How to cook the big dishes in the restaurant?

Preparation materials: pork stuffing, coriander, dried bean curd, soybean salad oil, oyster sauce, pepper powder, Jiang Mo, chopped green onion, cooking wine, soy sauce, salt and chicken powder.

Steps:

1, wash coriander, drain water and cut into powder for later use.

2. Add a small amount of water to starch to make sticky water starch.

3. Accessories for stuffing.

4. Add all seasonings except soybean oil into the meat stuffing.

5. After stirring, add soybean salad oil and continue to stir evenly to seal the taste.

6. The stuffing is ready for use.

7, take a piece of money tofu, with a thin layer of meat, meat accounts for 3/4 of the bean skin.

8. Roll it up gently.

9. Apply water starch evenly on the edge of the bean skin and stick it well.

10, add water to the pot, add melon seeds, steam for 18 minutes, and simmer for 2 minutes after turning off the fire.

1 1. Steam in a pan and cut into sections.

12, finished product.

Extended data:

1, fried

Cooking is the most widely used cooking method. Oil is mainly used as the main heat conductor, and small raw materials are heated with medium-high fire for a short time. Because cooking is generally fast, the nutritional components of raw materials are largely maintained.

Stir-fry is a traditional cooking method in China. When cooking, put a small amount of oil in the pot and fry it quickly on a big fire, and turn it over while stirring. In the process of frying, the food is always moving. Spread the food on the side of the pot, then take it to the pot and repeat the operation. This cooking method can make gravy rich and delicious, and make vegetables tender and crisp.

Step 2 stew

Stewing is a healthy cooking method, the temperature does not exceed 100℃, which can preserve various nutrients to the maximum extent and will not produce harmful substances due to overheating. When stewing, cover the pot, which is relatively isolated from oxygen, and antioxidant substances can also be preserved.

After a long period of simmering, meat and vegetables become very soft and rotten, easy to digest and absorb, and suitable for the elderly, children and people with poor gastrointestinal function. Slow stewing makes the ingredients very tasty and delicious. A pot of stew often has four or five kinds of ingredients and is nutritious.

Step 3 fry

Frying is a cooking method with fire and cooking oil as heat transfer medium, which is characterized by large firepower and high oil consumption (generally several times more than raw materials, which is called "big oil pan" in catering industry). Most of the raw materials heated in this way should be fried twice at regular intervals.

Raw materials for frying generally need to be soaked in condiments and then heated. After heating, it is often accompanied by auxiliary condiments (such as salt and pepper, tomato sauce, Chili oil, etc.). ) The characteristics of cooking are fragrant, crisp, crisp and tender. Due to the different texture of raw materials and product requirements, frying can be divided into clear frying, dry frying, soft frying, crisp frying, wrapped frying and special frying.