Lead: Understanding these six cooking principles will greatly increase your cooking skills, and you will never have to worry about cooking.

In fact, many people find it difficult to learn to cook delicious food, but it is not. Simple food can follow some food bloggers or food books, and you can make similar tastes. It is more difficult that even if every step is made according to the steps and methods mentioned by others, it may not meet your expectations.

In fact, cooking also requires your own understanding and skills. Food has its own essence and skills, and you can't make an ideal taste completely step by step. But when you understand these cooking skills, you will have a feeling of being broad and cheerful and never afraid of cooking again. Today, I will summarize six cooking skills for you, so that you can be handy in the kitchen.

1. The secret that frying in an iron pan won't stick to the pan

Many friends have heard the phrase "frying in an iron pan will cool the oil", but why do many friends still stick to the pan when cooking in this way? In fact, the simplest reason is that the temperature is not high enough. When a liquid with a low boiling point comes into contact with an object five times higher than it, steam will separate the two objects, which is why hot pot cooking will not stick. If this method doesn't work, it may be that your method is not in place, but it is actually very simple.

First, boil the water in the pot until it smokes, then add cold oil to dip the oil around the pot, then burn the pot until it smokes, pour out the hot oil, and then add some cold oil. Then, the prepared ingredients can be put in. No matter whether it is fried fish, fried tofu or shredded pork, it will not stick to the pot.

2. Careful machine for whitening broth

Many friends think that the soup ordered in the restaurant is white, which makes it look more nutritious and healthy, and it is also very appetizing. In fact, it takes skill to make the soup white. My best friend's brother is the chef of the restaurant. Every time I have dinner with them, I like to ask him for some cooking tips. How can I make the soup whiter? Let's share this tip with you today.

To put it simply, the fat particles in the meat are forced out by the energy of hot water and smashed into the water, so that the protein decomposed from the meat can be dissolved in the water, and the light presents a physical reaction of refraction, so that we can see the milky soup. So why do mothers like to fry the fish before stewing the soup? Forcing the fat out of the fish can also remove the fishy smell, so that the fat of the fish will be scattered in the fire, and the stewed soup will be milky white. Finally, to sum up the three main points, frying in oil, boiling water and fire, whether stewed fish, chicken or bones should be boiled with boiling water and then boiled with fire.

3. Skills of "blanching" meat

As we all know, blanching vegetarian dishes is boiled in water, but blanching meat requires cold water. Why does it have to be boiled in cold water? Because we can't clean the blood stains in the meat, the main purpose of blanching is to remove the fishy smell and blood inside. When cold water is blanched, the blood with fishy smell will slowly seep out with the increase of temperature. If it is boiled water, the surface of the meat will tighten after contact with boiled water. At this time, it is difficult to discharge the dirty blood and remove the fishy smell.

4. Stir-fry a tender and smooth meat dish with one move

Whether we make sliced pork, fried pork or boiled pork, the key to making tender and smooth pork is to "size" the meat. The so-called sizing is actually a simple process of "controlling water". After the meat and seasoning are mixed with starch, they are cooked at high temperature, so that the starch stuck on the meat surface can be locked.

5. Adding "white sugar" can refresh the food

Another point is that adding appropriate amount of white sugar can refresh the food. Many people are disgusted with adding sugar and always think that adding white sugar to the food will make it sweet. In fact, adding a little sugar can not only color the ingredients, but also improve the taste of the ingredients. For example, why do you want to add sugar to braised pork? Sugar will have a "caramel color" effect after stir-frying, and it will be more colorful if it adheres to the surface of ingredients. Therefore, the braised pork is not only delicious in taste, but also more attractive in appearance.

6. The secret of "re-frying"

The key step of "re-frying" is impossible for fried food to be golden in color and crispy in skin. Why must it be re-fried?