Chef's cooking skills 1. When frying vegetables, it is not advisable to add cold water. Cold water will make vegetables old and unpalatable, while vegetables fried in boiling water are fresh and tender. Frying time should not be too long;
2. When frying lotus root silk or lotus root slices, add some water while frying to prevent lotus root from blackening;
3. Immediately put the eggplant into the pot or water after cutting, otherwise the eggplant will be oxidized to black. When frying eggplant, put some vinegar in the right amount, so that the color of the fried eggplant will not be black;
4, scrambled eggs, an egg with a tablespoon of warm water and stir well, it will not fry, and scrambled eggs are big, soft and delicious;
5. Before the tofu is put into the pot, it can be soaked in boiling water for ten minutes to remove the beany smell and alkaline taste;
6. To stew a pot of good fish soup, use cold water. After boiling cold water, skim off the floating foam, which can remove the fishy smell. At the same time, the protein of fish slowly solidifies and the nutrition can be sufficient? Release? Put it in fish soup. Stew thick soup with strong fire, and drink clear soup with low fire;
7. When steaming fish or meat, wait until the water in the steamer is boiled before steaming, so that the fish or meat can shrink immediately when it suddenly encounters high-temperature steam, and the fresh juice inside does not flow out, which is more delicious after cooking;
8. When cooking bone soup, don't add cold water halfway, lest the temperature of the soup suddenly drop, leading to the rapid solidification of protein and fat, which will affect the nutrition and taste. It is best to fill it with water at one time or add appropriate amount of boiling water halfway;
9. When you are in cook the meat, if you want to make the soup delicious, you should cook the meat slowly in cold water; If you want to make meat delicious, you should cook it in hot water.
10, when boiling lard, first put a small amount of water in the pot, and then add the chopped pork plate oil, so that the boiled oil is bright and free of impurities;
1 1. Put the sliced meat in a colander and shake it in boiling water a few times. When the meat just changes color, drain the water, then fry it in the pot, and it will be cooked in a few minutes, fresh and delicious;
12. Put the shrimps into a bowl, add a little salt and edible alkali powder, rub them with your hands for a while, then soak them in clear water, and then wash them with clear water, which will make the fried shrimps transparent, crystal clear, tender and delicious;
13, when cooking meat dishes, add wine and vinegar, and the dishes will become delicious; When cooking vegetarian dishes, add some vinegar appropriately, which tastes good and nutritious, because vinegar has a protective effect on vitamins;
14. Vegetables should be fried and cooked as soon as possible to avoid long-term heat preservation and repeated heating, so as to avoid vitamin loss and bad taste;
15. Hairtail is fishy and greasy, so it is difficult to wash it with clean water. You can soak hairtail in alkaline water and then wash it with clear water, which will make it easier to wash and have no fishy smell.
16. Before frying the beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, so that the enzymes in the beer can decompose protein and increase the tenderness of the beef;
17. After cutting the kidney flower, add a little white vinegar and soak it in water 10 minute. Kidney flowers will grow up without bleeding, and they will be tender, smooth and refreshing after frying.
18. Before frying pork liver, soak it in white vinegar and water, and then rinse it with clear water. Fried pork liver tastes delicious.
19, the bean sprouts are fresh and tender, and they should be fried quickly. If you put a little vinegar when frying, you can remove the astringency of bean sprouts and keep them crisp and tender;
20, sweet peppers should be quickly fried. Add a little salt and vinegar when frying, and fry for a few times;
2 1, stir-fry peanuts in cold pan with cold oil, crisp without discoloration or undressing;
22. When cooking all kinds of cold dishes in summer, adding a proper amount of beer can enhance the taste and fragrance.
The seasonings for cooking are arranged neatly. Stir-fry meat dishes, and put salt when they are almost cooked.
Adding order: sugar, wine, vinegar, salt and soy sauce. After frying meat, sugar and wine, vinegar must be added, otherwise the sugar will not dissolve easily and the fragrance of wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to prevent rich amino acids from being destroyed by high temperature. For example, celery fried shredded pork. Heat the pan first, put the oil in, and when it is 50% to 60% hot, add the shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and add some soy sauce.
Optional seasoning: sugar, wine, vinegar. When frying meat dishes, pickling with sugar and a small amount of cooking wine can remove the fishy smell and make the meat tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness on the outside and saltiness on the inside.
Bogey: monosodium glutamate. Meat already contains glutamic acid. When it meets the salt in dishes and is heated, it will naturally produce sodium glutamate, the main component of monosodium glutamate. If monosodium glutamate is added to fried meat dishes, it will destroy the natural flavor.
Stir-fry vegetarian dishes and add salt after a few times.
Adding sequence: sugar, vinegar, salt and monosodium glutamate. Stir-fried dishes are different from fried meat dishes. Add salt to stir-fry vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients. First, heat the pan until the oil is 50% to 60%. (At this time, you can put onion and ginger to saute according to your own preference.) Stir-fry the vegetables a few times, add salt and continue to stir-fry until the color turns green, such as vegetarian fried spinach and oil wheat vegetables.
Optional seasoning: sugar, vinegar. If you want to learn cooking, you can go to cooking school and Guangzhou New Oriental. Sugar can be added to those who don't need sugar restriction to enhance the flavor of vegetarian dishes. After adding sugar, you don't need to put monosodium glutamate. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crisp and keep more vitamins. But you can't put vinegar when frying vegetables. Adding vinegar will destroy most chlorophyll and turn yellow soon, which is not only ugly, but also greatly reduces its nutritional value.
Avoid: soy sauce. Soy sauce has a strong taste. Adding it when frying vegetables will not only affect the bright color of vegetables, but also cover up the fragrance of vegetables.
Stew, put the cooking wine first.
Adding order: cooking wine, soy sauce, sugar, vinegar and salt. Cooking often highlights the aroma of cooking wine, and uses the aroma to cover up the fishy smell, so the wine should be placed in the highest temperature place in the pot. When braising, soy sauce is mainly used for coloring, so add soy sauce first. In addition, remember to add sugar before adding salt, otherwise the cooked meat will get old. Guangzhou New Oriental cooking school studied cooking. Take braised pork as an example. First, cut the pork belly with skin into pieces, oil it, then take another pot, heat the oil to 60%, stir-fry the aniseed and onion ginger, bring the cooking wine to a boil, add soy sauce and white sugar to a boil, add soup (or water), boil it over high fire, skim off the oil, and add salt when it is 80% ripe. The cooking method of stewing is basically the same as that of cooking, except that there is more soup.
Optional seasoning: vinegar. When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before wine. Because such dishes should not only have sour taste, but also have volatile vinegar taste to cover up the fishy smell of raw materials, they should be put into the pot at the highest temperature. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only make the dishes more fragrant, but also make the stew worse.
Cold, and finally put it together.
Joining order: put all at the end. To make a cold salad, you usually mix all the seasonings together to make a flavor juice, and then pour it into the dish and mix well. Seasoning must be put at the end, mixed and eaten now, otherwise the dish will be soaked in the sauce for a long time, which will make the taste of the dish too salty and the nutrition will be lost. Such as cold lettuce, cold pork belly and so on. Cut raw materials or clinker into wires, sheets, blocks, etc. Add seasoning and mix well.
Bogey: monosodium glutamate. Is monosodium glutamate 80℃? Only at 100℃ can the preservation effect be fully exerted. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly sticks to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes.
Stir-fried meatballs, first put the seasoning in the meat.
Adding order: cooking wine, salt. When cooking baked meatballs, white meat and other dishes, you should first marinate the raw materials with seasonings. For example, chop the meat, add pepper and cooking wine, stir well, add egg white, stir well, add salt and stir until it is thick, then simmer with slightly boiling water, cook with low heat, and finally add salt to the soup. The seasoning method of cooking is similar.
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