In any case, don't blindly learn to cook. You must find a way. Don't always copy other people's recipes. Not only does it taste unsatisfactory, but you will forget all the steps next time you cook.

In fact, if you really want to cook a dish well, you must not blindly follow it. What is the principle? Why do you do this? It's so well matched! Only with a thorough understanding of the principle can we draw inferences and make a better taste more easily and easily!

Today, I will share with you the most basic principles of 10 cooking course. As long as you master these, you can guarantee that your cooking will be improved!

0 1. Wonderful use of oyster sauce

As a fresh condiment, oyster sauce has many wonderful uses. Oyster sauce has a high salt content, which can replace salt for seasoning, and also has a "fresh flavor", especially in fried meat dishes, fried green peppers and other dishes. When you order oyster sauce before cooking, the taste will be improved immediately.

Oyster sauce can also be used in many vegetarian dishes that are not easy to taste, such as garlic moss, cauliflower, Chinese cabbage, and the combination of oyster sauce and soy sauce, which is wonderful for most materials. However, it should be noted that it is best to add it before turning off the fire, because the continuous high cooking temperature will lead to the destruction of its umami flavor and nutrition.

02. Which method is better, tender meat powder, sizing or adding water?

There are always two kinds of meat, one is low water content, and the other is that the meat fiber is too thick.

For the meat with low water content, we can add a small amount of salt, so that the protein in the meat can produce a salt-dissolving reaction to absorb water, making the meat more tender and juicy.

In view of the fact that the fiber is too thick, it is a gentle hand to break the fiber with a hammer and destroy it with an enzyme.

Sizing actually adds a protective layer to the meat. The denaturation temperature of starch is lower than that of protein, which can form a protective film before meat denaturation to prevent meat from losing water.

03. Don't freeze and melt meat ingredients repeatedly.

Because this kind of ice crystal formed by water freezing will enlarge the gap between cells, resulting in serious water loss of meat, and the taste and nutrition will be greatly reduced during processing.

04. Sugar is really everything.

No matter what the dish is, sprinkle some sugar before cooking, and you will always meet the taste you want. Adding sugar is not to make the dish sweet and greasy, but as a taste guide to stimulate the taste, which is enough to provoke your taste buds.

05. skills of steaming fish

Steamed fish is usually cooked in hot water, which can shorten the time of steaming fish and make the fish more tender. After steaming the fish, you should first pour soy sauce and then pour hot oil, so that the soy sauce can be very good.

06. What is the emphasis on the order of seasoning?

Give the sauce first, because the sauce is colored and seasoned, then seasoned, and finally colored and salted.

Especially for cooking and braised dishes, the effect of giving sugar first and then vinegar is different. If sugar is heated for a long time, it will make caramelization, and the sweetness of vegetables will become lower and the color will become darker. Vinegar will also volatilize when heated, and it can only be deodorized.

Therefore, before cooking, sugar and vinegar are usually given twice to supplement the taste.

07. How to make green leafy vegetables delicious?

Fried green leafy vegetables. You can put more oil in the pot. Fire must be used. Stir-fry the vegetables quickly after they are put into the pot. Stir-fry vegetables with enough water until they are 80% cooked, and then add salt. This will not affect the color of the dish, and it is not easy to get water.

08. How can I stew the meat delicious?

When stewing meat, many people often make the stew dry and hard. In addition to the lack of stewing time, some skills were ignored in the production process. How to make stew fragrant and crisp?

When stewing meat, be sure to heat the water when adding water, otherwise the meat will not stew easily. In addition to the regular onion, ginger, star anise, cinnamon and fragrant leaves, two pieces of dried tangerine peel can be added to the pot, which can not only remove greasy food, but also enhance fragrance.

09. Pay attention to the order of salt.

When cooking soup, you must put salt at the end. As the saying goes, "Eating meat is better than drinking soup." Well, if you give the salt first, the umami taste of the fish won't go into the soup. On the contrary, if you pickle vegetables, you should first give salt to preserve your taste, and then let the taste of salt water come in slowly.

10. How to cook the soup?

The principle is that the fire fully emulsified oil and water under the action of protein, making the soup look like milk. Some people say that milk will be added to the kitchen to make the soup white. In fact, the main purpose of adding milk is to increase protein. Otherwise, if you want to make Tonga white, how much milk tastes.

There is fire in the process of making milk soup, and water must be given enough. It's best not to add water halfway, but to heat the water if it is added. To sum up, the raw materials are protein, fat and water. The method is to stir fry and boil the water. This is the main point of making milk soup.