Do you really understand sizing, hanging paste and hooking in cooking? Figure it out, you're the chef. The dishes made should be full of color and flavor, so sizing, hanging paste and hooking are indispensable links.
In order to reduce the loss of nutrients in the cooking process, retain moisture and umami, and keep the raw materials from changing shape, it is necessary to sizing or hanging the raw materials before using cooking techniques. Sizing is to put starch, eggs and some condiments directly into the raw materials in turn for stirring, without prior pulping; hanging paste is first made of starch, eggs, water, oil and baking powder, etc., and then put the cooking ingredients inside and drag it. The pulp is thinner and suitable for stir-frying and frying, and the thicker paste is mostly used for frying and boiling. There are many types of paste, and there are eight commonly used.
1, gouache paste: with starch and water mixed together, the general ratio is starch 1 two, water 2 two, the thickness of the paste to be able to hang raw materials is appropriate. Hanging this paste is fried and has the characteristics of golden color, crisp and fragrant. Suitable for dishes such as sliced meat, dry fried yellow croaker and sweet and sour tenderloin.
2. Egg white paste: made with egg white, starch, salt and water. The general ratio is 1 egg white with 2 yuan starch, and it is better to hang the paste evenly on the raw materials and not to flow, which is suitable for soft fried fish and other dishes.
3, egg foam paste: commonly known as Koryo paste, snow paste, it is the egg white in one direction whipped into foam, and then mixed with a little dry starch mixed, the general proportion is 1 egg white plus 3 money starch. Hanging this kind of paste dishes, after frying, is as white as frost and snow, and the hair is full and fluffy, which is suitable for dishes such as snow-coated prawns and fried sheep's tails.
4. Crispy fried paste: made with flour, lard, salt and water. The general ratio is 2 pairs of flour, 1 pair of lard, 1.5 pairs of water, a little salt and gently stirred, until the batter is crispy before it can be used, suitable for fried fat lid, crispy fried gizzard liver and other dishes.
5, flour paste: commonly known as crisp paste, is the flour mixed with baking powder or baking soda, add water to make a paste, the general proportion is flour 2 two, water 2 two, baking powder 4 money. Suitable for dishes such as crispy fried mushrooms, fried eggplant clips, etc.
6, dry powder paste: is to first use the net oil or oil skin to wrap the flavored raw materials into a roll or tower shape, using the water on its surface to dip some dry starch can be fried. Dishes made with this paste are crispy and crispy, and suitable dishes include shrimp tarts in net oil and fried three-wire oil rolls.
7, drag the egg paste: the raw materials marinated with spices are patted on the dry flour, and then evenly dragged in the egg liquid, directly under the pan to fry until mature, common dishes are raw fried mandarin fish, pot collapsed tofu and so on.
8, bread residue paste: that is, the raw materials are first hung with egg paste, and then rolled on the outside of a layer of slag according to the solid, under the frying pan can be. Dishes fried with this paste, the bread crumbs are crispy and delicious, while the main ingredients are delicate, and the more famous dishes are bread pork chops, pearl shrimp steaks and so on.
2. Sauce and mustard
The so-called mustard is a white powder pulp after the starch is spread with water, that is, water starch. The so-called juice refers to the overflow of water from the raw material itself and the liquid condiments and soups added to the cooking. Sauce is to mix water starch and condiments together. Goji is a technique of pouring mustard juice over dishes according to cooking requirements. In the use of cooking methods such as stir-frying, frying, and boiling, due to the short heating time of raw materials, various liquid condiments and soups are difficult to penetrate the main ingredients, and once they are hooked, the soup is wrapped on the main ingredients, adding deliciousness to the dishes. Although it takes a long time to use methods such as roasting, stewing, grilling, and braising, it is also necessary to blend the soup and raw materials, and it is also necessary to eat it. It also allows brightly colored soups to be attached to the main ingredients, adding more beauty to the dish. There are three methods of hooking, which are generally divided into mixing, pouring and pouring. Some are omitted when the dish is cooked, and some are served after the dish is plated.
1, holding the juice: the sauce is required to wrap the surface of the raw materials, after the dish is eaten, only the oil is not seen at the bottom of the dish, which is used for stir-frying and frying dishes with less soup, such as kung pao chicken cubes, fried double crisps, etc.
2, liuqi: the concentration of the sauce is required to make the soup and raw materials fused together, so that the dishes are soft and tender, and used for more soups, stewed dishes, such as yellow fish soup, braised assortment, etc.
3, glazed mustard: it is required that part of the marinade stick to the surface of the dish, and the other part is in the state of glass in the pot, which is named because of its smoothness and transparency, such as chicken oil core, white juice cinnamon fish, etc.
4, rice soup: also known as milk soup, requiring the sauce is thin and transparent, used in dishes with more soup.
5, mixing: one is to pour the mixed "bowl" into the pot when the raw materials are close to maturity, quickly stir-fry the raw materials, so that the sauce is wrapped in the raw materials. The other is to fish out the fried raw materials, leave a small amount of oil in the pan, add the mixed sauce, push and fry until the marinade is viscous, and then add the fried raw materials to stir-fry, so that the sauce is wrapped in the raw materials.
6, drizzle: also known as running horse mustard, that is, when the raw materials will be cooked, the left hand holding the pot (spoon) shake, the right hand holding the spoon to slowly pour the sauce into the pot (spoon), when the soup becomes thicker.
7. Pour: Put the cooked ingredients into the dish, start the pot and pour the sauce on the dish.