Definition: A cooking method in which a proper amount of soup and seasoning are added to the preliminarily cooked raw materials, and the color is enhanced with soy sauce or sauce red seasoning, and then the raw materials are added after boiling with strong fire, heated with medium fire until cooked, and then the dishes are thickened with strong fire.

Ingredients: Stewed vegetables are usually cooked with fresh animal and plant materials, algae, seafood and so on. Good food. My food, my decision!

Knife molding: the raw materials of dishes are mostly processed into thick slices, blocks and strips. And some are used for plastic surgery. However, it is generally necessary to put a flower knife on the raw materials to speed up the cooking. On the other hand, the raw materials can be fully seasoned. For example, the northeast dish "Braised Crucian Carp"

Pre-cooking treatment: When the raw materials of braised vegetables are pre-cooked, the method of oil treatment is generally adopted, which can remove the odor or shape the epidermis, and at the same time play a role in adding color to the dishes. During the initial cooking treatment, the raw materials are preferably six to seven ripe.

Cooking into a dish: When making braised dishes with animal raw materials, we should pay attention to the "background color" of the raw materials at the initial cooking. The requirement of the braising method for the background color is 56%, and the color of the dishes will become 100% after processing. In the process of seasoning dishes, it is necessary to strictly control the amount of condiments and soups, so as to achieve one step. In the heating process, in addition to seasoning, raw materials should be used accurately, and the fresh soup used should also be used accurately. It is not allowed to add soup or skim soup halfway. Too much soup will lighten the color of dishes; Less soup will affect the color and maturity of dishes and the sauce after cooking. When dishes are thickened, the amount of starch should be accurate, attention should be paid to turning the pot when thickening, and the thickened juice should be evenly wrapped on the surface of raw materials when pouring or spilling. Bright oil generally uses cold oil or warm oil, but its oil quantity should be properly controlled and should not be too much. Cookie God, the global Chinese food portal.

Features: Braised vegetables are juicy, ruddy in color, soft and tender, mellow in taste and bright in oil.

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Examples of dishes: braised abalone, braised Japanese tofu, braised eggplant, braised large intestine, etc. Good food. My food, my decision!