I have seen many people say that fish should be fried first to make fish soup, but I just don't understand it and forget it easily.
Later, I went to the chef school. In addition to learning cooking, I also took a theoretical class, learned the principles of cooking, and learned the role of frying fish before making fish soup:
First of all, high-temperature frying can produce Maillard reaction, which makes fish more fragrant.
Secondly, the high melting point of frying (much higher than the boiling point of water) can make fish fat melt quickly, flow out and disperse in the soup, which is beneficial to the whitening of the soup. After the fire boiled, the oil and water were fully emulsified under the action of protein, and the soup became as white as milk.
This is the reason why the soup turns milky white, and it is also the reason why the fish should be fried.
However, basically all the food recipes and videos don't tell you why. There may be limited space, or some authors may have a little knowledge. As a result, readers often don't understand the principle, just like I used to, don't know how to use it flexibly, don't extrapolate, and can only draw a gourd ladle.
Therefore, understanding the principle of cooking is also an important part of learning cooking well. When you understand the principle that soup turns white, it is composed of fat, protein and boiling fire. You can make other milky soups according to this principle. The ingredients are no longer limited to fish, but can be bones, meat, eggs and so on.
After leaving the chef school, I went to work in a restaurant and a hotel. I have been a chef for more than ten years, and I have accumulated some experience and experience. Let me share some cooking principles first. I believe it will help you after reading it.
Foods containing more sugar or starch and protein will quickly solidify, coke or decompose when exposed to heat, and it is easy to stick to the pot if not handled properly. How to avoid food sticking to the pan in cooking, relying on the non-stick pan can not fundamentally solve the problem, and the coating of the non-stick pan will fall off, which is not good for your health.
Take cooking as an example. Our chef has a standard procedure. Heat the pan until it smokes, pour a little oil, pour it out, add a proper amount of cold oil, and then put it in a wok to cook. This is called "hot pot cold oil". Many people know that hot pot is cold and oily, but they can't say why.
Let me briefly explain the principle:
(1) Hot pot is to make the temperature reach more than 200 degrees, and the "Leighton frost effect" will occur. At this time, if you drop water into the pot, it will not evaporate immediately, but will become small water droplets, so the food will not stick to the pot with Leighton frost.
Of course, the chef will not pay attention to this point deliberately, and burn the pot with experience and smoke, and the heat is enough.
As far as domestic operation is concerned, it is recommended to prepare a thick-bottomed iron pot or a thick pot and burn it for one or two minutes (note that the non-stick pot can't be burned empty, which means the iron pot here), then turn to medium heat, pour oil and mix well, and then put the ingredients.
2. Pour the oil evenly for the first time after the pot is heated. In order to form a thin oil film and increase the medium on the surface of the pot, the pot is lubricated enough, which is beneficial to the sliding of ingredients on the surface of the pot.
(3) Pour the oil (cold oil) for the second time, because the temperature at the bottom of the pot is high, it will instantly give an upward force, and adding ingredients will not immediately stick to the pot.
In addition, different foods have different treatment methods:
Foods with high starch content will decompose too much starch when frying and solidify on the surface of the pot. Therefore, foods such as shredded potatoes should be cleaned before frying, and the excess starch on the surface should be removed in advance, drained and then fried in a hot pot with cold oil to avoid sticking to the pot.
Foods that are not resistant to burning, such as peppers, dried peppers, bean paste, minced meat, etc. It is easy to dehydrate and fry, so the oil in the hot pot should be cooled down.
For high-protein foods, keep them tender, such as fried shredded pork, sliced meat, diced meat and diced chicken. Add cooking oil after sizing, so that the oil can wrap the starch and prevent it from sticking to the pan directly.
Foods that need to be fried, such as fried steak, fried fish, fried eggs, fried tofu, etc. Take fried fish as an example, put the ingredients into a hot pot with cold oil. The key points are as follows:
First, frying in a large fire can quickly brown, burn out a special baking flavor coke layer, and reduce the water loss of ingredients.
Second, fry for at least half a minute. Don't turn or turn over with a spatula. Many people fry fish and stick to the pot, indicating that they are in a hurry. The reasonable way is to fry the fish for a while, let the surface of the fish mature and set, then shake the pot and stir the other side, so as not to stick to the pot and be fragile.
1. After the animals are slaughtered, their muscles are relaxed in a short time, and they have not experienced rigidity, so they will not lose too much water. At this time, if cooked immediately, the meat will be tender.
However, the muscles will soon contract and cause water loss, and the meat will be particularly hard. The decrease of PH value will cause the meat to turn sour, which is the most unsuitable stage for eating. When muscle fiber energy is exhausted, it takes about 3 hours for beef and 60 minutes for pork, mutton and chicken. This is called "corpse rigidity".
Fortunately, after a few hours, the muscle structure will weaken and the meat will become soft. Chaoshan beef hotpot is especially tender, that is, beef in tender period (within a few hours of slaughter) is selected.
In addition, chickens, ducks and geese that have just been slaughtered should not be cooked immediately, or wait for a few hours before cooking.
2. Why does cooked meat taste coarse and rough? How can I make the meat tender?
There are two main reasons why meat is ancient:
(1), less water in meat. For example, tenderloin itself does not have much water, and it will lose about 20% by weight after cooking, so the meat quality is rough.
The solution is to supplement and keep the water in the meat as much as possible.
To replenish water, you can add a little salt first and then fetch water. Don't make a mistake in the order, otherwise it will be easily lost.
Because salt is given first, the interaction between salt and protein (salt dissolution reaction) will increase the water capacity of muscle cells, and then absorb more water. Secondly, salt can dissolve a part of protein structure that supports myofilament contraction.
The simplest way to keep meat moisture is sizing. Starch can be pea starch or corn starch, which is widely used and has high fault tolerance rate.
Although starch can't protect shredded pork, sliced meat and diced meat at room temperature, it will gelatinize at high temperature, and the hydrogen bond between starch molecules will break, and the volume will expand to 50- 100 times, forming a paste-like sol wrapped on the surface of meat, which can well prevent the loss of water and flavor substances in meat.
(2) The meat fiber is too thick, so there are several treatment methods. If you don't use tools such as knife back and meat loosening hammer to crush meat fibers, if you don't use enzymes to destroy fibers, use tender meat powder and edible powder.
The tenderizer of these meats is an enzyme extracted from pineapple, papaya, fig and kiwi fruit. After refining, it is ground into powder and put into a seasoning jar together with salt and sugar.
Conclusion: Meat should be tender, keep moisture and destroy meat fiber.
1, I believe you should have seen many videos saying that you want to blow things up twice, but do you know why? The first medium-temperature frying is for frying, and the second short-time high-temperature frying (re-frying) is for forcing the oil out of the food, reducing the greasy feeling and making the fried skin crisp.
2. How to determine the oil temperature?
Our kitchen generally divides the oil temperature into 10% oil temperature and 20% oil temperature, and every 30 degrees is 10%. For example, 60% oil temperature is 180 degrees and so on.
As far as cooking is concerned, ingredients that are easy to paste, such as minced meat, are suitable for cooking at an oil temperature of 30-40%.
There are large and small ingredients, such as fried shredded pork, sliced meat, diced meat and diced chicken, which need to be mixed with cold and hot, and the fire will slip away. It is better to control the oil temperature at about 60% to 70%, that is, the medium and high oil temperature, that is, about 200 degrees Celsius.
Because the higher the temperature, the faster the starch gelatinization and the earlier the protective layer is formed. Moreover, the higher the temperature, the easier it is for shredded pork and sliced meat to mature, the shorter the time and the less water loss. So high oil temperature is a key point to keep the meat fresh and tender.
What about home?
The stove is not strong enough to pour half a pot of oil to complete the primary processing of ingredients like the restaurant kitchen.
For home operation, you can heat the pot and put more oil, twice as much as usual. Don't worry about waste or greasy. We can wait until the meat is cooked, then pour half the oil for next time.
Heat it to 60% to 70% and pour in starch ingredients. Some people may want to ask, how to judge the oil temperature of 60% to 70%?
When the oil was first burned, the bottom of the pot was covered with oil scraps and creaked, and the oil temperature began to rise. After burning for a while, the oil will roll up and ripple, which is medium temperature. If there is no sound at all, it is medium-high oil temperature. Starchy ingredients are cooked at medium and high oil temperatures!
If you are worried about the oil temperature at first, the easiest way is to fish out a piece of shredded pork and put it in the pot. If you sink to the bottom immediately, the shredded pork will not react and the oil temperature will be low, and so on.
The oil temperature should be just right: when the shredded pork is put into the pot, the pulp will turn white and float.
Another key is to deal with the desizing of sizing lubricating oil: if the meat is just cooked, it will desize (the water slurry will break away from the shredded pork and become white slurry), which means that the oil temperature is not enough. You have to slow down the shredded pork to prevent it from sticking to the pan and stir it until the oil temperature comes up.
The lubricating oil and shredded pork mentioned above are not all cooked like that. Simply frying, you need to pay attention to the fact that the shredded pork is cut along the silk. You know, all the delicious dishes are directly proportional to the choice of ingredients.
Stir-fried shredded pork: stir the meat at high temperature when it is out of the pot. When the raw meat is completely out of sight, stir it a little, cook some vinegar (to remove the fishy smell and make the meat tender), then cook some soy sauce (to remove the fishy smell and enhance the flavor), and then add other ingredients.
Why are the green leaves fried in restaurants shiny and watery, but how they are fried by themselves has no such effect? This is because there is a lot of fire and oil in the restaurant, so how to operate it at home?
There are some ways. Because the fire power of household stoves is small, you can put more oil to make up for it. After all, oil can conduct temperature well, and then stir fry quickly in a big fire. It is best to stir-fry with chopsticks (chopsticks stir-fry some specific dishes much better than spatula, and stir-fry evenly and flexibly). When it is about 80% hot, it will be cooked immediately, put it on a plate and continue to mature into a dish. When the table was served, the temperature was just right, the color was beautiful and the water was crisp.
On the other hand, when the heat is small, green leafy vegetables often produce a lot of water, which becomes cooking, and the appearance and taste are second. Moreover, after heating for a long time, the chlorophyll contained in green vegetables will become pheophytin, yellow and black!
1, rice wine, I prefer rice wine to cooking wine, especially aged rice wine. There is no other reason. You can know all kinds of umami by looking at the ingredients of cooking wine. Conversely, yellow rice wine is much more honest. Moreover, yellow rice wine with meat has a charming and unique flavor when used to stir-fry seafood.
2, white wine, braised vegetables with sorghum wine has a good effect, which can reduce the greasy feeling of fat meat. The principle is: use the dual solubility of alcohol and ethanol to disperse the fat in the soup.
It can also increase fragrance. The principle is that fatty acids react with alcohol to produce aromatic substances.
It should be noted that white wine must be added to the pot when it is very hot, and then it must be quickly turned over to let the wine smell completely emit, leaving only the sweet feeling of grains. Remember not to add soup just after adding wine, or the "smelly" taste of liquor will be gone.
3, beer, the yeast inside is a good umami substance, but it can't be cooked for a long time, otherwise it will have bitterness.
4, ginger and onion water, people who don't want to eat onions and ginger, or some ginger and onions in the dish especially affect the taste, but they don't give it and lack the taste. For example, to make meatballs, you can pat the onion and ginger flat, put them in hot water for two or three minutes, and finally replace the ginger and onion with soaked water. Including meat stuffing or stir-fried dishes, can be added, which can not only remove the fishy smell and enhance the fragrance, but also won't have the unpleasant feeling of biting onion and ginger.
5, pepper, black pepper, the main spicy compound ~ piperine is stored on the thin peel and seed surface. The pungent degree of piperine is about 1% of capsaicin in pepper, and the main flavor components of black pepper will bring the overall taste of fresh, citrus, wood and flowers.
White pepper is as spicy as black pepper, but it loses half its fragrance because of the removal of the outer seed coat. However, the charming aroma of white pepper is irreplaceable by other seasonings, especially in small wonton, a food with soup and water.
It should be noted that what you want to buy is "100% pure pepper", not cheap "pepper products" with rice and pepper added.
There are too many other cooking skills and cooking principles, such as the storage method of ingredients, the harm of freezing to ingredients, how to thaw them correctly, the taste of food, the principle of color and fragrance, and how to color and enhance fragrance! The flavor and collocation of spices, the principle of fermentation, the amount and proportion of ingredients, etc., will be mentioned later.
Senior Brother of Private School (End)