding, and use shallots, ginger, garlic, cooking wine, salt, sugar color, tomato sauce, soy sauce, broth and other spices to boil on high heat, change to low heat, let the flavor of spices and soup penetrate into the ingredients, and finally hook the sauce. Braised dishes are ruddy in color, salty and slightly sweet.
Emblem dish: braised paddling
Ingredients: 1000 grams of fish paddling, 15 grams of green onion, ginger and garlic, 20 grams of rice wine, 50 grams of sugar, 5 grams of salt, 10 grams of vinegar, 20 grams of sugar, 1 chili pepper, 1 large ingredient, 15 grams of light soy sauce, 10 grams of lard, 100 grams of flour, 200 grams of salad oil.
To prepare the braised paddling:
The tail of the fish is sliced along the spine, and a knife is cut in the thick area of the back of the fish, deep into the fish bone, and marinated with ginger, green onion, salt and rice wine for 20 minutes.
Fish tail remove the seasoning and pat the flour on it. Making fish at home with starch and flour can protect the skin from being destroyed and save fuel.
Heat the pot, pour in salad oil and burn it 60% hot, lift the tail of the fish with your left hand, use a hand spoon to pour hot oil on the fish, gelatinize the surface of the fish, put the fish into the pot, fry it, and fish out the control oil.
Heat the pot, pour lard, heat 30%, add green onion, ginger and garlic to stir-fry, add fish, cook rice wine, soy sauce, sugar, salt, water, pepper, large ingredients, vinegar, bring to a boil on high heat, reduce the heat to 20 minutes. Pat the remaining flour of the flour, add water to bring to a boil, pour into the pot and bring to a boil, until the soup is viscous, and plate.
Cooking method: The type of roast and grilled vegetables
Boiling, a cooking method that uses water as a medium for a long time to heat. More use of older texture, larger shape, rich hoof tissue animal raw materials or more fire-resistant plant raw materials, after preliminary cooking treatment or epidermis treatment, rapid cooking juice, slow heat into the taste, and make the raw materials crisp, soup thick into the mellow, complete shape, and then use rapid fire juice, hook a cooking method.
There are many similarities between the cooking method of cooking vegetables and stewing, and the cooking method can be summarized into three aspects:
1. The methods named after the preliminary heat treatment method are decoction, home cooking, cooked burning, raw burning, 㸆 burning, simmering, dry burning, pot burning, steaming, grilling, soft burning.
2. The condiments are named after sauce roast, salt wine roast, garlic roast, shrimp seed roast, oyster sauce roast, crab yellow roast, sea rice roast, bad roast, green onion roast, spicy roast, soup roast, oil roast.
3. Those named after the color are red and white.
Roasting is a cooking method that has been fried, fried, sautéed, fried or boiled ingredients with an appropriate amount of soup and condiments, boiled over high heat, medium-sized fire to penetrate the flavor, and the thick and thick marinade of the fire is characterized by a method of less and thick marinade, soft and tender food material, and strong taste.
Among the many cooking methods, roasting is a superior cooking method. It does have its own unique features in terms of methods, heat, taste, and stir-fry sauce.
How to choose raw materials for cooking?
No matter what dish you do, what cooking method you use, you should choose the right cooking ingredients. The choice of ingredients for cooking is relatively extensive, whether it is animal raw materials or plant raw materials; high-grade ingredients or ordinary ingredients; some dry raw materials can be raised; as long as there is no mildew, no bad smell can be used as raw materials for cooking, but different ingredients should be used different firing methods.
Braised vegetables, whether it is animal raw materials or plant raw materials, high-grade ingredients or ordinary ingredients; dry-roasted vegetables should choose ingredients containing gum and more starch; high-grade ingredients such as sea cucumbers can be made as scallions; sauce-roasted vegetables are more suitable for choosing ingredients with relatively light taste, such as sauce roasted bamboo.
How to deal with the raw materials for cooking?
When processing some animal and plant raw materials, the fishy smell, peculiar smell, commotion, odor and odor of the raw materials must be treated cleanly. It can be soaked, washed, rinsed, heated and added with green onions, ginger, spices, cooking wine, etc. to remove the bad taste.
The ingredients that have been knife-handled should be easy to taste, easy to cook, and easy to mature, so that the ingredients are heated evenly and the time of maturity is shortened. The thicker meat quality of the older meat can be determined according to the needs and the old tenderness of the texture, the loss of moisture when heating. If the ingredients with large water content shrink greatly after heating, they should be changed to large segments; the ingredients with older texture and less water content can be changed to small silk dice. The ingredients after knife treatment should be of the same specification.
When making fish, the knife edge of the dried braised fish is narrow, and the knife edge of the braised fish should be wide. The knife is deep to the bone but does not hurt the large bone. If the fish body is too large, the fish can be disconnected from it, and the fish head can be split, which is conducive to the same heat when burning, and the heat energy penetrates the ingredients through the gap in the knife edge and increases the heating area. The ingredients for dried grilled fish are changed to small dices, and the small ingredients can be attached to the main ingredients to set off the main ingredients.
Before heating after changing the knife, there should be a pickling process, so that the ingredients are flavored in a short period of time, first put salt in order, then add rice wine, monosodium glutamate, onion and ginger water, etc., and marinate for 10 minutes. Fishy heavy can add some pepper, salt can not be used more, so as not to cause the ingredients to lose water, to 30% of the flavor prevails. The pickling time is a little longer in winter, the salting time can be shorter in the summer, and the marinating time cannot be too long, so that the ingredients have a basic taste and remove some of the fishy smell when heated. There are some ingredients that do not need to be pickled, such as some greens and some small fish and shrimp, because of the small size of the meat is fine, there is no need to marinate, because the salt has the role of penetration, not only can be seasoned, but also some ingredients can be dehydrated.
What should I pay attention to when cooking?
Cooking vegetables should be preliminarily cooked in water or stir-fried or boiled or steamed or fried or fried, and the ingredients that have been initially cooked can form a protective film, and can maintain the shape of the ingredients, and can reduce the loss of water of the ingredients. For example, frying, the amount of oil is generally 3-4 times the weight of the ingredients, the oil temperature should be determined according to the ingredients, taste, control in 6, 70% of the heat into the ingredients. After the ingredients are put into the pot, the oil temperature will drop, too many ingredients can be divided into the oil pan, and those with taste requirements can be re-fried. For initially cooked ingredients, it is necessary not to damage the integrity of the ingredients, such as not to react casually when frying fish, to prevent the ingredients from breaking.
The characteristics of cooking fire are that it is boiled over a large fire and slow burning on a low heat. General large ingredients take 1 hour to 2 hours, small ingredients take 10 minutes. Increasing the firepower can shorten the heating time, but this will affect the quality of the dishes, and the dishes lack the charm of the dishes.
The compound taste of cooking vegetables can only be achieved by heating, and during the heating process, the soup, spices, and ingredients constantly penetrate into each other. Braised braised vegetables are salty and slightly sweet; sauce dishes emphasize the flavor of sauce; chili dishes pay attention to spicy, salty and fragrant. Salty mouth with salt is the first, salty mouth should be combined with sweet, spicy, fragrant, sour mouth.
The roasted dishes pay attention to the original taste. The color can be adjusted with soy sauce, sugar color, tomato sauce, sweet noodle sauce, bean paste, red oil and so on. When collecting the juice, pour sesame oil into the juice when it bursts, which is more conducive to the gloss of the dish, do not stick to the pan, and the juice is evenly wrapped around the ingredients. The roasted vegetable sauce has brightness and luster, and makes the sauce evenly wrap the ingredients to make the dish fragrant.
The difference between braised braised and white-boiled, dry-braised, and scallion-roasted
The difference between braised and braised braised: most of the braised vegetables eat animal ingredients, most of the braised vegetables use plant ingredients; braised vegetables need to add colored condiments, braised vegetables do not add colored condiments; braised braised vegetables are shorter than braised heating time, faster cooking; braised vegetables have a golden red color, sauce red, dark red, jujube red, bright red, and braised vegetables are white in color.
The difference between dry roast and braised braised: dry roast is less than the fire used for braised heating, and the heating time is longer than that of braised braised; braised boiled goo is dried, and the dry boiled soup is not hooked; dry braised is added with watercress sauce, pickled pepper and other spicy spices, and the braised dish is not added; the color of braised vegetables is golden red, sauce red, dark red, jujube red, bright red, and the dry roast color is golden; the braised taste is salty and fresh, slightly sweet, the dry-braised vegetables are salty and spicy, and the flavor is mellow; the braised bright oil is bright, and the dry braised has oil without juice.
The difference between scallion roast and braised braised: onion roast with green onion white as the ingredient, accounting for about one-third of the raw material, braised with green onion as a small ingredient; braised braised taste salty and fragrant, slightly sweet, roasted salty and fragrant, slightly sweet, shallots rich.
There is a long history of cooking, and the method of adding soup began in the Song and Yuan dynasties, and the cooking method is similar to the current method. In the Qing Dynasty, the firing method had a great application, and there were now more popular braised meat, roasted winter shoots and so on.