What is the difference between dry and braised and what is the difference between dry and braised an

a) Burning techniques.

Roasting is a cooking method in which raw materials are fried, fried, stir-fried, stir-fried, steamed, boiled, etc., and then further heated and matured with soup and seasonings. Yakiniku is suitable for making dishes with a variety of different ingredients and is one of the most commonly used cooking methods in the kitchen. Roast is mainly divided into two categories: braised and dry.

1. Braised After the raw materials go through the initial heat processing, soy sauce must be added to the seasoning, and when matured, the sauce will be thickened and turned into a sauce red. The method of braised pork is suitable for cooking braised pork, braised fish, Sixi meatballs, etc.

The key point of the technique to master is that when the main ingredient is initially heat-treated, it must not be over-colored, as too heavy will affect the color of the finished dish. Soy sauce and sugar should be seasoned and colored, and it should be light but not dark, because too dark will make the color of the finished dish black and the taste bitter. When braised in soup, the dosage should be moderate, the soup is more light, and the main ingredient is not easy to burn through if the soup is less.

2. Dry burning, also known as tap burning. The operation is not thickened, and the glue juice of the raw material itself is cooked into thickening, such as roasted eel and mackerel. Dry-roasted dishes are cooked over low heat for a long time to allow the soup to penetrate into the main ingredient.

Dry-roasted dishes are generally oily but not juiced, and they are characterized by large oil, tight juice and strong flavor. The key point of the technique to master in dry roasting is that the color should not be too heavy, otherwise the color of the dish after burning will be black; Dry roasted vegetables should be boiled to the bottom of the soup.

3. Braised white broil, sauce roast, green onion roast, etc. In addition to the above-mentioned braised and dry roasts, there are also common roasting methods such as white roast, miso roast, and green onion roast. Soy sauce is not used in white roasting, and it is generally cooked in milk broth.

The method of sauce roasting, green onion roasting and braising is basically the same, the sauce is seasoned and colored, and the color of the sauce roast dish is golden red, with the flavor of sauce; The amount of green onion used in the green onion roast is large, about 1 3 of the main ingredient, and the taste is mainly salty and fresh, with a strong green onion fragrance.

Braised dish: Braised vegetables get their name from the fact that most of the finished dishes are red (painted red, light red). Most of the raw materials of braised are first fried, fried, stir-fried, steamed, boiled and other methods, and then soup and seasonings are added, boiled over high heat, and then slowly burned over low heat to make the flavor penetrate into the main ingredient, collect thick soup or leave an appropriate amount of soup, and then dilute and thicken the wet starch with water.

Braised Grill: The difference between Braised and Braised is that the seasoning and broth of the fired dish are pale or white.

Dry burning: Dry burning is also known as large burning. Dry roasting refers to the cooking method in which the main ingredient is slowly burned for a long time, and the soup penetrates into the raw materials, so that the dish is oily but no juice (or very little juice).

1. Dry roasting is a cooking method in which the main ingredient is burned over low heat to soak the soup into the main ingredient or evaporate, and the finished dish can only see bright oil but not the soup, while braised is a cooking method that burns the dish red.

2. Do not thicken when dry burning, rely on the gelatinous juice of the raw materials themselves to cook the thickening, such as roasted eel, mackerel is destroyed or quickly use this method, and braised is the raw materials after the initial heat processing, the seasoning must be put in soy sauce, and the thickening is red sauce after maturity, and the method of braised is suitable for cooking braised pork, braised fiber this fish, etc.

3. Dry boiled dishes do not see the juice in the oil, which is characterized by large oil, tight juice and strong flavor, while after the initial heat treatment of the main ingredient, the soy sauce and sugar seasoning and coloring should not be too heavy.

The difference is that one adds soy sauce and the other does not. You can choose to simmer it directly, or add some salt and chicken essence to the pot. Or it's air-burned.

Dry roasting is to burn over low heat to evaporate the soup into or into the condiments, and the dry roast does not thicken; The braised is the raw material, and after the initial heating, the soy sauce must be put and the sauce must be thickened. In addition to the two different methods, you can also fry and fry.

Generally, it is fired into warm colors such as dark red, light red, sauce red, brown red, and golden yellow. Choose more condiments, coloring condiments, commonly used seafood soy sauce, natural soy sauce. Meaning dish:

Braised pork ribs, braised fish pieces, sweet and sour pork ribs. Empty belt burning smoldering: Similar to stewing, but air burning does not need to fry the sugar color with starch, it is a way to use a simmer to fry the sauce to basically fry the sugar color, so that the flavor penetrates into the internal structure of the raw material or adheres to the surface of the raw material to fry the shredded chicken.

The dishes are crisp and tender, the color is beautiful and generous, and the flavor lasts for a long time, so the taste is mellow.

The food is blanched, stir-fried, fried or fried in water, in addition to making it basically shaped and half-cooked, it can also be mixed and stir-fried by dry trial to make the food more colorful and fragrant. Generally speaking, the food will be shaped before it is stewed to prevent the food from being riddled with holes in the subsequent cooking process. If you use an electric pot to make a simplified version of the stew, you can omit it. Especially starchy foods and vegetable foods such as:

Huai yams, sweet potatoes and potatoes, etc., are fried first and then stewed, which will make the food easy to color, and it is also very difficult to boil and break.

Fry in cooking oil. That is, heat a little oil in the vegetable pot, immediately put the raw materials into the pot or drag a little batter into the pot, heat over medium and low heat, and pay attention to the symmetry of the raw materials when heated. The raw materials should be filmed appropriately to avoid sticking to the account.

The raw materials suitable for this method are mostly flat, such as fish, water tofu, prawns, etc. Frying in a way that is used. That is, the net vegetable pot is stupidly bent and heated with too much oil, and the heat is carried out over a large fire and simmer, so that the surface of the raw materials is quickly dried, the film is colored quickly, and the vast majority of raw materials with irregular shapes or heavy fishy smell are taken by this method.

This method is applicable to a whole livestock, wild fowl, fish, bamboo shoots, water tofu, green beans, potatoes and other raw materials.

Blanch or blanch in water. One way is to use the raw materials of fresh food from the appropriate oil and water in the pot of Duan Maolai, after boiling to carry out the water and oil scalding, which can well ensure the appearance of the raw materials of vegetables and fruits, the local taste and its tender green and bright color, and the other is to use the boiling water pot to make and process the raw materials into a relatively fine heating water to remove the smell of waste, such as sea silk, bamboo shoots, etcThere is also a tap water pot to heat and boil the old and tough or fishy block-shaped raw materials to remove the smell of blood, which is conducive to side dishes, reduce the cooking and heating time of fired dishes, and is suitable for large and medium-sized raw materials such as beef and mutton, beef, chicken, duck, etc.

From the braised beef noodles at the entrance of the alley, the braised pork marinated by my mother to the braised lion's head that must be eaten during the New Year's holidays, there are hundreds of braised dishes, but do you know what braised means? In addition to the basic frying, stir-frying, frying, steaming, let's get to know the cooking skills of yakith!

What to burn Yakiniku is a unique laughing vocabulary of Chinese cuisine. It refers to the continuous heating and simmering of ingredients over low heat, the process is similar to stewing and marinating, but in the end, the sauce at the bottom of the pot will be boiled with fire until it is dry, so that the flavor can penetrate into the ingredients, and the most common cooking method is braised and dry.

What is teriyaki.

Braised is one of the cooking methods of roasting, because a large number of soy sauce, rock sugar and other seasonings will be added to make the finished dish appear reddish-brown, so it is called braised breight, which is often used in Taiwanese cuisine, and the most familiar to the general public is the braised lion's head and home-cooked dishes such as braised pork and braised beef brisket that must be eaten in the New Year.

What is the key point of teriyaki cuisine.

Point 1 Shaping the ingredients.

The ingredients are boiled, stir-fried, fried or fried, which not only makes them take shape and present a half-cooked state, but also produces a Mena reaction through dry mixing and stir-frying, so that the ingredients are colored and aromatized.

Generally speaking, the ingredients will be set before braising them to avoid fragmenting the ingredients in subsequent cooking steps; If you use an electric pot to make a simple version of the teriyaki dish, you can omit it. In particular, starchy vegetables such as yams, sweet potatoes and potatoes will be fried first and then braised to make the ingredients easier to color and less likely to be boiled and broken.

Point 2 Key seasonings.

Add seasonings such as soy sauce, oyster sauce or rock sugar, stir-fry and cook to create a mana reaction, allowing the dark seasonings to color the ingredients.

Point 3 Stew and collect juice.

Pour in water or broth, cover and simmer over medium-low heat for a long time to allow the flavor to slowly concentrate into the ingredients. Before starting the pot, turn the high heat to dry the soup, and taste the thick juice, which is salty and sweet, and it is quite a meal.

What is dry burning.

Dry roast is a unique cooking method of Sichuan cuisine, and the biggest difference with braised is that the pot usually does not add stock or water to boil, but directly heats and collects the juice, so that the amount of refined oil does not see the soup, so it is called dry roast. It is more commonly used in seafood dishes, and the representative dish is the well-known Chinese cuisine of dry braised prawns, which are salty, spicy and sweet, and the taste is heavy.

What is the key point of dry-roasted cuisine?

Point 1 Shaping the ingredients.

Like teriyaki, the ingredients are first boiled, fried or fried, and then set aside.

Point 2 Key sauces.

Traditional dry-roasted dishes are made with seasonings such as bean paste, chili sauce and dried chili peppers stir-fried with spices such as onion and garlic, and added with sugar, vinegar or tomato sauce to enhance the flavor. After the ingredients are added to the sauce, stir-fry over high heat, then turn to medium-low heat and simmer until the soup is thick, allowing the ingredients to absorb the flavor.

Sesame oil, sesame oil or chili oil are usually added to enhance the flavor of dry-boiled dishes before cooking, and the heat is turned to high to dry up and make the dish shiny in color. There is no soup at the bottom of the plate, and the essence sauce is firmly attached to the ingredients, which is quite delicious!

1. Braised red: generally fired into deep red, light red, sauce red, jujube red, golden and other warm colors. Choose more condiments, and use more pigments, more seafood soy sauce, and day soy sauce. Representative dishes: braised pork, braised fish, braised pork ribs.

3. Dry roasting: Similar to braised roast, but dry roasting does not use water starch to collect juice, and it is a method to basically collect the juice of the soup with medium heat in the firing, so that the flavor penetrates into the interior of the raw materials or adheres to the surface of the raw materials to form a dish. The dishes are required to be dry, fragrant and tender, beautiful in color and luster, and have a long time to taste, so the taste is mellow and rich.

The finished dish can be sprinkled with a little garnish ingredients, such as: chives, coriander, etc. Dry roasting pays attention to seeing the oil, but not the juice or little juice.

Representative dishes: braised fish (Sichuan cuisine), braised winter bamboo shoots, braised Changyu (Lu), braised beef breast (Cantonese).

Personally, I think that there is less dry braised juice and more braised juice and it must be colored.