Many people want to learn to cook, but do not know how to get started, tried many times but made out of the dish is not good. In fact, learning to cook is not difficult. Below I have organized the basics of cooking, I hope you like it.
Basics of cooking
1. Seasoning fresh chicken, fish, shrimp and vegetables, etc., itself has a special flavor, seasoning should not be excessive, so as not to cover up the natural fresh taste. Fishy odor heavy raw materials, such as not fresh fish, shrimp, beef and lamb and offal, seasoning should be discretionary to add more fishy and unctuous seasonings, such as wine, vinegar, sugar, onions, ginger, garlic, etc., in order to reduce the bad taste and increase the freshness,abercrombie france, the parking shed.
itself no specific flavor of raw materials for summer dishes, such as sea cucumbers, shark fins, etc., in addition to having to join the fresh soup, but also in accordance with the specific requirements of the dishes should be applied to the corresponding seasonings.
2. Seasoning dishes Each dish has its own specific flavor, which is determined by different cooking methods in the end. Therefore, the type and quantity of seasonings should not be put in a chaotic manner. Especially for multi-flavored dishes, we must distinguish the taste of the main and secondary, in order to properly use the main and auxiliary seasonings. Some dishes are mainly sweet and sour, some are mainly fresh and fragrant, and some dishes on the mouth sweet mouth salty, or on the mouth salty mouth sweet, etc., a dish of several flavors, the mystery of the many changes, all lies in the seasoning skills.
3. Seasoning people's tastes tend to vary with the seasons, which is also related to the metabolic status of the body. For example, in winter, tensile membrane, due to the cold climate, and therefore like to use thick and fat dishes; hot summer is good for light and refreshing food.
4. Seasoning for people Cooking, in keeping with the local flavor characteristics of the dishes under the premise, but also pay attention to the different tastes of the diners, to achieve the dishes into the system. The so-called "food has no fixed taste, the right taste is precious", is the appropriate summary of the dishes made by the people.
5. Seasoning quality Raw materials and poor seasoning or seasoning put improper, will affect the flavor of the dishes. High-quality seasoning has another meaning, that is, cooking what the local dishes, should be used in the famous seasoning, so that the dishes can make the flavor of the foot. For example, Sichuan cuisine in the boiled meat, which should be used in Sichuan Pi County, Sichuan's bean paste and Han Yuan pepper, Sichuan cuisine with salt and monosodium glutamate (MSG) is also unique, so that the flavor is very authentic. Of course, if the conditions are limited, there is no need to be necessarily difficult for themselves, or to quench their appetites first.
Cooking process of seasoning, generally can be divided into three steps to complete: the first step, before heating seasoning; the second step, heating seasoning; the third step, heating seasoning.
Cooking heating before seasoning. Also known as the basic seasoning, the purpose is to make the raw materials before cooking has a basic flavor home cooking, while reducing the fishy odor of some raw materials. Specific method is to use the raw materials with seasonings; such as: salt, soy sauce, cooking wine, sugar, etc. mix evenly, impregnated with a dish production, or add eggs, starch paste a slurry, so that the raw materials are initially flavored, and then heated cooking. Chicken, duck, fish, meat dishes should also be done before heating seasoning, green bamboo shoots, cucumbers and other ingredients, but also often first salt pickle in addition to water, to determine its basic flavor. Some can not be heated in the lid and seasoning of the steam, stewed dishes, but also in the cage into the pot before seasoning, such as steamed chicken, steamed meat, steamed fish, stewed (water) duck, stewed meat, meat, etc., and their seasoning method is generally: will be a good soup or stirring good ingredients, with the steaming of raw materials into the vessel together in order to heat the process of flavoring.
Seasoning in the heating, also known as the formal seasoning or stereotypes of seasoning. The flavor of the dish is shaped by this step, so it is the decisive stage of seasoning. When the raw materials in the pot, in accordance with the cooking requirements of the dishes at the appropriate time and the tastes of the eater, adding or salty or sweet, or sour or spicy, or fragrant or fresh seasonings. Some of the fire into the dish, you have to put the required seasonings in a bowl in advance to adjust the characteristics of the dish, which is called "ready to seasoning", also known as "on the juice", in order to cook in time to join, do not miss the fire.
After heating the seasoning is also called auxiliary seasoning. Can increase the specific flavor of the dish. Some dishes, although in the first and second stage of the seasoning, but in the color, aroma, taste is still not reached the requirements, so the need to heat the final flavor, such as fried dishes often sprinkled with salt or spicy soy sauce and other specialties, shabu-shabu (shabu-shabu lamb, etc.) but also dipped in a lot of seasoning spices, steaming vegetables also have to be burned before the table sauce, braised fish eggs in the spoon to the broth in the vinegar, roast duck Need to pour sweet noodle sauce, choking, mixed gazpacho, also need to pour to the good oil, ginger vinegar sauce, mustard paste, etc., these are heated and seasoned specialties, essential to increase the specific flavor of the dishes.
Blanching has a wide range of applications, most of the vegetables and meat raw materials with fishy odor need to blanch. The role of blanching has the following aspects.
1. It can make the vegetables more colorful recipes, texture more crisp and tender, reduce astringency, bitterness, spicy taste, but also sterilization. Such as spinach, celery, rape through blanching become more colorful green. Bitter melon, radish and other blanching can reduce the bitter flavor. Lentils contain hemagglutinin, through blanching can be lifted.
2. You can adjust the maturation time of several different ingredients to shorten the formal cooking time. Because of the nature of the raw materials are different home cooking, heating and maturing time is different, you can blanch several different raw materials to mature consistent. Such as meat and vegetables fried with vegetables blanched to reach half-cooked dishes produced, then, after frying the meat, add blanched vegetables, can soon be out of the pot. If not blanched on the cooking together, will cause the raw material is not cooked, soft and hard.
3. To facilitate further processing of raw materials, some raw materials blanched easy to peel, some raw materials blanched to facilitate further processing and cutting.
There are two main methods of blanching: one is boiling water pot blanching; the other is cold water pot blanching.
Boiling water pot blanching dishes pictures, is the pot of water heated to boiling delicious dishes, and then the raw materials into the pot. After the pot is turned in time, the time should be short. To pay attention to the color, crisp, tender, do not overcook. This method is mostly used for plant-based raw materials delicious dishes, such as: celery, spinach, lettuce and so on. Blanching should pay special attention to the fire, a little longer, the color will fade, and it is not crisp and tender. Therefore, when put into the pot, the water can be fished out when slightly boiling to cool. Do not use cold water, so as not to cause new contamination.
Cold water pot blanching, is the raw materials and cold water at the same time in the pot. The water should be no more than the raw materials, and then boil the recipe, the purpose is to make the raw materials mature, easy to further processing. Potatoes, carrots, etc. are not easy to mature due to their large size and need to be cooked for a longer period of time. Some animal ingredients, such as; white meat, beef peper, tripe collar, etc., is also cold water in the pot to heat and mature before further processing. Some of the animal raw materials used to cook soup; also to cold water in the pot, so that the process of heating nutrients gradually overflow, so that the soup flavor, such as hot water pot, will cause protein coagulation.
1. the amount of collocation
Highlight the main ingredients Preparation of a variety of main and auxiliary raw materials, dishes, should make the main ingredients in the number of the main position. For example, "fried meat garlic", "fried meat leek" and other seasonal dishes, mainly eat garlic and leek fresh flavor, so the preparation should make garlic and leek dominant, if the season has passed, the dish should be mainly shredded meat.
Equal parts of the preparation of dishes without the main and auxiliary raw materials, a variety of raw materials in the number should be basically equal to each other, set off each other. For example, "Buttermilk three kinds of", "burst double crisp", "braised assorted", etc., that is, this kind of.
2. quality with
homogeneous matching that the main and auxiliary ingredients of the dishes should be soft and soft with (such as "fresh mushrooms and tofu"), crunchy with (such as "oil explosion double crunch") dish production, tough with (such as "seaweed and shredded beef").
Meat and Vegetable Match Animal raw materials with plant-based raw materials, such as "celery shredded pork", "tofu burned fish", "slippery distillation of the loin" with appropriate slices of melon and slices of yucca, etc.. This kind of meat and vegetables is the traditional Chinese cuisine, both from the nutritional and food science, have their scientific reasons.
More expensive and less cheap refers to high-grade dishes. It is better to use more expensive things and less cheap things, for example: "white grilled monkey mushroom", "three silk shark's fin", etc., to maintain the high quality of the dishes.
3. Matching of flavors
Matching of thick and light with the light flavor of the ingredients to set off the taste of the main ingredients of the thick, for example: three rounds of steak duck (three rounds that is, carrots, bamboo shoots, potatoes) and so on.
Different aroma match The main ingredients and auxiliary materials have different special flavor, so that the mellow aroma of fish and meat and the unusual fragrance of some vegetables and vegetables, it will feel a different flavor, such as: "celery and yellow stir-fried shredded fish", "Wuhu blasted tenderloin", "green garlic fried meat" and so on.
4. the color of the match
The color of the dish is basically the same as the main ingredients and auxiliary ingredients. This kind of white, the seasonings used dish pictures, but also salt, monosodium glutamate and light-colored wine, white soy sauce and so on. This type of dishes to maintain the original color of the raw materials, color and lustre tender white, giving a person a sense of freshness, eating is also good for the mouth. Shark's fin, fish bone, fish maw, etc. are suitable with smooth color dishes.
heterochromatic dishes This will be different colors of the main ingredients and auxiliary materials together with the dishes are extremely common. In order to highlight the main ingredients, so that the dish color hierarchy, should make the main ingredients and ingredients of the color difference is obvious, for example: to green bamboo shoots, black fungus with red meat stir-fried; with blue peas and jade color shrimp with cooking, etc., the color effect is pleasing to the eye.
5. Shape of the collocation
The "shape" here refers to the shape of the main and auxiliary raw materials of the dishes processed by the knife, and there are two ways to collocation.
The same shape with the form of the main and auxiliary materials, size and other specifications to maintain the same, such as: "fried three ding", "potatoes roast beef", "cucumber fried meat", etc., respectively, ding with ding, block with block, slice with slice. The meat is served with ding, block with block, and slice with slice. This can make the dish look to produce a neat sense of beauty.
Alien with the main and auxiliary raw materials of different shapes and sizes, such as "lychee squid roll" main material squid was brief strawberry shape, the ingredients lychee is round or semicircular. This kind of dish in the form of a different kind of uneven fall beauty.
1. Borrowing fragrance raw materials themselves have no flavor, there is no odor dish production, to cook the flavor, only by borrowing incense. Such as sea cucumbers, squid, bird's nests and many other dried goods, in the initial processing, after oil hair, boiled, repeatedly rinsed, although the nutrient-rich itself, but has a volatile flavor matrix is very little dish production, so they are all widowed and tasteless. The flavor of the dishes will only be from other raw materials or flavoring spices to borrow.
There are generally two ways to borrow: one is with volatile spices choking pot; the second is with poultry, meat (or its fresh soup) **** with heating. Specifically, the chef often combines the use of the two methods, which can make the flavor more intense.
2. The fragrance of the raw materials themselves, although the flavor matrix, but the content is not enough or a single, it can be combined with other raw materials or seasonings cooking, this is the "combined fragrance".
For example, cooking animal raw materials, often add an appropriate amount of plant-based raw materials. To do so, not only in the nutritional complementarity is very beneficial, but also can make a variety of flavor matrix in the heating process, melting, Yang overflow, emitting a richer composite flavor. Animal raw materials in the meat flavor volatile matrix inosinic acid, glutamic acid, etc. and plant-based raw materials in the flavor of the main body of glutamic acid, adenosine monophosphate 5?-Usidic acid, etc., in the rapid decomposition of the heating together, in the volatilization of condensation, the formation of composite flavor of the polymerization of the group, which we said that the mixture of the combined aroma.
3. point incense Some raw materials in the heating process, although the smell of incense produced dishes, but not enough "punch"; or according to the requirements of the dishes, but also a slight lack of, this time, you can add the appropriate raw materials or seasonings to supplement, called "point incense".
Cooking dishes recipes, often before the spoon to drip some sesame oil, add some coriander, minced green onions, ginger not, pepper, or in the dishes on the plate sprinkled with pepper, oil cooking ginger, etc., that is, the use of these raw materials with volatile aroma or flavorings, through instantaneous heating, so that the aroma substrate quickly evaporated, overflow, to achieve both the adjustment of the "aroma! "and flavoring purposes.
4. Mounted incense Some dishes, the need for a special strong flavor to cover the table, with a special flavor caused by the strong appetite. This is often used to mount this technique.
Smoked meat, smoked chicken, smoked fish and other food production, the use of different heating means and smoked material (also known as mounted spices) made. Commonly used smoking materials: sawdust (red pine), sugar, tea, rice, pine branches, camphor leaves, when heated to produce a lot of smoke. These fumes contain different flavor volatile substrates dishes made, such as: phenols, alcohols, organic acids, carbonyl compounds. They not only bring a unique flavor to food, but also has antibacterial, antioxidant effect, so that the food can be stored for a long time.
5. aroma Through a certain heating time, so that the dish raw materials, seasonings in the aroma matrix fully overflow, can maximize the use of flavors, produce the most ideal flavor effect, that is, called "aroma".
General quick dish, due to the short heating time of the raw materials and spices seasoning, coupled with the raw materials to the paste, sizing and other reasons, the raw materials within the aroma is not fully overflowing. While burning, stewing, grilling, stewing, simmering and other dishes that require longer heating dishes pictures, to make full use of the conditions provided by the aroma elements. Practice has proved that meat and some spices, such as: pepper, dashi, cloves, cinnamon and other seasonings heating time, should be controlled within three hours. Because in this time, a variety of flavor substances with the heating time to extend the amount of overflow increased, the flavor is also more intense, but more than three hours later, the flavor, the volatility of the aroma material tends to weaken.
Therefore, the dishes of the fragrance, depending on the quality and quantity of raw materials and seasonings to determine the "fragrance" time.
The technique of fragrance and Yang Xiang, incense, Fu Xiang, positive incense and other home cooking, not to be repeated here.
1. The relationship between fire and raw materials A variety of dishes raw materials, old, tender, hard, soft, cooking in the use of fire according to the texture of raw materials to determine. Soft, tender, brittle raw materials with high fire quickly, old, hard, tough raw materials with small fire for a long time cooking. But if the texture and characteristics of the raw materials before cooking through the initial processing changes, then the use of fire should also be changed. Such as raw materials cut fine, go oil, blanching, etc. can shorten the cooking time. The number of raw materials, but also related to the size of the fire. The smaller the number, the fire should be relatively weakened, the time should be shortened. The shape of the raw materials and the use of fire also has a direct relationship, in general, plastic large pieces of raw materials in the cooking, due to the heat area is small, it takes a long time to mature, so the fire should not be too strong. And broken small shape of the raw materials because of its heat area is large, rapid fire can be mature.
2. The relationship between fire and conduction In cooking, fire conduction is a determining factor in the qualitative change of cooking materials. Conduction mode is to radiation, conduction, convection three ways of heat transfer. The heat transfer medium is subdivided into unmediated heat transfer and mediated heat transfer, such as water, oil, steam, salt, sand heat transfer. These different modes of heat transfer directly affect the use of fire in cooking.
3. The relationship between fire and cooking techniques Cooking techniques are closely related to the use of fire. Stir fry, explosion, cooking, deep frying and other techniques more than with a strong fire quickly. Burning, stewing, boiling, simmering and other techniques with a small fire for a long time cooking.
According to the requirements of the dish, each cooking technique in the use of fire is not set in stone. Only in the cooking of a combination of factors, in order to correctly use the fire. Here are three examples of the application of fire to explain.
1. small fire cooking dishes such as stewed beef, is to small fire cooking. Cooking before the beef cut into square blocks, blanch with boiling water, remove the blood foam and impurities. At this time, the beef fiber is contraction stage, to move to medium heat, add side ingredients, cooking for a few moments, and then move to a small fire, through the small fire cooking, so that the beef contraction of the fiber gradually stretch. When the beef is almost cooked, and then put into the seasoning stew until cooked, so that the beef stew made, color, flavor and shape are good. If you cook summer dishes with high fire, beef will appear appearance is not neat phenomenon. In addition, there will be a lot of beef dregs in the soup specialty dishes, resulting in turbid broth, and easy to form the surface cooked, inside still chewing. Therefore, large pieces of raw material dishes, more with small fire.
2. Medium fire is suitable for frying dishes Where the outside of the hanging paste of the raw materials, in the frying pan frying, more than the use of medium heat in the pot, gradually refueling method, the effect is better. Because of the frying if you use high fire, the raw material will immediately become scorched, the formation of the outside of the scorched raw. If you use a small fire delicious dishes, raw materials in the pot will appear after the phenomenon of decontamination. Some dishes, such as crispy chicken, is to take a strong fire when the raw materials in the pot, fry a layer of hard shell, and then move into the middle of the fire fried to crisp.
3. Wang Huo applies to the explosion, fried, shabu shabu dishes Generally used Wang Huo cooking dishes, the main material is more crispy, tender, such as onion explosion lamb, shabu shabu, water burst tripe and so on. When blanching water for tripe, it must be boiled in and boiled out so that it will be crisp and tender when shabu-shabu is prepared. The reason for this is that the dishes cooked over high heat, can make the main material quickly by high temperature, fiber shrinkage of home cooking, so that the water within the meat is not easy to leach out, eat when it is crisp and tender. If not with a strong fire, the fire is not enough, the pot of water can not boil, the main material can not be contracted in time, the main material will be cooked old. Again, such as onion blasting mutton, it seems very simple dishes to make, but some people make the onion blasting meat, not out of a lot of soup, or to the old chewing. How to do to cook well? First of all, cut the meat to cut, to use the top knife method to cut the meat into thin slices, and secondly, we must use high-fire summer dishes, the oil should be hot. Frying pan on a high flame, the oil burned to smoke, and then under the human meat fried until browned, immediately under the onion and seasoning simmering fried for a few moments, see the onion discoloration immediately out of the pot. It is also important to make it quickly on a high flame, otherwise it will result in too much water and chewing.
But now the general household gas stove, only out of small, medium and large fire, not up to the requirements of the fire. To use the medium, small fire frying dishes cooked with high fire, first of all, the amount of oil in the pot should be increased appropriately, followed by a little longer heating time, and then once the raw materials should be put less, so you can achieve better results.
General frying, oil is not too much, as long as you see the pan smoke, you can put the dish under the pan stir fry. When frying dishes, more oil in the pot, and it is not good to use a thermometer to measure the temperature of the oil, only through the sense of judgment.
After heating the oil in the pot, put the food to be fried into the oil, to be sunk to the bottom of the pot, and then floated to the surface of the oil, this time the oil temperature is about 160?C, if you do the pulling dishes, such as pulling yam, pulling white potatoes, pulling potatoes, frying with this temperature of the oil is more appropriate. At this time the fire under the pot should be controlled to be able to maintain the oil temperature can be.
After heating the delicious dishes, put the food into the oil, sunk in the middle of the oil and then floated to the surface of the oil, the temperature of this oil is about 170?C or so. With this temperature of oil frying crispy chicken, crispy duck is more appropriate, fried chicken, duck, outside and inside tender. When frying, the fire under the pot should also be controlled.
If the food to be fried into the oil does not sink, the temperature of this oil is about 190?C, more suitable for frying a variety of dishes containing less moisture, such as: dry-fried scallops, dry-fried yellowtail, dry-fried tenderloin, etc.
On the 10th temperature of the oil
The temperature of the oil in the recipes is often described as "a few percent" of the heat. I have a source that has done a detailed examination and discussion of this, here, I only put the results of its argument into the oil temperature Fahrenheit temperature scale and Celsius temperature scale between the mathematical relationship between the reference for all diners. (Fahrenheit (Fahrenheit) = ℃ ?9/5 + 32))
Because the ten percent oil temperature temperature scale belongs to the chef's experience in estimating the temperature of the scale method, so its estimation error is often different from person to person dish production, generally allowed to have a half-percent (?1015 ℃) error, but also due to the various fats and oils of the flash point is different, so the same temperature of the same fats and oils, different fats and oils are different.
Here is just to give you an information as a reference, cooking more often, some experience, you can estimate a rough. But don't treat cooking as an experiment. If you use a thermometer every time you cook, you'll be working too hard, and you'll lose the fun of cooking.
Theoretically, the explanation is: this type of food is the use of alum and alkali neutralization of the chemical reaction that promotes the dough puffy. Alum that is potassium aluminum sulfate, hydrolyzed acidic; alkali that is sodium carbonate, is an alkaline substance. These two substances and water reaction dish production, producing carbon dioxide gas and flocculent aluminum hydroxide. When frying, under the action of high temperature, alum alkali neutralization reaction faster, the high temperature of the oil will evaporate the water in the dough. In addition, when salt is mixed in the dough preparation, due to the osmotic effect of salt, a part of the water of the protein in the dough is oozed out, thus making the dough more tenacious and extensible. Under the action of the above substances and conditions, such foodstuffs achieve crispness and crunchiness.
Aluminum hydroxide and other flocculent substances are commonly known as "alum flowers". In the modulation of the dough, "alum flowers" generated the more, the better the quality of the doughnut class. How to make more "alum flowers"? The key is to master the amount of alum alkali. Aluminum hydroxide is an amphoteric substance, in the chemical reaction, if the applied amount of more than and alum reaction needs the amount of alkali, the generation of aluminum alkali, the products will result in the reduction of alum small, not puffy and crispy; if the applied amount of alkali is not enough and the alum reaction of the amount of alkali, the alum will reduce the flower, affecting the quality of the products. So master the balance of alum alkali dosage, is the key to such products. According to experience, the proportion of alum and alkali balanced dosage is more appropriate between 2:1.
Alum, alkali portion should be put according to the different seasons, the water should also be used in different seasons to use warm or cold water. Example of the four seasons of the doughnut feeding ratio for reference. Spring and fall season flour 5 kg, 120 grams of alum, 60 grams of alkali, salt 160 grams. Summer flour 5 kilograms of delicious dishes dishes pictures, 170 grams of alum, 85 grams of alkali, salt 180 grams, with cold water to make dough. Winter flour 5 kg, 110 grams of alum, 55 grams of alkali, salt 150 grams, with warm water to make dough. In addition, it should also be noted that the flour gluten used should not be too high delicious dishes, the general use of medium gluten power of the standard powder is appropriate, or in the ordinary powder in the appropriate amount of infiltration of some of the fine powder can also be.
1. Selection of oil The best choice of dry oil, such as: peanut oil, palm oil, etc. This type of oil contains a lot of oleic acid. This kind of oil contains a lot of oleic acid, iodine quality is low, relatively stable, even if the oil temperature exceeds 200?C, but not to oxidation smoke. The semi-dry oil, such as canola oil, cottonseed oil, soybean oil, etc., easy to produce thermal oxidation phenomenon after heat, especially soybean oil, but also easy to appear soy flavor.
2. Control of oil temperature should not be used when frying food with rapid fire, the best oil temperature should not exceed 200?C, can be more fried some time.
3. Operation should be fast and do not burn the empty pot, so that the water in the food continues to evaporate, not only can remove some of the volatiles within the oil, but also in the formation of a layer of water vapor on the surface of the oil, play a role in isolating the oxidation.
4. cover the pot to the right time, space film, if the beginning of the pot covered tightly, it will fade yellow, this is because the chlorophyll of the vegetables contain magnesium, this substance in the cooking will be another substance of the vegetables organic acid (containing hydrogen ions) instead of out to generate a yellowish-green substance. If the first fried or boiled, so that this substance by the heat first play out, and then cover the pot, will not make the chlorophyll by the role of acid and yellow.
5. If for the sake of aesthetics, you can add some baking soda or lye when cooking, can make the color of vegetables more bright and transparent.
6. Mixed raw materials or cooled hot raw materials, cut into small dices, silk, strips, slices and other shapes after the delicious dishes, add a variety of seasonings, and then mix evenly the practice called mix. Mixed dishes are characterized by freshness and crispness.
7. Choke is the first raw materials cut into silk, slices, blocks, strips, etc., with boiling water a little hot, or with a little oil slippery dishes, and then filter out the water or oil, add pepper oil-based seasonings, and then finally to participate in the mix. Chili dishes have the characteristics of fresh mellow flavor.
8. Pickling is the method of soaking the main ingredients in flavor with seasonings. Pickled gazpacho is different from dry pickled pickles, pickles are salt-based, pickling method is relatively simple dish pictures, while pickled gazpacho must use a variety of condiments dish pictures, taste tender, rich.
9. Sauce is the raw materials first salt or soy sauce marinade, into the oil, sugar, cooking wine, spices and other modulation of the sauce soup in the summer dishes, with a strong fire boil skimming foam, and then use a small fire to cook, and then simmering with a micro-fire thick broth dishes, coated in the finished product of the skin surface. Sauce dishes have a thick flavor Fuyu characteristics.
T "E food, cooking, recipes dishes pictures, learn to cook, cooking network, recipes, daily diet, food, home-cooked recipes, chef, catering, cooking, cuisine, healthy eating, kitchen, cooking, full of 6. Crisp Crisp refrigeration dishes are raw materials in the vinegar, sugar as the main seasoning of the broth, after a long time of simmering over a slow fire to simmer, so that the main ingredient is crispy, mellow and flavorful.
10. smoked is after steaming, cooking, frying, brining and other methods of cooking raw materials, placed in a sealed container, ignited fuel, smoked with the burning smoke, so that the smoke and fire flavor stewed into the raw materials, the formation of a special flavor of a method. After the smoked dishes, color and lustre, smoked flavor mellow, and can extend the preservation time.
11. Crystal also called jelly, its method is to put the raw materials into the soup and seasonings in the vessel recipes, steamed on the drawer, or put the pot slowly stewed, and then make it cool naturally or into the refrigerator to cool. Crystal dishes are characterized by crystal clear, soft, tough, fresh and mellow.
Too greasy: the soup is too greasy, a small amount of seaweed roasted on the fire, sprinkled into the soup, can remove the greasy.
Too much soy sauce: if the soy sauce put too much, add a little milk in the dish, can make the flavor beautiful