Do not recommend the dish, recommend a cooking technique: braised
First of all, please see the official definition.
Braising is a cooking method in which a variety of ingredients that are easily cooked or initially cooked are put together in a pot directly or by knife work, and seasoned by short heating.
In layman’s terms, it is the choice of several different ingredients, put in water and cooked together on the line. Of course, how to cook delicious is still a bit delicate.
Similar dish practice, in the northeast, can be called stew, or pot dishes; in the Central Plains, can be called chowder; in Sichuan, can be called risotto. Other places should also have similar dishes, I do not know what to call. (Strictly speaking, the above dishes are not all using the cooking technique of braising, but they are more or less the same, because they are not theoretical articles, so we will not go into details)
I. The benefits are the following 3 points.
- Easy to operate, simple and fast
The ignition point of oil is about 280 degrees, and the boiling point of water is 100 degrees. The speed of change of food in oil is measured in seconds, and water is much slower. Therefore, the cooking method with water as the medium, compared with the cooking method with oil as the medium, the requirement of mastering the proficiency of fire is much lower.
In addition, the cooking time is shorter, and the ingredients used are usually easy to cook, so you can finish a dish in about 20 minutes. Moreover, because it is a combination of various ingredients and rich in soup, a dish can be served, and you will not feel monotonous.
- Ingredients can be freely matched
There is no fixed requirement for ingredients. If you have leftover tofu in the fridge, take it out and braise it; if a relative gives you sausage, it’s okay to cut it into pieces and put it in the pot. You can choose the ingredients according to the ingredients you have and your own taste. If you get tired of sausage, you can switch to crispy meat tomorrow, and if you get tired of crispy meat, you can eat beef meatballs the day after. It’s more random.
- Nutrition
You can choose ingredients that contain different nutrients to match. One dish can basically meet the nutritional needs.
II. Ingredients selection I divided into 5 categories.
- meat ingredients.
Recommended supermarkets sell meat semifinished products, hot pot balls, crispy meat, sausage, lunch meat, shrimp and the like. Convenient and simple.
If you want to use raw meat, it is best to use a little fatter pancetta, first put in a pot of cold water to cook 8 mature, cut into thin slices, is the so-called white meat. If you want to eat lean meat, you must use starch to sizing, and then wait for the water to boil and put into the pot to scald, but this requires some experience and is not recommended for novices to try (if you do not sizing on the pot braised, the meat will taste very woody).
- Protein-rich non-vegetarian.
Eggs, beans and soy products are the main ingredients. Eggs can be used eggs, quail eggs, the use of eggs is best to first fry the eggs. Quail eggs should be boiled first. Tofu, dried bean curd, bean curd skin, bean curd, bean foam, bean sprouts, etc.
- Mushrooms
Various kinds of mushrooms and mushrooms
- Starch-rich grain products and root vegetables
Vermicelli, vermicelli, potatoes, taro, asparagus, spring bamboo shoots, etc.
5,Green leafy vegetables rich in vitamin C and other multivitamins
I don’t need to introduce this one.
Choose 3-6 kinds of the above varieties to match (preferably no more than 1 kind of ingredients in each category) and cook them for a variety of taste and nutrition.
III. Seasoning, I will talk about the preparation of three types of flavors.
- Savory flavor.
Also known as white flavor in Sichuan, white flavor most to highlight the fresh taste. It is best to fry an egg first, because the egg is easier to make the soup white color, good-looking. After the egg is fried, add water to the pot and bring it to a boil over high heat, then add other ingredients, preferably mushrooms, because they are fresher. Keep using high heat to keep the soup in the pot boiling, season with salt and white pepper, braise for 5-15 minutes depending on the ingredients, finally add the green leafy vegetables and wait for the vegetables to cook. Tips, you can add some diced tomatoes at the end, the taste will be enhanced.
- Spicy
In Sichuan is also called red flavor, Sichuan people can not do without Pixian bean paste, put oil in the pot, then put bean paste and ginger stir-fry, add water and boil, put all kinds of ingredients, seasoning flavor salt, soy sauce, white pepper, a small amount of cooking wine. If you are not good at frying bean paste and can eat spicy, you can also buy hot pot ingredients in the supermarket, half a packet at a time, you basically do not need other seasonings.
- Hot and sour taste
The old pickle kimchi noodles can take nearly half of the instant noodle world, it can be seen that pickles are widely popular. Northeast kimchi is mostly pickled cabbage, the representative dish is pickled cabbage white meat, Sichuan’s kimchi variety is rich, used to do pickled dishes pickled cabbage is mainly pickled bok choy, the representative dish is pickled fish. Put oil in the pot, put the pickled cabbage and ginger slices into it and stir-fry (Sichuan locals make sour and spicy dishes, they also add pickled bibimbap, pickled millet chili, pickled ginger, pickled sour radish and other pickled vegetables), add water after stir-frying, and add ingredients after the water boils. Seasoning is mainly salt and white pepper.
People in the northwest also love hot and sour taste, but mostly use a lot of vinegar to mix.
The reason for choosing 3 flavor types is also that these three are most suitable for cooking methods like braising and boiling.
I eat alone now, I spend time cooking on weekends, and half of the time I usually eat like this. Every day I come back to buy food, thinking: what kind of meat or eggs to eat today, soy products or mushrooms, and then add a small green vegetable or greens, is to eat white, red or hot and sour flavor. Then buy the ingredients, go home and steam the rice, clean up the room, go into the kitchen and cook the food, go back to the house and read for ten minutes, and the rice and dishes are basically ready.
Recent Comments