Cooking is basically one of the things that must be done every day. I wonder if there are any friends like me. Although I can cook a lot of dishes, they look good, but the taste is average, and sometimes I can't eat them myself. What happened to them? For this reason, I consulted a chef friend of mine some time ago. He taught me 15 kitchen cooking skills. I'll go back and use them flexibly. It seems that the taste of cooking has really become delicious, and my family praised me for cooking better. Only then did I realize that I had overlooked so many details of cooking. Sometimes I think that omitting that step doesn't have much impact, but in fact the taste of the whole dish has changed. Today, I will share these 8 cooking skills with you. Let's look at them!
1. Master the skills of blanching: vegetables and fungi that are difficult to cook, meat with strong smell, seafood and bean products all need blanching. First of all, it can remove the odor, reduce the cooking time in the next step, and blanching can also make the color of the ingredients look better. Remember to add a little salt and oil when scalding, so that the color of the scalded food looks better. Vegetable water is cooked in a pot, and meat is cooked in cold water.
2. Master shabu-shabu skills: Most dishes can be shabu-shabu with onions, ginger, garlic and peppers, which can make the dishes taste more fragrant. Be careful not to use too much fire when frying the pan, which will stir up the flavor of spices. If the fire is too big, it will burn easily and become bitter.
3. Distinguish the usage of sauce: white sugar can not only increase sweetness, but also neutralize spicy taste, which is slightly refreshing; Vinegar can not only increase sour taste, but also make ingredients soft and rotten; Color with soy sauce (mostly used for cooking); Raw and fresh (fried and cold dishes are ok); Meat with Chili peppers will taste better; When cooking wine is used, it drips from the side of the pot, which stimulates the aroma at high temperature. The high temperature evaporation of cooking wine can take away the fishy smell of vegetables and other peculiar smells. Soy sauce can't be poured from the side of the pot, because the soy sauce itself is relatively dry, and it dries before it flows down. Seasoning order: add salt to vegetables first, less sugar in the middle, and finally put mature vinegar; Add soy sauce and vinegar to the meat first, add less sugar in the middle, and finally add salt. Don't put too much seasoning at a time. If you put too little, you can add more, but if you put too much, it will be difficult to adjust.
4. Cooking skills: vegetables with high water content can be quickly fried with high fire without adding water; When frying shredded potatoes, don't cut them too finely. If it is too thin, it will be soft and rotten. Add some water and salt in the middle of frying lotus root, and the lotus root will not turn black; Stir-fried sweet and sour vegetables must remember to add salt; A lot of dishes should be sprinkled with garlic when they are out of the pot, such as meat and animal liver, which will make the dishes taste better.
5. Fish making skills: First, clean the fish, and the black film in the belly and the fishing line on the back of the fish must be removed, so that the fish made does not smell fishy; When frying fish, first wipe the bottom of the pot with ginger slices, and then fry with oil, so that the fish will not stick to the pot and the skin will not break; When making fish soup, you should first fry the fish until both sides are golden, and then cook the soup to make the fish soup milky white.
6. Stewing skills: Add a few pieces of orange peel to the pot when stewing meat, which can not only remove the fishy smell of meat but also increase the umami flavor; When stewing, you must add enough water at one time. It is best not to add water halfway. If there is not enough water, you can only add boiled water.
7. Cooking food skills: When cooking jiaozi, put an onion in the water in front of jiaozi, so that the cooked jiaozi is not sticky and tastes more fragrant and delicious; Drop a few drops of vinegar in water when cooking eggs to prevent the eggshell from breaking; When cooking noodles, drop a few drops of oil in the pot to prevent the water from boiling and not overflowing.
8. Egg Tip: When frying eggs, the oil temperature must be high, so that the eggs can foam in the pot. If the oil is cold, the egg can't expand and form; When steaming eggs, it is best to stir them with warm water, and skim off the floating foam after stirring evenly, so that the steamed eggs look good and delicious.