In the past, when my father was alive, he would often hear the sound of a few sizzling sounds of hot oil stir-frying in the kitchen. Then I smelled a strong fragrance, which was a very familiar smell. It was my father who made the braised braised meat. The reason why it smells so good is that this braised meat has to be stir-fried twice. The strongest aroma comes from the most procedure "smoking fried meat". It is the fragrance emitted by pouring hot pepper oil on minced ginger and leeks (sometimes also leeks).
The so-called "sautéed over the pot" generally refers to the dish being prepared and put on the pan, before serving, splashing hot oil on minced garlic, minced ginger, chopped green onion, chili pepper, sesame , green pepper , pepper noodles and other small ingredients that produce a strong fragrance. Or put the soup into a bowl after it is mature, add vegetable oil to clean the pot and stir-fry the small ingredients of the "sautéed pot". When the aroma comes out, pour it directly into the soup. These different small ingredients will also have different taste changes when combined with different combinations. Some dishes we are familiar with, such as: boiled meat slices , sauerkraut fish , sauerkraut fish , sauerkraut fish , sauerkraut bean curd, and sauerkraut , etc., all adopt the "sauerkraut" method.
When I was cooking, I found that I first used small ingredients such as green onion, ginger, garlic and other ingredients to stir-fry them. However, after heating, especially when heating for a long time, the fragrance will be insufficient. The fragrance will evaporate a lot with high temperatures. To make sure you have to stir-fry the pot again to achieve your goal. Therefore, "sautéed pot" can make up for the fragrance lost during the heating process of cooking. Some dishes have become more prominent and added to the characteristics of the dishes after being "sautéed in the pot", and the color, aroma and taste have been further improved.
Through practice, I think when stir-frying in :
① It is necessary to ensure that the temperature of the oil must be high. Only by the high temperature of the oil can the aroma of the small material be stimulated, and only by the "sizzling" sound can it be made.
②Stir-fried green onion should not be too high, and it should not be pasted if it can be stir-fried.
③Still dried chilies should not be too high in oil. If the oil temperature is repeated and stir-frying repeatedly, it will easily change color and turn black.
④ When stir-frying, the oil temperature is better to keep it at 70% to 80%, and the oil is heated until it smokes. Too low will not cause any taste, too high will make you muddy.
⑤The oil in the pan can be used with unique aromas such as pepper oil, sesame oil, sesame oil, cooking oil, scallion oil, red oil, etc., which will have more fragrance and taste.
⑥ Use red oil to stir-fry the pan to increase the color of the dish.
⑦ must be stir-fried while it is hot so that the ingredients can taste into the skin and make it taste inside.
⑧ Choose the use of small ingredients according to the intended taste. For example: 1. Stir-stopping onion flavor, stir-frying onion oil, stir-frying onion
2, stir-frying onion oil, stir-frying onion noodles with pepper oil, stir-frying onion noodles with pepper, sesame, etc., stir-frying onion minced ginger. Highlight the garlic flavor and stir-fry minced garlic. Highlight spicy, stir-fried chili peppers...etc., and choose according to your taste.
⑨If it is a cold dish, cover it immediately after stir-frying the ingredients and seal it for a while, the taste and aroma are better.
Boiled meat slices
Preparation Ingredients: pork tenderloin 20 grams, bean sprouts 20 grams, celery 20 grams, garlic sprouts 5 grams, chili noodles, pepper noodles, minced ginger, chopped green onion, minced garlic, cooking wine, salt, MSG, pepper powder, white sugar, raw powder, light soy sauce, sesame
Preparation method:
① Cut the pork tenderloin into meat slices, add cooking wine, salt, pepper powder, starch to the meat slices and mix well and wait for use
② Add oil to the wok, heat the bean sprouts, celery, and garlic sprouts until they are broken, and put them in a soup plate to set aside.
③ Set the wok on the heat, add oil and cook until 60% hot, add bean paste and stir-fry, add ginger, green onion, pepper, and chili, stir-fry, add fresh soup until boiling, cook for a while, remove the residue of the ingredients, add the meat slices and cut them, add MSG, sugar, light soy sauce and other seasonings, then put them in a soup plate with vegetables, sprinkle the coarse chili noodles, pepper noodles, sesame seeds, and minced garlic on top, and sprinkle the hot oil on the small ingredients.
Notes:
① Do not put too much starch when marinating meat slices.
② Put the meat slices into the pot and slowly untouched, do not stir hard, otherwise the starch will fall off and the soup will become thicker and the vegetables will be unpleasant.
③ When stir-frying, the oil must be hot to make the aroma come out.
Farmer two rice porridge
Preparation ingredients: rice, millet , corn kernels, and potatoes.
How to make:
①Good rice and millet; peel potatoes and cut them into pieces with hobs.
② Add water to the pot, add rice, add potato cubes, salt and a few drops of salad oil, bring to a boil, then turn to low heat and boil.
③ Stir in hot oil, pour the fragrant sautéed sautéed into two rice porridge, and stir well.
Notes:
momohua is a herb distributed in the northern region and a good seasoning. It is a top seasoning for pot noodles, stir-frying rice, stir-frying vegetables, hot pot, and pasta in Shanxi.
Lao Wu said a few words:
People will eat delicious food in their lifetime and meet the people they want to meet. So I wish life can be as free as poetry, eat what I want to eat, meet the people I want to meet, see the scenery I like, and do what I can do.
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