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1, meat ingredients should not be frozen and melted repeatedly.
Meat ingredients are basically stored in the refrigerator, which can maximize the shelf life of all kinds of fresh food. However, meat ingredients cannot be frozen and melted repeatedly, so the ice crystals 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.
2. Did you accidentally put too much salt when cooking? Add some sugar
If you accidentally put too much salt in cooking, you can add some sugar to "balance". Of course, the principle is not that the tastes of sugar and salt can offset each other, but that after adding sugar, the taste buds on the tip of the tongue will convey the sweetness of sugar, so the tolerance for "salty" taste is higher and the food is not so salty.
3. If you want to eat fried rice with eggs, add a spoonful of oil when cooking.
To cook fried rice with eggs, it is best to use leftover rice overnight, but if you want to cook it now, fry it first, add 1/3 less water when cooking, pour a spoonful of oil into it, and fry it directly after cooking. Fried rice with eggs is also clear in texture, delicious and not sticky.
4, the meat should be fresh and tender, and must be marinated in advance.
Meat ingredients are basically eaten every day. Whether it is fried pork, beef or chicken, it must be marinated in advance before it can be put into the pot. Don't just dry brine (only add starch) when marinating, be sure to add some salt and water. Light salt water can effectively dissolve protein which supports muscle contraction, and prevent the meat from contracting again after being heated, thus making the meat soft and tender.
5. Fish soup should be milky white and fried in advance.
I had milk fish soup in the restaurant before. I thought it was with milk, but it wasn't. The reason why fish soup is milky white is that after frying, gelatin, fish oil, protein and fat in fish bones are constantly dissolved, and the color of fish soup will become very white, making fish soup more delicious and nutritious.
6, garlic fried, can replace monosodium glutamate.
Whether it is cooking or stewing soup, umami is very important. Raw garlic is full of spicy taste, but after high-temperature frying, the spicy taste in garlic is gone and replaced by "umami". Fried garlic can perfectly replace monosodium glutamate and other commonly used flavoring agents, and this principle is also very common in Cantonese cuisine.
7, cooking, it is best to use "meat oil"
Eating vegetarian dishes and meat is a good way to balance health and taste. Vegetables themselves have no taste, while animal fats such as lard can produce a strong "meat flavor" after being heated at high temperature. Fried vegetarian dishes have a unique flavor and are not greasy after drinking. Stir-fried kale is a classic dish in Chaozhou cuisine. The main points summarized by predecessors are lard, fire and spicy soup.
8. Wine is a good helper in cooking meat dishes.
Wine can remove fishy smell, improve taste and freshness, so that fat meat is not only fragrant but also not greasy. Fatty acids react with alcohol to produce aromatic substances, and then the fat is dispersed into the soup by using the dual solubility of alcohol to improve the greasy taste and produce aromatic substances, which are not only fragrant but also not greasy. In addition, yeast in beer is also a good umami substance.
9. Knife work is not that important.
There are too many kitchen tools now, many of which are ingenious and practical. If you just cook at home, you don't need to waste time practicing knife skills, which is easy to get hurt. Buy some commonly used gadgets for peeling and chopping vegetables, which are simple, practical and convenient.
10, cooking must be matched.
Cooking collocation is very important, and the most basic methods are: slicing with slices (sliced pork with green bamboo shoots), diced pork (kung pao chicken) and diced pork (diced potato and chicken), which can not only ensure that all kinds of side dishes are cooked together, but also look good on the plate.
Finally, in addition to watching and learning more, the most important thing is to practice more. It's no use knowing all the principles but not doing them.