--- cooking techniques commonly used in the home
■Boiling
Simmering: Usually the cut ingredients are fried (or fried eight to maturity), and then another wok is used to prepare the marinade.
There are also those that do not need to be fried, steamed first and then mixed into the marinade.
For the mixing of the marinade, all large raw materials should be plated and poured with the marinade, and if it is not cooked, it is slightly fried with the marinade. There are also those that are turned upside down in the pot and wrapped in marinade.
Braised vegetables generally require rapid cooking, in order to maintain the crisp, tender, smooth and soft characteristics of the dish, can be divided into scorched, slippery, vinegar, sugar, groove and so on.
(1) Scorched: also known as crispy, is to cut the raw materials, first use condiments to mix, and then use water starch to sizing or hanging paste, into the hot oil fried, so that the raw materials are scorched on the outside and tender, the color is dark yellow. Then stir up the marinade in another oil pot, boil it, pour the marinade when the raw materials are boiling, or pour the fried ingredients into the marinade pot and mix it out of the pan, such as: shrimp pot, sweet and sour ribs, caramelized meat slices, spicy chicken, sour and spicy meat cubes, sweet and sour crispy fish, pretzel spinach, scorched beef tenderloin, etc.
Sweet and sour pork ribs
Scorched tenderloin
(2) Slippery: mainly small boneless raw materials such as slices and dices. First macerate with condiments, then sizing with egg white starch, put into a 50% hot oil pot and slide the raw materials. If the raw materials are larger and the oil temperature is too high, you can slip away from the fire for a while, and then pour the slippery raw materials into the marinade pot and mix well, you can plate, this preparation method is characterized by smooth and tender and fragrant, such as: slippery tender tenderness, slippery meat shreds, boiled waist flowers, boiled sour and spicy belly tips, braised pork liver, etc.
Boiled waist flowers
Burn the tip of the liver
(3) Vinegar boiling, sugar boiling, bad boiling: the operation method is the same as slippery, but the marinade preparation is different. It is called vinegar slip with a sour taste as the main and sweet and salty taste. It is mainly called sugar boiling based on sweetness. It is called bad incense mainly.
Vinegar slip cabbage
Sugar-boiled carp
Bad fish fillets
Chinese food is really praiseworthy, only one boil, just a few ways to cook, the same ingredients, different techniques, different tastes, the same is a beautiful feeling of eating!!!