Seafood and Riverfood Dish Classification Chart

Author: Ying Dongzhang / Country: Mainland China
Publisher:
Publishing Date: 2006-01-01
Features: During festivals and holidays, families and relatives gather together to reminisce and enjoy a joyful, harmonious atmosphere. At such times, a table of delicious dishes is essential to enhance the mood. Therefore, we urgently need a book that introduces home banquets and exquisite cuisine—one that is easy to understand and operate, yet maintains a certain level of sophistication. Now, this book has arrived! This book employs various cooking methods to provide complete and nutritious pairings for popular dishes from all regions, aiming to achieve a balanced diet. The dish examples in this book are meticulously introduced, covering everything from ingredient selection to preparation techniques. Additionally, brief hints about the characteristics, key steps in operation, and nutritional content of each dish are provided. It is truly the top-tier assistant for your kitchen!
This book utilizes various cooking methods to provide complete and nutritious pairings for popular dishes from all regions, aiming to achieve a balanced diet. The dish examples in this book are meticulously introduced, covering everything from ingredient selection to preparation techniques. Additionally, brief hints about the characteristics, key steps in operation, and nutritional content of each dish are provided. One of the distinguishing features of this book compared to typical pure recipe-style books is its theoretical approach to ingredient pairing and dish preparation, presented in an easy-to-understand manner, accompanied by detailed illustrations. In terms of cooking techniques, it sincerely reveals all the secrets. Another feature is its up-to-date content. Stir-frying is a cooking method that uses oil or oil combined with metal as the primary heat source to quickly heat small ingredients over medium heat until they are cooked. The ingredients for stir-frying are tender and easy to cook, except for naturally small ones, which are usually processed into slices, cubes, shreds, strips, balls, minced, granules, or paste. Stir-frying is the most widely used stir-frying technique. Its operation is relatively simple and easy to master. Stir-fried dishes are tender and crisp, making up a significant portion of home-cooked meals, so it is also the most frequently used cooking method in households. It consists of two operational steps. By mastering its key steps, you can cook delicious and appetizing dishes.
I. Stir-frying with Oil
The purpose of stir-frying with oil is to separate and partially cook ingredients that have been marinated in a wok over medium heat, making them easier to cook later. There are four key points to mastering this step:
1. Preparation: Before stir-frying, the wok must be cleaned, heated, and oiled. Heating the wok ensures that all moisture evaporates, while oiling it makes the bottom slippery, preventing ingredients from sticking.
2. Controlling Oil Temperature: When adding ingredients, it’s important to adjust the oil temperature. Ingredients that are easily broken and relatively large, such as fish fillets, should be added to oil that is two to three degrees hot, preferably by hand to scatter them evenly. Some shredded, granular, or marinated ingredients are harder to separate and may break easily, so they can be added to a hot wok with cold oil, such as fish shreds or fish rice.
3. Controlling the Fire: After adding ingredients, quickly separate them to prevent them from falling apart or clumping. If the oil temperature is too low, the ingredients may lose their marinade and clump together. In this case, remove the wok from the heat or add some cold oil.
4. Quickly Removing Ingredients: Once the ingredients are cooked, remove them immediately and drain the oil. For small and delicate ingredients, it’s best to stir them with a spoon a few times to ensure the oil is drained. If too much oil is left, it may affect the sauce and the quality of the dish.
II. Stir-frying and Thickening
Stir-frying and thickening involves mixing marinated ingredients with seasonings and thickening agents. After stir-frying, the ingredients are mostly cooked, so the faster you stir-fry, the better the tenderness of the dish. There are three key points to mastering this step:
1. High Heat: A high flame ensures the wok is hot, allowing the sauce to thicken quickly and coat the ingredients after tossing, shortening the cooking time. Additionally, the oil becomes more glossy when heated, making the dish more appetizing.
2. Precise Seasoning: Most stir-fried dishes are cooked in one go, so adding and subtracting ingredients can delay the process. Therefore, the accuracy of seasoning is crucial.
3. Using Less Oil: Many stir-fried dishes are pre-fried with scallions, ginger, garlic, or other seasonings. In this case, use minimal oil, otherwise the sauce may clump together and fail to coat the ingredients. Excessive oil can prevent the starch from evenly thickening and make it harder for the sauce to coat the ingredients, which are already greasy.
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