Chef's cooking skills: a wonderful way to scramble eggs
1, scrambled eggs with sheep oil, delicious and odorless.
2. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which makes egg products fluffy and soft.
Add a few drops of vinegar when scrambled eggs, scrambled eggs are soft and fragrant.
A coup of cooking and exploding.
1, stir-fried eggplant: put some vinegar in the pot, and the color of the fried eggplant will not turn black.
2, fried potatoes: add vinegar, can avoid burning, but also decompose the toxins in potatoes, and make the color and taste appropriate. It tastes better to add some milk when cooking potatoes.
3, fried bean sprouts: first add some butter, then put salt, you can remove the beany smell.
4, cooking: the application of boiling water to order food, so that the fried dishes are tender and good color. If you use ordinary water, it will affect the crisp mouth.
5, cooking skillfully put salt. If cooking with animal oil or peanut oil, add salt before putting vegetables; When cooking with soybean oil, tea oil or vegetable oil, put the vegetables first and then add salt.
6. Add 1 spoon of milk when cooking flowers, which will make the finished product more tender and delicious.
7. When tomatoes are cold mixed with sugar, it will be sweeter to put a little salt, because salt can change the sugar-acid ratio of tomatoes.
8. When cooking all kinds of cold dishes in summer, adding a proper amount of beer to stir can improve the taste and fragrance.
9. What if the food is too salty? Adding proper amount of sugar can reduce the salty taste. Or put some vinegar, the salty taste will be greatly reduced.
A coup for frying meat
1. Stir-fried meat: the meat slices are soaked in baking soda solution before frying, which is particularly loose and delicious. Pickling is premature and slow. Add salt when it is ripe, and add a few drops of vinegar before cooking, which is delicious.
2, fried sweet and sour fish, etc. Put sugar first, then salt, or salt? Dehydration? Function will promote the coagulation of protein in dishes? Eat? No sugar, resulting in sweet outside and light inside. No matter what sweet and sour dishes you cook, you can achieve moderate sweetness and sourness as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar.
3. Stir-fried meat slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.
4. Stir-fry shredded beef: cut well, mix well with salt, sugar, wine, raw flour (or eggs), marinate with raw oil, stir fry after 30 minutes, tender and delicious.
5. Frozen meat: The meat has just been taken out of the refrigerator and needs to be thawed. You can add some beer to cold water, so that the meat will be fresher. Do not thaw with hot water.
Mistakes of the chef's cooking After cooking, don't brush the pan for cooking.
In order to save trouble or clean the pot, many people often fry the next dish directly after the first dish is fried. In fact, the seemingly clean surface of the pot will be attached with grease and food residue. Heating at high temperature again is likely to produce carcinogens such as benzopyrene. Therefore, every time we fry a dish, we should carefully clean the pot before frying the next dish, which not only reduces the production of harmful substances, but also prevents seasonings and residues from affecting the taste and hue of the next dish.
As soon as the oil smokes, the food is cooked.
When the oil pan smokes, the oil temperature has reached above 200℃. Putting vegetables into the pan will increase the risk of cancer and destroy many nutrients in vegetables. At this temperature, not only fat-soluble vitamins, but also essential fatty acids in human body will be destroyed by oxidation, which reduces the nutritional value of oil. When cooking, the oil temperature should be controlled at around 150℃~ 180℃. The easiest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around them, it means that the temperature is hot enough to cook dishes.
The remaining frying oil is still used for cooking.
Many people don't want to throw away the fried oil and will continue to use it for high-temperature cooking or frying. This practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This oil should avoid high temperature heating and can be used to make pasta such as stews or rolls.
Turn off the range hood as soon as the dishes are fried.
A large number of harmful substances will be produced in the cooking process, and the range hood plays a great role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to exhaust the exhaust gas, and there will still be unfinished exhaust gas in the kitchen after cooking. After frying, let the range hood continue to operate for 3~5 minutes to ensure the complete discharge of harmful gases. Also note that when cooking, try to close the kitchen door and open the window, which can also reduce the residue of harmful substances in the kitchen to a certain extent.
Seven principles you must know when cooking 1. It is not advisable to put salt in meat too early.
The main component of salt, sodium chloride, is easy to solidify the protein in the meat, which makes the meat shrink, and the meat becomes hard and hard, and it is not easy to burn.
2. Don't burn the oil pan too much.
Frequent consumption of over-cooked fried vegetables is prone to hypochlorhydria or gastric ulcer, and cancer will occur if it is not treated in time.
3, meat, bone cooking avoid adding cold water.
Meat and bones contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of soup will suddenly drop, protein and fat will solidify rapidly, and the gap between meat and bones will be narrowed without rotting. Moreover, the umami taste of meat and bones themselves will also be affected.
4. Uncooked soybeans are inedible.
Soybean contains a substance that will hinder the activity of trypsin in human body. People eat undercooked soybeans, which are difficult for protein to digest and absorb, and even lead to diarrhea. There is no problem eating cooked and thoroughly cooked soybeans.
5, scrambled eggs do not put monosodium glutamate.
Eggs themselves contain glutamic acid, which is the same as monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and of course be a waste.
6, acid and alkaline foods should not put monosodium glutamate.
When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, monosodium glutamate will be converted into disodium glutamate, which is tasteless.
7. The repeatedly fried oil is inedible.
The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will also produce various harmful polymers after heating, which can make human growth stagnate and liver swell. In addition, vitamins and fatty acids in this oil are destroyed.
Guess you are interested in:
1. How should chefs make more delicious dishes?
2. What are the skills and secrets of cooking non-stick pan?
3. What are the basic steps and processes of cooking?
4. Chef's cooking skills
5. What cooking conditions do you need to master?