Color, fragrance and taste are all available, and color ranks first. Here? Color? Refers to the color, state or appearance of a dish. A dish on the dining table, or bright colors, or rich colors, looks beautiful. People have an appetite when they look at it, and saliva will flow out. Then this dish is a success. This is why chefs in restaurants should pay attention to setting dishes whether they are vegetarian or not. No matter how good the food is, if it doesn't look good, it is hard to arouse people's appetite.

So we often cook, how to improve the color of the dishes?

1, green leafy vegetables

For many people, green leafy vegetables may be the most difficult to fry. Fried dishes always produce a lot of water, become soft and droopy, and the color becomes dull, making it difficult for people to have an appetite. There are several effective techniques to solve the problem that green leafy vegetables are easy to discolor after heating.

(1) Fire, stir-fry. Many green leafy vegetables, such as chrysanthemum, celery, lettuce and so on. They are very crisp and tender, easy to cook, and the water is easy to change color. This dish must be stir-fried, and it should be turned constantly during the process to minimize the cooking time. When you see that the vegetables are beginning to soften and wilt slightly, immediately add salt, turn it over and take it out immediately. Waste heat will ripen vegetables. If the fire is turned off after the vegetables are cooked and the waste heat continues to be heated, the vegetables will continue to lose water, fade and become darker, which will make the vegetables worse and older.

(2) put salt before the pot. Before frying the green leafy vegetables, be sure to put salt in the pan, and turn over the salt for three or two times to get out of the pan. If the salt is put too early, it will kill the water in the vegetables, and the vegetables will naturally fade and turn black, and the state, color and taste will be greatly reduced.

Blanch or oil before frying. Blanching or frying vegetables before frying is also a simple and practical method, but frying is a common method in restaurants, which wastes time and oil and is unhealthy. The family kitchen still recommends blanching. Many vegetables can be fried in this way, such as spinach, asparagus, lotus root and other vegetables. Blanching is to cook vegetables in boiling water for a short time, which can not only remove oxalic acid and other components in vegetables, but also keep the color of vegetables stable, greatly shortening the subsequent cooking time, so it can also keep the appearance of vegetables well.

2. Root vegetables

Many root vegetables are easy to oxidize and turn black after cutting, and the fried vegetables are not good-looking after turning black, such as lotus root and yam. In order to keep their bright colors, if these vegetables can't be cooked in a short time after cutting, they can be soaked in clear water to prevent oxidation and blackening, or they can be directly poured into a boiling pot after cutting, which can not only keep their bright colors, but also shorten the cooking time and have a crisp and tender taste.

3. Meat

Meat dishes are sold in rich colors and look appetizing, such as braised pork, shredded pork with fish flavor, pepper meat and so on. Of course, this is not all the case. For example, stewed ribs and clear soup balls all need clear soup color to look good.

Meat dishes should look good. Here are some practical tips to share with you.

(1) Excellent water permeability and clean blood foam. There is a lot of blood in the meat, so you can boil the blood by blanching, which reduces the fishy smell of the meat and makes the dishes clean without blood foam. For example, to cook some dishes such as braised pork and fried chicken, it is necessary to blanch the meat in advance. After cooking, cook for two or three minutes, let the blood foam fully boil, and then remove the blood foam in time, so that the meat is clean and the final dish is bright and beautiful.

Make good use of sugar and soy sauce to color. Just like braised pork, braised pork and fried pork with Chili peppers, if the color is too light, people will feel no appetite. You need to add some soy sauce to increase the background color of the dishes, or you need to fry sugar to color the dishes.

4. Make full use of thickener

Thickening is a common skill of chefs. Most people in the kitchen don't have this habit, but actually thickening is a very practical method. Pouring the thickened juice before or when the dish is cooked can not only improve the color and appearance of the dish, but also make the taste of the dish more tender and delicious. By thickening, the juice and seasoning are fully blended and evenly wrapped on the ingredients, thus making the dishes more tasty. In addition, the sauce is bright in color, and being wrapped by ingredients also makes the whole dish bright and bright. Many dishes can be enhanced by thickening, such as sweet and sour pork ribs, fish-flavored shredded pork, mapo tofu and so on.

5. Make good use of the color matching of various ingredients.

For example, if you cook a braised fish and simply put it on a plate, it looks ordinary, but if you sprinkle some coriander on it, or red pepper rings and chopped green onion, the color will suddenly be smart and lively.

The above situation belongs to simple embellishment. In fact, it is very flexible in daily cooking, such as fried bell peppers. It is definitely common to simply fry a plate of round peppers, but if the green round peppers are paired with a red pepper or a yellow pepper, the appearance will be improved immediately, or the carrots, lotus root slices and other vegetables with different colors will be fried together, and the colors will be rich and beautiful, which will not only enhance the appearance, but also improve the nutrition and taste.

6. Change some exquisite tableware

There is no denying that exquisite tableware can really greatly enhance the appetite of food. The same dish looks ordinary in an ordinary idyllic flowerpot, but if it is replaced with exquisite tableware, it will immediately look tall. I have a deep understanding of this, in the words of my friends? It's like eating in a restaurant. ?

There are many good-looking dishes to choose from online, and there are also various price points. If you think it's a pity to replace them all, you can try to buy a few less first, which will definitely make you feel better.

Second, how to improve the taste of dishes

Fragrance and taste are actually two concepts, but for our home cooking, the taste of the dish is fried, and the aroma naturally comes out. In fact, some of the above practices to improve the appearance of dishes can also improve the taste and mouthfeel of dishes, such as stir-frying with fire and adding salt before cooking, such as thickening, such as the collocation of various ingredients. These practices can keep the ingredients fresh and tender, enrich the taste of dishes and improve people's appetite.

In addition, proper seasoning is necessary for dishes to have a good taste. For example, stewed ribs, although called stew, are actually seasoned with ginger, salt and a little pepper; Another example is the so-called clear soup meatballs. Although it is clear soup, the meatballs are actually filled with ingredients to remove the fishy smell and enhance the flavor. For example, pepper, pepper powder, minced onion and ginger (water), soy sauce and salt are essential, and some people even put oyster sauce and sugar to enhance the umami and flavor.

Say the general meaning, and then share a few tips to enhance the aroma of dishes:

(1) When cooking, garlic wok is more delicious than onion ginger. For example, fried chrysanthemums, fried loofah, fried tomatoes and eggs. It will be delicious to add some garlic. Cut the garlic into pieces or roughly chop it into minced garlic, put some in the pot, and leave half out of the pot. It will be delicious.

If you need to add water when cooking, be sure to heat the water. Cold water will make the temperature in the pot drop sharply, and the taste of vegetables will get old.

When frying some vegetarian dishes, adding an octagonal will add a meat flavor to the dishes.

(4) Fry star anise in hot oil, and then add ingredients to make it more fragrant. Because some of the aroma substances contained in star anise are water-soluble and the other part is oil-soluble, if star anise is put into soup, some of the aroma will not be emitted. Spices such as spiced powder and pepper powder also need hot oil to fully stimulate their fragrance.

⑤ When frying meat dishes, you must fully fry the water vapor in the meat, and then add seasonings such as onion ginger, star anise, pepper or pepper powder and spiced powder, especially soy sauce. If the liquid seasoning such as soy sauce is put too early, the temperature in the pot cannot rise rapidly, and the blood in the meat is not easy to be fully fried, and the fishy smell will be even greater. After steam frying, adding spices such as onion, ginger and pepper can better stimulate its aroma, so as to better play the role of removing fishy smell and enhancing fragrance.

What is it good at? How can I cook delicious food? ? My answer to this question. Although it is a home-cooked dish, sometimes it only needs a little thought and skill, and it can also make the home-cooked dish full of color, flavor and taste, and make the family's appetite open and happy.