Cooking

Author: Guo Yuan Guang
Publisher:
Publish Date: 2005-01-01
Features: "Braising" is one of the most important cooking techniques in Sichuan cuisine, widely used for preparing a variety of ingredients such as mountain delicacies, poultry, aquatic products, vegetables, bean products, and dried fruits. The dishes listed in this book mostly fall under the category of "home-style braised dishes." The characteristics of this braising method are: medium heat, hot oil, first stir-frying fermented bean paste and other ingredients, adding broth and bringing to a boil to remove impurities, then adding the main ingredients, seasonings, and seasonings. After the broth boils, reduce the heat and simmer slowly until tender and flavorful, then thicken the sauce and serve. Additionally, "braising" can be categorized into red braising, white braising, scallion braising, soy sauce braising; raw braising, cooked braising, dry braising, etc. The dishes selected in this book strive to use easily accessible ingredients, are simple to make, affordable, and practical, making them suitable for home cooking.