step
1. First of all, no matter what you cook, you must first prepare the ingredients: main ingredients and ingredients and some seasonings. First deal with the main ingredients, prepare the seasonings, and hold the utensils and plates. Get everything you need ready so as not to be in a hurry when cooking.
2, the next step: start cooking, fire, or electricity, all the same, heat the pot, usually boil the remaining water on the washed pot, and then refuel. If you are afraid of cooking, you can add more oil, but not too much.
3. After refueling, add ingredients, usually peppers and garlic cloves, and then add the prepared ingredients to fry. Turn it over with a spatula when frying. In the process of frying, if you are afraid of burning the dishes, you can add water.
Generally, seasoning can be added when it is almost cooked, or it can be added before frying, but I suggest adding some water after adding seasoning, and then continue frying until it is cooked, so that the seasoning and the main ingredients can be fully mixed. There will be no salty side and no light side.
5, then how do you know if it is ripe? It's actually quite simple. For beginners, just taste it directly. If it's an old driver, you can tell at a glance.
6. Cooking is actually as simple as this process. The dishes fried according to this process are not necessarily so delicious, because there are some points to pay attention to when each dish is fried. You must ask more questions, accumulate more and cook more to understand these points. These are the differences between ordinary dishes and dishes cooked by chefs, but there are also problems with ingredients and seasonings. So the knowledge of cooking is very deep.
Tools/raw materials
material
Cooking method
Methods/steps
First of all, you must choose fresh vegetables and condiments before cooking, so as to ensure the color and fresh taste of the dishes. Like yellow dishes, nutrition will be lost a lot.
Cooking oil. A large part of the flavor of cooking comes from the quality of oil. Generally, you should choose brand-name oil or real oil freshly squeezed by oil mill. Don't covet cheap oil, it's easy to fake.
The ingredients should be all. When cooking, you will choose different ingredients according to different kinds of vegetables. You must prepare enough kinds and weights, and use seasonings correctly, so as to stir-fry a good taste.
The fire is bigger. Generally, the dishes fried in restaurants will have a stronger aroma than those at home. Mainly because the firepower at home is not strong enough, try to enlarge the fire when cooking, and it is best to buy a gas stove with high firepower.
Hot enough. Many friends who like spicy food must put more peppers when cooking, so as to fry spicy dishes.
Cooking methods and steps. Generally, before cooking, you should heat the pot before putting oil in it. When the oil is 80% hot, add dried red pepper, onion, ginger, pepper, etc. Then put the main ingredients, add spiced powder, soy sauce, balsamic vinegar, etc. when the fragrance explodes. Finally, add chicken essence to refresh.
How to fry a good dish? Originally, various ingredients and seasonings were added in sequence.
Everyone can cook and cook every day, but why do they always feel that their cooking tastes unsatisfactory?
This has a lot to do with the pretreatment of ingredients, knife work, the control of heat and the choice of seasonings, but I think the most important thing is the order in which we put ingredients when cooking.
Today, let's talk about cooking. What should I put first and then what is the most appropriate?
First of all, let's analyze what seasonings are commonly used in our ordinary families and classify them.
1, flavor and freshness enhancing type
Salt, sugar, chicken essence, monosodium glutamate, soy sauce, oyster sauce.
2, to fishy type
Rice wine, yellow wine, cooking wine, vinegar
3. Aroma-enhancing type
All kinds of spices, spiced powder, thirteen spices, dried peppers, peppers, etc.
4. Unique flavor types
Chopped pepper, pickled mountain pepper, vinegar, etc.
5. Compound type
Bean paste, soy sauce, sweet noodle sauce, etc.
Then talk about what I think is the operation sequence.
Ingredients that are difficult to fry, such as ribs, chickens and ducks, and sliced meat. Generally, meat dishes are fried in a hot pot with cold oil, and ginger and garlic are added until almost raw. This is because ginger and garlic are cooked too early.
But if it's fried vegetables, because there's less oil, then I'll put the minced garlic down and fry it, and then I'll put the vegetables in and fry them, because if I put vegetables and garlic, the oil will be gone and the garlic will not explode.
Stir-fry onion, ginger and garlic first.
At this time, there is still oil in the pot, so it is necessary to add seasoning, because seasoning generally needs high-temperature frying to stimulate the fragrance to the greatest extent.
The spices need to be fried.
If you want to add compound seasoning to this dish, such as bean paste, you should also add it together at this time to stimulate the flavor of bean paste with oil temperature, so that the bean paste will produce red oil.
Stir-fry the bean paste with oil.
The next step is to remove the fishy seasoning. At this time, the frying time in the pot is longer, and the temperature is higher without adding water. This is the best time to add fishy flavor seasoning. Add cooking wine or vinegar along the edge of the pot and let the cooking wine and vinegar evaporate at high temperature. Evaporation will take away the fishy smell.
Add cooking wine when there is no water.
The next step is to add flavoring. At this time, we can add some water to the pot to stew as needed. Seasoning, adding salt, monosodium glutamate, chicken essence and finally adding salt can keep the food fresh and tender.
Finally, there is a kind of seasoning with unique flavor, which is suitable for putting before cooking. For example, chopped peppers and pickled peppers are fermented products with a sour and spicy taste. It is not suitable for cooking too much, it will lose its flavor. Finally, put it before the pot, which can keep a rich and layered taste.