菜理基础（Fundamentals of Vegetable Science）.docVIP

菜理基础（Fundamentals of Vegetable Science） First, the characteristics and classification of Sichuan stir fry Fried Chinese cuisine as the basic cooking methods, widely used in various cuisines, and each has its own advantages. Sichuan fried, cooking dishes according to their requirements and technology can be divided into different, fried, fried, fried, stir fry cooked fried, fried, fried, fried dried variety of fried, fried, fried soft, some fried, Sichuan unique in general, as a common method of Sichuan fried in common, fry, have their own unique. Here, combine Sichuan cuisine to make an analysis. (a) fries Mainly used for raw materials, such as cooking fresh vegetables, stir fry stir hot oil, the oil temperature to seven or eight (180 to 230 DEG C) as well; to quickly turn the pot of raw materials, make sure that it is heated evenly, and promptly joined the blending of raw materials, just cooked pot of fried fried dishes; dishes with fresh fragrance, beautiful color characteristics. Because of the different characteristics of the dishes, you can add dried chili, pepper and so on, so as to increase the flavor of spicy. Representative dishes, spicy white lotus, Qiang Fengwei, cucumber, spinach and other fried fish; such as fried lotus in (Juan Xincai), the white lotus and remove the stems, cut into 4 cm square; sugar, vinegar, salt, soy sauce and water, mix into the sauce ready; pan fire, oil burning 70% hot pepper, pepper, stir fry under the section, when the red pepper, stir fry under the white lotus, just off the students can be cooked into the sauce, stir fry into the plate. Fries should pay attention to the key points, one is washing vegetables to drain water, two is to stir fry quickly, go. (two) raw stir fry Mainly used in animal raw materials, such as meat raw materials cooking. Stir fry with the fire temperature of the oil, the oil temperature to five or six (110 to 170 DEG C) as well; after the raw material pot, stir fry until slightly in water, add seasonin