home cooking

Chapter 1 Easily Become a Frying Master
As the most widely used and basic cooking method, stir-frying is closely related to our daily life.But how much do you know about cooking?Do you know how to make delicious stir-fry?Do you know what to pay attention to when frying different ingredients?

If you want to become a master of small speculation, don't worry, quickly open this book and read down...

Know Xiaochao
Simply put, "stir-frying" is a cooking method in which oil is used as the main heat conductor, and small raw materials are heated and matured in a short period of time with medium-high heat, and seasoned into dishes.

The dishes made in this way have less soup, crisp and tender.Because it is generally quick-fired, the nutritional content of the raw materials is maintained to a large extent.Stir-frying generally uses raw materials. According to the heating form, temperature and operation process, stir-frying is divided into stir-frying, smooth-frying, soft-frying, dry-frying, and cooked-frying.

Stir fry
What is stir fry?

Stir-frying, also known as raw stir-frying, is a cooking method in which the raw materials are directly put into a hot oil pan without starching, and then stir-fried with seasonings until cooked.

What are the operational requirements for stir-frying?
When stir-frying, the processing of raw materials should be fine, and generally silk, slices, dices, and strips are mainly used.

When stir-frying, the firepower should be strong, and the heating time should be determined according to the maturity of the raw materials. Generally, it is better to cut the raw materials.

If it is a single main ingredient, it should be put into the pot at one time; when multiple ingredients are selected, they should be stir-fried in the pot one after another according to the nature of the raw materials.

When the dishes are ripe, there should not be a lot of soup in the pot.

What are the characteristics of stir-fry dishes?
The texture is fresh and tender, refreshing and delicious.

Fried
What is stir fry?

Stir-frying is a cooking method in which small-scale raw materials that have been processed by fine knife work or in natural form are seasoned and battered with egg white, and then heated and matured in a warm oil pan with a small amount of oil.Common dishes include stir-fried shrimp, stir-fried shredded chicken, stir-fried tenderloin and so on.

What are the operational requirements for smooth frying?
The raw materials for smooth frying are generally tender, peeled, boneless, and gluten-free raw materials, which need to be processed into filaments, flakes, strips, dices and other shapes.

In order to prevent sticking to the pan when lubricating oil, it is necessary to use a hot pan to warm the oil.A small amount of main ingredients should be lubricated at one time, and a large amount of main ingredients should be lubricated in stages.

The amount of juice in the dish should be properly controlled according to the amount of the main ingredients.

What are the characteristics of fried dishes?
Smooth and soft, the sauce is tight.

soft fried
What is soft frying?

Soft frying is a method of pouring liquid or velvet raw materials into a hot oil pan for frying and maturation.The method of soft frying is unique and highly technical.Common dishes include soft fried minced fish, fried fresh milk, fried chicken minced vegetables and so on.

What are the operating requirements for soft frying?
When frying, put a moderate amount of oil in the pan.

After the raw materials are put into the pot, they should be fried quickly. When you find that the pot is sticking, you should pour some oil from the side of the pot in time, and push and fry them into snowflakes.

What are the characteristics of soft fried dishes?
Soft and refreshing, white in color.

Fried
What is dry frying?

Dry stir-frying, also known as dry stir-frying, is a method of frying the raw materials after first drying the internal moisture of the raw materials.Common dishes include stir-fried beef shreds, five-spice jerky, and dried eel shreds.

What are the operational requirements for dry stir-frying?
The raw materials are generally tender, peeled, boneless, and gluten-free raw materials, which need to be processed into filaments, strips, and powders.

After the raw materials are put into the pot, pay attention to the heat. Use medium heat and a small amount of warm oil to stir-fry for a long time, and keep tossing to dry out the water vapor.If the firepower is too strong, the moisture in the raw materials will not evaporate in time, which will easily cause the outside to be burnt and the inside will be uncooked; if the firepower is weak, the moisture in the raw materials will not evaporate as soon as possible, and it will tend to be tough but not crispy.

What are the characteristics of dry stir-fried dishes?
The color is thick, the texture is dry and fragrant, it is resistant to chewing and has a long aftertaste.

Fried
What is Fried?

Stir-frying is a cooking method in which raw materials are boiled or boiled before frying.Dishes that are commonly used in cooking techniques include twice-cooked sausages, twice-cooked sausages, and twice-cooked pork.

What are the operational requirements for cooked frying?
The raw materials should be broken or boiled with water first, and then cut into slices.

After the raw materials are put into the pot, they should be fried quickly, usually without thickening.

What are the characteristics of cooked dishes?
What are the operating requirements for soft frying?
When frying, put a moderate amount of oil in the pan.

After the raw materials are put into the pot, they should be fried quickly. When you find that the pot is sticking, you should pour some oil from the side of the pot in time, and push and fry them into snowflakes.

What are the characteristics of soft fried dishes?
Soft and refreshing, white in color.

Fried
What is dry frying?

Dry stir-frying, also known as dry stir-frying, is a method of frying the raw materials after first drying the internal moisture of the raw materials.Common dishes include stir-fried beef shreds, five-spice jerky, and dried eel shreds.

What are the operational requirements for dry stir-frying?
The raw materials are generally tender, peeled, boneless, and gluten-free raw materials, which need to be processed into filaments, strips, and powders.

After the raw materials are put into the pot, pay attention to the heat. Use medium heat and a small amount of warm oil to stir-fry for a long time, and keep tossing to dry out the water vapor.If the firepower is too strong, the moisture in the raw materials will not evaporate in time, which will easily cause the outside to be burnt and the inside will be uncooked; if the firepower is weak, the moisture in the raw materials will not evaporate as soon as possible, and it will tend to be tough but not crispy.

What are the characteristics of dry stir-fried dishes?
The color is thick, the texture is dry and fragrant, it is resistant to chewing and has a long aftertaste.

Fried
What is Fried?

Stir-frying is a cooking method in which raw materials are boiled or boiled before frying.Dishes that are commonly used in cooking techniques include twice-cooked sausages, twice-cooked sausages, and twice-cooked pork.

What are the operational requirements for cooked frying?
The raw materials should be broken or boiled with water first, and then cut into slices.

After the raw materials are put into the pot, they should be fried quickly, usually without thickening.

What are the characteristics of cooked dishes?The color is bright red or bright, soft and fragrant, fat but not greasy, and the taste is salty or slightly spicy.

There is a trick to making a good stir-fry

If you want to do something good, you must first sharpen it.

At present, there are many types of frying pans on the market. The shape can be roughly divided into two types: the bottom is arc-shaped or flat-bottomed. The volume is more than that of the arc-shaped frying pan. The biggest advantage is that it is convenient to fry the ingredients and cook larger-area ingredients, such as frying dumplings and cooking fish.

From the material point of view, frying pans are roughly divided into iron pans, aluminum pans, stainless steel pans, non-stick pans, smokeless pans, electric frying pans, etc.These pots have their own advantages and disadvantages. At present, cheap iron pots and stainless steel pots are the most used in households, but these two kinds of frying pans are more troublesome to clean and cost more oil.With the improvement of living standards, smokeless pots, electric frying pans, etc. are slightly more expensive, but cooking utensils that are easy to use, fast to cook and have health functions will come into people's hands more and more.
Mastering the temperature is the key
The degree of heat is the amount of firepower and the length of time used when cooking dishes.No matter cooking any food, only when the heat is properly mastered can dishes with beautiful color, delicious taste and beautiful shape be prepared.

Firepower can generally be divided into four types: high heat, medium heat, low heat and low heat. Since the ingredients used for small stir-frying are soft and easy to cook, they are usually fried quickly on high heat, but stir-fried slowly on low heat for dry stir-frying.

(End of this chapter)