知识储备——焖法

Knowledge reserve——Braiseing technique

【技法介绍】/Introduction to techniques

将加工成形的烹饪原料放入热锅中，加入配料、调味料，加入少量的汤水，盖上锅盖，长时间加热至汤汁收少，勾芡加尾油出锅，这种加热方法叫焖制技法。焖制技法在中餐烹调中广为应用，各个地方菜系以至城乡居民都普遍运用焖法制作莱肴。

Put the processed cooking materials into the hot pot, add ingredients and seasonings, add a small amount of soup, cover the pot, heat it for a long time until the soup is less, thicken it and add tail oil out of the pot. This heating method is called stewing technique. Stewing techniques are widely used in Chinese cooking. Stewing methods are widely used in local cuisines and even urban and rural residents to make Lai cuisine.

焖是从烧演变而来，它是把经过初步熟处理的原料放入锅中，加调味品和适量的汤汁，盖紧锅盖后，用小火长时间加热成熟的烹调方法。焖法可使莱肴形态完整，不碎不烂，汁浓味厚，而原料多用韧性较强、质地细腻的动物性原料，如鸡肉、猪肉、鱼肉等。根据菜品颜色有红焖、黄焖等。红焖色重，多为深红色；黄焖色浅，多为金黄色。根据加热方式与器皿有锅中焖、蒸后浇汁焖等；也有罐焖、坛子焖以及竹筒焖等。

Stewing evolved from burning. It is a cooking method that puts the raw materials that have been preliminarily cooked into the pot, adds seasoning and an appropriate amount of soup, tightens the lid of the pot, and heats it over a low heat for a long time. Stewing method can make Lai cuisine complete in shape, not broken or rotten, thick in juice, and the raw materials are mostly animal raw materials with strong toughness and fine texture, such as chicken, pork, fish and so on. According to the color of the dishes, there are red stew, yellow stew, etc. Red stew has heavy color, mostly dark red; Yellow stew is light in color, mostly golden yellow. According to the heating method and utensils, there are stewing in pot, stewing with juice after steaming, etc; There are also pot stew, jar stew and bamboo tube stew.

【技法要求】/Technical requirements

1.主料大多需要经过初步熟处理，一般采用焯水、走油或走红的熟处理方式，这样可有效缩短正式烹调时间和减少浮沫，确保原料的上色，保证成菜效果。

1. Most of the main ingredients need to be preliminarily cooked. Generally, the cooking methods of blanching, oil or popularity are adopted, which can effectively shorten the formal cooking time and reduce floating foam, ensure the coloring of raw materials and ensure the effect of cooking.

2.焖制过程需要加盖，且要求一次性添足汤水和调好味，汤水太多，会影响收汁效果，而汤水太少，则容易造成原料尚未成熟酥烂，汤汁却已经干枯；调味料也应该一次性加足，但不宜过多，特别是成味要控制好。

2. The stewing process needs to be covered, and it is required to add enough soup and adjust the taste at one time. Too much soup will affect the juice collection effect, while too little soup will easily cause the raw materials to be immature and crisp, but the soup has dried up; Seasoning should also be added enough at one time, but not too much, especially the flavor should be well controlled.

3.焖菜的汤汁不可多。有些焖菜要不停的晃动锅使锅中的原料在锅内运动，防止粘锅、烧糊；也可在焖制之前在锅底码放一层葱、姜或竹箅子。

3. The soup of stewed vegetables should not be too much. Some stews shake the pot constantly to make the raw materials in the pot move in the pot to prevent sticking and burning; You can also stack a layer of scallion, ginger or bamboo grate at the bottom of the pot before stewing.

4.焖制时根据成菜需要，可以采用陶罐、坛子、砂锅、石锅及铁锅等器具进行焖制。

4. When stewing, according to the needs of dishes, pottery pots, jars, casseroles, stone pots and iron pots can be used for stewing.

【代表菜品】/Representative dishes

四川菜“贵妃鸡”“酒焖鸡翅”“黄焖大虾”，湖南菜“东安仔鸡”，江苏菜“百花酒焖鸡”，福建菜“沙茶焖鸭块”（见图3-7-1），浙江菜“东坡肉”，广东菜“红焖海参”、“板栗煨鸡球”，宫廷菜“坛子肉”（见图3-7-2）等。

Sichuan cuisine "imperial concubine chicken", "braised chicken wings with wine", "braised prawns with yellow sauce", Hunan cuisine "Dong'an chicken", Jiangsu cuisine "braised chicken with Baihua wine", Fujian cuisine "braised duck with sand tea" (see figure 3-7-1), Zhejiang cuisine "Dongpo meat", Guangdong cuisine "braised sea cucumber with red sauce", "braised chicken ball with chestnut", palace cuisine "jar meat" (see figure 3-7-2), etc.

                   图 3-7-1 沙茶焖鸭块  Fig. 3-7-1 stewed duck with black tea

                       图 3-7-2 坛子肉 Fig. 3-7-2 jar meat

实训示例——红焖鲩鱼块

Training example——Braised grass carp in red sauce 

（一）红焖鲩鱼块视频（中文版）/Braised grass carp in red sauce (Chinese version)

（二）红焖鲩鱼块视频（英文版）/Braised grass carp in red sauce video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：新鲜鲩鱼块400g（见图3-7-3）；辅料：姜片10g，蒜片10g，香菇片25g，红椒片25g，青蒜片25g（见图3-7-4）；调料：精盐3g，白糖2g，鸡精1g，味精1g，老抽2g，生抽15g，蚝油5g，料酒5g，白胡椒粉0.5g，香麻油3g，花生油适量（见图3-7-5）。

Main ingredients: fresh grass carp 400g (see figure 3-7-3); Excipients: 10g ginger slices, 10g garlic slices, 25g mushroom slices, 25g red pepper slices and 25g green garlic slices (see figure 3-7-4); Seasoning: 3G refined salt, 2G white sugar, 1g chicken essence, 1g monosodium glutamate, 2G old soy sauce, 15g raw soy sauce, 5g cooking wine, 0.5g white pepper, 3G sesame oil and appropriate amount of peanut oil (see Fig. 3-7-5).

                        图 3-7-3  主料 Fig. 3-7-3 main materials

                      图 3-7-4 辅料 Fig. 3-7-4 auxiliary materials

                  图 3-7-5 调料  Fig. 3-7-5 seasoning        

【制作流程】/Production process

腌制→拍粉→炙锅烧油至6成热→入油锅中炸至金黄色→炒制料头、配菜→放入鱼块→调色并加盖焖制→加入红椒片、青蒜片→调味→加麻油、尾油→出锅装盘。

Marinate → pat powder → burn oil in a roasting pot until 60% hot → fry in an oil pot until golden yellow → fry the head of materials and side dishes → put in fish pieces → color and cover for stewing → add red pepper slices and green garlic slices → season → add sesame oil and tail oil → take out of the pot and put on a plate.

【训练要求】/Training requirements

认真研读并熟记焖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 stewing; 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.新鲜鲩鱼块放入不锈钢盆中，加入盐、料酒拌匀腌制5min左右（见图3-7-6），然后放入适量的干生粉拌匀待用（见图3-7-7）。

1. Put the fresh grass carp into a stainless steel basin, add salt and cooking wine, mix well and marinate for about 5min (see Fig. 3-7-6), and then add an appropriate amount of dry raw powder and mix well for use (see Fig. 3-7-7).

                   图 3-7-6 腌制鱼块 Fig. 3-7-6 pickled fish pieces

                 图 3-7-7 鱼块拍粉 Fig. 3-7-7 fish patting powder

2.锅上灶烧热，放花生油进锅烧至6成热，将腌制并拍粉后的新鲜鲩鱼块放进锅中炸（见图3-7-8），炸至鱼块色金黄，捞起沥油放入碟中（见图3-7-9）。

2. Heat the stove on the pot, put peanut oil into the pot until it is 60% hot, put the pickled and powdered fresh grass carp into the pot and fry (see Fig. 3-7-8), fry until the fish is golden, remove the drain oil and put it into the dish (see Fig. 3-7-9).

                图 3-7-8 放入鱼块炸  Fig. 3-7-8 deep fry with fish cubes

              图 3-7-9 炸鱼块成品 Fig. 3-7-9 finished fish chips

3.热锅冷油，加入姜蒜炒出香味，放入香菇、鱼块（见图3-7-10），加料酒，加入适量的水，加入老抽、生抽、盐、白胡椒粉后加盖焖制（见图3-7-11）。

3. Heat the oil in a hot pot, add ginger and garlic, stir fry the flavor, add mushrooms and fish pieces (see figure 3-7-10), add wine, add an appropriate amount of water, add old soy sauce, raw soy sauce, salt and white pepper, and then cover and stew (see figure 3-7-11).

                   图 3-7-10 加入鱼块 Fig. 3-7-10 adding fish pieces

             图 3-7-11 加盖焖制 Fig. 3-7-11 capping and stewing

4.焖至鱼块入味后加入红椒片和青蒜片（见图3-7-12），稍微焖制后加入白糖、鸡精、味精调味（见图3-7-13）。

4. Stew until the fish tastes good, add red pepper slices and green garlic slices (see Fig. 3-7-12), and then add sugar, chicken essence and monosodium glutamate to taste (see Fig. 3-7-13).

                图 3-7-12 加入配料  Fig. 3-7-12 adding ingredients

                图 3-7-13 调味  Fig. 3-7-13 seasoning

5.继续加热至汤汁少时勾芡，旋锅使芡汁均匀（见图3-7-14），加麻油和尾油，出锅装入餐盘中即成（见图3-7-15）。

5. Continue heating until the soup is less, thicken it, turn the pot to make the sauce uniform (see Fig. 3-7-14), add sesame oil and tail oil, take it out of the pot and put it into the dinner plate (see Fig. 3-7-15).

                       图 3-7-14 勾芡 Fig. 3-7-14 thicken

 图 3-7-15 红焖鲩鱼块成品   Fig. 3-7-15 finished products of braised grass carp

【质量标准】/quality standard

具有鱼肉成块、味道鲜美、形态完整不碎特点。

It has the characteristics of lumped fish, delicious taste and intact shape.

【制作要领】/Production essentials

1.制作时应注意加入少量汤水，用生抽或酱油调色。

1. When making, pay attention to adding a small amount of soup and color it with raw soy sauce or soy sauce.

2.盖锅盖，长时间加热，要用旋锅方式旋锅，避免鱼块粘锅破碎。

2. Cover the pot cover and heat it for a long time. Spin the pot in a rotary way to avoid fish sticking to the pot and breaking.

3.防止锅底焦而面不熟，加热至鱼块熟透、颜色黄、汤汁少，再勾芡，淋勾芡入锅，旋匀即出锅装碟。

3. Prevent the bottom of the pot from being scorched and the noodles from being cooked. Heat the fish until it is cooked thoroughly, the color is yellow and the soup is less. Then thicken it, pour it into the pot, spin it evenly, and then take it out of the pot and put it on a plate.

【运用拓展】/Application expansion

运用“焖法”还可制作红焖鸡块、红焖羊肉、红焖猪手、红焖水鱼等。

The "stewing method" can also be used to make braised chicken nuggets, braised mutton, braised pig hands, braised water fish, 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

三、拓展学习动画

 Extended learning animation