Learn cooking methods in your spare time. 1. How to paste it?
Hanging paste is a common cooking technique in China, which is called the industry custom? Dressed? That is, a layer of powder paste similar to clothes is hung on the surface of raw materials treated by knife workers. Because the temperature of raw materials is relatively high when frying, that is, the batter will immediately condense into a protective layer after being heated, so that the raw materials do not directly contact high-temperature oil. In this way, the moisture and flavor of raw materials can be maintained, and the nutrients will not be lost because of protection, so that the cooked dishes can achieve the purposes of looseness, tenderness, fragrance and crispness. Increase the beauty of dishes and increase the nutritional value. There are many kinds of stickers, and the commonly used ones are as follows.
1. Egg white paste, also called protein paste, is made of egg white and water starch. It is also made of eggs, flour and water. You can also add a proper amount of baking powder to promote hair growth. When making, the egg white is not sent away, as long as it is evenly mixed in flour and starch. Generally suitable for soft frying, such as soft fried fish sticks and soft fried mushrooms.
2. Egg paste is also called Korean paste or snow coat paste. Beat the egg white in one direction with chopsticks until it bubbles and the chopsticks stand upright in the egg white. Then add dry starch and stir it into paste. The dishes made with it look full in appearance and fresh in taste. Generally used for special frying, such as Korean prawns, silver rat fish sticks and so on. Can also be used for poultry and fruits, such as Korean chicken legs, fried sheep tails, sand bananas and so on. To make egg paste, we should not only pay attention to the baking method, but also pay attention to adding starch, otherwise the paste will be easy to lack water and the dishes will be difficult to cook.
Egg yolk paste is made by mixing egg yolk with flour or starch and water. The dishes are golden in color and generally suitable for cooking methods such as crisp frying and deep frying. The fried food is crisp outside and fresh inside, so you can dip it in some seasoning when you eat it.
4. Whole egg paste is made by mixing whole eggs with flour or starch and water. Simple production, suitable for cooking and painting vegetables, and the finished product is golden yellow, loose outside and tender inside.
5. Beat the powder and drag the egg paste raw materials to apply a layer of dry starch or dry flour before hanging the paste, and then hang a layer of paste. This is a method to solve the problem that some raw materials are not easy to paste because of high water content or oil content, such as soft fried chestnuts, shredded apples, fried fish slices and so on. This can make the raw material paste even and full, and it tastes fragrant and tender.
6. Drag the batter out and pat the bread flour. Let the ingredients hang the whole egg paste evenly, and then pat a layer of bread flour or sesame seeds, almonds, pine nuts, melon seeds, peanuts, walnuts and so on. Paste on the noodles, such as fried pork chops and sesame fish chops. The fried dishes are particularly crisp.
7. Gouache is made by mixing starch and water. It is simple to make and widely used. It is mostly used in cooking methods such as dry frying, burning, frying and scraping. The dishes are golden in color, crisp outside and hard inside, fresh and tender, such as dry fried tenderloin and fried fish slices.
8. Paste the paste first, add a proper amount of baking powder to the flour and starch and stir evenly (the ratio of flour to starch is 7:3), and then add water to prepare. Use cold water in summer, warm water in winter, and then stir with chopsticks until bubbles of uniform size appear. Drop a few drops of wine into the paste before use to increase the smoothness. Suitable for frying shredded cabbage. Because of the high water content of vegetables, the shell is hard after being fried with baking powder paste, which will not cause water overflow and affect the quality of vegetables. Full appearance, rich and smooth, golden color, crisp outside and tender inside.
9. Crispy paste is made by adding 17% lard or salad oil to hair gel, which is generally suitable for crisp fried and dry fried dishes. After cooking, it has the characteristics of crisp, crisp and full.
10. Korean-style paste, also known as fried egg paste, is made in protein, which can be used as the hanging paste of the main ingredients of dishes or as the main ingredients to make flavor dishes. The production technology of fried egg paste is relatively high, and the following operating essentials should be mastered when making it.
(1) The container for beating eggs should be a soup basin, which is convenient for chopsticks to beat in the basin, and it is easy to send away the egg paste and form the egg paste. The container must be clean, free of water and oil.
(2) Eggs must be beaten with fresh eggs. Eggs with broken yolk cannot be used. You should only use egg whites when you beat eggs. Egg yolk protein should be distinguished, and egg white should not be bastard yellow.
(3) Beating egg method: The egg whites of five eggs can be beaten in a soup basin with two pairs of bamboo chopsticks sandwiched together. Hit hard, fast first and then slow down, hit in one direction, not around. Holding a basin in one hand and chopsticks in the other, standing and operating, you can beat out the egg paste in 3 ~ 5 minutes until the egg paste has formed. When chopsticks are inserted into the egg paste and can stand upright, it means that the egg paste has been made successfully.
(4) After the egg paste is beaten. Different seasonings and auxiliary materials can be added according to different processing requirements of dishes. For example, a little dry yeast powder should be added to the fried sheep tail paste, and chicken breast pieces and fat powder should be added to the fluffy eggs. When adding seasoning and auxiliary materials, instead of pouring the egg paste into the auxiliary materials, the seasoning and auxiliary materials are added into the egg paste and stirred while adding.
(5) The prepared fried egg paste should not be stored for a long time, and should be heated and cooked in time. Common ripening methods are frying and steaming. The oil temperature should not exceed 30%, and the fire should be simmered slowly. When the oil temperature is too high, add cold oil in time or keep the end away from the fire source. For example, use the method of stir-frying: dry and heat the wok, add about 700 grams of lard and heat it to 30% with slow fire. Drop the chicken paste one by one with a spoon, and the pot should be light. Turn the chicken paste over one by one. When the color is white and shiny, you can pick it up, take it out of another pot, add seasoning broth, add five-color wicker, thicken it, and wrap the eggs with wicker. The method of cage steaming is not easy to master, the time is too short, it will be cooked outside and endogenous, and there is too much steam, which may be steamed thoroughly. You can use boiling water first, then use tools to shape it after preliminary molding, and then steam it in a cage.
Although pasting is a simple process, it is not easy to operate in practice. A small mistake often leads to? Flying pulp? , affecting the beauty and taste of food. Pay attention to the following questions when hanging and pasting.
First of all, squeeze out the water from the raw materials to be pasted, especially the frozen raw materials. When pasting, it is easy to ooze some water and cause desizing, but also pay attention to putting as little liquid seasoning as possible, otherwise the slurry will not be firm. Secondly, we should pay attention to the order in which spices are added. Generally speaking, salt, monosodium glutamate and cooking wine should be added first, and then the seasoning and raw materials should be stirred vigorously until the surface of the raw materials is sticky before other seasonings can be added. Putting salt first can make the salty taste penetrate into the raw materials, and at the same time, make the salt in the raw materials and protein form? Hydration layer? , can keep the moisture in raw materials less or almost no loss to the maximum extent.
Second, how to obtain oil?
When cooking dishes, before scooping, you often pour a little oil. The main function of oil is:
1. Add color to cook, chop three whites, and the finished product is white. If you pour a few more drops of yellow chicken oil into it, you can set off the whiteness of the main ingredients. Another example is plum shrimp cake. If tomato oil is poured on it, the color of the main ingredient will be brighter and brighter.
2. Aroma some dishes. After they are cooked, you can use a proper amount of seasoning oil to add fragrance. For example, the braised fish in Shandong should be perfumed with sesame oil first, and then the spoon should be taken out. Onion sea cucumber, sprinkled with appropriate amount of onion oil before taking out the spoon, will make onions fragrant and attractive.
3. Flavor enhancement Some dishes soaked in oil can highlight their special flavor. For example, chicken diced with Chili sauce, pour red oil (Chili oil) before taking out the spoon to make the finished product salty and spicy. Tofu with red oil should also be drenched with red oil, otherwise it will lose its flavor.
4. Make the cooking dishes such as stir-frying, frying, roasting, roasting, oblique and so on add a lot of color. After thickening, pour in the right amount of seasoning oil to increase the brightness of the dishes. For example, after the dried grilled fish is done, the remaining juice in the spoon is poured with sesame oil and burned on the main ingredients, which is as bright as a mirror and increases the aesthetic feeling of the dishes.
5. Increase the smoothness, reduce the friction between the dishes and the frying spoon, increase the lubrication, facilitate the large-scale rotation of the spoon, make the dishes not scattered and broken, and keep the dishes beautiful.
The problems that should be paid attention to when refueling are as follows:
(1) When the sauce is cooked, it must be oiled, otherwise it will make the dish astringent, dark in color and have the taste of raw flour;
(2) Pour proper amount of oil, too much oil will easily make cockroaches fall off;
(3) Oiling should be based on the color and taste requirements of the dishes. Generally speaking, white, yellow and light dishes should be drenched with chicken oil, red and black dishes with sesame oil and spicy dishes with red oil.
Third, how to master the temperature
Temperature is the amount of firepower and the length of time in the cooking process. When cooking, on the one hand, we should distinguish the size of firepower from the burning intensity, on the other hand, we should master the ripening time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower depends on the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew, first big fire, then small fire; The preserved fish is small fire first, and then medium fire; Dry-cooked fish is cooked with high fire, then with medium fire, and then with low fire. In cooking, we should pay attention to the following factors when using and mastering the heat.
1. Relationship between cooking temperature and raw materials. There are many kinds of raw materials for dishes, including old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.
2. The relationship between temperature and conduction mode In cooking, the conduction of fire is the decisive factor for the qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt, sand and so on. These different heat transfer modes directly affect the application of cooking temperature.
3. The relationship between heat and cooking technology. Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly.
Learn how to fry lamb chops in your spare time.
Ingredients: 3 slices of lamb chops (about 150g each), broccoli 100g, red wine 100ml, 20g of fresh rosemary and 25g of butter. Pickled black pepper 1 teaspoon, fish sauce 1 tablespoon, a little salt.
Exercise:
1. Add marinade to lamb chops and marinate thoroughly for later use.
2. Cut the broccoli into small balls, put it in a boiling water pot and cook it until it is emerald green, soak it in cold water and drain it for later use.
3. Heat the wok on high fire, add a little butter, fry the surface of lamb chops dry, about 1 min on each side, then switch to medium fire and cover 1 min.
4. Add red wine and rosemary and cook for another half minute. Turn off the fire, add 20g butter and mix well. Serve.
5. Broccoli can be fried with a little oil or butter for a while and seasoned with salt as a side dish.
Second, fried lamb chops with Italian flavor.
Ingredients: fresh lamb chops 170g (four strips), 2 slices of lemon, 3 almonds, mint 1 slice, 6 slices of fennel, 2 cloves of garlic, half a spoonful of ginger 1 slice, appropriate amount of black pepper, vanilla cheese 1 slice and butter/slice.
Exercise:
1. Wash and drain the lamb chops, and marinate them with rose wine, sea salt, mint grass, garlic, black pepper and a little olive oil for 20 minutes.
2. When pickling lamb chops, mash lemon, fennel, almond, vanilla cheese, ginger, a little sea salt and olive oil into vanilla sauce.
3. Melt the butter in the pan, drain the sheep, fry on both sides of the medium fire for about 4 minutes, until both sides are pale yellow, pour a few drops of lemon juice out of the pan, and serve with freshly mashed vanilla sauce. Absolutely delicious.
3. Fried cumin lamb chops
Ingredients: lamb chops, salt and pepper powder, herbs, cumin powder, barbecue sauce and lettuce.
Exercise:
1, wash the lamb chops, dry them, sprinkle with salt and pepper powder and marinate for a while, then fry them in oil until both sides are golden.
2. Sprinkle with salt and pepper powder and cumin powder, rub a little barbecue sauce and stir-fry, sprinkle with vanilla and put it on the plate at the bottom of lettuce.
Fourth, fried lamb chops
Ingredients: 3 slices of lamb chop, 350g, 20g of Jiang Mo, 20g of minced garlic, 2 tablespoons of salad oil, 2 slices of corn 1, lemon, spicy douban 1 tablespoon, pepper 1/2 tsp, rice wine 1 tsp, and sugar/kloc-.
Exercise:
1. Gently pat the lamb chops loose with a meat hammer, marinate them with Jiang Mo, minced garlic and all seasonings for 30 minutes, and take them out for later use.
2. Cook the corn segments in boiling water until cooked, and drain them for later use.
3. Heat a wok with a large fire, add salad oil, add lamb chops with the method of 1 and fry until both sides are golden, then fry them with medium and small fire until they are cooked to your liking.