The cooking skills summarized by chefs from 30 years' experience are worth collecting!

There are two ways to stew meat:

(1) Anhydrous stewing: Anhydrous stewing is to put the raw materials into boiling water to remove blood stains and fishy smell, then put them into a pottery vessel, add condiments such as onion, ginger, wine and water (the amount of water added can generally be slightly more than the amount of raw materials, for example, one and a half to two kilograms of water can be added to one kilogram of raw materials), cover them and cook them directly on the fire. When cooking, first boil with high fire, skim off the foam, and then simmer with low fire until crisp and rotten. The stewing time can depend on the nature of the raw materials, usually about two or three hours.

(2) Waterproof stewing method: Waterproof stewing method is to put the raw materials into boiling water to remove the fishy smell, then put them into porcelain and pottery bowls, add seasonings such as onion, ginger, wine and soup, seal them with paper, put the bowls into a basin (the water in the basin should be lower than the mouth of the bowl to avoid artificial soaking in boiling water), and cover the lid tightly to prevent air leakage. Burn with fire. Leave the pot on forever, and it will stew in about three hours. This stewing method can make the fresh flavor of raw materials difficult to lose, and the cooked dishes are rich in flavor and clear in soup color.

Some put a 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, less fragrant and less delicious; Steaming for too long will also make the raw materials too ripe, losing flavor and taste.

2. Experience of green cooking.

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

① Cover the lid in time. If you tighten the lid at first, it will fade and turn yellow. It is said that this is because the chlorophyll of vegetables contains magnesium, which will be replaced by another substance of vegetables-organic acid (containing hydrogen ions) during cooking to produce a yellow-green substance. If you fry or cook first, let this substance come out first when heating, and then cover it, so that chlorophyll will not turn yellow under the action of acid.

(2) If it is 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. Knowledge of "speculation"

Methods and key points of raw, cooked, soft and dry frying

"Stir-frying" is the most widely used cooking method. The raw materials suitable for frying are mostly diced, silk, strips, balls and so on. Stir-fry in a small oil pan, the amount of oil depends on the raw materials.

Remember to heat the pan before oiling it. Generally, hot oil is used, but the firepower and oil temperature depend on the raw materials. When operating, the materials should be discharged in turn and stirred with a spoon and shovel, and the action should be agile. The key principle is, just break life.

Its characteristics are crisp, tender and slippery. Specific practices can be divided into raw frying, cooked frying, soft frying and dry frying.

1 stir fry.

Also called fire side frying, it is mainly made of non-stick raw materials. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then put the materials. The ingredients that are easy to cook can be put later, and the ingredients that are not easy to cook can be put together with the main ingredients. Then, add the seasoning and turn it quickly, and it will be fine. This frying method has less soup and fresh and tender raw materials. If the lumps of raw materials are relatively small