Meals Styre Fry. Asian Cuisine: Secrets Styre Fry

Styr-Fry - Machinery Cooking. It is in the rapid roasting of products - meat, fish, vegetables, noodles - on a hot oil with a constant stirring. For styr-fry frying, a deep frying pan wok with sloping walls is used.

Using Styr-Fry technology is prepared very delicious vegetables - Without meat or with a small amount of meat for taste notch, and not as the main ingredient. Traditionally, it is precisely this method that Tofu is prepared - soy cottage cheese, one of the most important ingredients japanese cuisine. But Styr-Fry can be made from any products, so it is not necessary to be limited to Asian dishes.

Cooking on the technique of Styr-Fry will only strengthen the natural taste of the ingredients, so use the most fresh food. Choose ripe seasonal vegetables and high-quality non-fat meat. Long-stayed in the refrigerator Sloped celery stems - not the best component for styrene fry.

Wok resembles a frying pan, but with higher walls and a convex bottom, which allows faster and evenly to fry products. Although it is possible to prepare styrene-fry and on a regular large pan, but it has drawbacks. The temperature of heating in its different parts is uneven, and with strong heating, the splashes of fat are significantly annoyed. Frying frying pan for cooking Styr Fry is an indispensable tool. This frying pan is instantly heated to a temperature of 280-320 degrees and in a matter of seconds forms a crust on pieces, which maintains the juiciness of the dish.

You will need high-quality oil with high smoking temperature. Styr-fry is prepared at high temperature - higher than with conventional roasted meat or vegetable extinguishing. Many frying vegetable and animal fats such as creamy or olive oilWith strong heating, it is lit that not only spoils the taste of the dish, but also can be dangerous, as the root fat is a potential carcinogen. But peanut, canola or sunflower oil Suitable much better. Another advice - use refined oil.

Choose an oil that does not burn at high temperatures

Read the recipe completely to know all the cooking stages and when which ingredients you will add. Relieve meat and vegetables, measure the seasonings into separate bowls and arrange them in order within reach of the plane. Boil the rice and leave it to stand while you are preparing styrene-fry. As soon as it starts to cook, you will not have time to do anything until the reservation of the dishes on the table.

Cut vegetables that will put in the wok, about the same pieces so that they are frying evenly. First, put the hard rigid vegetables that are preparing longer, and then add other products gradually. For example, start with carrots, then put the Bulgarian pepper, after it onions, and only at the end of the mushrooms.

Ingredients cut the same pieces

"Fry" is translated as "fry", and not "stew." Sliced \u200b\u200bpieces of meat and vegetables blocked with a paper towel to absorb the maximum fluid from the product surface. And only then add the ingredients in the wok.

If adding the oil in the preheated wok, the products are not climbing the walls and the bottom, even if the oils are completely small. After allowing some time to warm the oil and only then add the first products.

Recipe Styre Fry With Beef

Ingredients

• brown rice - 2 glasses;
• water - 4 glasses;
• corn starch - 2 tablespoons;
• white sugar - 2 spoons of tea;
• soy sauce - 6 tablespoons of dining rooms;
• white wine - 0.25 glasses;
• fresh ginger, grated - 1 spoon dining room;
• cutting beef, sliced \u200b\u200bwith thin strips - 0.4 kg;
• vegetable oil - 2 tablespoons;
• brokcoli inflorescences - 3 glasses;
• carrots, thinly sliced \u200b\u200b- 2 pcs.;
• leguminous green pea, frozen or fresh - 180 g;
• onions, sliced \u200b\u200b- 2 tablespoons;
• beijing cabbage (or white), sliced \u200b\u200b- 1 cup;
• cabbage side, sliced \u200b\u200b- 2 big heads.

Cooking

1. Pour brown rice in a saucepan, pour with water and bring to boiling on a strong heat. Fire reduce to below average, cover the saucepan and boil until the rice becomes soft, and the liquid does not absorb. It takes 45-50 minutes.

2. Mix sugar, corn starch, soy sauce and wine. Stirring, pour ginger. Put the same beef strips and mix so that the marinade is completely covered with meat.

3. Heat the wok on fire above average and pour the tablespoon of oil. Wait until the oil is heated. Put broccoli, carrots, pod polka dots and onions and prepare 1 minute, constantly stirring. Then add beijing cabbage And side. Stir until the vegetables become soft, about 4 minutes. Sill out of the in the world in a bowl, but do not cool them.

4. Pour in the wok a tablespoon of oil and heat again. Place the pieces of pickled beef and fry, stirring, to the desired degree of readiness - 2-4 minutes. Vegetables again pour out in the wok. Prepare, stirring, for a minute 3. Serve styrene-fry, pouring it on top of rice.

In our age of speeds and constant grandmarines, when regret that in the days of only 24 hours overtakes everything more often, the least you want to spend your precious time to stand for a long time at the stove. But also eat semi-finished products on a permanent basis, a sensible person will not be, for it perfectly imagines the consequences of such a choice.

At such a case it is necessary to master the cooking technique called Styr-Fry (Stir-Fry), which is incredibly popular throughout Southeast Asia. This method of fast roasting products in a strongly preheated frying pan-wok allows you to prepare a delicious, useful and incredibly appetizing dish in just 10 minutes!

The wonderful styrene fry is not only with its rapid speed (10 minutes for frying the ingredients + 5-10 minutes on their preparation / cutting). Cooking dishes in this technique allows you to create a delightful dinner from what is currently in the refrigerator. This is the perfect designer: Mix meat / bird / fish / seafood + bow + vegetables + sauce and ready!

What is necessary for cooking Styr Fry
First of all, you need to figure out which it is Wok (the Chinese round-shaped frying pan with a convex bottom and high walls) you need.

If a gas stove is in your house, ideally suitable for cooking in the technique of styrene-fry, for it allows you to warm enough to heat up on it, you need a classic thin-wing wok with a round bottom.

If you have an electric stove, look for woks with thick walls and a flat bottom, which originated to it and the necessary stability and uniform sufficient heating (last - it is extremely important, because if the temperature inside the frying-foca will not be high enough, the contents will begin to steal it, rather than roast).
Next, let's talk about the dimensions of the Things. The wok should be large, it should have enough space for the free movement of the prepared products, so choose the frying frying in a diameter of at least 30 cm. And prepare at no more than 2 servings.
Prepare in watery on vegetable oil. Do not buy on the trick of marketers offering Teflon frying frying, allowing them to prepare dietary dishes without the use of excess fats.

First, heated dishes with Teflon coating to those temperatures that require the technique of Styr-Fry, in my opinion, is unsafe. Secondly, if you have a weak stomach and you want dietary dishes, better buy yourself a double boiler. Styr-fry with its integral fast roasting products on strong fire will not bring you no benefit or proper pleasure.
Butter for styrene-fry should not be burning when heated, so refined vegetable oil should be taken, and any unrefined, for example, fragrant sesame add to already ready dish After he was removed from the fire.

Carrots for Styre Fry Most often cut with thin circles or slightly diagonally, onions - large cubes, bell pepper Also large cubes or long thin slices, green Kenyan beans and a gentle thin green asparague are barely either cut into pieces of 4-5 cm long. You can also use mushrooms, broccoli, cube celery, mini corn, corn grains, Fresh cucumbers, radishes and even pineapples.
The meat / bird / fish is best cut into thin plates, which will be prepared very quickly in hot wok. To make it easier to do this, a piece of meat can be pre-slightly frozen, it will become harder and much more convenient in processing.
You can fry and noodles with vegetables and meat (buckwheat, Udon, rice transparent). In this case, it must be pre-welded to half-preparation (it will then "reach" in the wok).
In addition to the main ingredients for Styr Fry, you will also need aromatic, as a finely chopped garlic, ginger, chili pepper, Lemongrass (I don't need to cut it finely, you will need to crush the lemongrass wand and, after aromaticizing the oil, remove from the innut) .
And, of course, you will need a sauce that will unite the tastes of numerous ingredients. The classic sauce for Styr-Fry is considered soy sauce, but also the Japanese Toriyaki sauce, oyster sauce, Chinese sauce from black beans, Hoi-Sin and others are also very popular.

1. Very well warm the oil in the wok. Add aromatic ingredients (Attention: chopped garlic only together with vegetables, otherwise it will instantly burn it!) And after 10-15 seconds, put meat / chicken / fish fillets in the pan, sliced \u200b\u200bwith thin plates and, constantly stirring, fry it approximately 2 minutes. The main thing, remember: if we put a large number of meat at once, it will not be fried, but you want to make me more hungry and meat, in this case, lay it out in the wok and fry not all at once, but portions.
2. As soon as the meat "grabbed" and stopped looking raw, add to them prepared vegetables and, constantly stirring again, prepare 1-2 minutes on high heat. If you have a few vegetable ingredients, first add those for cooking more time (carrots, pepper, podlock beans), and more gentle place closer towards the end (onions, asparagus, soy sprouts, etc.).
3. If you see that the styrene fry is dry and even burns a little, add some water to the pan (no more than two or three tablespoons). This technique will create a steam burning cloud (take care of the hands!), Which not only speeds up the process of cooking your dish, but also give it a special tenderness.
4. Meat and vegetables are ready, it's time to add your favorite sauce and mix it gently. On average, a couple of portions of Styr-Fry is enough 2-3 tbsp. sauce.

To give a dish a particularly appetizing look, use the Chinese reception, often used in Chinese restaurants. Dissolve 1 tsp. Starch in 1 tbsp. Cold (!) Water and a thin weaving pour this mixture into frying pan at the very end of preparation, constantly stirring the contents of the poverty. Meat and vegetable juices, mixed with added sauce, in this case will begin to thicken and styrene-fry will cover the beautiful glossy layer, after which it can be safely served to the table.
Recipes from the collection "Lavrentieva" s Kitchen "in the technique of Styr Fry:

Styr-Fry is not some specific dish, but a very popular technology of cooking technology. In this way, almost anything can be prepared, and will definitely get bright, tasty and useful. In this article I tried to collect all the rules and secrets of excellent Styr Fray.

Wok is the main tool for cooking Styr-Fry. This is such a big Chinese skillet with a convex bottom and high walls made of fine steel.

The bottom form of the bottom helps roasted products all the time slip down into the area of \u200b\u200bthe greatest heat.
A large area of \u200b\u200bthe walls allows you to "smear" the contents of the Things on them if necessary, so that each piece in contact with the hot metal.
Thin walls of the voca provide excellent thermal conductivity.
Classic wok with a round bottom is designed for use on a gas burner. For electric stove you will need a wok with a flat bottom, such as this:

Willies with non-stick coating are some kind of marketers. First, the new steel wok is always calcined with butter, which just forms the most anti-stick coating. And secondly, it seems to me that so much to heat all these teflons never useful.

Put your hand on the heart, I will say that the electric stoves are not particularly suitable for the preparation of styrers. They are very difficult for them to achieve a sufficiently high temperature so that the contents of the inade are frying, and not agitated in own juice. Therefore, on its glass-ceramic plate, I often use a cast-iron frying pan instead of an inventory: it is well accumulating heat and so it can warm up stronger than the burner itself. True, the finished styrene-fry from the icing should be saved instantly, otherwise it will turn it back there even after turning off the plate.

Important: Wok is invented by the Chinese of this size, not because they have large families, but because the prepared dish should move freely along its lower third. The bitch stuffed wok instantly cools, the meat starts juice and everything turns out to be boiled.

No, this is not a welding workshop, this uncle prepares a dinner.

The second component of excellent Styr Fray - fire. Preferably open, that is gas-burner. On the streets of Asians, sausage their food on the wasteful powerful burners, which are adapted directly to the gas cylinder. I do not know what about security there, but for Styr-Fray it is just the perfect tool. It is a strong heat that can instantly increase or vice versa, turn off, allows you to instantly prepare protein products, and leave vegetables with crispy.

The third component of Styr-Fray is oil. It should not be lit when heated to high temperatures, so only refined oils are worth it. For fragrance at the end of cooking, you can add any other, such as dark sesame.

A nutritionist of me is still the one, but in my opinion in the vegetable oil there is nothing harmful, so it's not scary to pour it more. The minimum amount of oil for Styr-Fray for two is two tablespoons. Styr-fry without oil will be cooked, and not to roast, especially vegetables.

Important: wok, in which you pour oil, must be absolutely dry! Otherwise, when heated, the rattling mixture will start shooting in different directions.

4. Preparation

Styr-Fry - the thing is rapid, so all the ingredients should be washed and cut in advance. The components for Styr-Fray traditionally cut "for one bite" so that they are comfortable to take with chopsticks. The meat is better cut by plates to be instantly roasted, and rigid vegetables type of carrot - straw or diagonal slices to increase the area of \u200b\u200bcontact with the wok.

5. Order

The average styrene-fry can be divided into five main components:

Butter
Aromatic spices (garlic, ginger)
Protein (meat, tofu)
Vegetables
Sauce
All this goes to the wok in the appropriate order:

First, in the preheated wok, we pour oil and also give him to warm up, "rolling" along the walls.
We throw what gives our styrene-fry "title" fragrance. Usually it is garlic, ginger, chili pepper, us PJSC or some curry pasta.
As soon as the spice began to give her aroma of oil (carefully with garlic - burns instantly), put meat. Fry it to whitewash.
Now - the turn of vegetables. First we put more rude and tough, at the end - the most tender. At this point, you can add some water, soybean or fish Sauce.If the styrene fry goes too dry and begins to stick to the woo.
Final chord - sauce.
According to such a scheme, it is possible to "collect" styrene-fry as a constructor from almost everything that is found in the refrigerator. For this, I love them so much: a delicious, bright and useful lunch literally in 10 minutes.

If you are not sure about your abilities and are afraid to determine something or remember, you can first prepare each ingredient of Styr-Fray separately, and then connect them together before adding sauce.

6. To interfere always, interfere everywhere

"Stir-Fry" literally means "frying, stirring", so that it is really worth interfered by Styr-Fry. It is possible to shovel (better wooden or metal, plastic melted), and can be energetic movements of the wok (comes with experience). Due to such stirring, the contents of the input will not burn anywhere, quickly and evenly roasted and is enveloped by sauce.

7. Make Krasivo

For dessert, a simple and pleasant lifehak on the transformation of the most boring on the sight of Styr-Fray in a practically restaurant version. This is a Chinese reception, thais is rarely used.

In a pair of tablespoons of cold water, it is necessary to stir a teaspoon of starch, pour out the resulting "milk" in Styr-Fry at the very end of preparation together with a pair of tea spoons of vegetable oil and mix. Styr-fry will cover thick and glossy sauce.

If you feel about Asian cuisine lovers, then you probably have come across such a concept as "Stir-Fry". If not, we will be happy to share with you information: it turns out that there is a special cooking technology under such an interesting name, which is most common in Asian and eastern countries.

The cooking process for such technology from the side can look extremely strange and suspicious, especially if you see how professional asian cooks do: in huge flames, the products are some mysterious ways do not turn into ashes, and literally after 5 minutes they please fragrant and very appetizing dish. How so?

WITH in English The name of the technology is translated as "fry and stir", which, in principle, reflects its main essence. All ingredients with this method of cooking are roasted in hot oil, especially for this, they are cut by thin slices, as a result of which they reach the finished state at a huge speed.

As a result of such a high-speed method, products manage to maintain more beneficial substances and vitamins, flavors and taste features than after standard cooking technologies.

Today, the popularity of Styr Fray is growing every day, it is easy to apply in any famous kitchen of the world, besides, it can be prepared very tasty and useful disheswho do not take away a lot of time and effort.

Now, when you know what is styrene Fry, you will certainly have many questions, the main of which - how can this technology be implemented at home? Open fire on huge burners, as is customary from Asians, of course, far from the most the best way For homemade small kitchen, but do not worry, everything is real. Let's deal with.

Basic principles and technology tools

W.

Without which it is not necessary to do here, so it is without a special tool for cooking on this technology, the poverty. The wok is something like a large convex grid, which has a small bottom, but is equipped with high sloping walls, which, in obligatory, must be made of fine steel.

Such a special form allows products to constantly sculpt on the bottom, into the immediate epicenter of the greatest heat. It is also important to note that a large area of \u200b\u200bthe walls, as well as the impressive dimensions of the frying pan, are invented at all because the Chinese have large families, and in order for each piece of dish to be easily in contact with the grilled metal.

The main secret of an incredible crispy crust and juicy filling is associated with the classical form of the Things, as well as with its subtle walls that provide excellent thermal conductivity. Usually in such a frying pan, at a time you can prepare no more than one or two servings of the dish, if you load it under the string, then you, rather, get boiled meat or vegetables in your own juice.

The new wok before use is necessary, as it should, wash, rolling on a strong fire, and then take a couple of oil spoons and carefully grate with its help the inner surface of the ass.

If you have not found in that, you can try to use a cast-iron frying pan, which is capable of warming up even more than the burner itself. True, already ready-made styrene-fry you need to spread out of it instantly, otherwise even after turning off the slab, it will continue to adequate in it.

Fire

As we have already spoken, the second, very important component of high-quality Styr Fray, it is a good fire, it is advisable to open. Asians prepare such dishes right outside, connecting powerful burners directly to gas cylinders.

The tool, of course, is powerful, but not for us. For the preparation of Styr Fray, you can use conventional glass-ceramic or enameled gas stoves, but what to hide to achieve special, as the Chinese say, "taste of frying pan", without open fire you can not do.

Butter

For this technology, it is necessary to use exclusively sunflower, and even better - refined, oil, because all the other oils with a fraction needed for styrene, will begin to burn.

It is very important before pouring oil to the hot wok, to trace the water droplets on it, otherwise wash the results of your work will have throughout the kitchen.

Ingredients

Styr Fry is ideal for cooking any products, no exceptions. Asians with it prepare any meat (chicken, pork, beef), tofu, noodles or vegetables, while they will answer all the principles of healthy nutrition.

Since the entire process of cooking on this technology proceeds very quickly, all the ingredients must be prepared in advance, since directly in the process of frying to cut them on you will not be no possibility.

Think out all the products that you need for a certain recipe, then cut them with a piece of medium size, as the British say, "pieces per bite." It is necessary in order for them to be comfortable to take chopsticks. Hard vegetables, type of carrots or celery, are cut on a diagonal or thin straw so that they are instantly delivered, the meat is cut into thin plates.

Procedure

Not depending on the recipe that you chose, all ingredients are laid in the WCU in a certain sequence so that everything has done to deliver and not burn. Almost any styrene Fry is divided into five main components.

The first is the oil, which is poured into a heated frying pan, is heated and rolled with smooth movements along the walls. Next, spices and spices that give your dish main fragrance will be applied.

As soon as the spices gave their aroma of oil, the following is laid by meat, which is necessarily roasted before education white color. The fourth component is vegetables, first laid out more rough, the latter are the most tender. Completes the entire range of honor - sauce, if the styrene fry turned out to be too dry, then some water is added to it.

Technology

Perhaps the most important point that cannot be forgotten under any circumstances is the constant stirring of all ingredients as soon as they fall on the surface of the ingot. For this, professionals constantly shake the frying pan, brittle ladies can be preferred in favor of a wooden or metal blade.

Styr Frey. - Such a cooking method, when all products are pre-chopped into thin pieces, are very quickly roasted in hot oil with a constant stirring.

It is because of this constant stirring that all the ingredients at this method cooking are prepared in advance, which is very characteristic of Chinese, or rather Cantonese cuisine - then there will be no time for cutting.

If you need to cook quickly, then simply cut a pork to thin strips and already these strips are pickled in the same marinade for about 20-30 minutes.

In and in the other case, pork is cut into thin strips, for for styr-Frya. This is used by such a cutting.

The onions are cut with thin half rings, the white part of the green onion is cut by slices of three slices of a centimeter. Carrots cut by thin caskets with a match. Celery cutting thinly by deform. Bulgarian pepper Cut straw.

If you use any additional ingredients, they are also cut in a similar way - the mushrooms are cut by thin plates.

Ginger clean (it is convenient to do it with a spoon) and cutting with rugs.

The second clove of garlic originally wanted to simply crush the flat side of the knife bladder, but then changed his mind and simply chopped with large plates.

All the same, ginger and garlic serve only to flavor oil, and not for food.

So all the ingredients for styr Frey. Prepared.

We prepare styrene fry from pork.

It is best to cook, of course, in wok. But it is impossible to say that in each kitchen there are wok. So we will prepare in a deep pan.

On strong heat heated vegetable oil, peanut or corn preferred, since they have higher boiling points.

Lay on onions, carrots and celery into the frying pan.

Constantly stirring quickly, literally a minute and a half fry vegetables in oil, they should only begin to mock, then add chopped green onions - white part - and bell pepper.

Constantly stirring fry all together until the pepper starts to filter.

If you use any other ingredients, then add them. If vegetables succeeded a lot, we prepare them in several goals.

The main thing is not to redeem - vegetables should remain slightly crispy in the middle.

We lay out vegetables from a pan in a bowl and proceed to roasting meat.

If necessary, add oil into the frying pan and warm it again.

Cut the ginger and garlic in hot oil, frying their seconds 30, not allowing the burning.

Then we put into the frying pan sliced \u200b\u200bwith thin pork strips. If the meat is much, then fry the pork parts - it is necessary that it is frying, and not stewed in its own juice. Accordingly, the oil in the pan must be very hot, almost hot, so that the pork will immediately start roasting, and all its juices would be sealed inside a piece.

Fry pork to full readiness. This C can be done freely and only slightly fry it, leaving or with blood or pink inside.

It is important to fully deliver pork and at the same time not to cut it.

When the pork is added to add soy sauce to the wok (or frying pan), if desired, a little mples or rice vinegar can be splashed.

Constantly stirring to bring the sauce to a boil - it will take 10-20 seconds, slightly evaporate the sauce, about a minute, we clean garlic and ginger, they have already done our own business, and add roasted vegetables and almost all sliced \u200b\u200bgreen onions, it is already a green part.

Mix everything together again so that the sauce covers each piece.

If there is such a desire, then you can breed in cold water A teaspoon of starch and pour starch into the sauce, thereby we will slightly thicken him and give the sauce an external gloss.

Serve styr-fry from pork Best of all with fresh rice or noodles. I spread meat on a plate with sauce, spreading rice around, sprinkle with the remaining green onions and immediately serve on the table.

Pork and vegetables are obtained very fragrant, the meat is soft, and vegetables are a bit crispy, which creates a pleasant contrast.