烧菜的技巧(国外英文资料).docVIP

烧菜的技巧(国外英文资料) A, no water stew: no water stew method is the raw material in the boiled water very hot to bloody and XingShan smell, put people in earthen vessels, add green onion, ginger, wine and other condiments and water (water added generally be able to handle a little more than raw materials, such as jin additive one and a half jins of raw materials to 2 jins of water), capping, directly on the fire to cook. When cooked, boil it in a hot fire, skim the foam, and then simmer until it is cooked. The time of the stew can be determined according to the nature of the raw material, usually about two or three hours. Water stew method: water stew method is the raw material in the boiling water remove red in dirt, put into porcelain, ceramic bowl, add green onion, ginger, wine and other condiments and broth, sealing, the paper put people and water in the pot pot, pot of water to be lower than rich mouth, with boiling water immersion not be degrees), cover the lid tightly, dont make a flat. In order to burn. Keep the pan boiling for about three hours. This kind of braising method can make the fresh flavor of raw material not easy to lose, the dish that makes the dish is delicious, the broth is clear. Also some put the seal pot of good raw materials in boiling roll on the steamer steaming stew, its effect and no water stew basic same, but because of the temperature of the steam stew high school, must grasp the steaming time. The lack of time in steaming will make the raw materials less familiar and less fragrant. It is too long to steam, and it also makes the ingredients too ripe and unsavoury. Stir fry vegetables to keep fresh green How do you keep your vegetables fresh and green when they are cooked with a yellow SHAIER? 1) cover the pot to timely, if at first the pot with severity, magenta and magnesium is contained in it is said that this is because the vegetables chlorophyll, the substance in the cooking will be vegetables another material, organic acids (including h