Chef's cooking skills 1. Knife skills
Knowing the perfect knife technique, among other things, it is an absolute attribute bonus for boys to visit their mother-in-law's house, and how can a girl who dances with a knife be handsome?
It is very suitable to practice knife skills with shredded potatoes. Hold the knife in your right hand, press the potato chips with your fingers in your left hand, so that the small joints of the four fingers except the thumb of your left hand all 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 standard operation, it will never hurt your hand. Over time, you will become proficient.
There are also all kinds of knife methods for processing various specific ingredients, such as hob blocks and lotus knives, which are even more handy when you are familiar with knife skills.
Step 2: Turn over the spoon
Turning spoon is one of the basic skills that stir-fried dishes absolutely require to master. You can learn to turn the spoon by hooking the fire out of the pot at will. Don't think that it's harmless not to turn over the spoon, and stir-fried dishes made without turning over the spoon are not dishes.
Household pans are not suitable for practicing turning spoons. It is recommended to practice with rice and a large frying spoon. Pay attention to the push and pull of spatula and frying spoon arc combined with the force of wrist and elbow, and pay attention to finding the feeling of force control.
III. Temperature
Privately, the most important thing in 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 sauce and soup. Japanese and Korean cuisines have gone a long way towards raw food and stew, while China cuisine has created the art of combining fire, water and ingredients by striving for perfection in heat.
Stir-fried vegetables should pay attention to the maintenance of high temperature in the fire. When the ingredients are put into the pot, they should be in a hurry to ensure that the moisture inside the ingredients will not easily leak out and maintain the taste of the ingredients. At the same time, don't be so anxious that the temperature in the pot is too high and smoke comes out. Generally speaking, after a small fire gives off the scent of onion, ginger and garlic, it is necessary to pour the ingredients into the fire, and the standard phenomenon will make water vapor rise. Instead, turn down the heat properly and 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 must first taste all kinds of condiments placed beside the stove when he goes to a new kitchen, taste the salty taste and see the color discrimination function. The combination of taste and imagination, picking up a can of condiments, 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 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 flavor and is slightly salty; Dark soy sauce is used for coloring, especially salty; Seafood soy sauce will taste fresh at the same time, which has 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 indispensable things, especially salt, are tasteless without salt. 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 much monosodium glutamate is put by foreign big brothers, it may only give honest and frank a thumbs up, but our country's senior foodies are quite pretty. The smell of monosodium glutamate makes you vomit when you think about it. White sugar is a good partner of salt. White sugar is used to buffer and adjust the taste of salt and stimulate the taste buds with multiple elements. Vegetables without white sugar will naturally be inferior to those with white sugar. Don't put salt and sugar first at any time to avoid staying in the pot for too long. Because of the concentration difference, it will suck out the moisture in the ingredients!
Chili noodles, dried Chili segments, Chili oil: Chili is not only spicy, but also fragrant is a great treasure. For most dishes, adding a little spicy flavor is naturally the best. While stir-fried dishes, the smell of pepper is a big role that can not be ignored. The aroma of dried red pepper slices fried with slow fire and coriander make a great spicy dish. Spicy Chili noodles with pepper and sesame oil stir-fried at the bottom of the pot have made a great spicy dish. Do you like it?
Cooking oil: Cooking oil is mainly used for flavoring when cooking. Cooking oil is very fragrant and requires a small amount, which is indispensable for non-light dishes. Friends who love cooking may wish to cook a little oil and pour it into the 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 the appropriate amount of onion, ginger, garlic, onion, pepper or pepper and aniseed into the pot and cook together. Slow fire throughout, not anxious or impatient. When the material is slightly black and smells a little burnt, remove it immediately. Of course, the materials should be thrown away.
Cooking wine: it has the fragrance of wine to remove fishy smell and relieve boredom, which is the function of cooking wine. Add a little when stewing, braising, steaming, baking seafood and meat products. Cooking wine tastes quite strong, remember not to put too much. Liquor such as Erguotou also has the same effect, but it is best not to use maotai-flavor liquor, which is too strong to cover the taste of the ingredients themselves.
Fuel consumption: fresh, black. Too much color is abnormal and has a strange smell, so you should put less. It is used more when doing saute and stir-fry.
Honey: sticky and sweet, but not suitable for vinegar. The color is bright and shiny. Friends who like sweet and greasy taste when cooking braised and steamed are indispensable.
Rock sugar: Rock sugar is the crystallization of white sugar. Compared with white sugar, rock sugar is more pure and refreshing. It is suitable to use rock sugar when a large amount of sweet seasoning is needed.
Jujube: slightly sweet, with a special jujube flavor and a taste of Chinese medicine. It is often used to make hot pot clear soup base and cooked meat. Just put it in the pot and don't be afraid of rotting. 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 meat soups and vegetables that are not spicy. It still 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. A sweet smell of sauce. The classic steamed meat in North China will be covered with a lot of sweet noodle sauce. It can give meat a sweet sauce flavor and cover the fishy smell of meat at the same time, but it is not as sweet and greasy as honey. I really like this. The main raw material of the world-famous pancake sauce is it. Feel it.
Fruit vinegar, rice vinegar: together with sugar, the sour and sweet dishes are two generals. Under normal circumstances, the sweetness of sugar should slightly suppress the sourness, while the sourness of vinegar should strongly suppress the salty taste of salt. In addition, dishes that need light, fresh and refreshing can be put with a little pot vinegar. When the fire breaks out, look at the refreshing sour taste of the vinegar rising place choking the pot.
Pixian watercress: Super salty, used when frying in a pot. It takes a slow fire to fry the watercress. Light dishes are absolutely not available.
Star anise and all kinds of yam: ancestral flavor enhancer. When cooking, you don't need to put it because there is oil. Put a few pieces of raw meat in the water habitually.
Lime and dried orange peel: it plays a refreshing role. Squeezing lime juice into meat products will bring a little bit of fragrant 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. Dried orange peel is mainly used for stewing and steaming meat ingredients.
Common misunderstandings of cooking oil 1: high-temperature cooking
Many people like to stir-fry at high temperature when cooking, and they are used to waiting until the oil in the pot smokes 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 a kind of fatty acid called? Acrolein? Gas, which is the main component of oil fume, is extremely harmful to human respiratory system. Acrolein? It will also cause oil to produce peroxides that are extremely carcinogenic. Therefore, it is 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. However, if you don't eat animal oil for a long time, it will cause the lack of vitamins and essential fatty acids in your 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 not healthy. It's best to mix what kind of oil with what kind of food is fried. If you can't mix what kind of food with what kind of oil, it is recommended to mix several kinds of oils alternately, or change one kind of oil for a period of time. Only one kind of oil can't meet the human body's demand for oil.
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