The skill of cooking with fire is flourishing;
Strong fire is also called big fire, urgent fire or violent fire. The pillar of fire will stick out from the pot, and the flame will be high and steady, blue and white, and the heat will be strong. The cooking speed is fast, which can keep the freshness of the materials and the softness of the taste. Suitable for cooking methods such as raw frying, sliding frying and frying.
Medium fire:
Medium fire is also called civil and military fire or slow fire, and its firepower is between flourishing fire and small fire. The pillar of fire sticks out of the pot slightly, and the flame is low and unstable, showing a blue-red flame with bright luminosity. Generally suitable for cooking foods with more sauces, such as cooking and frying.
Small fire:
Small fire, also known as slow fire or warm fire, the pillar will not extend out of the pot, the flame is small and sometimes high and sometimes low, the light is blue-orange, the luminosity is dark and the heat is low; Generally suitable for slow-cooked or non-perishable vegetables, suitable for dry-frying, burning, boiling and other cooking.
Slight fire:
Micro-fire, also known as fireworks, is weak, blue in color, dark in luminosity and low in heat. It is generally suitable for dishes that need to be stewed for a long time, so that the food not only has the taste of instant food, but also retains the original flavor of the materials. Suitable cooking methods include stewing, stewing and stewing.
Cooking tips 1. How to make braised pig's trotters, beer ducks and braised pork ribs tender and fragrant? When stewing these dishes, it is best to pour them into the rice cooker before stewing, so that the stewed pig's trotters, ribs or beer ducks taste more fragrant and tender.
2. How to fry the meat tender, smooth and delicious? After cutting the meat, soak it in baking soda water for a while, then pour out the water, add a little thickening powder and knead it for a while, then add seasoning, and the fried meat will be tender and smooth.
3. How to make pork chop and steak soft and tender? After cutting the meat, soak it in coke for a while before cooking or frying it. The meat will be softer and will not taste like coke.
4. How can shrimps be fried to be fresh and tender? When we fry shrimp, it is easy to have soft meat and hard meat, which is not refreshing and the color is not very good. Bian Xiao's method is to add a little salt and alkali to the washed shrimp, then rub it by hand for a while, and finally rinse it with water. This fried shrimp is not only crystal clear in color, but also fresh and refreshing.
5. How can eggs be fried to be fluffy and tender? After the eggs are beaten into the bowl, add a little warm water and stir, and add a little wine when frying, so that the fried eggs will be fluffy and tender.
6. How to fry eggplant without oil? We know that eggplant is delicious only when there is more fried oil, but sometimes we don't want to eat it too greasy. At this time, we can blanch with boiling water or marinate with salt, and stir with starch water when frying, so that a tender and delicious eggplant can be fried without putting too much oil.
7. How to steam rice into a granular non-stick pan? When steaming rice, drop a few drops of raw oil in advance and then stir it a little. The steamed rice will become grain by grain, crystal clear, non-sticky and delicious.
8. What should I do if I cook jiaozi or glutinous rice balls? When cooking, add enough water. After the water boils, add a little salt and stir it with a spoon. When the salt is fully diluted in water, jiaozi or glutinous rice balls are added, so it is not easy to stick to the pot.
9. How to wash the fat sausage? After the fat sausage is washed for the first time, add flour and knead it repeatedly, then rinse it clean, and finally add cooking wine, ginger, garlic, salt and other seasonings to marinate for a while, so that the fat sausage has no peculiar smell whether it is fried, braised or stewed.
10, how to clean auricularia auricula and kelp? Soak auricularia auricula and kelp in warm water first, then pour off the water, add flour and rub gently, and finally rinse with clear water.
How to use materials for cooking and cooking 1. How to use ginger?
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. We often encounter some problems when cooking:
For example, when making fish balls, add ginger and onion juice to the minced fish, and then add other condiments to stir and squeeze into fish balls, so that you can get a fresh, fragrant, smooth and white effect. If ginger is chopped into rice grains and mixed with minced fish, the fish balls will be very spicy, dark in color and poor in taste.
For another example, before cooking fish, put ginger slices in a small amount of oil pan, then fry the fish, brand it on both sides, add water and various condiments, and cook the fish and ginger together 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 ginger slices are cooked with fish or ginger rice, the effect is not good. Therefore, when cooking, ginger should be used reasonably and skillfully according to the specific conditions of the dishes.
1, shredded ginger is often used as food.
Ginger commonly used in cooking includes new ginger, yellow ginger, old ginger and watered ginger. It can be divided into red claw ginger and cucumber ginger by color. Ginger spice can be used as both seasoning and ingredient in dishes. The new ginger skin is thin and tender, and the taste is weak; Turmeric is spicy, its smell turns from light to strong, and its meat turns from soft to hard. It is the top grade of ginger. Ginger, commonly known as ginger mother, is a kind of ginger, with thick skin and strong meat, spicy taste, but its aroma is not as good as turmeric; Pour ginger with ginger buds, which can be used as a side dish or dipped in sauce. It's delicious.
Ginger, as an ingredient, is usually shredded, such as? Ginger? Just take fresh ginger and green pepper, 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 tube, adding shredded ginger juice pickled with shredded 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 of cold dishes, which not only enhances freshness, but also has the function of sterilization and disinfection. Such as Huaiyang traditional cold salad? Mixed dried silk? Its production method is to cut each large piece of dried bean curd into about 20 pieces, then finely cut it into dried shreds thinner than matchsticks, scald it with boiling water for 3 times, squeeze out the water, put it in a plate, sprinkle with shredded ginger and pour with seasoning. Dried silk is soft and light, and shredded ginger is tender and spicy.
2, ginger pieces (slices) into the dish to smell.
Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling, roasting and other cooking methods, and can remove the fishy smell of aquatic products and livestock.
Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables.
For example:? Stewed chicken, stewed chicken with eggs and boiled sea cucumber? Coral stewed chicken? What is the name of the one decorated with tremella balls? The wind blows peony? , supplemented by pig intestines? The prince and the dancer? Chicken stuffed with fish and shrimp? A hundred birds fly at the phoenix? Wait a minute. In the production, you must use ginger slices to flavor, otherwise there will be no crispy chicken, delicate ingredients and mellow soup.
Ginger is not only used for seasoning in cooking, but also for dipping and seasoning before cooking, such as? Oil chicken? 、? Grilled fish? 、? Fried pork chop? When cooking, it is not convenient to heat ginger and raw materials at the same time, but the odor of these raw materials is difficult to get rid of, so it is necessary to soak ginger slices for a long time before heating to eliminate their odor. When dipping, add a proper amount of cooking wine and onion at the same time, and the effect will be better.
3. Ginger rice is delicious and fresh as soon as it is served.
Ginger was also called in ancient times? Xinjiang? , that is to say? Xinjiang resists all evil? Said. Ginger warms and dispels cold pathogens. Taking advantage of this unique function of ginger, people often eat cold dishes with ginger and rice vinegar. Vinegar has the effect of removing fishy smell and warming the stomach. Adding ginger and rice can prevent diarrhea, sterilize and promote digestion. Like what? 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 fragrant leaves.
Ginger rice can also be cooked with the ingredients in the dish, such as? Stewed lion head? After the pork is finely cut and mashed with the back of a knife, it needs to be added with spices such as ginger and rice to make a lion's head, and then stewed. Ginger is processed into rice grains, which are mostly fried in oil and cooked with the main ingredients. The spicy taste of ginger and the umami taste of the main ingredients are integrated, which is very attractive.
Fried crab powder? 、? Gouka meat? Wait, ginger rice needs to be fried in oil first, and then cooked with the main ingredients. Ginger slices (slices) play a role in removing fishy smell and alleviating bad smell in fireworks dishes, while ginger rice is mostly used in frying, sliding, frying, frying, boiling and frying dishes to increase flavor and umami flavor.
4. Ginger juice has good color and flavor.
Raw materials such as aquatic products, poultry viscera, eggs, etc. stink, so ginger is an essential seasoning when cooking. Some dishes can be served with ginger, fireworks dishes (called big dishes in jargon) should be cooked with ginger slices (slices) to remove the fishy smell, and ginger rice should be used for general cooking and side dishes. But there are still some dishes that are not convenient to cook with ginger, and they need to be deodorized and flavored. For example, ginger juice is more suitable. For example, fish balls, shrimp balls, meatballs and all kinds of animal raw materials are mashed with the back of a knife, which is made of ginger to remove fishy smell.
Ginger juice is made by patting ginger slices loosely and soaking them in clear water for a certain period of time (generally, it is necessary to add onions and appropriate amount of cooking wine to soak them together) to get the required ginger juice.
Ginger is very useful and delicate in cooking, but there is no need to season any dish with ginger. For example, a single vegetable itself contains natural fragrance, so it must be seasoned with ginger rice. Disturb the host and guest? , affecting the original taste.
As the saying goes:? Is ginger old and spicy? . Don't use new ginger when cooking ginger, because old ginger tastes more fragrant.
Second, how to use salt
The role of salt in cooking is very important. People often refer to the salty taste of salt as? The king of all tastes? ,? One salt (diao4) is a hundred flavors? . The main function of salt in cooking is to flavor and enhance fragrance. When cooking with salt, we should not only consider whether the taste of the dish is moderate, but also pay attention to whether the timing of using salt is correct.
According to academic theory, the lowest concentration of salty taste that people can feel is 0. 1% ~ 0. 15%. The optimum solubility of salt solution is 0.8% ~ 1.2%. Therefore, the amount of soup should be 0.8% ~ 1.2%. When cooking and stewing, it should generally be controlled within the range of 1.5% ~ 2%, because these dishes are often eaten with salt-free staple foods, that is, dishes for dinner, so the amount of salt used is larger.
Salt is often used with other seasonings in the cooking process, and several seasonings will inevitably interact with each other during the use process to form a compound flavor.
Generally speaking, a small amount of vinegar can enhance the salty taste, and when more vinegar is added, 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 little 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 fish balls tender and diverse. 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 and make 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, salt is added before the raw materials are heated, so as 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 cooking method are covered with a layer of paste, it is not delicious, so you must add salt 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 keep the fish from breaking, you should also wipe it with salt or soy sauce first. However, this method of adding salt requires less salt and short cooking time.
Step 2 add salt when cooking
This is the most important method of adding salt. When cooking with frying, roasting, boiling, stewing, simmering, sliding and other techniques, salt should be added when cooking. Then add salt when the dish is about to mature, which can reduce the osmotic pressure of salt on the dish, keep the dish tender and smooth, and keep the nutrients from losing.
Step 3 add salt after cooking
That is, salt is added after heating is completed, and the dishes cooked mainly by frying are like this. After frying, sprinkle with spices such as pepper and salt.
Third, how to use wine
In cooking, some cooking wine is usually used, because wine can relieve the fishy smell and make it fragrant. In order to make wine play the role of removing fishy smell and enhancing fragrance, the key is to make wine play its role. So pay attention to the following points.
1, cooking
The most reasonable time to use wine should be when the temperature in the pot is the highest during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying; Another example is fried shrimp. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, cooking, cooking, as soon as wine is injected, noise immediately breaks out, and then a steam comes out. This usage is correct.
2. When pasting, you should also use wine.
But don't use too much wine, or it will evaporate.
3, avoid overflowing with wine.
Some people always put wine in their dishes with meat. So what? Shredded pork soup with mustard tuber? Wine is also put in dishes like this, and the faint taste is destroyed by the smell of wine, because the wine in the soup has no time to evaporate. So chefs usually do this when they use wine? First, avoid overflow, and second, avoid more? .
4. Some dishes need to be mixed with wine.
For example, 10 chicken wings are fried, stewed with tomato sauce, sugar and salt until the chicken wings are crisp, then red wine is added, and the chicken wings are taken out of the pot and boxed. This dish is characterized by its mellow wine flavor. In this case, it is reasonable to put the wine in front of the pot to reduce volatilization.
5, using wine to make drunk food, often without heating, so the wine is more intense.
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