Most of the chef's skills are taught by the master, and in the process of learning the master's skills, there are many chefs who do what the master does, and they do it themselves, but they do not have a knowledge understanding of why they do it. Today, we will talk about some knowledge of fire.
Why stir-fry?
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People who grow up on rivers and rivers know that wooden boats without power have to go against the water, one is to use the wind to open the sails, and the other is to rely on human fiber pulling. What is the connection between the fibers of the pulling boat and the mustard we stir-fry?
Yuan Ming, a talented son of the Qing Dynasty, elaborated as follows in the "Suiyuan Food List": "The common name of bean flour is fiber, that is, the fiber used to pull the ship." When frying, the meat sticks to the pot, it will be scorched, so use powder to protect it, this fiber is also righteous. If you can understand this meaning with fiber, fiber will be appropriate. ”
Yuan Mei's use of fibers to symbolize Qi is very reasonable. It is known that whether it is bean flour or corn starch, they produce gelatinization during the heating process. And the stir-fry to code (dress), it is precisely with its gelatinizing effect (fiber), pulling the moisture in the raw materials, to prevent the raw materials from shrinking and spitting water in cooking, scorching the old sponge. Therefore, when we stir-fry, we must understand the truth of code.
In order to grasp the delicate intention of using the mustard, it is necessary to apply the mustard according to the material, the amount of the mustard used, and the thickness of the mustard, which must be determined according to different raw materials.
For example, fried meat shreds, the fiber tissue of the meat can absorb water, when the code, should be with water code, thin and moderate, so that the fried meat shredded, in order to stretch the roots, saturated water, tender and not smooth.
In addition, salt should be added to the meat before the yard, which not only plays a role in seasoning, but also allows the mustard to fully adhere to the meat, otherwise, it is "fiber" can not hold the moisture in the raw materials.
Another example is fried liver slices, the liver itself is rich in water, so unlike the shredded meat, you should use the precipitated tuo-shaped water bean powder code, and the fried liver slices can be tender and ageless.
Yard must be carried out when the raw materials are about to come out of the pot, too early code, the moisture in the raw materials will penetrate out due to salt pickling; too late code mustard, the sauce in the dish is unevenly distributed, or undercooked, it can not play its due role, will affect the role of the "fiber" of the mustard.
How to use mustard is one of the basic techniques of cooking and is widely used. In order to make the code right, it is necessary to conscientiously explore and carefully sum up experience in practice.
Why should stir-fry vegetables be hot in a pan with cold oil?
Hot pan cold oil, is often used in stir-frying cooking methods, that is, the pot is first placed on the high fire to heat, with oil in the pot turned once (hot pot), then mixed with the cold oil of the stir-fry, put in the raw materials for candle frying.
Stir-frying, to quickly stir-fry, this is our general concept of stir-frying. In fact, this concept is very abstract, because the raw materials used for stir-frying have many varieties, the texture of various raw materials, and the characteristics of the dish are different, and the use of fire is different.
Using the heat of hot pan and cold oil, the stir-fried meat dishes have the characteristics of being heated evenly, loose and crisp, and tender and unmoving. This is due to the cold oil in the hot pot, the cooking ingredients are affected by high heat, there is a momentary buffer, the cook can use this instant gap, quickly fry the raw materials, so that it is evenly and fully heated, to meet the characteristics of the dish requirements.
The temperature of 80 ° C will have an impact on cooking ingredients. If the meat raw materials are put into a hot oil pot on a high fire and fried, the sudden high temperature will cause the raw materials to produce a sharp qualitative change, condensing into a lump, and the old and tender are jagged. On the contrary, when the pot and oil are not hot, the candle is fried, and the raw materials are heated slowly, and they will lose their crispness.
Hot pot and cold oil is a subtle stir-frying heat that culinary experts have explored and summarized in long-term practice. As long as we use it carefully when cooking, we can see the effect immediately.
Why stir-fry with raw onions and cooked garlic?
Shallots and garlic, both have a spicy flavor and are both seasoned vegetables. In cooking, they are used not only as a seasoning for dishes, but also as an accessory to dishes.
The "raw onions and cooked garlic" mentioned in stir-fry dishes is determined according to their quality and taste, and the requirements of the dish, because all stir-fried varieties must pay attention to the characteristics of tenderness or flavor.
Tender, that is, the dishes should be tender and refreshing. This depends not only on the choice of cooking ingredients, the texture of the ingredients, the texture of the ingredients.
Raw onions, used in vegetables, not only taste fragrant, but also tender and refreshing. The northern Dish of shredded meat with Kyo sauce can explain this very well.
Flavor, that is, the dishes should be delicious and fragrant. This feature is mainly made up by condiments such as salt, soy sauce, bran vinegar, sugar and garlic. The allicin in garlic, at a higher temperature, will make its spicy flavor fully emitted, which plays a great role in the aroma of the dish. The sauvignon shredded fish and meat of Sichuan cuisine are so tempting, which is inseparable from the texture and taste of garlic.
Whether onions and garlic can play a full role in the dish lies in how to use them.
Shallots as an auxiliary ingredient or condiment in the stir-fry, the use of conditions should be adapted, too late under the pot, the onion will be soft and spit water, affecting the quality of the dish; such as too early onion under the pot, the onion will lose its quality, the dish has seeped spots.
Garlic, first mashed, such as with slices, but also thinly sliced; when the raw materials are fried, that is, fry in the pan to taste. In this way, we can give full play to the role of green onions and garlic.
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