How to practice stir-fry spooning 1, practice arm strength
Arm strength is very important, the first important point of spooning is arm strength, if the arm strength are not able to do not mention the technical aspects of the problem, the first to be able to put the pot end up and then say it. Hotel kitchen pots are not home so lightweight pots, hotel kitchen pots are cast iron pots professional kind, can be equivalent to a few watermelon weight it;
2, pull-ups
No space no arm strength machine may be worth to do pull-ups, a little bit of the number of increase in one hundred and two hundred can be in a nutshell arm strength can't really do not practise, especially do not often do sports! Even if you are young, arm strength is not;
3, the heart can not be anxious
This frying spoon is not a few months will be able to practice, do not want to rush to success, the heart can not eat hot tofu. At least a few years to mature hand, wait until more than five years to be able to spoon themselves out of the apprentice is fortunate;
4, from the beginning of the scrambled eggs
Scrambled eggs is a technical job, not only frying technology, spoon is also so. Scrambled eggs, and then scrambled rice, these two techniques well practiced and then continue to practice the following;
5, not ashamed to ask
Follow the master to learn, and sometimes a little bit more than your own research and reading to figure out much faster and more useful. Do not understand to quickly go to ask the master to teach more questions and more notes, more upside down spoon to let the master point to see if there is a mistake point, pay attention to the eye to see this thing must know;
6, pay attention to wrist injury
Careful point of the wrist don't get hurt, the beginning of the force is not even or just don't know how to force, it's easy to twist the wrist or ligament strains, be sure not to make too much effort to make brute force not to take. I'm not sure how to do this, but I think it's a good idea.
How to make the meat tender in the stir-fry starch method: cut the meat, add an appropriate amount of dry starch mix, let it stand for 30 minutes after the pan frying, you can make the meat tender, the entrance is not greasy.
Beer method: the sliced meat with beer and dry starch paste hanging slurry, fried meat tender and crisp.
Egg white method: add the appropriate amount of egg white in the meat stirred after 30 minutes before frying, can make the meat tender lubrication.
Eating oil method: stir fry shredded beef, first in the cut shredded meat add ingredients, and then add the right amount of cooking oil and mix well, let stand for 30 minutes after the pan, can make the meat tender.
Salt water method: with a high concentration of salt water to make the frozen meat thawed, into the dish after the meat is tender.
Mustard method: cook beef, can be evenly coated in mustard on the beef on the first night, wash with water before cooking, so that the beef is easy to cook, and tender meat.
Soda method: cut slices of beef into a baking soda solution to soak before frying, can make the meat soft.
Chef stir fry seasoning oil: stir fry when the oil temperature up to 200 ℃ or more, will produce a kind of called ? acrolein? The harmful gas. Is the main component of the oil smoke, will also make the oil produce a large number of highly carcinogenic peroxide. Therefore, frying vegetables or use 80% hot oil is better.
Soy sauce: soy sauce in the pot at high temperatures for a long time will destroy its nutrients and lose its fresh flavor, so cooking vegetables should be put before the pot is about to put soy sauce.
Salt: soybean oil, canola oil cooking, in order to reduce the loss of vitamins in vegetables, generally should be fried vegetables and then put salt; with peanut oil cooking, because peanut oil is very susceptible to aflatoxin contamination, it should be the first to put salt frying pan; with meat oil cooking, you can put half of the salt first to remove the residues of organochlorine pesticides in the meat oil, and then add the other half of the salt; in meat dishes, in order to make the meat frying tender, the best salt when frying to eight mature. The best thing is to put salt when frying to eight mature.
Vinegar: If you add a little bit of vinegar to the vegetables in the pot, you can reduce the loss of vitamin C in the vegetables, and promote the dissolution of calcium, phosphorus, iron and other mineral components to improve the nutritional value of the dishes and the human body's absorption and utilization rate.
Wine: burning fish, sheep and other meat dishes, put some wine can borrow the evaporation of wine to remove the fishy. Therefore, the best time to add wine should be the highest temperature in the cooking process in the pot. In addition, fried shredded meat should be in the shredded meat stir-fried with wine; broiled fish should be fried with wine; fried shrimp is best in the fried with wine; soups are generally in the opening of the pot to a small fire stew, simmering when the wine.
Monosodium glutamate (MSG): when heated to more than 120 degrees Celsius, MSG will become coked monosodium glutamate, not only no fresh taste, but also toxic. Therefore, it is best to add MSG when the stir-fry is ready to start.
Sugar: in the production of sweet and sour fish and other dishes, sugar should be put first after adding salt, otherwise the salt? Dehydration? effect will promote protein coagulation and it is difficult to eat through the sugar flavor, thus resulting in sweet outside and light inside, affecting its flavor.
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