Chef's cooking skills. cutting and slicing skill (in cooking)
Knowing the perfect knife method, if nothing else, it is an absolute attribute bonus for boys to visit their mother-in-law's house. How can a girl who dances with knives be handsome?
It is appropriate to practice knife skills with shredded potatoes. Hold the knife in your right hand, and press the potato chips with your fingers in your left hand, so that all the four-finger joints of your left hand except your thumb reach the back of the knife. Be careful not to lift the blade above the first joint, and then you can cut it with confidence. Under the premise of standardized operation, it will never hurt your hand. Over time, you will master it.
There are also various knife methods for processing various specific ingredients, such as hob blocks and lotus knives, which are more handy when you are familiar with knife methods.
Step 2: Turn the spoon over
Turning spoon is one of the basic skills that cooking absolutely needs to master. You can learn to turn the spoon by randomly ticking off the fire in the pot. Don't think that it's harmless if you don't turn over the spoon, and the cooking without turning over the spoon is not a dish.
Household pots are not suitable for practicing spoon rotation. It is recommended to practice with rice and a large stir-fry spoon. Pay attention to the push-pull arc of spatula and frying spoon combined with the strength of wrist and elbow, and pay attention to finding the feeling of power control.
Three. temperature
The most important thing in private Chinese food is the temperature. Different from western and Middle Eastern food culture, Asian cuisine focuses on discovering the original flavor of ingredients, supplemented by sauces and soups. Japanese and Korean cooking has gone a long way in raw food and stew, while China cooking has created the art of combining fire, water and ingredients by pursuing the perfection of heat.
Pay attention to the maintenance of high temperature in the fire when cooking. When the ingredients are put into the pot, they should be in a hurry to ensure that the water in the ingredients will not easily leak out and maintain the taste of the ingredients. At the same time, don't worry that the temperature in the pot is too high and smoke comes out. Generally speaking, after a small fire emits the fragrance of onion, ginger and garlic, the ingredients should be poured into the fire, and the standard phenomenon will make the water vapor rise. Instead, turn down the fire properly, turn over the spoon to make cooked food, and add seasoning. Finally, add oil or red oil or garlic and vinegar according to the taste of the dish.
Functions of various condiments
A competent kitchen chef, when he comes to a new kitchen, must first taste all kinds of condiments placed next to the stove, taste the salty taste and see the color discrimination function. The combination of taste and imagination, picking up a can of seasoning, he can intuitively know the taste difference between adding and not adding. The addition of some common condiments does not need to strictly abide by the requirements of recipes when cooking, and it is also common for condiments with similar functions to replace each other. Don't add for the sake of adding, the key is to know its function and make a choice.
China soy sauce, mainly divided into soy sauce and soy sauce, seafood soy sauce has occupied a place. Light soy sauce is used to enhance the taste and is slightly salty; Black soy sauce is used for coloring, especially salty; Seafood soy sauce tastes fresh at the same time, with a strange taste and sweetness. It is recommended not to put more at any time. I spit on seafood soy sauce!
Salt, monosodium glutamate, chicken essence and sugar: four essential things, especially salt. Without salt, there is no taste. What about monosodium glutamate and chicken essence? It is recommended not to rely too much on these two things, just put them properly. No matter how foreign bosses put monosodium glutamate, they may only give honest people and Frank a thumbs-up, but the senior foodies in China are still pretty good. The taste of monosodium glutamate makes me want to vomit. White sugar is a good partner of salt. White sugar is used to buffer and adjust the taste of salt, and various elements are used to stimulate taste buds. Vegetables without sugar will naturally be inferior to those with sugar. Don't put salt and sugar first at any time to avoid staying in the pot for too long. Because of the poor concentration, the water in the ingredients will be sucked out!
Chili noodles, dried Chili segments, Chili oil: Chili is not only spicy, but also fragrant. For most dishes, adding a little spicy taste is naturally the best. While cooking, the smell of pepper is a big role that can't be ignored. The smell of dried red pepper slices fried with slow fire and coriander is a great spicy dish. Spicy Chili noodles were stir-fried with Chili and sesame oil at the bottom of the pot to make a great spicy dish. Do you like it?
Edible oil: Edible oil is mainly used for seasoning during cooking. Cooking oil is very fragrant, and the demand is small, and dishes that are not light are indispensable. Friends who love cooking might as well boil some oil and pour it into a bottle for their daily needs. Pour salad oil or vegetable oil into the pot and heat it with slow fire. Be sure to use slow fire! After a little heating, pour an appropriate amount of onion, ginger, garlic, onion, pepper or pepper and aniseed into the pot and cook together. Slow fire, no hurry, no impatience. When the material is slightly black and smells a little burnt, take it out immediately. Of course, these materials should be thrown away.
Cooking wine: it has the smell of wine to relieve boredom, which is the role of cooking wine. Add a little when stewing, stewing, steaming and roasting seafood and meat products. Cooking wine tastes strong, remember not to put too much. Liquor such as Erguotou has the same effect, but it is best not to use maotai-flavor liquor, because the maotai-flavor is too strong, which masks the taste of the ingredients themselves.
Fuel consumption: fresh, black. Too many colors are abnormal and have a strange smell, so put less. It is used more when frying.
Honey: sticky and sweet, but not suitable for vinegar. Bright colors and luster. When cooking, friends who like sweet and greasy taste are indispensable to braise and steam.
Rock sugar: Rock sugar is the crystallization of white sugar. Compared with white sugar, rock sugar is more pure and refreshing. When you need a lot of sweet spices, it is suitable to use rock sugar.
Jujube: Slightly sweet, with special jujube flavor and traditional Chinese medicine flavor. It is often used to make hot pot clear soup base and cooked meat. Just put it in the pot, not afraid of rot. The degree of Korean ginseng chicken soup is out of the horizontal line, and I think it will release the level of jujube.
Pepper: Pepper is spicy, which is more suitable for broth and vegetables that are not spicy. It also has the function of removing fishy smell and relieving boredom. Spicy taste can bring a special sensory stimulation to your taste buds.
Sweet noodle sauce: black and sweet. The sweetness of the sauce. The classic steamed meat in the north will be covered with a lot of sweet noodle sauce. It can give meat a sweet sauce flavor, and at the same time it can cover up the fishy smell of meat, but it is not as sweet as honey. I really like this. It is the main raw material of the world-famous pancake sauce. Feel it.
Fruit vinegar and rice vinegar: with sugar, the sweetness and sourness of the dish are two generals. In general, the sweetness of sugar slightly inhibits the sourness, and the sourness of vinegar strongly inhibits the salty taste of salt. In addition, if you need light, fresh and refreshing dishes, you can put a little pot vinegar. When there is a fire, look at the refreshing sour taste of the vinegar choking the pot.
Pixian watercress: super salty, used when frying in the pot. Stir-fry watercress with slow fire. There is absolutely no light food.
Illicium verum and all kinds of yam: ancestral flavor enhancer. You don't need to put it when cooking, because there is oil. Habitually put some raw meat in the water.
Lime and dried orange peel: it has refreshing effect. Squeezing lime juice into meat products will bring a little fragrant and special taste to the ingredients, but it is not easy to taste and needs to be marinated for a long time (overnight). It is even more amazing to use lime juice in advance for the ingredients baked in the oven. Chenpi is mainly used for stewing and steaming meat ingredients.
Common misunderstanding of edible oil 1: high-temperature cooking
Many people like to stir-fry at high temperature when cooking, and they are used to waiting for the oil in the pot to smoke before cooking. This is unscientific. When the oil temperature is above 200 degrees, not only the unsaturated fatty acids beneficial to human body in vegetable oil will be oxidized, but also one kind called? Acrolein? Gas is the main component of oil fume, which is very harmful to human respiratory system. Acrolein? It will also cause oil to produce peroxides with strong carcinogenicity. So it's good to burn the cooking oil to 80% heat.
Myth 2: Don't eat animal oil.
In order to prevent "three highs" and obesity, some people only eat vegetable oil for a long time and refuse animal oil. But if you don't eat animal oil for a long time, it will cause the lack of vitamins and essential fatty acids in the body and affect your health. In a certain dose, saturated fatty acids in animal oil are beneficial to human body.
Myth 3: Eat only one kind of oil for a long time.
For convenience and health, some people only eat one kind of oil for a long time, which is unhealthy. It's best to stir-fry what oil goes with what vegetables. If you can't use any oil with any food, it is recommended to mix several oils alternately, or change one oil at a time. Only one kind of oil can't meet the human body's demand for oil.
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