知识储备——煲法

Knowledge reserve——Stewing technique

【技法介绍】/Introduction to techniques

将原科放入砂锅或者陶制罐中，加料头、调料和适量的汤水，盖上盖子，上灶旺火加热至沸腾、小火慢慢加热，这种加热方法叫煲制技法。“煲”现已成为全国普遍使用的烹调方法，早期叫“煲”的多为广东人，所以用广东方言命名。随着广东煲饭、煲仔菜逐渐盛行，“煲”制烹调法也在全国广泛地流传开来了。

Put the original branch into a casserole or pottery pot, add the head, seasoning and an appropriate amount of soup, cover the lid, heat it with high fire until it boils, and heat it slowly with low fire. This heating method is called pot making technique. "Pot" has become a widely used cooking method all over the country. In the early days, people called "pot" were mostly Cantonese, so it was named in Guangdong dialect. With the gradual popularity of rice and dishes in Guangdong, the "pot" cooking method has also been widely spread throughout the country.

自古及今，煲法的应用与流行，与几千年来中国老百姓一直乐于使用瓦煲有关。尽管中国炊具经过多少次变迁，而瓦煲虽然易破，且貌不华彩，但它始终立于不败之地，原因在于它的特殊功效是许多现代化的金属炊具所望尘莫及的。瓦煲、砂罐，具有导热慢、散热慢、保温时间长，加热时汤汁气化少，无金属等导味，能保证莱肴的清正纯美等特点，用瓦煲烹制的莱肴，大都具有独特而美妙的风味。

Since ancient times and today, the application and popularity of pot method is related to the fact that Chinese people have been willing to use tile pot for thousands of years. Although Chinese cooking utensils have undergone many changes, and although the tile pot is easy to break and does not look colorful, it has always been in an invincible position because its special effect is beyond the reach of many modern metal cooking utensils. Tile pot and sand pot have the characteristics of slow heat conduction, slow heat dissipation, long heat preservation time, less vaporization of soup during heating, no metal and other taste guidance, which can ensure the purity and beauty of Lai dishes. Most Lai dishes cooked in tile pot have unique and wonderful flavor.

【技法要求】/Technical requirements

1.两种煲法。生煲法是将易成熟的荤素原料配好后放入砂煲或黑釉煲、双耳彩釉煲内加热成熟上桌，供客食用。例如广东名菜生啫鱼头煲（见图3-5-1）；熟煲法是将荤素原料加工至成熟，再装入热煲中，上桌后热气沸腾，例如广西名菜老友牛杂煲（见图3-5-2）。

1. Two cooking methods. The raw pot method is to prepare the easy to mature meat and vegetable raw materials, put them into the sand pot, black glaze pot and double ear colored glaze pot, heat them to mature and serve them for customers. For example, Guangdong famous dish raw jelly fish head pot (see figure 3-5-1); The cooked pot method is to process the meat and vegetable raw materials to maturity, then put them into the hot pot, and the hot gas boils after serving, such as Guangxi famous dish old friend beef miscellaneous pot (see figure 3-5-2).

                 图 3-5-1 生啫鱼头煲 Fig. 3-5-1 fish head pot with raw jelly

             图 3-5-2 老友牛杂煲 Fig. 3-5-2 old friend beef offal pot

2.煲法制作菜肴其酱汁运用是关键，需要精心调制煲仔酱汁，体现厨师的个性，这样才能在味道上更加出彩。

2. The use of sauce is the key to making dishes by pot method. It is necessary to carefully prepare pot sauce to reflect the chef's personality, so as to make it more colorful in taste.

3.文火慢慢加热，煲至汤汁收少，令食材吸尽酱汁的精华，酱汁滚烫的煲边，便会实时发出吱吱的声响，热煲蒸腾着酱汁和原料的香气，便会令人食欲大增。

3. slow down the heat, cook less until the soup is collected, make the ingredients suck up the essence of the sauce, and the sauce will be squeaky in real time. The aroma of sauces and raw materials will be greatly increased after the hot pot stew the aroma of sauce and raw materials.

4.烧烫的瓦煲应放在干燥的碟子里面，避免滚烫的瓦煲接触冷水造成爆裂脱底。

4. The hot clay pot should be placed in a dry plate to avoid bursting and bottom falling caused by the hot clay pot contacting cold water.

【代表菜品】/Representative dishes

广东菜“咸鱼茄子煲”“蒜豉河鳗煲”“虾子什菜煲”“毛蟹豆腐煲”，广西菜“黄姚豆腐煲”（见图3-5-3）、“风味香肉煲”，香港菜“南乳斋煲”，四川“鱼香茄子煲”（见图3-5-4），湖北菜“土砵财鱼筒煲”（见图3-5-5）等。

Guangdong cuisine "salted fish and eggplant pot", "garlic and black bean river eel pot", "shrimp and assorted vegetables pot", "hairy crab Tofu Pot", Guangxi cuisine "Huangyao Tofu Pot" (see figure 3-5-3), "flavor fragrant meat pot", Hong Kong cuisine "nanruzhai pot", Sichuan cuisine "fish flavored eggplant pot" (see figure 3-5-4), Hubei cuisine "Tuyu Caiyu pot" (see figure 3-5-5), etc.

                   图 3-5-3 黄姚豆腐煲 Figure 3-5-3 Huangyao Tofu Pot

                     图 3-5-4 鱼香茄子煲 Fig. 3-5-4 fish flavored eggplant pot

         图 3-5-5 土砵财鱼筒煲 Fig. 3-5-5 casserole with fish in casserole

实训示例——腊肉腐竹煲

Training example——Stewing of Preserved pork and beancurd 

（一）腊肉腐竹煲视频（中文版）/Stewing of Preserved pork and beancurd  video (Chinese version)

（二）腊肉腐竹煲视频（英文版）/Stewing of Preserved pork and beancurd  video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：蒸熟的腊肉片150g，腐竹段350g（见图3-5-6）；辅料：红椒片30g，青蒜片30g，香菇片20g（见图3-5-7）；调料：生抽12g、蚝油3g，鸡精1g、味精1g、白糖1g、香麻油5g，花生油适量（耗油约30g）（见图3-5-8）。

Main ingredients: 150g steamed bacon slices and 350g bean curd section (see figure 3-5-6); Accessories: 30g red pepper slices, 30g green garlic slices and 20g mushroom slices (see Fig. 3-5-7); Seasoning: 12g raw soy sauce, 3G oyster sauce, 1g chicken essence, 1g monosodium glutamate, 1g sugar, 5g sesame oil, and an appropriate amount of peanut oil (about 30g oil consumption) (see figure 3-5-8).

                     图 3-5-6  主料 Fig. 3-5-6 main materials

                     图 3-5-7 辅料 Fig. 3-5-7 auxiliary materials

                     图 3-5-8 调料  Fig. 3-5-8 seasoning                       

【制作流程】/Production process

炸制腐竹→放入温水中浸泡→炒制腐竹盛入砂锅中→炒制“煲仔”料→盛入瓦煲中→放在煲仔炉上煲制→淋入香油→圆碟垫底上桌。

Fry dried beancurd → soak it in warm water → fry dried beancurd and put it into a casserole → fry the "pot" material → put it into a tile pot → put it on the pot → pour sesame oil → put a round dish on the bottom and put it on the table.

【训练要求】/Training requirements

认真研读并熟记煲法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节； 课后认真总结，再练习。

Carefully study and memorize the basic knowledge and technical requirements of pot cooking; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.将炒锅烧热，放入花生油约1L，烧至5成热时下入腐竹段炸炸制（见图3-5-9），待腐竹发后，捞出放入温水中浸泡软（见图3-5-10）。

1. Heat the frying pan, put about 1L peanut oil into it, and when it is 50% hot, put it down into the Yuba section for deep frying (see Fig. 3-5-9). After the Yuba is made, take it out and soak it in warm water (see Fig. 3-5-10).

                     图 3-5-9 炸腐竹 Fig. 3-5-9 fried beancurd

                   图 3-5-10 浸泡 Fig. 3-5-10 soaking

2.热锅冷油，将经预先炸香并泡软的腐竹放入炒锅中加热（见图3-5-11），加入盐、鸡精、味精调味，舀入瓦煲中（见图3-5-12）。

2. Heat the pot to cool the oil, put the pre fried and softened beancurd into the frying pan to heat (see figure 3-5-11), add salt, chicken essence and monosodium glutamate to taste, and scoop it into the tile pot (see figure 3-5-12).

                       图 3-5-11  调味料 Fig. 3-5-11 seasoning

     图 3-5-12 炒制腐竹入瓦煲 Fig. 3-5-12 sauteed beancurd into clay pot

3.热锅冷油，入姜蒜片炒香，加入腊肉片和香菇片稍炒后加入适量水，煮至沸腾后加入红椒片、青蒜段（见图3-5-13），根据要求调味，舀到瓦煲中（见图3-5-14），盖上瓦煲盖。

3. Cool the oil in a hot pot, add ginger and garlic slices and stir fry until fragrant, add bacon slices and mushroom slices, stir fry slightly, add an appropriate amount of water, boil until boiling, add red pepper slices and green garlic segments (see figure 3-5-13), season according to requirements, spoon them into a tile pot (see figure 3-5-14), and cover the tile pot.

                    图 3-5-13  煮制酱料 Fig. 3-5-13 cooking sauce

        图 3-5-14 酱料盛入瓦煲 Fig. 3-5-14 putting sauce into clay pot

4.放煲仔炉上文火煲至腊肉味透入腐竹（见图3-5-15），淋入香麻油，盖上盖，用圆碟垫底上桌（见图3-5-16）。

4. Put the casserole on the stove and simmer until the bacon flavor penetrates into the dried bamboo (see Fig. 3-5-15), pour sesame oil, cover it, and put it on the bottom of the table with a round dish (see Fig. 3-5-16).

                       图 3-5-15  煲仔炉煲制 Fig. 3-5-15 pot making

      图 3-5-16 腊肉腐竹煲成品 Fig. 3-5-16 finished products of cured meat and beancurd pot

【质量标准】/quality standard

具有腊香味十足、腐竹色黄、微甜质软、荤素搭配、制作简单的特点。

It has the characteristics of full wax flavor, yellow bean curd, slightly sweet and soft, meat and vegetable matching and simple production.

【制作要领】/Production essentials

1.主料选用要合适，需要在炒锅中稍炒入味后再盛入砂锅中，加入适量的汤水。

1. The selection of main ingredients should be appropriate. It is necessary to fry a little in the frying pan, then put it into the casserole, and add an appropriate amount of soup.

2.调味要准确，文火慢慢加热，煲至汤汁收少，味道浓郁。

2. The seasoning should be accurate. Heat slowly and cook until the soup is less and the taste is strong.

3.烧烫的砂锅应放在干燥的碟子里面，避免砂锅爆裂脱底。

3. The hot casserole should be placed in a dry plate to avoid the casserole from bursting and falling off the bottom.

【运用拓展】/Application expansion

运用“煲法”还可制作砂煲禾花鱼、碎肉煲秋茄、香菇煲凤爪、砂锅煲鲶鱼、仔姜煲鸭子、砂锅煲牛腩、砂锅煲鲍鱼、砂煲甜竹笋等。

The "pot method" can also be used to make grass fish in sand pot, eggplant in broken meat pot, chicken feet in mushroom pot, catfish in sand pot, duck in ginger pot, beef brisket in sand pot, abalone in sand pot, sweet bamboo shoots in sand pot, etc.

一、拓展学习美食图片欣赏

 Expand learning and appreciation of food pictures

二、拓展学习菜谱

 Expand learning recipes