Stir-fry skills, to taste these simplest and most difficult stir-fry
Stir-frying dishes are often out of the pot right after they
are broken, which can keep the fresh flavor and crispness of the ingredients to
the maximum. Finely processed ingredients are good for heat, and also good for
chewing, digestion and absorption. The high temperature operation of cooking is
conducive to the realization of the Maillard reaction and enhances the flavor.
Stir-fry also promotes the experiment of the ratio of various ingredients and
condiments. The compound flavor becomes the characteristic. Stir-fry is the
most innovative category.
In the millions of years of human history of using fire, roasting and boiling are the oldest and most commonly used cooking methods.
To this day, you can see humans of different cultural backgrounds using them proficiently in any inhabited place on earth.
But cooking is not common, and cooking has distinct regional characteristics.
Native Africans are grilling their prey
Stir-frying is very homely in Chinese kitchens. It seems to be easy to operate, but in fact it is a more technical cooking method that must be backed by a mature society.
There are many benefits to cooking. In the days of the whole
people's home, let's feel the cooking technology and the classics of cooking.
1. What is stir fry?
There are different opinions about when the stir-frying appeared. Some people think that it has existed as early as the Shang Dynasty, and some people think that it has existed as early as the Spring and Autumn and Warring States period at the latest.
Early judgments about cooking were mostly
based on the shape of the unearthed bronze utensils. They believed that they
were suitable for cooking. Whether this is credible or not depends on different
opinions.
Zenghouyi Bronze Stove Plate However, it is generally believed that by the Northern and Southern Dynasties, the method of frying has been formed. There are detailed and accurate records of scrambled eggs in the Qi Min Yao Shu by Jia Si Xie of the Northern Wei Dynasty. By the Song Dynasty, cooking was very mature.
There are many records of cooking in books such as "Tokyo Dream Hualu". By the Qing Dynasty, there were hundreds of stir-fried dishes, and everything could be stir-fried.
There were various techniques for stir-frying, raw stir-fry, cooked stir-frying, smooth stir-frying, and stir-frying.
People at that time had rich records of
stir-frying and accurate and sophisticated experience summing up cooking.
Stir-frying is a cooking method in which a small amount of
high-temperature oil is used as a heating medium in a wok, and small
ingredients are heated and cut in a quick stir-frying method.
Oil is also used as the heating medium. Stir-frying is different from frying and frying. Stir-frying uses much less oil, and the temperature and time are different. Stir-frying is characterized by high oil temperature.
The oil temperature is between 180 and 240 degrees Celsius during
stir-frying, which is close to the ignition point of the oil. It takes a short time
and is quickly out of the pot.
The frying is often at medium oil temperature, 4 to 50% hot,
and the temperature is about 150-160 degrees. The cooking time for different
ingredients ranges from a few minutes to ten minutes.
The ingredients for stir-frying are processed by fine knives, and generally have been cut into smaller pieces, which is good for rapid heating.
The characteristics of Chinese cuisine, such as knives and exquisite
dishes, are also derived from this.
The emergence of stir-frying requires certain conditions to support it. The mature of stir-frying in the Wei, Jin, Southern and Northern Dynasties is related to the popularity of ironware.
Without a wok with fast heat conduction, it is impossible to stir-fry.
At the same time, it also depends on the production and supply of vegetable oil.
These conditions are all related
to the social division of labor and the level of material production.
2. What are the benefits of cooking?
Compared to roasting and boiling, because the cooking time is short, stir-frying can save time and energy. For the ancients, fuelwood was always a big problem.
Seven things to open:
- Firewood
- Rice
- Oil
- Salt
- Sauce
- Vinegar
- Tea
Firewood ranks first, which shows its importance.
Most of the mountains and forests surrounding ancient cities have been swept away long ago. In old photos, most of the suburbs of the city are bare.
The lack of firewood
and wages is the daily life of residents. In addition, compared to frying,
stir-frying is much more fuel-efficient.
To this day, the advantage of cooking is not only high
efficiency, but also delicious.
The high temperature can make the surface of the food material coke and obtain a crisp and refreshing taste. The umami substances in many food materials can be dissolved in oil, such as many fungi, stir-fried vegetables can make their umami taste overflow.
Stir-frying dishes are often out of the pot right after they are broken, which can keep the fresh flavor and crispness of the ingredients to the maximum.
Finely processed ingredients are good for heat, and also good for chewing, digestion and absorption.
The high temperature operation of cooking is
conducive to the realization of the Maillard reaction and enhances the flavor.
Stir-fry also promotes the experiment of the ratio of various
ingredients and condiments. The compound flavor becomes the characteristic.
Stir-fry is the most innovative category.
Although stir-frying can be simply summarized as high-fire
oil stir-frying, the actual techniques are diverse, and the results obtained
are quite different, including raw stir-fry, cooked stir-fry, smooth stir-fry,
clear stir-fry, dry stir-fry, grab stir-fry, soft stir-fry, and stir-fry.
3. Can the family kitchen never cook good food for a small fire?
Stir-frying is the simplest and most difficult cooking. The technique of frying has a lot to do with "wok chi".
"Wok Qi" or "Wok Qi" is a requirement for the firepower and cooking skills of the stove-rapid fire, which can cook the food in a short time, so that the food is heated evenly and not burnt, so as to preserve the original flavor of the ingredients.
Cooking without "wok gas" is not a good
one.
The same is stir-frying, and cooking in a large pot in the
cafeteria is always uninteresting. It is produced in the family kitchen and is
often soft.
The cafeteria has a cafeteria. The cafeteria chefs are often stingy with oil, and the cauldron is difficult to turn over.
So even if there
is firepower, they often add water to it, plus the long process of serving on
the table, waiting until the mouth is eaten. There was no heat at all.
Compared with the roaring professional stove in the video of Chef Wang Gang, the home stove is like a candle.
Is it because cooking at home is destined to miss "Wok Qi"?
Firepower is only one aspect of the poor production of home kitchens, and water out of ingredients is an important reason. If you can control the water out of the ingredients, you can also produce good dishes.
If the ingredients have greens, they should be cooked and drained. The meat can be marinated in cornstarch to better retain moisture. In addition, you should pay attention to control the turning rhythm.
Don't panic when the vegetables are
crackling. If you turn them too much, they will be heated slowly, and the
vegetables will change color and become soft. The same is true for meat. When
the surface is cooked, it can lock the water, and then gently turn it over.
For some practical cooking experience, Yuan Mei, a great
talent in the Qing Dynasty, had already summed up. He said in his "Suiyuan
Food List" that "the method of selection is to use the buttocks for
small fried meat, use herring and season fish for fried fish fillets."
If there are many things to fry, the fire will not be strong and the meat will not be loose. Therefore, meat should not exceed half a catty, and chicken or fish should not exceed 60 taels.
"Vegetarian oil is used
for frying meat vegetables, and meat oil is used for frying vegetables."
The fire is weak and the material is tired. "
4. Classic cooking
Dry Fried Niuhe
Hao Niuhe's standard, the movie "Man and Han Banquet" has already said very clearly-"If the oil is too much, it will be greasy, and if the oil is less, it will burn; every pho must be "color" and "flavor" uniform, with too much soy sauce.
It will be too heavy, the soy sauce is not enough and too weak; the beef will be over six mature, the original juice will remain locked in the beef; when the wok is boiled 20% more, it will be fragrant, smooth and refreshing.
When the
beef is served on the table, once it is clamped, there should be no excess oil
and soy sauce left on the plate, so that it can be said to be dry enough and
not greasy."
In addition, the sprouts should be refreshing and crisp, not
lingering; the pho must be distinct and complete; the niuhe served on the table
must be hot and not warm. ("Why Stir-Fried Niuhe is a weapon to test the
standard of Cantonese restaurants?" Wang Qiangqiang, three chefs)
Fried soft pocket
Stir-fried soft pocket is Huaiyang cuisine. The soft pocket is the back of the eel. Stir-fry the juice quickly and bring it up with the fried soft bag. There is not much juice in the plate.
The juice is all hung in
the pocket of the meal back, so it can be called fried soft bag. The squash eel
paste uses the meat from the belly of the eel.
Fried shrimp
Fried shrimp is the flavor of Jiangsu and Zhejiang. Longjing
shrimp is similar to this, the difference lies in tea. This dish is delicious
and fragrant, and it is served in the hall. "Good shrimps should be fried
four or five at a time, shake one shovel, three shovel the pan, crystal clear,
it is good shrimp!" (The Best Shrimp Plate by Zhang Jiawei)
Twice cooked pork
Twice-cooked pork is a classic Sichuan cuisine, representative of the skill of cooking. The main point is to cook the pork belly or hind legs until 8 is mature, then cut into large slices and fry.
The
seasoning and ingredients are inseparable from Pixian Douban and Green Garlic.
Stir Fried Kidney
Stir-fried kidneys is a famous dish in Shandong. The technical features are stir-fried and wheat ears. The ingredients are fungus and winter bamboo shoots.
The wheat ear flower knife can expand the heating
area of the food, shorten the heating time, and can also make the food
finalize the shape.
Fried puppet
Stir-fried puppet is a Northwestern style dish. It is a special delicacy of Shanxi, Inner Mongolia, Zhangjiakou, Hebei, and Yanqing generation in Beijing. It is made of potatoes, noodles, sesame oil, etc.
The
basic method is: shred potatoes, mix with noodles and steam them in a steamer,
add salt. Then put an appropriate amount of flax oil in the wok, add the green
onion, ginger and garlic when the wok is hot, put the puppets in the wok and
stir-fry, and stir fry and braise.
It's like honey
The traditional halal dish, "It's like honey", the
selected raw material is selected lean meat from the crotch part of the lamb.
The paste is oiled, the color is bright, the taste is soft and tender, and the
taste is salty and sweet.
Fried hump
Fried hump is also cooked. Hump is used as the main ingredient, with magnolia slices, Dongru, leeks, ham and chicken breast as auxiliary ingredients.
Put the cooked hump into the chicken broth and simmer
for 30 minutes to make it delicious. Then remove and shred and fry together
with the ingredients.
Fried pork
Xia Zeng's "Supplement to Suiyuan Food List" recorded "Fried pork slices, half of the meat and fat, cut into thin slices, mix the clear sauce and stir-fry in the pot oil, add sauce, green onion, melon, Winter bamboo shoots and leeks, the fire must be fierce.
Hangzhou
people call small fried pork, and there are 18 wok knives." This means
that the small fried pork called by Hangzhou people can be cooked up to 18
shovel in the wok. .
Fried milk
Traditional Cantonese cuisine, Shunde famous dish, representative of soft copy. Fried milk uses buffalo milk, which has a special fragrance.
Stir-fry along the side of the pot, the finished product should be
shiny, and the plate is shaped like a mountain.
Fried porcini mushrooms
Hot oil can dissolve the umami taste of porcini mushrooms. Boletus is a general term for a type of fungus.
Some boletus can make people
see the little people dancing. Pay attention to buying safe products.
Egg Fried Rice
Egg fried rice can write a long article alone. Gold-clad
silver and silver-clad gold are two different fry methods.
Wallet gold
For silver-clad gold, the egg is fried first, and then the
rice is fried. This is the most authentic method of fried, with a strong aroma.
Gold and silver
The method of frying the rice until it can dance and then putting the egg mixture is called gold-clad silver.
The egg liquid will
penetrate into the rice grains, but this frying method requires high quality of
the eggs, which must be fresh and must have a strong egg flavor.
The rice used for cooking fried rice must not be too much
water. Fried rice should use lard. These are the common requirements of egg
fried rice.
But in different regions, there are other different standards. In Guangdong, rice should be white. But in other places, there are soy sauce fried rice made with soy sauce, and chopped pepper fried rice with chopped pepper egg.
The taste and appearance are very different. It is even
disputed whether it is called egg fried rice. However, these differences do not
seem to be important either. Simple, fragrant, and satisfying are the most
important characteristics of egg fried rice.
Stir-fried bacon with red cabbage moss
Red cabbage stalks are mainly distributed in the Yangtze River Basin, and Hongshan cabbage stalks in Wuhan, Hubei are the most famous. The red cabbage stalk is purple-red and the flower is golden. It is a local specialty with the same name as Wuchang fish.
Stir-fried bacon with red cabbage moss is a classic Wuhan
dish. In the season. I hope everyone can eat and enjoy themselves.
Reference material:
[1] Author "Fried Law Originating": with Pang Qiu
Title: Cooking Journal of Yangzhou University
[2] Why is it said that dry fried Niuhe is a tool to test the
standard of Cantonese restaurants? King spear, three cooks
[3] Why is cooking a great invention? What does a good wok
look like? Mo Mo knows three cooks
Technically / medically reviewed by:
Name: Ramona Khan
Education: Master of Science in Nutrition and Dietetics
Experience: 11 Years of experience as a nutritionist / dietician
[ S H A R E in public interest > >
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