Skill 1, [Fried]

Take fried fish as an example, how to do it without breaking the skin and sticking to the pot? Before the fish is put into the pot, it is necessary to completely absorb the water on the surface, and then pat a proper amount of corn starch, which can help make the fish skin more compact;

Before pouring the oil, wipe the bottom of the pot with ginger slices, so that the ginger juice forms an insulation layer on the pot surface and the oil is heated. Then buy fish and put it in the oil pan to start frying. The whole process is light and slow, and fewer turns are needed. Only when the bottom is completely stupid can the pot be turned over. You can actually use this method when switching to fried pork chops, chicken chops, steaks and other meats.

Tip 2, [frying]

Stir-fried meat: it is recommended to stir-fry meat in a hot pot with cold oil. Meat with a little more oil is not easy to fry. If the meat needs to be braised with water after frying, wait until the surface of the meat is slightly yellow and fragrant before adding water, so that the meat will be more fragrant after frying first.

Stir-fried vegetarian dishes: stir-fry on fire. According to different vegetables, green leafy vegetables with more moisture don't need to be stewed with water, which can make the vegetables yellow and soft, while those with less moisture can make the dishes taste relatively tender and better.

Tip 3, [stew]

Stewed fish soup: fry the fish in oil first, fry both sides of the fish until they are slightly yellow and brown, and then heat the water to stew, so that the soup can be cooked into fresh and tender milky white in a short time.

Stew soup: I think broth soup is fresh and tasteless. It is suggested to blanch the meat first, remove the bloody smell, stew it in boiling water and simmer it until it is cooked. It is best to stew soup in casserole or enamel.

Remember, whether it's fish soup or stew soup, the water added at the beginning of stew soup should be hot water or boiled water. If you use cold water, it will not only make the meat feel dull, but also easily stimulate the fishy smell.

Simple stew, white pepper, ginger and salt are enough ingredients, but heavy spices such as star anise, cinnamon and cinnamon are not recommended, which will turn the whole pot of soup into brine soup and no longer taste good.

Tip 4 [steaming]

Steamed seafood or steamed fish: put boiling water on the pot with strong fire, so that seafood and aquatic ingredients can be steamed in a short time, which is more authentic, less nutrient loss and less fishy.

Steamed meat: whether steamed ribs, steamed chicken, steamed meat dishes, etc. The longer the meat is marinated, the better the sauce and the more delicious the steamed vegetables are.

Tip 5: [The key to smooth and tender meat]

Whether it is used for cooking in a pot or boiling water, slicing should follow the slicing method of "cutting cattle, sheep and pigs vertically". Pickling step: first add seasoning, then add egg white or raw flour for sizing, and finally oil it to prevent sticking.

Tip 6. What is a hook? ]

Hook fluorescence can be divided into thin fluorescence and thick fluorescence. Dilute fluorescence is generally mixed with "corn starch+water (or soy sauce)", and strong fluorescence can also be mixed with "sweet potato starch+water". The purpose of blending is to make the sauce or soup of dishes thicker, smoother in taste and more oily in appearance.

Dog Boying is suitable for cooking, such as braised fish, braised eggplant, stir-fried cauliflower and other soups, such as tomato egg soup and laver egg soup.

Tip 7. (How to marinate meat to remove fishy smell? ]

No matter what kind of meat it is, it is planned to marinate it before cooking. Generally, the deodorizing ingredients are marinated or used together with rice wine, white wine, vinegar, pickled peppers, chopped peppers, onions, ginger, garlic, pepper water and other seasonings with deodorizing and seasoning functions.

Steps to correctly remove the fishy smell of meat: first, soak the meat in clear water to let the blood bubble out; use "salt+white wine+warm water" to assist in grabbing and washing; when the meat slices are marinated, use cooking wine or white wine with other seasonings to help remove the fishy smell.

If meat needs to be cooked in cold water, then cook it in cold water, cooking wine+onion ginger, and if necessary, add a handful of peppers.

Tip 8, [Oil]

Stir-fry and stir-fry meat dishes: it is recommended to use vegetable oil to make the meat taste more fragrant. It is recommended to use meat oil (lard), so that the fried dishes are more fragrant, oily and delicious. It is recommended to use olive oil for salad or cold salad. It is not only nutritious, but also tastes better. Sesame oil and pepper oil are more suitable for simple addition after cooking. Fried steak with seasoning oil: butter is recommended, and the fried steak tastes more delicate.

Tip 9, [salt]

Edible salt can be divided into "coarse salt" and "refined salt". Besides seasoning, it can also be used to sterilize some dishes.

Bacon, salted bacon and pickled vegetables: coarse salt is generally used for salt, and refined salt is used for daily cooking, which is easier to melt and integrate with ingredients.

Stir-fry vegetarian dishes: add salt until the dishes are fully cooked;

Stir-fried meat: add salt to taste when pickling, which can make the meat slices more salty and fragrant;

Stewed soup: Add salt near the pot.

Skills 10, [sauce]

Sauces are divided into "flour sauce" and "soy sauce". Soy sauce is mainly soy sauce, soy sauce and steamed fish oil. Soy sauce is used for refreshing, while soy sauce contains caramel, which is used for coloring. Although the quality of steamed fish barrel oil is good, it is more suitable for seafood or steamed fish dishes, and the oil is mostly used for dipping or simply refreshing.

Noodle sauce: mainly soybean sauce and bean paste, soybean sauce is sweet, which is often used to add sweetness to braised dishes and stews; Bean paste is spicy, which can add spice and color. Commonly used in bright red dishes, such as braised eggplant and braised fish.

Fried vegetarian dishes: soy sauce is not recommended! Fresh vegetables can be made with only salt or raw materials. After vegetarian dishes are done, you can add a little oil appropriately, which can improve freshness and make vegetables look brighter and more shiny.

Skills 1 1, [vinegar]

Vinegar is generally divided into aged vinegar, white vinegar, rice vinegar and fragrant vinegar. When cooking, adding vinegar can not only increase the acidity, but also improve our appetite. It also has the effect of removing fishy smell. When frying meat, adding vinegar can remove the fishy smell after the sour taste volatilizes. When stewing meat, adding vinegar can also make the meat stew soft and rotten faster.

Skills 12, [Ingredients Matching]

It is mainly the key to match the three daily ingredients of "onion, ginger and garlic": vegetables should be mixed with garlic, meat dishes should be flavored, ginger should be deodorized, and finally chopped green onion should be added to increase the color and flavor of the dishes.