Many people have a dream of cooking. Even if they are not chefs, they still have a sense of satisfaction when they finish three meals a day. But in fact, many people can't cook, even basic cooking. Here, I'd like to share some life tips about cooking, hoping to help you.

Skills and taboos of using water for cooking

1. Add a little water to stir-fry shredded pork and meat pieces, and the fried meat is much more tender.

2. Add boiling water when frying and cooking vegetables. If you add cold water, the vegetables will get old, hard and unpalatable.

3. When frying shredded lotus root, add some water while frying to prevent the shredded lotus root from turning black.

4. When scrambled eggs, add a tablespoon of warm water to one egg and stir well, and the scrambled eggs are not old, large in quantity, soft and delicious.

5. Soak tofu in boiling water for a quarter of an hour before cooking, which can remove the swill smell.

6. Stew the fish in cold water without fishy smell, and add enough water at a time. If water is added halfway, it will dilute the flavor of the original juice.

7. Boiled water is used to steam fish or meat, so that the outside of the fish or meat suddenly encounters high-temperature steam and immediately shrinks, and the fresh juice inside does not flow out, which makes it delicious and shiny after cooking.

8. When cooking bone soup, don't add cold water in the middle, so as to avoid the sudden drop in the temperature of the soup, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.

9. When frying poached eggs, when the eggs are about to solidify, you can pour a tablespoon of cold boiled water to make the eggs yellow and tender, with good color and taste.

11. When boiling lard, first put a small amount of water in the pot, and then put the cut pork in, so that the boiled lard is bright and free of impurities.

11. Do not use hard water for cooking

There are soft and hard waters. If the concentration of calcium and magnesium ions (calculated by calcium oxide) in the water is more than 1.61%, it belongs to hard water; Less than 81% belongs to soft water. Cooking some dishes with hard water will make some dishes become? Wood chips? It's hard to swallow. It is said that there is a hospitable chef who cooks pea dishes for guests who like peas. After the meal, the peas in the dishes are crusty, hard to bite and chewy. Is it finished? Rubber peas? . It turns out that this is caused by hard water: vegetables such as peas are rich in organic acids, which can ionize with calcium and magnesium in hard water to synthesize hard organic acid salts that are insoluble in water, which greatly reduces the flavor of finished vegetables.

12. Avoid cold water for stewing meat

Hot water should be used for stewing meat, while cold water should be used for boiling bone soup. It turns out that meat tastes delicious because it is rich in glutamic acid, inosine and so on? Freshening substance? . If the meat is stewed with hot water, the protein on the surface of the meat can be quickly solidified, and the fresh-adding substances in the meat are not easy to penetrate into the soup, so that the stewed meat is particularly delicious. The purpose of boiling bone soup is to drink soup. Slow boiling with cold water and small fire can prolong the solidification time of protein and make the fresh-enhancing substances in the flesh and blood fully penetrate into the soup, so that the soup is delicious.

13. Avoid using cold tap water for cooking

More and more residents in China drink chlorinated tap water. If you cook rice directly with this cold water, the chlorine in the water will destroy a lot of nutrients such as vitamin B1 in the grain. According to the determination of relevant departments, the degree of vitamin B1 loss is directly proportional to the cooking time and temperature, and generally the loss is about 31%. If you cook with boiled tap water, you can greatly reduce the loss of nutrients such as vitamin B1. Because the chlorine in the boiled tap water has evaporated with the steam.

Cooking skills summarized by the chef

1. Stew? Methods and tips

There are two kinds of stewing methods:

First, stewing without water: stewing without water is to scald the raw materials in boiling water to remove blood stains and fishy smell, and then put them in a pottery vessel, add condiments such as onion, ginger, wine and water (the amount of water can generally be slightly more than that of raw materials, for example, one and a half kilograms to two kilograms of water can be added to one kilogram of raw materials), and cover them. When cooking, first boil over high heat, skim off the foam, and then simmer on low heat until crisp and rotten. The stewing time can depend on the nature of the raw materials, generally about two or three hours.

2. Water-proof stewing method: The water-proof stewing method is to scald the raw materials in boiling water to remove fishy smell, then put them into porcelain and pottery bowls, add condiments such as onion, ginger, wine and soup, seal them with paper, put the bowls into a water pot (the water in the pot should be lower than the mouth of the bowl, so as not to soak the boiling water artificially), and cover the pot tightly to prevent air leakage. Burn with fire. Make the pot boil forever, and it can be stewed in about three hours. This stew method can make the fresh flavor of raw materials difficult to be lost, and the prepared dishes are full of fragrance and flavor, and the soup is clear. Some put the sealed bowl of raw materials on a boiling steamer, and the effect is basically the same as that of stewing without water. However, due to the high temperature of stewing, the steaming time must be mastered. Insufficient steaming time will make the raw materials immature and less fragrant and delicious; Steaming for too long will also make the raw materials too ripe and lose the fragrance and taste.

2. The experience of keeping the stir-fry bright green

Vegetables often turn yellow when cooked. How to keep them bright green?

1) Cover the pot at the right time. If you cover the pot tightly at first, it will fade and turn yellow. It is said that this is because the chlorophyll in vegetables contains magnesium, which will be absorbed by another substance in vegetables when cooking? Organic acids (containing hydrogen ions) are replaced to produce a yellow-green substance. If you fry or cook it first, let this substance play out first when it is heated, and then cover the lid, it will not make chlorophyll yellow under the action of acid.

2) If you want to look beautiful, you can add some baking soda or alkaline noodles when cooking, which can make the color of vegetables more bright and transparent, without affecting the nutritional value of vegetables.

　3.? Fried? Knowledge: methods and key points of raw frying, cooked frying, soft frying and dry frying

? Fried? It is the most widely used cooking method. The raw materials suitable for frying are mostly small diced, silk, strips, balls and so on. Stir-fry in a small oil pan, and the amount of oil depends on the raw materials. When operating, remember to heat the pot first, and then oil it. Generally, hot oil is used, but the size of firepower and the oil temperature depend on the raw materials. During operation, the materials shall be discharged in turn, and the materials shall be stirred with a spoon and shovel, and the action shall be agile. The key principle is that it is good to break the life. It is characterized by crispness, tenderness and smoothness. Specific methods can be divided into raw frying, cooked frying, soft frying and dry frying.

(1) stir-fry. Also known as fire-side frying, it is mainly made of raw materials that are not sticky. First, put the main ingredients in a boiling oil pan, stir-fry until they are five or six times ripe, and then release the ingredients. The ingredients that are easy to cook can be put in later, and the ingredients that are not easy to cook can be put in together with the main ingredients. Then, add the seasoning, quickly turn it over a few times, and it will be good. This kind of frying method has little soup and fresh and tender raw materials. If the block shape of raw materials is large, a small amount of soup can be mixed with people when cooking, and stir-fry a few times to make the raw materials stir thoroughly, and then the pot is served.

key point: when you put the soup, you need to fry the raw materials in their own water before putting it in order to taste it.

2) stir-fry. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc.), then sliced and diced, put into a boiling oil pan and stir-fry slightly, then add auxiliary materials, seasonings and a little soup in turn, and stir-fry for several times. Cooked cooking is characterized by a slight marinade and crispy taste.

key points: most of the cooked and fried raw materials are not sticky, and they are usually cooked with wet dough powder to make thin fluorescence, but also with bean paste, sweet noodle sauce and other seasonings instead of hooking fluorescence.

(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasoning and crisp, then starched with egg white dough powder, put into a warm oil pan with heat of five or six days, stir-fry while increasing the oil temperature, stir-fry until the oil is about 91% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, put in the main ingredients and stir-fry them several times, add some marinade, and hook up the pan. Soft-fried dishes are very tender and smooth, but it should be noted that after the main ingredients are put into the pot, the main ingredients must be scattered to prevent the main ingredients from sticking together.

key points: stir-fry the main ingredients while increasing the oil temperature. When the oil is about 91% hot, take it out of the pan and stir-fry the ingredients separately. When the ingredients are almost cooked, add the main ingredients and stir-fry?

(4) dry speculation (also known as dry agitation). Dry-frying is to stir-fry small raw materials that are not sticky, after being marinated with seasonings, in an 81% hot oil pan. When they are browned outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc.) and stir-fry them several times. After all the marinade is absorbed by the main ingredients, they can be taken out of the pan. The general characteristics of fried dishes are dry, crisp and slightly spicy.

key point: when cooking, all the marinade of the dish can be absorbed by the main ingredients before it can be taken out of the pot.

4. Tips for frying meat slices in electric stove and pan

If the meat slices are over-fried, it is because the water in the meat has trickled out. In order to keep the water as much as possible, the meat must be mixed with starch in advance. It is best not to add salt, but to add some soy sauce, and it must be added just before the pot. Because foreign pigs don't know what to eat and grow up, the meat is particularly smelly, and the wine can be deodorized and added with oil.

In China, gas is used for cooking, the wok is at the bottom, and the wall of the wok is heated evenly, so the method of stir-frying the meat quickly after it is put into the pot is adopted. In many places in North America, the wok is flat-bottomed, and the heat of the pan is concentrated at the bottom. If we follow the old experience, the meat will be mushy and raw when it is put into the pot, and the meat will be old when it is cooked, so we use a flat pan. Just like foreigners frying pig pie, when both sides are discolored, they are put up for use, and other dishes are fried as they should be. Finally, the meat slices are put into the pot and fully mixed to complete the operation.

When I first cooked, no matter how the dishes were fried, the sliced meat was as old as firewood. Later, after this method was adopted, the sliced meat would never get old. Try it.

5. Rules for the use of seasonings

(1) Liquid seasoning

Soy sauce: it can make dishes tasty and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.

Oyster sauce: Oyster sauce itself is very salty, which can be slightly neutralized by sugar.

salad oil: common cooking oil, which can also be used to cook cakes.

sesame oil (sesame oil): pour it on the dishes before taking them out of the pan to enhance the flavor. When curing food, it can also be added to add flavor.

rice wine: when cooking fish and meat, add a little wine to remove the fishy smell.

Chili sauce: the sauce ground by red peppers is reddish and thick, also called hot sauce. It can add spice and color to dishes.

sweet noodle sauce: salty in itself. Stir-frying with oil over low heat can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so the flavor is better.

spicy bean paste: a dish seasoned with bean paste, without adding too much soy sauce, so as not to make the finished product salty. The color and taste of the oil explosion are better.

sesame paste: it is dry. It can be diluted with cold water or cold broth.

tomato sauce: it is often used in tomato juice, sweet and sour dishes, and can increase the color of dishes.

vinegar: black vinegar should not be cooked for a long time, just add it before taking out the pot, so as not to disperse the fragrance. Slightly boiled white vinegar can make the sour taste lighter.

Abalone sauce: made by concentrating natural abalone essence. It is suitable for frying, boiling, frying, frying and marinating. Wait a minute.

XO sauce: most of it is mainly concentrated from many seafood essences, which is suitable for all kinds of seafood dishes.

(2) solid seasoning

salt (low sodium salt): the most important seasoning in cooking. It has strong permeability and is suitable for curing food, but attention should be paid to curing time and quantity.

sugar: adding a little sugar to braised and braised dishes can add flavor and color to the dishes.

monosodium glutamate: it can add flavor to food. In particular, it is most suitable to add soup to cook.

baking powder: added to the batter, it can increase the swelling feeling of the finished product.

Flour: It can be divided into three types: high, medium and low gluten. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has coloring function.

sweet potato powder: it is mostly used to dip powder in fried food. It can also be used as a powder.

raw flour: it is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can make the soup thick. In addition, it can increase the crispness when it is used to dip powder in fried food. When used for sizing, it can keep food smooth and tender.

baking soda powder: marinating meat with proper amount of baking soda can make the meat softer, smoother and tender.

Douchi: Soak dried Douchi until soft, and then chop it up for use. Wet douchi can be used as long as it is washed.

(3) Spices

Onion: commonly used for frying incense and removing fishy smell.

Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.

Pepper: It can make dishes spicy and colorful.

garlic: a commonly used fried spice, which can be sliced or chopped with dishes.

Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braising and marinating. Zanthoxylum bungeanum granules are ground into powder after being fried and fragrant. If fried salt is added, it becomes pepper salt, which is often used for frying food.

pepper: spicy and fragrant, which can remove fishy smell and add flavor. White pepper is mild, while black pepper is heavy.

star anise: also known as anise, is often used in braising and braising. The aroma is very strong, so it should be used appropriately.

dried pepper: when the seeds are removed and fried in oil, attention should be paid to the heat, and it is not advisable to fry them.

red onion: when chopping and sauté ing, you should pay attention to the heat. If it is over-fried, it will taste bitter.

Five-spice powder: Five-spice powder contains spices such as cinnamon, anise, pepper, clove, sweet incense, dried tangerine peel, etc., which has a strong flavor and should be used appropriately.

6. soy sauce? Old smoke? Fresh soy sauce

light soy sauce = light color, light sauce taste, heavy salty taste and fresh taste, which is mostly used for seasoning;

dark soy sauce = dark color, rich sauce flavor and low umami flavor, so there are products such as straw mushroom dark soy sauce added to improve its umami flavor, which are generally used to color dishes;

7. There are secrets of frying fish vs three skills of cooking fish

(1) There are secrets of frying fish: fresh fish, hot pot, less oil, low fire temperature and less stirring.

Put 1-2 slices of ginger in the oil after the oil is put into the pan, so that it is not easy to stick to the pan and peel when frying fish. In order to avoid fish sticking to the pot, some people are used to wrapping a layer of raw powder on the fish when frying. I advise you to change this habit, so that the fish will not stick to the pot, but the taste is all in the appearance, so the fish flavor will not be exerted.

In addition, fish is not easy to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need to be oily and hot enough to be crisp and dry, while frying fish needs to be hot in the pot, little in oil and warm in the fire.

when the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. If you are afraid that it is not ripe and keeps turning it over, it will be self-defeating, and it will be completely unrecognizable after three or two times. Before this, you must wait for the pan to be hot before you put the oil. The fish should be dried and then put into the pan. Fry it lightly with a small fire. Don't push and turn it over in a hurry. If you don't use a pan, just tilt the pan occasionally, so that the firepower is evenly heated, and don't control the firepower too hard.

If you just fry fish (not for cooking fish), fry it for about ten minutes, then turn it over. At this time, the meat is cooked and the juice in the middle can still be preserved. If the spatula touches it, it will be too strong. In fact, it is not a clever way for someone to draw a knife edge on the fish in advance for fear of being uncooked. Once the fish is cut, the soup will easily be lost, and the dry fried fish should not be too big.

also, if you want to cook fish, before that, the fish should usually be fried, but it should be slightly fried. You can't burn the two sides of the fried fish brown, so the fish will be old and messy.

(2) Three skills of cooking fish

1. Why do carp cramp?

inside the skin of carp.