"Grilled" is one of the main representative cooking techniques of Lu cuisine, and it is also one of the standards for measuring the level of spoon skill.
First of all, we need to know the definition of "grilled" dishes, the initial processing of the raw materials into a knife into shape, good face down, neatly placed into the spoon or arranged into a pattern, add the right amount of soup and condiments slow heating to mature, turn the spoon hook, turn the spoon, the good side up, poured into the oil, dragged into the plate The method is called "grilling" ("Cooking Technology" Shandong Science and Technology Publishing House), and there are also definitions and concepts of "grilled" dishes in other textbooks and reference books, and the understanding of "grilled" dishes is the same.
Whether it is Chinese or Western food, "steak" dishes are the main cooking techniques. Here, only the "steak" dishes in Chinese Lu cuisine are introduced. In the actual operation process, it is very important to do a good job in every aspect of the "grilled" dish, and the following details the eight steps of the "grilled" dish.
Selection of ingredients "grilled" is a more delicate cooking method, which is a common cooking technique in Lu cuisine. Raw materials, the first to choose high-grade exquisite, rotten quality. Such as shark fin, abalone, dried scallops and other marine products. Second, it is generally used for grilling clinker, such as "grilled three whites", the raw materials selected are cooked large intestine, cooked chicken breast, cooked cabbage strips, the purpose of selecting such raw materials is to make it easy to taste, but also has the effect of deodorizing.
Processing According to the nature of raw materials and cooking purposes, raw materials should be processed into pieces, slices, strips and other shapes or whole raw materials, no matter what shape the main ingredients are, they should be placed into certain shapes or patterns when cooking dishes, and raw materials should be preliminarily cooked. For example, dry raw materials should be raised in advance, and vegetable raw materials should be boiled and cooled, which has the effect of shortening the heating time and harmonizing the taste.
Fire is the "look at the fire" in the industry, and there is such a record in the "Spring and Autumn of the Lü Dynasty": "Five tastes and three materials, nine boiling and nine changes, the age of fire, the time of illness, the elimination of fishiness, the removal of the face, will be victorious, without losing its reason." "It can be seen that the heat is one of the key factors that determine the success or failure of a dish." The heat requirements of the grilled "dish are more stringent, the fire is heated and boiled, and the medium-low heat is used to simmer for a long time, so that the raw materials have a taste, and finally the fire is hooked, the dish is mature, the taste is moderate, and it is done in one go.
The shape of the raw materials used for the shape of the "grilled" dish should be neat and beautiful. The "steak" dish is divided from the shape of the dish, which is divided into two types: spoon inner grill and spoon outer grill. The inner steak of the spoon is to change the raw material into a knife and put it into a certain shape in the spoon for heating and maturity, and finally turn the spoon out of the spoon. Spoon steak is the so-called steamed grill, after the raw materials are arranged into a certain pattern, add soup, condiments to the basket for steaming, and finally out of the cage, the soup is boiled, and the hook is poured on the dish.
Seasoning Due to the characteristics of raw materials and condiments, "grilled" is divided into red steak, white steak, green onion steak and cream steak. Red grilled pork belly is characterized by bright red color and rich sauce, such as "red grilled shark fin soup". The characteristics of white grill are white, bright, salty and fresh, such as "grilled three white". The characteristic of the steak is that the dish can eat the taste of the onion without seeing the green onion, and the green onion is overflowing. The characteristic of cream steak is that the soup is added to milk, sugar and other condiments, and has a creamy taste, such as "cream grilled asparagus". There are also methods of grilling such as chicken fat steak.
The sauce of the "steak" dish belongs to the thin mustard, but it is slightly thicker and less than the slip, and part of the sauce is fused in the raw materials, and part of the sauce is drizzled on the plate, which is smooth and bright. For the "grilled" dish sauce has very strict requirements, such as the sauce is too thick, causing certain difficulties to the large spoon of the "grilled" dish, such as the sauce is too thin, it has a certain impact on the seasoning and color of the dish, the taste is insufficient, and the color is not bright. Usually there are two ways to "grill" vegetables: one is to pour the spoon in the spoon, while rotating the spoon while pouring into the spoon, so that the sauce is evenly heated, one is to hook the original soup of the dish or separately mix the soup and then hook the soup, pour on the dish, the key to this kind of mustard is to master the number, color and thickness.
The big flip spoon is one of the key factors in the success or failure of "grilled" dishes. Require its movements to be clean and coordinated, and pay special attention to the following points when turning the spoon:
(1) When turning the steak, the spoon should be refined to make the stir-fry spoon smooth and easy to use, so as to prevent the food from sticking to the spoon and not turning over.
(2) When carrying out a large spoon, you need to heat it, the left wrist should be strong, the action should be fast, the raw materials in the spoon should be rotated several times, poured into the oil, and the spoon can be turned.
(3) Master the action essentials of the big spoon: the eyes should focus on the raw materials in the spoon, gently and gently, and keep the dishes beautiful.
There are many ways to spoon out of a "steak" dish. Commonly used is to pour "steak" dishes, before the spoon is turned a few times, along the plate from right to left to drag down, the purpose of this is to maintain the neatness and beauty of the raw materials, such as crab yellow grilled shark fin. In addition, the ingredients in the spoon are placed on the plate to form a certain shape and pattern, and finally drizzled with the sauce.