1, why do you want hot pot and cold oil for general cooking?

(1) The wok is preheated to smoke. In order to make the air holes on the surface of the wok open due to heat and allow the oil to fully penetrate, an oil film is formed on the surface of the wok to prevent the wok from sticking.

(2) Cold oil can better control the temperature of ingredients.

(3) Hot pot hot oil: Fish, tofu and other ingredients that need high temperature and rapid setting, do not turn it immediately after hot pot hot oil is put into the pot, which will destroy the forming.

(4) Cold oil in cold pot: it is necessary to stir-fry spices, fried peanuts, etc. to extract aroma, or to slowly heat up the ingredients.

2. What are the differences and usages of soy sauce?

Raw extract flavor, fly oil fresh, usually cooking with these two can be used for old pumping color, color, taste heavy dishes should be used for extremely fresh taste, often used for dipping materials, cold salad. ?

3. Cured meat and stew

(1) Marinate the fried pork slices in advance 15-20 minutes, add starch water or egg white (pork can be added with soy sauce or soy sauce), stir with chopsticks until the meat is completely absorbed and let stand.

(2) Grab all the seasonings of the cured meat, and finally put the oil, because the oil will isolate the water.

(3) When stewing meat, you can fry the meat in the pan for about 1 minute (don't turn it over), and then stir-fry it until it changes color, and then stew it, which will make it taste better.

(4) If you want to cook snow-white fish soup, pour boiling water after the fish is fried, and replenish water and heat water.

4, do not paste pot skills

(1) After the pan is dried and heated, wipe it with fresh ginger, and then fry the fish in oil, which makes it more difficult to paste the pan.

(2) Soak the chopped garlic in clear water, which can remove the mucus of garlic and weaken the bitterness, and it is not so easy to blacken and paste the pot.

(3) Stir-fry the paste pot, add vinegar and water to the pot, boil it, stir it gently with a shovel, soften the paste part, and then it is very easy to clean.

5, drowning skills

(1) Green leafy vegetables should be boiled in hot water, and some oil and salt should be added to avoid yellowing. Root starch vegetables (such as potatoes and sweet potatoes) need not be salted, and cut into large pieces of cold water and put into the pot. ?

(2) Blanch the meat and put it in the pot with cold water. If hot water is put into the pot, the protein on the surface of the meat will solidify rapidly and the fiber will shrink. The impurities and blood inside have not been discharged, and the meat has hardened.

6. Stir-fried vegetables

(1) Put the vegetables after the oil is hot and smoky, and the cold oil is easy to fry. The whole fire can make the dishes cook faster, reduce water loss and make the taste more crisp. Add salt before cooking.

(2) Boiled green leafy vegetables, put the vegetables in the pot after boiling water, add half a spoonful of salt to the water, and pour a thin layer of oil to make the vegetables not easy to turn yellow, and scald them for 15-30 seconds, and the taste is more crisp after cold water. Stir-fry minced garlic in a small hot oil, add a lifetime of soy sauce and two spoonfuls of water, turn off the heat by bubbling in the pot and pour it on the vegetables.

(3) Rhizome starch vegetables can be cooked in an alkaline environment (adding baking soda) if they want the outer layer to be sandy and soft, and the starch on the surface is easier to decompose.

(4) Don't pour vinegar, soy sauce and cooking wine directly into the dish, and try to "nourish" it along the pot.

7. Ingredients and seasonings added before cooking.

(1) Sesame oil, Zanthoxylum oil and mountain pepper oil are rich in volatile gases, which are easily lost during continuous heating. So add it before cooking.

(2) Stir-fry vegetables with high moisture content, and it is best to put salt before cooking. If you put the salt first, it will lead to the precipitation of water, and it is difficult to fry the gas.

8. Cook rice

The ratio of rice to water 1: 1 water is the lower limit. After cooking and stewing for 30 minutes, the hardness and softness of rice can be more balanced. To make the rice more fragrant, you can soak it for 30 minutes in advance, and add 10ml flavor spray every 100g. The evaporation of alcohol in Wei Lin will remove the odor of rice at the same time, and the sugar in it will add sweetness to rice. If you want to make the rice grains clear, you can also put some peanut oil when cooking.

9. Cook jiaozi

Some cold water and salt (a liter of water+a spoonful of salt) can make the dumpling skin stronger.

10, thawing of ingredients

(1) It is best to put it in the freezer one night in advance and thaw it slowly. You can also use water while soaking to thaw or soak in cold water, which takes about 30 minutes.

(2) Try not to thaw and freeze repeatedly, which is easy to breed bacteria and make food taste worse.

(3) The thawed steak only needs to be dried with a kitchen paper towel without washing.

1 1, salt release sequence

End of salt: for the dishes that need to be stir-fried by fire, put some salt after frying thoroughly, and put salt before cooking when tender but not old: cook the whole meat (fish), and put salt before eating with salt in advance: cold dishes, put salt before eating, which is crisp and delicious.

12, stir-fry mix and match

(1) Homologous condiments can enhance flavor. Such as soybean milk+Weizeng, soy sauce+dried mushrooms with Puning soybean sauce+fresh mushrooms, fried garlic powder+fresh garlic, etc.

(2) When two or more amino acids that can produce umami flavor are put together, the freshness will be amplified, such as beef (inosinic acid) with tomato (glutamic acid) and thousand mushrooms (ornithine acid) with chicken (creatine), all of which are delicious.

Common umami ingredients:

Contains inosinic acid: most of the dividends are meat, fish and crabs, etc., and contains ornithic acid: dried mushrooms and Flammulina velutipes contain glutamic acid: corn, soybean sprouts, dried mushrooms, onions, kelp, dried tomatoes, etc.

13, shredded meat

Cross cut cattle, vertical cut chicken, oblique cut pig.

14, stew stew bone ingredients

Zanthoxylum bungeanum+cinnamon+star anise+fragrant leaves+incense+tsaoko+dried pepper.

15, the trick of cooking more fragrant: cannon pot

Minced garlic+chopped green onion+Jiang Mo+dried chili, stir-fry over low heat.