I often say "braised pork". What do you mean by "braised pork"?

1, burning: this cooking method is mostly used for meat, which can completely eliminate parasitic eggs in meat and is easy to chew;

The operation method is (wm945) to stir-fry the raw meat with seasoning once with a small amount of oil, add a small amount of water to the freshly soaked material until the color becomes dark, boil it, and then simmer it until it becomes soft; Then stew the soup with a torch; The purpose of frying with strong fire first is (wm945) to make the protein on the surface of meat solidify rapidly at high temperature, so that the essence inside does not overflow and the meat tastes delicious;

Burning is divided into braising, semi-braising and white roasting; The main difference between the two is whether there is soy sauce or sugar; The dark color is called braised, the light color is called semi-braised, and the salt without soy sauce is called boiled;

2. Cooking: It is a cooking method of (wm945) cooking food in boiling water; When I was in cook the meat, some protein was solidified at high temperature and was not easily soluble in water. Therefore, some people pay attention to the original flavor of braised dishes, so the soup should be moderate. Too much soup will be weak, and the soup will not be cooked thoroughly without the main ingredients. Generally speaking, the amount of soup is about twice that of raw materials. When it reaches 1/4 of the raw material, the pot will be cooked. Don't shut the juice too tightly. If the soup is too thick, it will lose the characteristics of braised dishes. Don't thicken too much, thicken a little starch to make the juice bright and the main ingredients stand out.

Stir-frying is one of the cooking methods. Use small pieces of crispy raw materials, heat them in an oil pan with high fire until they are broken, and then add auxiliary materials and seasonings to stir fry quickly. According to the different seasonings used, it can be divided into sauce explosion, onion explosion, coriander explosion and clear explosion. Such as diced soy sauce.

4 sliding

This cooking method is (wm945) to fry food with more cooking oil, which takes a short frying time and keeps the food fresh and tender; Food should be mixed with corn flour first, then fried in a wok, taken out after frying and mixed with sauce. Such as fried pork slices, fried fish slices, etc. ; Sliced meat should be cut thin, or it will be cooked;

There are two kinds of spices used: red spices and white spices. Red spices are mostly used in pork slices (pork, beef, liver and kidney slices, etc.). ). White glutinous rice is mostly used for smoked fish slices and smoked chicken slices. The difference lies in whether soy sauce (WM 945) is added to the sauce; Add soy sauce to red juice and salt to white juice;

If a small amount of monosodium glutamate or thick soup is added to the juice, the taste can be improved;

The cooking method of frying is (wm945) to put food into a frying pan and heat it until it is cooked; To achieve the effect of crispy inside, what is needed is dry frying, which requires more oil and more firepower.

Commonly used oil temperatures can be roughly divided into warm oil, hot oil and rolling oil; The cost of frying food with warm oil is the highest, because the oil temperature is low, the food is not easy to form a thick skin outside, and the oil can easily enter the food, so it consumes more oil; For food fried with boiling oil or hot oil, because of high oil temperature and low oil consumption, the outer layer of food quickly forms a brown layer, which becomes brittle and oil is not easy to enter the food. When the meat slices are rolled and fried, because the heat transfer of the meat slices is very slow, if the meat slices are cut too large, the phenomenon of external brittleness and endogenous will often appear, which is very unsanitary; Therefore, it is necessary to cut the meat into smaller pieces and fry it intermittently for two or three times before it can be thoroughly fried;

When frying food, the fat in the food will decompose to generate a substance that can stimulate the gastric mucosa at high temperature, which will hinder the digestion of food, and the vitamins contained in the food will lose a lot, so it is not suitable for children and sick children to eat fried food;

Stewing: The main raw materials and ingredients are put into a stewing pot, seasoning and appropriate amount of water are added, the pot is covered, put into a frying pan, the water in the frying pan is boiled with a torch, and the food in the frying pan is heated with steam until cooked. You can also cook the raw materials in boiling water, take them out, soak them in cold water for a while, and then stew them in a pot. Cover the wok when stewing, and pay attention to prevent air leakage. In this way, it is difficult for water vapor to enter the stew pot, and it is also difficult for fragrance to escape from the food in the stew pot, so the stewed food is particularly delicious.

Braised pork: generally divided into two types: water braised pork and oil braised pork.

Boiling: first blanch the raw materials with boiling water, then impact the blood foam with cold water, then add a small amount of fresh meat soup or water and seasoning, and cook with slow fire.

Braised in oil: first put the food in a wok and fry it until it is cooked, then add seasoning and a little water to the wok, boil until the water boils, and then simmer until it is soft and rotten, so that the soup is small and thick.

The light color of the finished soy sauce is called braised, and the dark color is called braised.

Stir-frying is the most commonly used cooking method in the family. Lai made by this method is not only delicious and crisp, but also can maintain the nutritional value of food to a great extent. Because cooking is usually done quickly by fire, no matter meat or vegetables, the damage to vitamins is less than other cooking methods.

When operating, pay attention to boiling the oil, then stir-fry the raw materials in a wok, and serve when cooked. If it's a meat dish with ingredients, you should first fry the meat until it's five or six times ripe, and then fry the ingredients. If you are frying vegetables, you can put a little salt in the oil before frying, so as to keep the vegetables green. Put enough salt when the cabbage is almost ripe, so as to avoid excessive water and nutrient loss, which will affect the taste of the dish.

Cooking can be divided into red frying and white frying. Red stir-fry with sauce and white stir-fry with salt. Fried fish slices and vegetables should be fried white; Stir-fried meat and pork liver should be fried red.

Food cooked with salt water is called brine, and food cooked with brine has a strong taste.

The method of making brine is (wm945) using half water and soy sauce, adding appropriate amount of sugar and wine, and then wrapping cloves and dried tangerines with small gauze; Cinnamon, licorice, star anise (also called aniseed), pepper and other spices are cooked together;

When marinating food, if it is (wm945) eggs, the eggs should be cooked and shelled first; If it is (wm945) meat (such as chicken, duck, beef, pork, etc. ) should be cut into large pieces, then put into the brine, add a small amount of onion and ginger, first boil the brine with strong fire, then cook it with slow fire, cook the eggs for about half an hour, and cook the meat until soft; Take the taste as the degree;

In order to make the pickled products easy to taste, you can draw several patterns on the surface of eggs or meat with a knife, or you can make small holes in eggs; Braised food should generally be sliced and eaten; The remaining brine can be reserved for next use or used as seasoning;

The preservation method of brine is (wm945) to boil brine, put it in glass, enamel or ceramic utensils, and then put it in the shade or refrigerator; Do not use metal pots and pans to hold salt water, so as to avoid salt corrosion perforation in salt water;

Stew: Yes (wm945) is to put the raw materials in a wok and fry them slightly or scald them in boiling oil, then put them in a wok and add water or thick soup, add seasoning, cook them for a while with strong fire, then add sauce and mix well until cooked; This method is mostly used to cook fish and shrimp, shredded pork and sliced meat, such as stewed fish pieces and shredded pork; Shredded chicken, shrimp and the like;

Steaming: Yes (wm945) means adding seasonings to raw materials, putting them in a steamer or wok, and heating the food with steam until it is cooked; In order to calculate the cooking time and shorten the heating time of materials, water should be boiled before cooking; This cooking method can not only keep the food fresh and tender, but also reduce the loss of nutritional value of food; The steaming time is not long, which has little effect on the nutritional composition of food; If the steaming time is too long, the loss of vitamins will increase;