How to fry the oil stuffy and white, and the burning method of the oil stuffy and white

Some dishes made of coconut white are very delicious, not only in the taste of people are very praised, but also in the nutritional value is also very prominent, especially the white water made into oil stewed coconut white, it is very recommended, let's take a detailed look at the practice of braised white in oil.

1. Raw materials for simmering in oil.

It is very important to prepare fresh raw materials for making braised callus, especially to keep high-quality and fresh, preferably freshly picked, so that the oil stewed callus is enough to taste. In addition to ensuring that the white is fresh, the amount of some condiments selected should also be controlled, and the quality should be chosen, because only high-quality condiments can make the taste more delicious. In addition, the utensils used to make this dish should be made in an iron pot, and the inside should be cleaned.

2. The steps of the method of braising the white in oil.

Before making this dish, the white water is cleaned and the skin is removed, preferably in slices, but of course it can also be cut into pieces; Put some cooking oil in the pot, not too much, a little more than the usual cooking oil, and then heat the oil, after it is hot, put the washed and cut coconut white into it and stir-fry; Add some seasoning, some light soy sauce, soy sauce and salt; After the fragrance is boiled, pour in half a bowl of water, then cover the pot and simmer for about 5 minutes.

3. Requirements for making oil stewed white.

If you don't pay attention to the steps of production, then the oil stewed white will not be authentic, and the taste will not be too good, so we must master every step, and every detail should also be exquisite. If you usually like to eat the dish of braised water in oil, but you don't know how to make it, then you may want to follow the method described above to prepare it.

1.Wash the white 2Cut hob block for standby 3

Take a clean wok and heat it on the fire, add an appropriate amount of oil and cook it until it is 7 hot, and use ginger slices and star anise to fry the pot 4Pour in the white pieces and stir-fry 5Turn off the low heat and cover for about 3 minutes, open the lid and stir-fry and cover for another 3 minutes6

The appearance of the white lump is yellow7After that, add a little rice wine, light soy sauce, dark soy sauce, salt and sugar, add some water slightly, cover and simmer for about 3 minutes8Open the lid and reduce the juice over medium heat to remove from the pot 9Serve.

Ingredients: Fresh cocoon white (oblique knife block) (can't be the kind of water, if you can't pick it, don't buy it) Lee Kum Kee dark soy sauce Lee Kum Kee light soy sauce white sugar red stewed cocoon white.

Pour oil into the wok, when the oil temperature is high enough (put your hand on top of the oil to feel it, medium heat), pour in the white water and start stir-frying.

First, put a spoonful of light soy sauce (light soy sauce is very salty, take the kind of stainless steel soup spoon from IKEA) and two spoons of dark soy sauce (dark soy sauce has no taste, it is used for color). Taste it and see if you add light soy sauce in moderation. Add sugar, you can have a little more, depending on the taste.

Pour a small bowl of water, then cover and simmer, reducing the heat to medium-low.

After 3-5 minutes, taste and then remove from the pan.

Hello! Braised in oil is a famous dish of Han nationality flavor in Zhejiang, which belongs to Zhejiang cuisine. Among the many ways to eat it, braised in oil is a simple but mouth-watering one. The color is ruddy and not faint, fresh and glutinous, smooth and palatable, and suitable for hot and cold consumption.

Materials. Ingredients: Appropriate amount of white callus.

Excipients: Appropriate amount of white sesame seeds.

Seasoning: Appropriate amount of soy sauce, appropriate amount of salad oil, a little sugar, appropriate amount of salt, and a little sesame oil.

Step 1 Peel off the shell, wash and cut into hob pieces.

Step 2 Heat oil in a wok, add the white water, stir-fry over low heat, and slowly fry the white water until the color is light yellow.

Step 3 Add soy sauce, sugar, salt to taste, then pour in a little water and bring to a boil, cover the pot and simmer over medium heat until the water is white and bright in color, and drop a few drops of sesame oil and stir-fried sesame seeds before leaving the pot.

Cooking skills. When choosing the white callus, try to choose the smooth and bright skin, the bamboo shoots are thick, you can check the weight first, the light one is not good, it may be put for a long time and lose moisture, and the brittleness will also be discounted.

The key to this dish is to fry the white water with oil in the first step, the restaurant is usually fried, we don't need to start a big oil pan for our own small family operation, it is the same to fry it with some oil, just be a little patient, fry it slowly over low heat, so that the processed white will be easier to absorb the taste of the seasoning behind, so that the original light white will become more delicious.

Don't add too much water, and don't simmer for too long, so as to ensure that the white is crisp and tender.

Refer to "Encyclopedia" and "Food Master".

I hope my answer is helpful to you and I wish you a happy life!