stir-fry This is a mature cooking method in which the raw materials are overturned on both sides with a small amount of oil (about 6/100 of the raw materials) with a high fire (generally first high and then low). Stir-fry is not widely used in Western dishes, and is suitable for semi-manufactured products and raw materials, especially vegetables. The raw materials to be fried are generally processed into thin or small dices, strips, silks, slices, blocks, and granules. It is very important to control the temperature during operation. Too strong and easy to burn, too weak to change color and paste. Commonly used are Leyennes (US), Butter Stir-Fried Concanavali, Stir-Fried Beef (Russian), etc.
Leyang Nasi (fried potatoes with onions) raw materials (five customers): potatoes (5 taels) onion shreds (1 taels 5 taels) salad oil (1 taels) refined salt (1 min 5 cl) peppers (2 cl) Method: Peel the potatoes, boil them (cooked but not rotten), and cut them into 1 minute 5 cm thick slices after cooling. Peel off the coat of the onion, wash it, and cut it horizontally. Heat the flange plate with high heat, cover the bottom of the flange plate with salad oil, put in potato slices, onion shreds, salt and pepper, turn and turn, and serve until ripe and golden brown. Features: fragrant waxy, salty and fresh. Z1z
frying is a cooking method in which raw materials are heated and matured in oil with a high fire. This method is suitable for processing into small meat and vegetable raw materials such as silk, strips, slices, and pieces, and is widely used in Western dishes. When frying, the amount of oil should be large, and the raw materials should be immersed in oil. It is very important to control the oil temperature during operation. Too high will cause the finished product to grow in the outer coke, while too low will easily cause the finished product to peel or deform, or the raw material will be hard on the outside and dry in the inside due to too long frying time, and the meat will become old and affect the quality . After the raw material is fried, the appearance is fragrant pine, and the inside quality is fresh and tender. Due to the different tastes and requirements of the dishes, the specific method can be divided into two types: dry frying and wet frying. Dry frying can be divided into raw frying and cooked frying.
raw frying: It is a cooking method in which raw materials are sprinkled with seasonings, powdered, eggs are dragged, bread flour is spread, and the pan is fried. Raw frying can make the finished product have golden surface, bright red inside, crispy outside and tender inside. Common ones include gooseberry (French), fried prawns, Gree (crushed) cowboy, etc. Gu Shilin (fried fish sticks and wife sauce) raw materials (one serving): non-lime fish (2 taels 5 money) fried potato shreds (5 money) five-color vegetables (1 tael) eggs (1) salad oil (1 Catty, about 3 yuan) butter oil (3 yuan) refined salt (1 cent) pepper (half cent) flour (2 cents) fresh bread flour (6 cents) wife sauce (5 cents) Production method: fresh eggs Bump into the bowl and stir into a batter. Cut the phillips evenly into 8 strips 2 inches long and as thick as a little finger. Sprinkle salt and pepper on the rice fish sticks, pat the flour, drag the egg batter, and pound the bread flour. After adding salad oil to the flange to heat up, put the raw rice and fish sticks into deep-frying, first increase the heat and then simmer, wait until it is golden brown, and remove the oil. Prepare a flange plate separately, add butter oil, heat to melt, put in the fried fish sticks, flip it a few times, and then put it into the dish. Serve with fried potato shreds, tossa and five-color vegetables on the side of the plate. Features: golden color, fresh and plump inside rosin, slightly sour.
