The ribs are small and washed out; *The meat in the front row will be tenderer.
Put the water in the pan first, in order to remove the blood; * simmering water, the raw materials are placed in a boiling water pot to be half-cooked or fully cooked, and taken out for further cooking or seasoning. It is an indispensable process in cooking, especially cold salad. It plays a key role in the color, aroma, taste, and especially color of the dishes. Surabaya is used in a wide range of applications, and most vegetables and meaty materials with astringent odor require drowning. Drowning, also known as water, flying water, drowning. 1. Cut the meat (ribs, chunks of meat, chicken, etc.) in boiling water to remove the blood from the raw materials. 2, the meat raw materials can be discolored after boiling water, and the next step of cooking can be carried out after draining the water.
After boiling, rinse off the floating foam with water and remove it to drain the water;
Hot oil in the pot, sautéed onion ginger and garlic;
Pour in the ribs and stir fry;
To the ribs on both sides of the yellow;
Pour in soy sauce, soy sauce, cooking wine, stir fry, then pour hot water, about the same as the ribs; * Stew meat should use hot water, do not add cold water. * soy sauce: the ratio of soy sauce is 2:1 soy sauce soy sauce: soy sauce, soy sauce are all soy sauce, soy sauce is a general term. The difference between soy sauce and soy sauce: soy sauce = lighter color, lighter sauce, more salty, fresher, more used for seasoning; soy sauce = darker color, rich sauce, lower umami, so join Straw mushroom is used to enhance the taste of straw mushrooms and soy sauce, which are generally used to color dishes.
Add the lid, the fire will boil and turn to the small fire to continue burning; * The softness of the meat is also related to the burning time. During the cooking process, the salt should be delayed, and the water should be added once. If too little water is found, water should be added. * If you can, it will be better to use a soup with a meat casserole or a ceramic pot.
Finally, to the broth left more than 1/4 points, transfer a little salt and sugar, chicken essence, turn to the fire to collect juice, you can. * Juice collection is a method of cooking. It refers to the thickening of the soup. The soup in the stir-fry is heated, from rare to thick, which can increase the concentration, aroma and luster of the dish. For example, cooking braised pork, braised fish and other dishes, usually the last process is big! fire! Thicken the soup until it is thick, then fill the meat or fish plate, and finally pour the thick sauce on the bottom of the meat or fish.
The main points of the production of braised vegetables are as follows: 1. The meat should be thoroughly sautéed, and the fish should be sautéed. The so-called simmering means that all the meat pieces in the pot are fried and discolored, and the fat is oily. Generally, the meat bought on the market is best simmered with water and then fried. The significance of cockroaches is to remove the residual blood and astringency in the meat. Do not put too much oil when simmering. After the sauté, stir-fry the lard to make it fat and not greasy. If you are braised fish, be sure to fresh fish, and fry until golden on both sides. When there is a thin layer of hard skin on the surface, you can cook it. 2, first color, then add water, one step in place When the raw materials are fried or fried, pour into the wine, soy sauce and other ingredients. After the color of the soy sauce is attached to the raw material, add fresh soup or water. If you do not wait for the raw materials to be colored, the water will be diluted, and the seasoning will be gray and dull. Don't refill the soup once, and remember to cover the lid. It is best to burn the raw materials and burn less fish. Generally speaking, the soup is about twice as much as the raw material, and it is cooked when it is burned to 1/4 of the raw material. Do not over-tighten the juice, too thick soup, will lose the characteristics of braised dishes, thicken the thicken, thicken the water starch, make the juice bright and bright, the main material is prominent. Moreover, the two ends are fired, the medium and small fires are used in the middle, the main material is boiled in a rapid fire, the floating foam is smashed, the taste is adjusted, the medium heat is slowly boiled, and the raw materials are smashed, so that the taste juice penetrates into the raw material, and finally Serve the broth with a rush of fire. 3, the initial coloring of the seasoning braised red cabbage is achieved at the same time as the cooking process. When the braised fish is over oiled, it is fried into a light red color. In the formal cooking, the coloring needs to be colored by sugar, soy sauce, cooking wine, wine, etc. But be careful not to over-weight, so as not to affect the color. The taste of braised dish is mainly savory, slightly sweet, mainly seasoned with soy sauce, the amount of sugar should be moderate, should be less and less. The general proportion of braised sauce is soy sauce: soy sauce: white sugar = 2:1: moderate amount 4, simmered meat, simmered fish and meat should be simmered and boiled after being boiled. When the raw material is close to the smash, it should be immediately transferred to the fire. Thick soup, while fish, should be cooked over a full fire, the amount of water should be added at a time, after the soup is dried, the seasoning can be seasoned. When the fish is fried, the ginger is placed in hot oil and pressed with a shovel. Put a piece of ginger in the pot, so that the skin is not easy to stick, it is best to use a non-stick pan.