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What are the practical skills of cooking?

What are the practical skills of cooking? 'stir fry' is the most widely used cooking method. It is suitable for frying raw materials, mostly small-sized dice, silk, strips, balls, etc. Fry with small oil pan, the amount of oil depends on the raw material. During operation, be sure to heat the pot before oiling. Hot oil is generally used, but the size of fire power and oil temperature depends on the raw materials. During the operation, the material shall be cut in turn, and the scoop and shovel shall be used for mixing. The action shall be agile, and the key principle is to break the raw material. It is characterized by crispness, tenderness and smoothness. The specific methods can be divided into four kinds: raw stir fry, cooked stir fry, soft stir fry and dry stir fry.

1. Stir fry. It's also called fire side stir fry. It's mainly made of uncooked materials. First put the main ingredients into the boiling oil pot, fry until they are five or six ripe, then put the ingredients into the pot. If the ingredients are easy to be cooked, put them later. If the ingredients are not easy to be cooked, put them into the pot together with the main ingredients. Then add the seasoning, flip them quickly for a few times, and then cut them.

In this way, there is little soup and the raw materials are fresh and tender. If the block shape of the raw material is large, it can be mixed with a small amount of soup when cooking, stir fry for several times, so that the raw material is fully fried, that is, out of the pot.

Key points: when putting soup, you need to fry the water of the raw material before putting it to taste.

2. Stir fry. Generally, the large raw materials are processed into half cooked or fully cooked (boiling, burning, steaming or frying), and then the slices and blocks are changed to stir fry slightly in a boiling oil pot, then the auxiliary materials, seasoning and a little soup are added in turn, and stir fry for several times. The characteristics of cooked stir fried dishes are slightly marinated and crispy.

Key points: most of the raw materials for cooking and frying are not pasted. When starting the pot, they are usually made into thin Flours by hooking up wet flour. They are also cooked with seasonings such as Douban sauce and sweet noodle sauce instead of hooking up flours.

3. Stir fry. First, the main material is out of the bone, then the seasoning is mixed and crisp, and then the egg white is mashed, put into the hot oil pot of five or six Shu, stir fry while increasing the oil temperature, stir fry until the oil is about 90% hot, and then stir fry the ingredients. When the ingredients are fast cooked, put the main material into the same stir fry for several times, add some marinade, hook thin and light to start the pot.

The soft fried dishes are very tender and smooth, but it should be noted that after the main ingredient is put into the pot, the main ingredient must be dispersed to prevent the main ingredient from sticking and sticking.

Key points: stir fry the main ingredients while increasing the oil temperature. When the oil is about 90% hot, stir fry the ingredients separately. When the ingredients are fast cooked, put the main ingredients into the same stir fry.

4. Dry fry. Dry frying is to stir fry the small raw materials without paste in 80% hot oil pot after being mixed and salted with seasoning. When they are fried to the outside, add ingredients and seasoning and stir for several times. After all the brine is absorbed by the main material, they can be out of the pot.

The general characteristics of stir fried dishes are dry, crispy and spicy.

Key points: when cooking, all the marinade will be absorbed by the main material before cooking.