14 "Cooking knowledge

1. Mixing lai is mainly made by cutting raw materials or clinker into smaller strips, blocks, shreds, dices and slices, and then mixing them with seasonings.

2. The method of making a wok dish is to fry it in boiling water or a warm oil pan, drain the water and oil, and mix it with pepper oil and pepper noodles as needed while it is hot, so that the taste can penetrate. The differences between grabbing and mixing are as follows:

(1) Soy sauce, vinegar and sesame oil (commonly known as triple oil) are mostly used for mixing vegetables; Stewed vegetables are often mixed with spices such as pepper oil.

(2) Most mixed vegetables are made of raw materials or clinker. Stewed vegetables are mostly made of clinker by hot or cold mixing. Cabin dishes are also made of raw materials such as baked cucumbers. Stewed vegetables are characterized by tenderness, softness and crispness, and a thorough and refreshing taste.

3. fry in a small amount of oil, and put the raw materials when the oil is hot. First, use a quick fire, then turn to a slow fire, fry until both sides turn golden brown, and then add seasoning to cook.

4. Before frying, boil the oil with strong fire (some only burn 7% to 8% heat), then put the food into the pot. The fire should not be too strong, and turn it over in time to prevent it from being overcooked or undercooked. Usually it can be fried to brown, and some larger materials need to be fried again.

5. Stir-frying is a widely used cooking method. Heat with a little oil, add the raw materials, stir fry and add seasoning, with little or no soup. Stir-frying generally uses hot oil. After the raw materials are put into the pot, it is necessary to speed up the mixing. After frying until half-cooked, add seasoning, and then take off the pot.

6. stir-frying, also known as stir-frying, is mainly based on not hanging paste. First, put the main ingredients in a boiling oil pan, stir-fry until five or six are ripe, then add the ingredients, then add the seasoning, quickly turn it over a few times, and cut it off.

7. Use boiling water to mourn the explosion of raw materials, or use hot oil to explode for a while, pour in a colander, drain off the remaining oil, leave a little oil in the original pot, add seasoning and main ingredients, then pour in the juice prepared in advance, turn it over a few times and take it out of the pot, which is called explosion.

8. Grilling is to stir-fry ginger, then add raw materials (raw materials or semi-finished cooking products), add other condiments and soup, then cook with slow fire until crisp and rotten, and finally thicken the pot.

9. stew is a soup dish made by mixing several raw materials with soup and seasoning.

1. First, put the dishes in a bowl with seasoning. After cooking, cover the bowl upside down on the basin, remove the bowl and make it into steamed bread, such as the "eight-treasure rice" cooking method.

11. First add base oil to the pot, heat it (some use ginger pot first), add ingredients step by step, stir fry a little, then add soup (thick soup or water is equal to the raw materials) and seasoning to cook on slow fire. Suitable for sheet, block, diced, silk, strip and other raw materials.

12. Generally, braised raw materials are processed into semi-finished products in an oil pan (or fried first), then put in a pan, add a small amount of soup and a proper amount of condiments, and simmer them with low fire. The difference between "yellow braised" and "red braised" lies in the different shades of products, and the color of "red braised" can be enhanced by sugar color.

13. hot pot: put the changed raw materials into the hot pot and cook them, then dip them in seasoning for eating. Hotpot dishes are the best dishes in winter.

14. The casserole is both a cooking utensil and a container, and the dishes cooked with it have a unique flavor, but you can't pan them. Put the main and auxiliary materials in the same pot after preparation, add various seasonings, and add fresh soup to eat. It is characterized by fine cooking of coarse dishes, soft and rotten texture, strong and delicious soup, light and delicious seasoning, and not greasy when eating, which is the best meal for the public.

15. the raw materials of the soup are cooked at first sight. Boil the soup and water with strong fire first, then put the material into the pot and season it. Do not thicken it. As soon as the water is boiled, the pot will take off. Another method is to cook the raw materials with boiling water, then take them out, put them in a container, and pour the boiled fresh soup into the container for scalding. This method is called soup explosion or water explosion.

16. Cooking refers to the method of cooking food in boiling water. Cooking is characterized by soup and vegetables, fresh taste, no thickening and more soup.

17. steaming is a cooking method with steam as the conduction heating. It is not only used for cooking dishes (steamed dishes), but also for the preliminary processing of raw materials and the insulation of dishes.

18. inlay is to hollow out or batch pieces of whole or large pieces of raw materials from the middle. A method of cooking by putting the prepared stuffing in the middle and then steaming and frying. For example, tomatoes, green peppers, oil gluten, cucumbers, eggplants, lotus roots, etc. can be used as raw materials, and the fillings inserted can be varied and generally have to be chopped and chopped.

19. Stew: Put food and water into the pot at the same time, add seasoning, put it on strong fire (big fire) to boil, skim off the floating foam, and then stew it on slow fire (small fire) until it is cooked and rotten, which is characterized by soft and rotten texture and original flavor.

2. Hold one side of the pot handle with a thick cloth, remove the end of the wok from the fire by hand, and throw the cooked Lai at the center of the pot several times to make it even, which is called a pocket.

21. Rolling is the same as flying water. Put the material in boiling water, scald it a little, and then take it out, so as to remove the odor of the material.

22. Coarse grain is commonly known as "Ding".

23. Soak the oil at an appropriate oil temperature, put down the material and soak it for a while (with fire), which is called "hot bubble" or oil pulling; At a certain oil temperature, the input material is soaked until it is only cooked, and the temperature of the oil is lower than that when frying, which is called "cooked bubble".

24. Bao noun solution: casserole; Verb-homonym: "Boil".

25. Scrape or chop the velvet into mud.

26. The old fire soup is simmered and cooked for a long time.

27. Make all kinds of cuts.

28. control the dripping of dry water or oil.

29. Add half a cup of shiitake mushroom stalks, 15g straw mushrooms, 25g soybeans, 15 red dates, 1 teaspoon of white pepper, 1/3 dried tangerine peel and 1 tablespoon of longan meat.

Practice: (It is also introduced in vegetarian menu)

(1) Wash red dates, mortar pepper and longan meat.

(2) Wash soybeans and soak them in clear water for one hour.

(3) Soak the stem of Lentinus edodes and Volvariella volvacea and wash them. Put the Volvariella volvacea in boiling water for three minutes, fish them out, wash them and squeeze them into water. (4) Boil 15 cups or a proper amount of water, and add all the materials to boil. Slow fire for two to three hours, filter off the residue and serve as soup. After the soup is cooked, after it is completely cold, it is put into a food bag and frozen in the freezer for immediate use. You can also fry soybean sprouts in water in a clean pot, add ginger and appropriate amount of water to burn the flavor, and it will become a quick and simple soup.

3. There are two kinds of fresh soup: red soup and white soup. Red soup is made of thick mushroom stalks and mushroom stalks; Zitang is made from bamboo shoots or soybean sprouts.

24 > The knowledge of cooking

Cooking is a common means in cooking, but there are also many skills according to the content of cooking.

Boil vermicelli: Don't wait for the water to boil. When there are small bubbles rising from the pot, just cook it. Stir it a few times, cover the pot and boil it, add some cold water, and then cover the pot and boil it. The dried noodles cooked in this way are soft and clear.

Boiling jiaozi: As the saying goes, "Boil the skin with an open pot and cover the pot to cook the stuffing." When boiling with an open pot, the water temperature can only be close to 1 degrees. Because of the boiling effect of water, jiaozi keeps turning, and the skin is cooked evenly and is not easy to break. After the skin is cooked, cover the pot again. If the temperature rises, the stuffing will be cooked easily.

Cooking porridge: The most troublesome thing when cooking porridge is that it overflows after boiling. If you drop a few drops of sesame oil into the pot, turn down the fire after boiling, so that it will not overflow no matter how long it is cooked.

Boiling milk: If milk is boiled with slow fire, the vitamins in it will be destroyed by air oxidation, and it will be much better if it is boiled with strong fire. In addition, boiled milk should not be boiled on the fire for a period of time, but should be boiled away from the fire, and then moved to the fire to boil, and then boiled away from the fire. Repeatedly for three or four times, not only can the nutrients in milk be maintained, but also Brucella in milk can be effectively killed.

boiled eggs: soak the eggs in cold water first, and then boil them in hot water, so that the eggshells will not break. In addition, the egg skin is easy to peel off.

cook the meat: To make the meat rot quickly, you can put some mountain ballast or some radish in the pot. It is not advisable to cook with strong fire, put the salt too early, and don't add water in the middle, so the cooked meat tastes delicious and rotten. When cooking beef, coat the beef with mustard the night before, add a little vinegar after washing the next day, or wrap a small piece of tea in gauze and cook it with beef, which can make the beef easy to cook and rot.

25

The function, method and principle of flavoring, which is called code flavor in jargon, is the operation technology of adding a certain amount of condiments to the raw materials for basic seasoning before cooking according to the requirements of finished dishes. In the cooking of Sichuan cuisine, stir-frying, stir-frying, frying, steaming, frying and frying are commonly used, which directly affects the taste and texture of dishes.

first, the role of flavor

1. After the raw materials are flavored with seasonings such as refined salt before cooking, the salty and fragrant flavor in the seasonings can penetrate into the raw materials, which can increase the taste of the dishes and make them have a long aftertaste, so as not to produce the phenomenon of imported flavor and boring chewing.

2. Under the action of refined salt, cooking wine, ginger onion, pepper, spices, soy sauce and other condiments, the odor of fishy, smelly, earthy and astringent can be removed to a certain extent, and the fresh flavor can be increased.

3. Under the action of refined salt, the tender and crisp meat raw materials of the raw materials can be kept tasted. Vegetable raw materials, under the osmotic pressure of refined salt, can separate out too much water, making it easy to absorb other condiments and making the finished vegetables tender, fresh and crisp.

second, the method of flavoring

1. First, put the required seasoning into a bowl, mix it evenly, and then mix it evenly with the raw materials. 2, it is necessary to distinguish between different situations, such as stir-frying, stir-frying, explosion, deep-frying and other dishes, before pasting and sizing; The flavor of dishes, such as frying, frying and collecting, should be carried out within a certain time before heating; Cold salad, especially for the flavor of vegetable raw materials, should leave enough time to fully penetrate into the flavor.

Third, the principle of flavoring

1. After the flavoring is mixed and put into the raw materials, it should be mixed evenly to achieve the expected effect of flavoring.

2. A variety of flavored condiments must be in strict accordance with the requirements for serving, and the combination is outstanding. For example, spiced dishes should reuse spices or spiced powder; For dishes that are not spiced, only with the help of spiced powder or spices, the dosage can never be a distraction; For raw materials with strong odor such as fishy smell and smell, cooking wine, ginger and onion should be reused; When raw materials with better flavor are used to cook salty and delicious dishes, seasonings only play an auxiliary role to increase their own flavor.

3. Flavored condiments should be used flexibly according to cooking methods. Such as fermented grains juice and soy sauce, it is easy to color the raw materials during frying, which makes it difficult to master the color of the finished dishes. Therefore, when making fried dishes, it is best to use them with caution or not, or to replace them with cooking wine, koji wine, white wine and refined salt. Another example is stir-fried, stir-fried and fried dishes, some of which require brown-red or deep yellow color after cooking. If the raw materials are tasty, soy sauce can be added as appropriate to obtain good results.

4. The time to taste should be determined according to the cooking requirements. Generally, it is used as the raw material for stir-frying, stir-frying and steaming dishes. The time to taste should be based on mixing well and cooking in the pot. For fried, dry-steamed, smoked, pickled, marinated, roasted and shaken dishes, the seasoning time should be determined according to the needs. Generally speaking, as raw materials for salty and savory dishes, the taste time is short; Five-flavor type lasts for a long time; The salty taste lasts for a long time, the salty taste is tired for a short time, the odor is heavy for a long time, and the umami taste is good for a short time.

5. The raw materials of vegetables, after flavored with refined salt, should be naturally dripped with water, and cannot be squeezed by hand or squeezed with heavy objects, so as not to affect the color, shape and texture of raw materials and reduce the quality of dishes.

6. When using refined salt to taste, we should strictly control its dosage. Too much or too little will affect the quality of finished dishes.

29 "1 skills of adding water to cooking, 3 taboos of cooking water

1. Skills of adding water to cooking

1. Add a little water to shredded pork and meat pieces, and the fried meat is much more tender.

2. Add boiling water when frying and cooking vegetables. If you add cold water, the vegetables will get old, hard and unpalatable.

3. When frying shredded lotus root, add some water while frying to prevent the shredded lotus root from turning black.

4. When scrambled eggs, add a tablespoon of warm water to one egg and stir well, and the scrambled eggs are not old, large in quantity, soft and delicious.

5. Soak tofu in boiling water for a quarter of an hour before cooking, which can remove the swill smell.

6. Stew the fish in cold water without fishy smell, and add enough water at a time. If water is added halfway, it will dilute the flavor of the original juice.

7. Boiled water is used to steam fish or meat, so that the outside of fish or meat suddenly encounters high-temperature steam and immediately shrinks, and the fresh juice inside does not flow out, which makes it delicious and shiny after cooking.

8. When boiling bone soup, don't add cold water halfway, so as to avoid the sudden drop in the temperature of the soup, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.

9. When frying poached eggs, when the eggs are about to solidify, you can pour a tablespoon of cold boiled water to make the eggs yellow and tender, with good color and taste.

1. When boiling lard, first put a small amount of water in the pot, and then put the cut pork in, so that the boiled lard is bright and free of impurities.

2. Three taboos for cooking water

1. Avoid using hard water for cooking

There are soft and hard waters. If the concentration of calcium and magnesium ions in water (calculated by calcium oxide) is more than 16%, it belongs to hard water; Less than 8% belongs to soft water. Cooking some dishes with hard water will turn some dishes into "wood chips", which is hard to swallow. It is said that there is a hospitable chef who cooks pea dishes for guests who like peas. After dinner, the peas in the dishes are hard-skinned, hard to bite and chewy, and become "rubber peas". It turns out that this is caused by hard water: vegetables such as peas are rich in organic acids, which can ionize with calcium and magnesium in hard water to synthesize hard organic acid salts that are insoluble in water, which greatly reduces the flavor of finished vegetables.

2. Avoid cold water for stew

Hot water should be used for stew, while cold water should be used for bone soup. It turns out that meat tastes delicious because it is rich in "fresh-enhancing substances" such as glutamic acid and inosine. If the meat is stewed with hot water, the protein on the surface of the meat can be quickly solidified, and the freshness-enhancing substances in the meat are not easy to penetrate into the soup, so that the stewed meat is particularly delicious. The purpose of boiling bone soup is to drink soup. Slow boiling with cold water and small fire can prolong the solidification time of protein and make the fresh-enhancing substances in the flesh and blood fully penetrate into the soup, so that the soup is delicious.

3. Avoid using cold tap water for cooking

More and more residents in China drink chlorinated tap water. If you cook rice directly with this cold water, the chlorine in the water will destroy a lot of nutrients such as vitamin B1 in the grain. According to the determination of relevant departments, the degree of vitamin B1 loss is directly proportional to the cooking time and temperature, and the loss is about 3% in general. If you cook with boiled tap water, you can greatly reduce the loss of nutrients such as vitamin B1. Because the chlorine in the boiled tap water has evaporated with the steam.

26 > Preparation methods of 31 sauces for cold dishes

1. Salty juice is made by blending refined salt, monosodium glutamate and sesame oil with a proper amount of fresh soup, which is white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.

2. Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup, such as red, black and salty. Used for mixing or dipping meat ingredients, such as chicken in soy sauce, soy sauce meat, etc.

3. The ingredients of shrimp oil juice are shrimp seeds, salt, monosodium glutamate, sesame oil, Shaoxing wine and fresh soup. The practice is to fry fragrant shrimp seeds with fragrant oil first, and then add seasoning to boil, which is white and salty. It can be mixed with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.

4. The ingredients of crab oil juice are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is fried with plants and then boiled with seasoning, which is orange-red, salty and delicious. It is often used to mix with meat, such as crab oil fillets, crab oil chicken breast, crab oil duck breast and so on.

5. The oyster sauce is made of oyster sauce, salt and sesame oil, and boiled with fresh soup, which is brown and salty. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.