Medicinal diet cooking methods and characteristics
Medicinal food cooking method: stew: There are water-resistant stew and water-resistant stew.
Water-proof stew is to seal the soup and ingredients, put the container into the pot, and simmer for 3 hours on Wuhuo; without water-simmering, boil directly on Wuhuo, skim off the floating foam, and then simmer on low heat until crispy.
Boil: first add base oil in the pot and heat, add the main ingredients and stir fry, then add soup and condiments, and then simmer with mild fire.
Stew: A soup dish prepared by mixing various ingredients with soup and seasoning.
汆: Boil the soup and water with Wuhuo, drop the medicinal materials and food ingredients, and mix with seasoning.
: Put oil in the pot first, add food and medicine at the same time, stir-fry into semi-finished products, add ginger, shallots, pepper, soup and condiments, cover the pot, and simmer with simmering flames.
Burning: Add the ingredients to a pan with a small amount of oil, stir-fry, season and stir. When the color turns dark, add the condiments and soup (or water). After the simmered flames are burned, add Wuming to the soup and add the oil.
Steaming: It is the method of mixing the food and medicine with the seasoning, putting it into a bowl, and heating and cooking with water vapor.
Boil: Put the ingredients in the pot, add an appropriate amount of soup or water, boil with the Wuhuo first, and cook it with the modified fire.
Halogen: First adjust the white or red halogen, then process the raw materials, put it into the marinade, and simmer with gentle heat, so that the marinade is permeated until crispy.
Deep-fried: Burn the oil to a maturity of seven or eight with wuhu, and then bring the ingredients to the pan. Pay attention to turning to prevent overheating and scorching, usually fry to orange.
Drug supplement is a special food that is completed by combining medicine and food. It has the functions of nourishing and strengthening the body, nourishing human organs, and achieving healthy and longevity.
Therefore, its cooking also has its own characteristics and flavor.
In addition to the color and taste of dietary cooking, special attention should be paid to maintaining and exerting the effective nutritional ingredients of the dietary diet and the unique effects of curing the disease and strengthening the body.Effect “.
Although Beijing, Sichuan, Jiangsu, Guangdong, Fujian, Hunan, Shandong, and Zhejiang have their own characteristics, they all focus on some taste and taste.
For example, Chuanlai seasonings are characterized by sesame, spicy, sour, salty, and the processing methods are often roasted and fried; the taste of Beijing cuisine is more important than the freshness, and the processing methods are fried, wonton, popped, roasted, etc., all of which focus on people inRequirements for taste and taste.
From the medicated diet, food and medicine are regarded as Chinese medicine, which has a certain sexual taste, which can also cause clinical treatment.
If its potential sexual taste is destroyed during cooking, the deteriorating curative effect of medicinal food will be avoided or even lost. Therefore, medicated cooking is made by ordinary diet.