Article 50: Techniques and Examples of Braising, Stewing, Salt Baking, and Dessert Cooking Methods (Caramelizing, Frosting)

18. Stew

Stewing is a cooking method that combines small ingredients, processed into slices, shreds, strips, cubes, or chunks, into a dish that is half soup and half vegetable.

Most braised dishes use cooked or semi-cooked ingredients, thickened with a thin cornstarch slurry, so that the soup and vegetables blend together, resulting in a sticky but not greasy dish.

Most stews do not contain soy sauce, resulting in a clear, white broth. Their main characteristics are freshness, tenderness, rich aroma, and refreshing taste.

The key to making a good stew is seasoning and thickening with cornstarch.

Braised dishes require special attention to seasoning, especially some flavorful braised dishes such as "Braised Duck with Four Treasures", "Braised Dragon Fish Intestines", and "Braised Shredded Chicken". Without certain seasoning experience, it is difficult to achieve the perfect balance.

The gravy used for stews should be a thin gravy, and the consistency should be adjusted to the right consistency.

If the soup is too thick, the broth and vegetables will not be separated, and it will taste mushy. If it is too thin, the broth and vegetables will separate, and the vegetables will sink to the bottom.

The consistency should be neither too thin nor too thick, like rice water, with both buoyancy and a clear, transparent appearance.

Example 1: Braised Pork Tenderloin with Peas

Ingredients: 100g pork tenderloin, 50g peas, 1 egg white, 2.5g salt, 0.5g MSG, 2.5g Shaoxing wine, 5g each of scallions and ginger, 500g chicken broth, 25g cornstarch.

To prepare, cut pork tenderloin into strips, add egg white and cornstarch and mix well. Cut scallions and ginger into thin strips. Heat 250g of lard in a ladle, put the coated pork tenderloin strips into the oil, separate them with chopsticks, and pour them into a strainer. Put 20g of pork in the ladle, sauté the scallion and ginger strips, add chicken broth, salt, Shaoxing wine, MSG, pork tenderloin strips, and peas, thicken with cornstarch slurry, and serve in a soup bowl.

Its distinctive features include a white and green color scheme, and a tender, smooth, and fragrant texture.

Example 2: Braised Three Shredded Vegetables

Ingredients: 50g each of rehydrated sea cucumber, chicken breast, and winter bamboo shoots; 5g peas; 5g salt; 1g MSG; 2.5g each of shredded scallions and ginger; 5g Shaoxing wine; 750g chicken broth; 25g cornstarch; half an egg white.

The method involves cutting sea cucumber and winter bamboo shoots into thin strips.

Slice chicken breast into thin slices and then into thin strips. Marinate with cornstarch and egg white. Cut scallions and ginger into thin strips. Blanch sea cucumber and bamboo shoot strips in boiling water and remove. Heat 250g of oil in a wok until it reaches 30-40% of its maximum temperature. Add the chicken strips to the oil and stir with chopsticks until separated. Remove the chicken strips. Heat 15g of oil in the wok and sauté the scallions and ginger strips. Add broth, Shaoxing wine, salt, MSG, peas, sea cucumber, bamboo shoot strips, and chicken strips. Thicken with cornstarch slurry, drizzle with sesame oil, and serve in a soup bowl.

It is characterized by its smooth, tender, and crisp texture, and its light and fresh flavor.

Example 3: Spicy and Sour Cuttlefish Roe

Ingredients: 100g cuttlefish roe, 5g each of winter bamboo shoots, shiitake mushrooms, and cilantro, 25g cornstarch, 2.5g each of sesame oil and garlic, 10g soy sauce, 0.5g MSG, 15g vinegar, 5g white pepper, and a suitable amount of Shaoxing wine.

To prepare, boil cuttlefish eggs in boiling water for 10 minutes, remove and cool. Then peel off the layers of cuttlefish eggs one by one. Cut shiitake mushrooms and bamboo shoots into thin slices, finely chop cilantro, and mince garlic. Put 15g of lard in a wok, heat the oil, fry the minced garlic, add vinegar, soy sauce, chicken broth, Shaoxing wine, and MSG, then add cuttlefish eggs, bamboo shoots, and shiitake mushroom slices. After boiling, thicken with cornstarch slurry, pour into a bowl, sprinkle with pepper and chopped cilantro, and drizzle with sesame oil.

Its characteristics are sour, spicy, and refreshing.

19. Simmer

Stewing is a cooking method in which ingredients that have been fried, pan-fried, sautéed, or boiled are placed in an earthenware container, broth and seasonings are added, and the mixture is brought to a boil over high heat and then simmered over low heat for a long time until cooked through.

The characteristics of stewed dishes are: half soup and half vegetables, with oil and broth on the surface, the soup is thick and white, and the flavor is rich and savory.

Stewed dishes are categorized into red stew and fermented stew based on their seasoning methods.

Braised dishes are made by adding soy sauce or fermented bean paste and red chili peppers to achieve a golden-red color, such as "braised beef"; while stewed dishes are made by adding fermented rice wine sauce, such as "stewed mutton".

In terms of preparation methods, stewing and simmering without water are basically the same, but the difference is that stewing takes longer than simmering and uses residual heat or low heat in the oven; stewing involves more preliminary cooking processes than simmering, such as steaming, boiling, frying, and deep-frying; stewed dishes are thick, white, and mellow, while simmered dishes are clear, mellow, and fresh.

Example: Braised Beef

Ingredients: 1500g beef short ribs, 50g white sugar, 50g soy sauce, 10g cinnamon, 1500g chicken broth, appropriate amounts of scallions, ginger, Sichuan peppercorns, salt, cooking wine, and caramel coloring.

The method involves cutting the beef into 3cm square pieces.

Wrap the Sichuan peppercorns and cinnamon in gauze.

Heat peanut oil in a spoon until it reaches 70% of its maximum temperature. Fry the beef chunks in the oil until golden brown and remove them from the oil.

Heat oil in a ladle, add scallions and ginger slices, fry until fragrant, then add cooking wine, chicken broth, soy sauce, salt, sugar, and caramel coloring. Pour into a ceramic container, add the fried beef and spice bag, and simmer over low heat for 3 hours. Remove the scallions, ginger, and spice bag before serving.

The beef is characterized by its tender texture, rich flavor, and authentic taste.

20. Salt-baked

"焗" is a Cantonese term, and salt-baked is also a special cooking technique in Guangdong.

Salt baking is a cooking method in which raw or semi-cooked ingredients are marinated with seasonings, dried, wrapped in thin paper, and then cooked in a hot salt pan.

Its characteristics include crispy skin, tender meat, and rich flavor, such as salt-baked chicken and salt-baked duck.

Example: Dongjiang Salt-Baked Chicken

Ingredients: 1 young hen (approx. 1400g), 25g each of ginger slices, scallion segments, and cilantro segments, 2500g coarse salt, 55g refined salt, a little MSG, star anise powder, sesame oil, and sand ginger powder, 120g rendered pork fat, 15g peanut oil, 2 sheets of parchment paper.

To prepare, heat a pan over low heat, add 15g of refined salt and stir-fry until heated through, then add minced sand ginger and mix well. Transfer to a dish.

Mix 120g of rendered pork fat, 5g of salt, sesame oil, and MSG to make a seasoning sauce.

Brush a piece of gauze with peanut oil; slaughter the chicken, clean it, and let it dry. Make a cut under each wing and a slit at the base of the neck bone, leaving the skin connected. Rub the chicken cavity with 35g of refined salt, chopped scallions, ginger, and star anise. Wrap the chicken in gauze that has not been oiled, then wrap it in gauze that has been oiled. Heat coarse salt over high heat until it turns reddish. Remove 3/4 of the salt and place the chicken on top of the salt in the pot. Cover the chicken with the remaining 3/4 of the salt, cover the pot, and simmer over low heat for about 20 minutes. Remove the chicken, remove the gauze, peel off the skin, shred the meat into pieces, and separate the bones. Mix each piece with the seasoning sauce and arrange them on a plate (bones at the bottom, meat in the middle, and skin on top). Garnish with chopped cilantro on both sides and serve with sand ginger, oil, and salt.

It is characterized by its crispy skin, tender meat, and flavorful bones, and can be served hot or cold.

Beef cooking methods

Beets are purely sweet dishes made with sugar or honey as a seasoning.

There are many varieties of beets, which can be eaten hot or cold, and they hold an important place in both banquets and casual meals.

The main cooking methods for beets include candied, frosted, sanded, and honey-glazed.

1. Pulling Threads

Pulling wire, also known as wire drawing or coating.

The ingredients are deep-fried and then coated with a sugar syrup that can be pulled into threads.

The ingredients used for candied dishes are generally meat, dried fruit, and root vegetables, most of which are coated with batter.

The key to making candied dishes is mastering the heat when boiling the sugar syrup.

There are two methods for making syrup: one is water syrup, which involves first heating water in a ladle, then adding white sugar to dissolve it, stirring with a ladle until large bubbles (water bubbles) appear and then become small bubbles (as the water gradually evaporates), adding a little cooked oil and continuing to stir. The syrup gradually changes from thick and sticky to thin and smooth, and the sugar color changes from white to slightly yellow, indicating that it is ready to form threads. The other method is oil syrup, which involves first putting a little oil in a ladle, then adding white sugar to dissolve it, stirring constantly with a ladle, and cooking until the syrup changes from thick to thin and turns yellow, at which point it can be pulled into threads.

Whether you're making a water-based syrup or an oil-based syrup, you need to use a high heat; otherwise, the syrup will easily crystallize.

When preparing candied dishes, it is best to use two spoons to fry the ingredients and cook the syrup at the same time. The bottom of the plate for serving candied dishes should be greased with a layer of oil to prevent the syrup from sticking to the bottom after cooling. When serving, a bowl of cold water should be provided so that the diner can use it to lower the temperature of the sugar, making the candied dishes sweet, crispy and not sticky.

The characteristics of candied dishes are: thin and long strands, crispy on the outside and tender on the inside, sweet and delicious, such as "candied ginkgo", "candied yam" and "candied apple".

Example 1: Candied Ginkgo Nuts

Ingredients: 3 eggs, 10g flour, 5g each of candied green and red strips, 50g cornstarch, 75g sugar

To prepare, crack the eggs into a bowl, add wet starch, stir well with chopsticks, and pour out 1/4 of the mixture.

Wipe the spoon clean and heat a small amount of oil. Pour the beaten eggs into the spoon and spread them into a slightly thick egg crepe. Remove it and cut it into diamond-shaped pieces. Add flour to the remaining 1/4 of the eggs and mix well. Put the cut egg crepe pieces into a bowl and mix well by hand. Put 1000g of cooked soybean oil in the spoon and heat it to 60-70% of its maximum temperature. Fry the egg pieces one by one until they turn yellow and remove them from the oil. Put a small amount of water in the spoon, add white sugar and a few drops of clear oil, and stir-fry until it turns light yellow and can be pulled into threads. Immediately put the fried egg pieces into the spoon, remove it from the heat, add green and red candied fruit, toss the spoon, and coat them evenly with syrup.

It is characterized by its golden color, crisp texture, and sweet aroma.

Example 2: Candied Yam

Ingredients: 500g yam, 15g candied green and red strips, 10g roasted sesame seeds, 100g white sugar

Preparation: Wash the yam with water, peel off the outer skin, and cut it into chunks. Put 750g of lard in a wok and heat it to 30-40% of its maximum temperature. Fry the yam chunks in the oil until they are cooked through and the outer skin turns golden brown. Remove the yam from the oil. Put a small amount of water and white sugar in the wok and stir-fry it over a fire until it turns light yellow and can be pulled into threads. Add the fried yam, remove the wok from the heat, and sprinkle with green and red shredded vegetables and sesame seeds while tossing the wok.

It is characterized by its light yellow color, crisp texture, and sweet aroma.

Example 3: Candied Bananas

Ingredients: 350g bananas, 10g candied green and red strips, 100g sugar, 1 egg white, 10g flour, 90g cornstarch

To prepare, peel the bananas, cut them into chunks or diced pieces, and coat them with flour. Mix egg whites with starch to form a thick batter, then add the banana pieces and mix well. Heat 750g of oil in a wok to about 40-50% of its maximum temperature, then fry the battered banana pieces one by one until golden brown. Remove them from the wok. In the same wok, add water and sugar, then drizzle in a few drops of oil and stir-fry until it becomes a light yellow syrup that can be pulled into threads. Add the fried bananas to the syrup, toss the wok away from the heat to coat them evenly, sprinkle with green and red candied fruit, and serve.

It is characterized by its golden color, crisp texture, and sweet aroma.

Example 4 Crispy Red Bean Paste

Ingredients: 150g red bean paste, 100g bread, 10g each of candied green and red strips, 150g sugar, 10g flour, 2 eggs

To prepare, cut bread into small cubes, shape red bean paste into 12 balls with a diameter of 1cm, and roll them in flour. Beat eggs in a bowl and mix well with chopsticks. Coat each red bean ball with egg, then coat it with bread cubes, then with egg batter, and then with bread cubes again. Heat 1000g of oil in a spoon to medium heat. Fry the bread-coated red bean balls until golden brown and remove them from the oil. Add sugar and a small amount of water to the spoon and stir-fry until it becomes a syrup that can be pulled into threads. Place the fried red bean balls into the spoon, remove the spoon from the heat, and while turning them, sprinkle with green and red candied fruit, coat them evenly with the syrup, and remove them from the spoon.

It is characterized by its golden color, crispness, and sweet aroma.

II. Frosting

Frosting involves coating the surface of deep-fried ingredients with a layer of powdered sugar.

There are two ways to coat the ingredients with sugar: one is to sprinkle white sugar directly onto the fried ingredients; the other is to roll the fried ingredients in powdered sugar (while it is still hot).

Examples include frosted meatballs, snow-covered rice cakes, and fried bananas.

Some are made by first pulling the sugar into strands and then coating them with a layer of powdered sugar; this method is called "frost".

Example 1: Frosted Dumplings

Ingredients: 200g lean and fatty pork, half an egg, 50g cornstarch, 75g sugar, 10g flour

To prepare, mince the lean and fatty pork, add eggs, wet starch, and flour, and mix well. Put 750g of lard in a spoon and heat the oil to 40-50% of its maximum temperature. Squeeze the meat filling into balls with a diameter of 2cm, fry them in the oil until golden brown, remove them and place them on a plate, sprinkle with white sugar, and it's ready to serve.

It is characterized by its crispness, tenderness, sweetness, and aroma.

Example 2: Snow-Clad Rice Cake

Ingredients: 150g hawthorn cake, 5g flour, 75g cornstarch, 4 egg whites, 100g sugar

To prepare, cut the hawthorn cake into slices 3.3cm long, 2.6cm wide, and 0.7cm thick, and coat them with a layer of flour. Beat the egg whites in a soup bowl and use chopsticks to make egg foam batter, then add dry starch and stir well. Put 1000g of clear oil in a spoon and heat it to 20-30% of its maximum temperature. Dip the hawthorn cake slices in the egg foam batter and put them into the oil. Fry until they turn light yellow, then remove them and arrange them neatly on a plate. Sprinkle with white sugar and serve.

It is characterized by its pure white color and its sweet and sour taste that whets the appetite.

Example 3: Fried Bananas

Ingredients: 5 egg yolks, 40g cornstarch, 30g flour, 10g candied green and red strips, 100g sugar, 2 drops flavoring.

To prepare, beat the egg yolks in a bowl, add flour, cornstarch, and 250g of water, and stir to form a batter. Bring 250g of water to a boil in a ladle, then pour the egg yolk batter into the ladle while stirring constantly until it becomes a thin paste. Pour the paste onto a plate and spread it into a 1cm thick pancake. Let it cool, then cut it into strips 3.3cm long, 1cm wide, and 1cm thick. Roll each strip in flour. Mix white sugar with candied orange and red shreds and a little flavoring, place the mixture in a bowl, and cover tightly with a plate. Heat 1000g of oil in a ladle to 80% of its maximum temperature. Fry the egg yolk cake strips in the oil for 5 minutes, until golden brown. Remove them from the oil, arrange them on a plate, and sprinkle with white sugar and candied orange and red shreds.

It is characterized by its golden color, crispness, and sweet aroma.