炸和煎(国外英语资料).docVIP

炸和煎(国外英语资料) Stir fried is heating, cooking methods of heat transfer medium in the cooking oil, stir, oil consumption is characterized more (than the raw material several times, the catering industry called big oil). Most of the material heated by this method will be separated at intervals two times. The raw materials used for frying before heating to condiment impregnation, after heating often with auxiliary condiment (such as salt and pepper, tomato sauce, chili oil and so on) seats, fried dishes feature is sweet, crisp, crisp and tender. Because of the raw material and the requirements of different products, fried can be divided into clear fried, dry fried, soft fried, crisp fried, roll wrapped, fried and special fried. Fried The raw materials by hanging paste sizing method for seasoning mix stains after stir heating into the pan. dry-fry It is a kind of cooking method that first mixes the raw material with the seasoning, then pats the powder or hangs the paste, then fry under the pan. Finished inside and outside crisp, brown color. soft-fry The tender and the shape of small (small, thin, rectangular bar) material with seasoning mixing, and then put the egg paste, then put 50% hot pan fried, called soft fried. crisp deep-frying In the cooking, crisp or steamed crisp outside the raw material, hanging on the whole egg paste (also do not hang paste), fried under the pan, called crisp fried. Roll deep fried Processing shape, strip or piece of mushroom, no bone material with the seasoning after mixing, roll up and other raw materials wrapped onto egg paste (wrap fried Guahu) into the pan fried, fried package called. General daily said refers to the pan fried, put a small amount of heating oil, and then put the food in it, making it ripe. The surface will be slightly brown and even slightly burnt. Due to the heating, cooking temperature is higher than the boiling temperature, so fried foods often need shorter time. The fried food tastes more delicious than boiled. Dump