similarly, if vegetables are fried with big sausage and other pure vegetables, there will be a phenomenon of yellowing of vegetables. We have to use a small number of processing methods, originally to 100 Jin of vegetables, we can go into 30 jin of vegetable stir fry, this will not produce the phenomenon of vegetable yellowing.
a sauce, a seasoning
the cooking process must be seasoned in the cooking process. Because the pot is full of ingredients, it is not easy to disperse the condiments evenly in batches, resulting in uneven flavor of dishes. Therefore, the big pot must be seasoned with compound juice, and it is a one-off flavoring. It is necessary to use liquid sauce to taste, to achieve the above three conditions, to make the more than 100 Jin of raw materials fully flavored.
pot, material should be preheated, with pot spirit, flavor only
large pot of material more, relatively speaking, the greater firepower will be slightly weaker. How can we stir up the steam through relatively weak firepower and stir fry the dishes? There are two ways: one is to preheat the pot; the other is to preheat the food in two ways. By pouring heat into the pot or vegetable in advance, stir frying the hot pot and hot dishes with weak fire. Preheating pot is to heat the pot in advance, and even burn it. At this time, the ingredients will be heated to a very high temperature and produce the pot gas. Preheating food is fried or baked semi mature, immediately removed, the high temperature of the food into the hot pot, shortening the heating time, can make the temperature of the pot rapidly rising, producing pot gas, cooking aroma.
can not be a pot to the end, to three pots of
to stir fried chicken meat dishes such as fried chicken dishes, the main material is less than the ingredients, chicken Ding to use 80 Jin, cucumber Ding 120 Jin, potato Ding 120 Jin, peanuts 30 jin. If you use a small pot to cook kung pao chicken, usually a pot out, Sichuan dishes are often used to stir fry the method of cooking oil. But it is not possible to stir fry with a big pot, on the left of the pot to chicken skid oil, a pot on the right to fry the potato, the middle of the main pot fry the fragrant bottom material, and the bottom of the saute stir fry, about two pot at the same time put the material into the main pot, the main pot began to formally stir fried chicken cub, then, about two pot to enter the next process, a fry yellow Melon, a fried peanuts, and other main pot materials are almost tasty, sprinkle peanuts, put the pot, spread cucumbers, mix well, you can put the file.
big pot boiling water to stir, taste fragrant
with our usual use of vinegar potato silk, a hundred ten kilograms of potato silk can not be all blanched with large pot, because the taste is not good, it is also easy to oxidize discoloration, and waste a lot of water. We change the boiling water to stir fry, the big pot is hot, a little bit of salad oil is put in it, the potato silk is put in the quick stir fry to medium well, the other pot is stir fry small material, the stir fried potato silk is put into the stir fry pot, the hot pot is cooked quickly, and the potato silk does not stick to the pot, the taste and the saute the saute of the saute with the little pot. What's the difference? More characteristics of Hunan cuisine and Hunan cuisine are in the chef net of Tang Jie Xiang cuisine. Also say, fried bean sprouts, a pot to stir bean sprouts, another pot to stir fry pepper, onion, ginger, and other bean sprouts to remove the smell of bean sprout after the bean sprouts to another pot, stir frying pan, taste very crisp, comfortable to eat. Bean sprouts can not be boiled water, and the texture of the boiled water is soft and tasty.
half meat and half vegetarian dishes, meat should be processed in advance
when stir frying half meat and half vegetarian dishes, the meat must be cooked in advance and put aside. When the vegetables are fry until medium well, stir fry them in the meat. Both of them are well cooked. If you stir fry the small dishes in order, first cook the meat and then stir fry them, then the dishes will soon come out and turn into stews.
cooking to scoop out the soup to get the juice of
when cooking with a big pot, before you get the juice, get rid of the excess soup in the pot and leave a part of the soup to get the juice. This part of the soup is also a treasure. You can use these raw soup to pickle the meat, and you can also make the noodles tasty. The results are very good.
a burning fish is a
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