The skill of cooking 〓 frying technique 〓
There are so many techniques of frying that there is nothing wrong with them.
Stir-fry raw and cooked, and remember to stir-fry fried.
Stir-fry with water and stir-fry, dry-fry method is seldom used.
The most difficult number is soft speculation, and the court speculation method has grasping speculation.
Stir-frying techniques are used a lot, and a pot of food tastes good.
Hong kong fried typhoon shelter, garlic and lobster sauce bread crumbs
〓 Skimming technique 〓
Stir-frying technique is widely used, and raw meal processing needs sizing.
If it is warm, oily and slippery, it should be cut off. Return to the pot and thicken and stir-fry quickly.
Smooth, slow, quick, good quality, tender, smooth, soft and light in taste.
〓 Water frying technique 〓
The technique of water frying is really special. You don't need oil for cooking.
This method is aimed at eggs, and you don't have to turn them over when you stir-fry them slowly.
The finished dishes are fresh, tender, bright, light, smooth and soft.
〓 Soft frying technique 〓
Soft-frying technique is not difficult, and the key is to clean the pan.
Choose liquid or velvet, stir-fry with slow fire and warm oil.
The finished vegetables are soft, tender, fresh in taste and clean in color.
〓 Stir-fry technique 〓
Raw frying technique is the most common, and the raw materials are finely processed.
No paste, no salting and no paste, just fry in the pan quickly.
Seasoning is interrupted and put into a plate, and the taste is fresh and fragrant without thickening.
〓 stir-frying technique 〓
Pay attention to stir-frying techniques? Qing? The raw materials are finely processed.
Yard-flavored sizing is warm and oily, and the quality of seasoning is good.
Stir-fry the pan without thickening, and the bottom of the plate is fresh and fresh without juice.
〓 grasping and frying techniques 〓
The technique of grasping and frying belongs to the court, and the raw materials are finely processed.
Hang the paste and fry it until it's crisp. It's sour and sweet.
Crispy outside and tender inside, fresh and not greasy, court innovation is the first.
〓【〓frying technique
There are deviations in stir-frying techniques, and the raw materials are not fried.
The main ingredients are rolled and fried, and the ginger, onion and garlic slices are mixed with soy sauce.
The cooking process is fast, so it is called fast and short? Hey? .
"Cooking and frying techniques"
Cooking and frying techniques are also common, and the raw materials are cooked and finely processed.
Stir-fry in hot oil, and hot sauce is indispensable.
The addition of white sugar can refresh the taste and make it unique, salty, spicy and sweet.
〓 Stir-fry technique 〓
Stir-frying technique is not simple, the main ingredient is oily or watered.
Stir-fry the sauce quickly, and the time for cooking is short.
Stir-frying emphasizes the selection of raw materials, and the texture is crisp and easy to cook.
〓 Small fry technique 〓
Stir-frying techniques are used a lot, and the pot is not changed during the cooking process.
Raw materials are processed, starched, pickled, stir-fried and pushed to the edge of the pot.
Stir-fried ingredients are fragrant, slightly spicy and fresh to the juice.
〓 Dry frying technique 〓
Dry frying technique is wonderful, and raw materials are finely processed.
Do not paste, marinate or hang the lake, stir-dry the water and add oil a little.
The taste should be spicy, and the taste of pepper in hot sauce is not bad.
"Typhoon shelter"
The typhoon shelter is fried in Hong Kong, and the new trend of eating is strange.
The main ingredient is fried, garlic and lobster sauce bread crumbs.
The taste is soft and impeccable, and the garlic is rich and surprising.
How to use ginger in cooking
Ginger is an indispensable spice in many dishes, but not everyone knows how to use it. Proper use can make dishes fresh and colorful, otherwise it will be self-defeating. When cooking, we often encounter some problems: for example, when making fish balls, adding ginger and onion juice into the minced fish, and then adding other condiments to stir and squeeze them into fish balls, you can get fresh, fragrant, tender and white in color. If the ginger is chopped into rice grains and mixed with minced fish, the fish balls will be spicy in the mouth, and the color will be dark and the taste will be poor. Another example is that before cooking fish, ginger slices should be put into a small amount of oil pan to stir-fry the wok, then the fish should be fried and branded on both sides, and then water and various condiments should be added to cook the fish and ginger until cooked. In this way, ginger not only does not stick to the pot when frying fish, but also can remove the smell and smell; If the ginger slices are cooked with the fish or the ginger rice is cooked, the effect is not good. Therefore, ginger should be used reasonably and skillfully in cooking according to the specific situation of dishes.
1. shredded ginger is often used as an ingredient.
Ginger commonly used in cooking includes new ginger, yellow ginger, old ginger, poured ginger, etc. According to color, it can be divided into red claw ginger and cucumber ginger. Ginger is spicy and fragrant, and can be used as both seasoning and ingredient in dishes. The new ginger skin is thin and tender, and the taste is weak; The turmeric is spicy, the smell changes from light to strong, and the meat quality changes from soft to firm, which is the top grade of ginger. Ginger, commonly known as ginger mother, is a kind of ginger, with thick skin and strong meat, and spicy taste, but its aroma is not as good as that of turmeric; Pour ginger with ginger buds, which can be used as a side dish or pickled in sauce. It tastes delicious.
As an ingredient, ginger is usually cut into shreds, such as? Shredded ginger? Is to take fresh ginger and green and red peppers, shred them and fry them with shredded pork, which is spicy and delicious and unique. ? Three-silk fish roll? It is made by cutting mandarin fish into large pieces, wrapping shredded bamboo shoots, shredded ham and shredded chicken breast into a cylinder, and then adding shredded ginger sauce pickled with ginger, shredded onion and shredded red pepper, and adding soy sauce, sugar and vinegar. It tastes sweet and sour, tender outside and fresh inside. Processing fresh ginger or turmeric into silk can also be used as an ingredient for cold dishes, which not only enhances freshness, but also has the functions of sterilization and disinfection. Such as Huaiyang traditional cold salad? Mix dried silk? It is made by cutting each generous piece of dried bean curd into about 20 pieces, then finely cutting it into dried shreds thinner than match sticks, scalding it with boiling water for 3 times, squeezing out the water, putting it in a plate, sprinkling shredded ginger on it and pouring seasoning on it. Dried silk is soft and light, and shredded ginger is fresh, tender and spicy.
2. Ginger pieces (slices) into the dish to remove fishy smell and relieve the smell.
Ginger is processed into pieces or slices, which are mostly used in pyrotechnic dishes, such as stewing, stewing, roasting, boiling, grilling and other cooking methods, and has the function of removing the fishy smell of aquatic products and livestock. Ginger is mainly used in pyrotechnic dishes to get its flavor, and ginger should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and it should be flaked with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. Such as:? Stewed chicken , with eggs as stewed hens, add water-soaked sea cucumbers? Coral stewed chicken? , decorated with tremella balls called? The wind blows peony? , assisted by pig intestines? Prince and the showgirl? Add chicken brewed with fish and shrimp? A hundred birds fly at the phoenix? Wait. In the production, it is necessary to season with ginger slices, otherwise there will be no characteristics of crispy chicken, delicate ingredients and mellow soup.
Ginger is not only used for seasoning in cooking, but also used for dipping and seasoning before cooking, such as? Chicken in oil? 、? * Roast fish? 、? Fried pork chop? When cooking, it is inconvenient to heat ginger and raw materials at the same time, but the odor of these raw materials is hard to go, so it is necessary to soak ginger slices for a considerable time before heating to eliminate their odor. When dipping, it is necessary to add a proper amount of cooking wine and onion at the same time, and the effect will be better.
3. Ginger rice is fragrant and fresh when it is eaten.
Ginger was also called in ancient times? Xinjiang? , which means? Xinjiang resists all evils? Said. Ginger warms and dispels cold pathogens. Using this unique function of ginger, people often eat cold dishes with ginger and rice vinegar. The vinegar has the effect of removing fishy smell and warming the stomach. Together with ginger and rice, they can prevent diarrhea, sterilize and promote digestion. Such as? Steamed white fish? 、? Flour crucian carp 、? Steamed crab 、? Drunk shrimp? 、? Bamboo shoots? And so on, all need to be poured with vinegar, add ginger rice, and some need to be sprinkled with pepper and put on coriander leaves.
Ginger rice can also be cooked and eaten with raw materials in dishes, such as? Stewed lion head? After the pork is finely cut and smashed with the back of a knife, ginger rice and other seasonings need to be added to make the lion's head and then stewed. Ginger is processed into rice grains, which are mostly cooked with the main ingredients after frying in oil. The spicy flavor of ginger and the umami flavor of the main ingredients are integrated into one, which is very attractive. ? Fried crab powder? 、? Goo Ka meat? Wait, ginger rice needs to be fried in oil first, and then cooked with the main ingredients after the fragrance is overflowing. Ginger pieces (slices) play the role of removing fishy smell and relieving bad smell in pyrotechnic dishes, while ginger rice is mostly used in fried, slipped, fried, fried, cooked and fried dishes to add flavor and freshness.
4. Ginger juice tastes good in color and taste.
The raw materials of aquatic products, poultry viscera and eggs are fishy and smelly, so ginger is an indispensable seasoning when cooking. Some dishes can be cooked with ginger as the ingredient, while pyrotechnic dishes (called big dishes in jargon) should be cooked with ginger pieces (slices) to remove the fishy smell, and generally stir-fried dishes and side dishes should be cooked with ginger rice. However, there are still some dishes that are inconvenient to cook with ginger, but also need to remove the fishy smell and enhance the fragrance. For example, it is more appropriate to use ginger juice. For example, the dishes made of fish balls, shrimp balls and meatballs and all kinds of animal raw materials smashed into velvet with the back of a knife are made by using ginger to remove the fishy smell.
Ginger juice is made by patting ginger pieces loose and soaking them in clear water for a certain period of time (generally, onion and appropriate amount of cooking wine need to be added for soaking together), and the required ginger juice is obtained.
Ginger is very useful and exquisite in cooking, but it is not necessary to season any dish with ginger. For example, if a single vegetable itself contains natural fragrance, it is bound to be seasoned with ginger rice. Disturb the host and guest? , affecting the original taste.
As the saying goes:? Is ginger old and spicy? . Cooking ginger should not use new ginger, because old ginger has a stronger flavor.
How to use salt
The role of salt in cooking is very important. People often refer to the salty taste of salt as? King of all flavors? ，? One salt (diao4) is a hundred flavors? . The main function of salt in cooking is to flavor and enhance flavor. When cooking with salt, we should not only consider whether the taste of the dishes is moderate, but also pay attention to whether the timing of using salt is correct. According to academic theory, people can feel salty taste with a low concentration of 0.1%~ 0.15%. The solubility of comfortable salt solution is 0.8% ~1.2%. Therefore, the amount of soup dishes should be 0.8% ~1.2%. When cooking and stewing dishes, they should generally be controlled within the range of 1, 5% ~ 2%, because these dishes are often eaten together with the staple food without salt, that is, the dishes for the next meal, so the amount of salt should be larger.
Salt is often used together with other seasonings in the cooking process, and several seasonings will inevitably interact during the use process to form a compound taste. Generally speaking, adding a small amount of vinegar to the salty taste can enhance the salty taste, and when adding more vinegar, it can weaken the salty taste. On the contrary, adding a small amount of salt to vinegar will enhance the acidity, while adding a large amount of salt will weaken the acidity. Adding sugar to the salty taste can weaken the salty taste. Adding a little salty taste to the sweetness can increase the sweetness to a certain extent. Adding monosodium glutamate to the salty taste can alleviate the salty taste, and adding a small amount of salt to monosodium glutamate can increase the freshness of monosodium glutamate. In addition, salt has high permeability and can inhibit the growth of bacteria. When making meatballs and fish balls, adding salt and stirring can increase the water consumption of raw materials and make the fish balls tender and varied. Adding some salt to the dough can increase the elasticity and toughness of the dough to some extent. Adding some salt to the fermented dough can also adjust the fermentation speed of dough, making steamed bread softer and more delicious.
Mastering salt in cooking can be divided into the following three situations.
1. Add salt before cooking, that is, add salt before heating the raw materials, in order to make the raw materials have a basic salty taste and shrink. When cooking methods such as frying, frying, sliding distillation and frying are used, sizing, hanging paste and adding some salt can be combined. Because the main ingredients of this kind of cooking method are wrapped in a layer of paste, it is not tasty, so salt must be added before cooking. In addition, some dishes can't be salted in the cooking process, such as steamed meat with lotus leaf powder, which must also be salted before steaming. When cooking fish, in order to make the fish not broken, you should also wipe it with salt or soy sauce first. However, this method of adding salt requires less salt and shorter cooking time.
2. Adding salt to cooking This is the main method of adding salt. When cooking with techniques such as frying, burning, boiling, stewing, simmering and sliding, salt should be added to cooking. Then add salt when the dishes are about to mature, so as to reduce the osmotic pressure of salt on the dishes, keep the dishes tender and loose, and keep the nutrients from losing.
3. Add salt after cooking, that is, add salt after heating, and the dishes cooked mainly by frying are like this. After frying, sprinkle with spices such as pepper and salt.
How to use wine
In cooking, some cooking wine is usually used, because wine can relieve fishy smell and make it fragrant. In order to make wine play the role of relieving fishy smell and making it fragrant, the key is to make wine play its role. Therefore, we should pay attention to the following points.
1. The reasonable time to use wine in cooking should be when the temperature in the pot is high during the whole cooking process. For example, stir-fried shredded pork, wine should be put just after stir-frying; Another example is braised fish, which must be cooked immediately after the fish is fried; Another example is fried shrimps. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, stir-frying and cooking, as soon as wine is injected, immediately burst into noise, and then a stream of water vapor is emitted. This usage is correct.
2. When sizing and pasting, you should also use wine. But don't use too much wine, otherwise it will evaporate.
3. Use wine to avoid overflowing and avoiding too much. Some people always put wine in their dishes where there is meat. So? Shredded pork soup with mustard tuber? Wine was also put in dishes like this, and the light taste was destroyed by the smell of wine, because the wine in the soup had no time to evaporate. So chefs usually do it when they use wine? First, avoid spillage, and second, avoid more? .
4. Some dishes should emphasize the taste of wine, such as chicken wings with Portuguese sauce. Choose 10 chicken wings, fry them, add tomato sauce, sugar and salt, stew them until they are crisp, then add red wine, cook them out and box them. This dish is characterized by its rich wine flavor. In this case, it is reasonable to put the wine before cooking and reduce the volatilization.
5. Use wine to make drunk food, often without heating, so the wine will be more rich.
How to use beer 1. to stir-fry sliced meat or shredded pork, and mix it with starch and beer to hang the pulp. After stir-frying, it is particularly tender and delicious.
2. To cook frozen meat, ribs and other dishes, first use a small amount of beer, marinate 10 minutes or so, rinse with water and cook, which can remove the fishy smell and peculiar smell.
3. Cooking meat and fish with more fat, adding a little beer, will help the fat to dissolve, resulting in a fat reaction, making the dishes fragrant but not greasy.
4. When steaming the chicken, marinate the chicken in 20 ~ 25% beer for10 ~15 minutes, then take it out and steam it. Especially fresh, smooth and delicious.
5. Steamed fish with strong fishy smell, pickled with beer for10 ~15 minutes, not only the fishy smell is greatly reduced after cooking, but also the taste is similar to that of crabs.
6. When cold salad is served, first soak the dish in beer, then take it out and cool it after heating and boiling, and add seasoning to mix it with food, which has a special flavor.
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