What does stewing mean in cooking, and what kind of cooking method is stew in cooking?

Braised is a cooking technique that refers to a cooking method in which ingredients are cooked or stewed and then added with trimmings and seasonings. The following is explained from two aspects: the list of ingredients and the production steps:

1.Ingredient list:

The ingredients of a stew usually include the main ingredients and trimmings. The main ingredient can be a variety of meats, seafood, vegetables, or other ingredients. Adjuncts include seasonings, sauces, starches, etc., which are used to enhance texture and taste.

2.Steps:

The steps of making the stew can be divided into the following steps:

Prepare the ingredients: Start by washing, dicing or slicing the ingredients. If it is a vegetable, it needs to be blanched in boiling water to remove dirt and pesticide residues from the surface.

Cooking: Pour an appropriate amount of water or stock into the pot, add the main ingredients and auxiliary ingredients, boil with a fire, adjust to medium heat, and slowly cook or stew. Stir the ingredients at the right time during the cooking process to avoid boiling paste or burning.

Seasoning: After the ingredients are cooked, add an appropriate amount of salt, soy sauce, pepper and other seasonings according to personal taste, and then thicken with water starch to make the soup thicker.

Serving: Place the stewed ingredients on a plate and serve.

The following points need to be paid attention to during the production process of stew:

When choosing the main ingredients, it is important to choose fresh ingredients to ensure the texture and taste.

During the cooking process, pay attention to the heat and do not cook for too long, so as not to overcook the main ingredient and affect the taste.

When seasoning, add seasonings in an appropriate amount according to personal taste, and do not add too much at one time, so as not to affect the texture and taste.

In conclusion, stew is a simple and practical cooking technique that is suitable for the handling of various ingredients. Once mastered, it is easy to make delicious and delicious risotto.

Braising refers to the method of frying or boiling raw materials and changing knives into a pot with auxiliary ingredients, seasonings, and broth. The specific method is to put the raw materials into the wok and fry them slightly or oil them in boiling oil or slightly blanch them in boiling water, add water or thick broth to the wok, add condiments, cook for a while with martial arts, and then add the sauce and mix well until cooked. This method is mostly used to cook fish and shrimp and shredded meat, meat slices, such as braised fish pieces and shredded meat.

Shredded chicken, shrimp and the like.

Braised refers to a method of preparing food by putting the ingredients (i.e. food), condiments and a certain amount of water into a pot, cooking them over a warm fire, and finally thickening them.

It is to stir-fry several cooked dishes together.

Braised refers to the raw materials are fried or cooked and then changed to a knife, put into the pot to add soup, add ingredients and seasonings, and after heating for a short time over a prosperous and medium heat, the soup and vegetables are fused and the finished product is half a soup and half a vegetable.

1. According to the color of the soup, it is divided into:

Red stew (stewed in a colored sauce, characterized by thick juice and heavy color).

Braised (stewed in a colorless ingredient for a dish, characterized by a thick white soup).

2. It is divided by the difference of seasonings

Dregs (stewed with dregs juice as an obvious seasoning for dishes, characterized by a strong dregs aroma).

Hot and sour stew (a stewed dish with vinegar and pepper as obvious seasonings, characterized by sour, hot, salty and fresh).

Sweet stew (stewed in sugar for vegetables, characterized by sweet and fragrant flavor).

3. Divide by different methods of production

Braised (without adding colored ingredients, the finished dish is not thickened, and the characteristic is that the soup is clear and mellow).

Stew (the raw materials are first burned (i.e. fried) in a pot and then stewed, characterized by a thick soup).

The characteristics of stewed dishes are: the soup is wide and the juice is crisp, soft and smooth, and the taste is salty, fresh and light.

Operational essentials of stew:

1. The requirements for raw materials are relatively high, mainly animal raw materials with delicate and soft texture, supplemented by crisp, fresh and tender plant raw materials, emphasizing that the raw materials are either fresh and tender or soft, can not have bone chips, can not have fishy odor, and are mainly clinker, semi-clinker or easy clinker. It is required to be processed fine, thin, neat, uniform and beautiful.

2. The raw materials of stewed vegetables should not be boiled in the soup for a long time, and they should be blanched or oiled (the raw materials that are tender and easy to cook can also be used raw), and some raw materials also need to be starched and then preliminarily cooked. Generally, it is advisable to thicken the soup when boiling to ensure the freshness and tenderness of the finished dish.

3. Most of the deliciousness of the stew is in the soup. There are two types of soups used, namely high-grade clear soup and thick white soup. High-grade consommé is used for stewed dishes with a clear and salty taste and a clear soup; Thick white soup is used for dishes that have a thick texture and a thick white or red broth.

4. Braised vegetables because of the soup and the ingredients are half of each, thickening is an important technical link, and the thickener should be moderately thick (slightly thicker than the "rice soup"), the thickener is too thin, the raw materials can't float up, the thickness is too thick, and the mouth is sticky. When thickening, the heat should be strong, the soup should be boiled, and it should be stirred quickly after thickening, so that the soup and vegetables can be fused through the action of the thickener. When thickening, you should also pay attention to the dissolution of water and starch and stir well, so as to prevent pimple powder from appearing in the soup when thickening.

It is a cooking method that can completely mix the soup and the dish, which is characterized by making the ingredients more tender and delicious, and it is also very beautiful.

Braised is a type of cooking that involves boiling all the ingredients together, which is called stew, and it keeps the ingredients fresh.

It is preliminarily stir-fried with a variety of dishes. Then add the soup and other seasonings. Simmer until the dishes are fully cooked.

Braised is actually similar to stewing, stew is the initial cooking of raw materials, put into the pot, add fresh soup, ingredients, seasonings, after a short period of heating and maturity over a short period of time in a strong and medium heat, thicken with water starch, so that the soup and materials are integrated into a cooking method. It has good heat retention, and the vegetables are fragrant and the soup is delicious.

There are as many as thirty or forty kinds of cooking techniques in our country, and the method of stewing is to first fry or cook the staple food and then slice or cut it into pieces, and then put it into the pot to add auxiliary materials, broth and other stewing methods. But pay attention to the size of the heat, such as the Henan braised noodles that we often eat, and the hodgepodge we cook at home, are among the delicacies.

Stews are mostly cooked with a mixture of several ingredients, and are often used as an emergency dish, suitable for busy times or when there are many leftovers.

Braised refers to a cooking method in which the raw materials are put into a pot, water or fresh soup and side dishes are added, and after being heated and seasoned over medium heat, they are matured in a relatively short time, and finally starch is thickened to make them integrate. The characteristics of the finished product of stew: half of the soup stock, the vegetable juice is one, the soup is slightly thick, the flavor is strong, and the taste is very rich.

The texture of the food is crisp, tender and smooth, the taste is mainly salty, fresh and light, and the heat retention is strong, mainly highlighting the texture of the ingredients.

It is a kind of stew, Northeast people prefer to eat stewed dishes, all kinds of dishes are available, very hot, the elderly generally like to eat, the dishes with more soup, mixed rice is delicious.

The reason why stewed vegetables are so strong is because of their tolerance. No matter what the ingredients, meat, eggs, melons, fruits, vegetables, and tofu can all be stewed in one go. Stew, to say simple, just cook a few ingredients at will.

It's hard to say, that is to be quite level, otherwise it will not be good. My best dish is the "leftovers", which I started with and still makes.

Braised refers to the raw materials are fried or cooked and then changed to a knife, put into the pot to add soup, add ingredients and seasonings, and after heating for a short time over a prosperous and medium heat, the soup and vegetables are fused and the finished product is half a soup and half a vegetable.