Bake.
Baking is a method of cooking Western food, which is made by adding ingredients such as paste or cheese to the processed raw materials, placing them in an oven, and heating them until cooked.
The dishes cooked in this way have the characteristics of golden color, small juice and strong aroma, original flavor and tender meat.
Cantonese cuisine absorbs the essence of Western cooking, combines local reality, and continues to practice, summarizing and forming a cooking method with Cantonese characteristics - baking.
Baking in Cantonese cuisine refers to the cooking method in which raw ingredients are marinated and seasoned, and then heated to maturity with soup or salt or air as the heat transfer medium.
The dishes cooked by the baking method have the characteristics of original flavor, strong and fragrant juice, and tender meat.
If classified according to the different heat transfer media used in the cooking process, baking can be divided into three categories: soup baking, salt baking and air baking.
1) Bake the soup.
After the raw material is marinated and seasoned, the soup is added and covered and baked until it is cooked, and the method is called soup baking. 1.Operating Procedures.
1) Raw material knife processing.
2) The main ingredient is marinated with flavoring.
3) Preliminary cooking of the main material.
4) Add seasoning and soup to the main ingredient.
5) Cover and bake over medium heat until cooked.
2.Dish example: turquoise carved chicken.
Ingredients: 1 fat and tender light hen (weighing about 750 grams), 400 grams of broccoli, 40 grams of cracked ginger pieces, 40 grams of green onion strips, 125 grams of light soup, 500 grams of light soup, 100 grams of Huadiao wine, 50 grams of oyster sauce, 25 grams of honey, 5 grams of refined salt, 5 grams of monosodium glutamate, peanut oil 15 kg (75 grams of oil), 25 grams of lard.
Method: Put the chicken into the boiling water and blanch it, pick it up, remove the fluff, wipe the inner cavity of the chicken with 2 grams of refined salt and 2 grams of monosodium glutamate, wipe the chicken skin dry with a clean white towel, and evenly coat a layer of honey on the chicken skin after drying, and let it dry.
Add 1 gram of salt, monosodium glutamate, oyster sauce and remaining honey to the light soup and mix well to form a sauce.
Heat the wok over a fierce fire, add peanut oil, heat to 130, add the chicken, fry until the surface is bright red, pour out, and drain the oil.
Put the wok back to the fire position, add lard, ginger and green onions, stir-fry until fragrant, put in the chicken, splash in 25 grams of Huadiao wine, stir-fry until fragrant, add the sauce and 50 grams of Huadiao wine, mix well, cover and bake over medium heat until cooked.
Take out the chicken, chop it into pieces, and shape it into a chicken shape in a clay pot.
Cut the broccoli into small stalks and wash them. Add 2 grams of raw oil and refined salt to light two soups, blanch until nine ripe and then discharge around the chicken.
Remove the ginger and shallots from the original juice of the baked chicken, add the remaining Huadiao wine, boil and pour on the chicken noodles, cover and heat up before serving.
OK Baked prawns in sauce.
Ingredients: 500 grams of prawns, 3 grams of minced garlic, 5 grams of green and red pepper grains, 15 grams of OK juice, 4 grams of tomato juice, 4 grams of sauce, 4 grams of white vinegar, 7 grams of sugar, 4 grams of refined salt, 0 grams of pepper15 grams, sesame oil 01 gram, 75 grams of light soup, 15 grams of Shao wine, 750 grams of peanut oil (75 grams of oil).
Method: Cut the prawns, wash them, and cut them into two sections.
Heat the wok over a fierce fire, add peanut oil, heat to 150, add the shrimp, fry thoroughly, pour out, and drain the oil.
Put the wok back to the heat position, add minced garlic and chili peppers, stir-fry until fragrant, then add shrimp, splash in Shao wine, add soup, OK juice, tomato juice, sauce, white vinegar, sugar, refined salt and pepper, mix well, cover, heat and bake over medium heat for a while, add sesame oil and tail oil, mix well and serve.
Baked stone pigeon in western sauce.
Ingredients: 2 Shiqi pigeon, 5 grams of ginger slices, 5 grams of green onion strips, 125 grams of light soup, 12 light soy sauce5 grams, 2 grams of refined salt, 5 grams of monosodium glutamate, 1 sugar5 grams, 150 grams of western juice, 15 grams of Shao wine, 5 grams of wet water chestnut powder, 750 grams of peanut oil (100 grams of oil), 150 grams of pineapple meat.
Method: Slaughter the pigeon and marinate it with 10 grams of light soy sauce for about 20 minutes.
Burn the wok over a fierce fire, add peanut oil, heat to 120, put in the pigeon, fry until the surface is golden brown, pour out the drained oil.
Put the wok back to the fire position, add ginger slices and green onion strips and stir-fry until fragrant, put in the pigeon, splash in Shao wine, add light soup, add refined salt, light soy sauce, monosodium glutamate, sugar and western juice, mix well, cover and bake over medium heat.
Take out the pigeon, chop pieces, build a pigeon shape in the dish, remove the ginger and green onion from the original juice, beat it with wet powder, add the tail oil and mix well, and pour it on the pigeon surface.
The pineapple flesh is cut into a fan shape and accompanied by the pigeon's side.
A new style of baked pork chops.
Ingredients: 500 grams of meat steak, 7 grams of dried green onions, 5 grams of minced garlic, 8 grams of chili paste, 4 grams of oyster sauce, 2 grams of light soy sauce, 2 grams of soy sauce, 6 grams of orange juice, 7 grams of sugar, 15 grams of Shao wine, 5 grams of wet water chestnut powder, 100 grams of light soup, 750 grams of peanut oil (100 grams of oil).
Method: Wash the steaks, cut them into small pieces weighing about 20 grams each, add fresh orange juice, sauce and light soy sauce, and marinate for 1 hour.
Heat the wok over a fierce fire, add peanut oil, heat to 120, add the pork ribs to pull the oil, pour out, and drain the oil.
Add minced garlic and dried shallots to the wok, stir-fry until fragrant, add pork ribs and stir-fry until fragrant, splash in Shao wine, add light soup, chili paste, oyster sauce and sugar, mix well, and bake until thorough. Thicken with wet powder, add tail oil, mix well, and serve.
3.Production key.
1) Soup baking uses soup as the heat transfer medium, some of these soups are additional soups and sauces, and some are juices produced by raw materials during the heating process, commonly known as original juice. Whether it is an additional soup or the original juice, it is required to have a strong flavor and a baked product with strong aromatic characteristics.
2) In the actual operation of baking, generally after the lid is added, it is first heated with a fierce fire until the soup boils, and then changed to medium or slow heat, and baked for a period of time, so that the flavors can penetrate each other and form a delicious compound taste.
If the crockpot is used as a cooking utensil, although the heat transfer is slower, the heat preservation and flavor preservation performance is better, which is conducive to the formation of delicious compound flavors, so many famous dishes cooked by the baking method use the crockpot as a cooking utensil.
3) The method of preliminary cooking of raw materials has a great impact on the quality of dishes, and in the soup baking method, the methods of preliminary cooking treatment include frying, frying and pulling oil.
Generally speaking, using the frying method, the internal meat quality of the product is relatively fresh and smooth, and the color is more bright, but the frying color is often not easy to be uniform, especially if the surface of the raw material is uneven, the shortcomings are more prominent.
If the frying method is used, the surface color of the semi-finished product is relatively uniform, and the operation is fast and easy, but the inside of the product is often not tender enough, and the skin is also prone to wrinkles, which affects the appearance of the product; The method of pulling oil is also relatively simple and fast, and the meat is tender, but the product is not fragrant enough.