"Braise in soy sauce" is mainly different from white and dry with the aid of seasoning (mainly soy sauce). The braised dish has the characteristics of bright red color, fresh taste, rich and thin juice. The choice of braised vegetables is quite extensive. The common fish, meat, poultry and game can be made into delicious dishes by the way of braise in soy sauce. They can be large, all raw materials, can also be cut into segments and block shape, generally should not be too small, or after a long time heating fragile. Braised vegetables usually have cooked processing process. According to the material shape, texture and dishes, cooked at have deep fried fried, stir fried boiled water, but not all of the dishes are cooked after processing, such as direct drop soup braised braised pork joint. Cooking process can not only shorten the formal cooking time, but also can reduce the raw materials in the raw material easy to color, smell, flavor, add beautiful dishes. General requirements for fish fried yellow, is fishy, make skin shrinkage, easy to flavor and color; for poultry stir fried, the raw materials in the evaporation of water, easy to penetrate the condiment. Some game raw materials must go through the process of rising, and then "braised", but the process of its rise also includes cooked processing. In the formal cooking process, different raw materials are also taken different heating, but two processes are carried out in three processes. Raw material: fresh, small, stir, stir the fire button. The old, large and small fire to raw materials: stir stir. The heating time is fresh and the raw material is shorter than the old raw material; the heating time of the small raw material is shorter than that of the large raw material. Seasoning and cooking are the two keys to cooking. Therefore, we should not only grasp the correct use of the furnace, but also accurately grasp the amount of seasoning and put in order. In a variety of spices, wine for the wine can increase early, fragrant and fishy, if we put a small amount of vinegar, both under the action of temperature to produce ethyl acetate (a spice), can increase the aroma of food. And then add soy sauce and other spices, and finally add water. Liquid condiment should be disposable feet, not in the middle of an additional, or reduce the marinade concentration, difficult to reconcile, affect the finished luster, too early to put sugar in the pot, premature sugar, easy to increase the influence of concentration of premature marinade, seasoning into raw materials. Braise more or less to add sugar, it should pay attention to the pot can not be water shortage.The only reliable criterion of truth is always to be consistent.
