When it comes to cooking, it's not like the externalization of words at school, and each has its own characteristics. Cooking involves physics, chemistry, biology and other knowledge, so if you want to make a good dish, you can't blindly follow it. Only by understanding the principle can you easily deal with it, draw inferences from others and make the taste you want. From scratch, from scratch to perfection, we must understand several basic principles if we want to greatly increase our cooking skills.

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1. Don't freeze or melt meat ingredients repeatedly

Everyone basically keeps them in the refrigerator, which can maximize the shelf life of all kinds of fresh food. However, meat ingredients cannot be frozen and melted repeatedly, so the ice crystals formed by water freezing will widen the gap between cells, which will lead to serious water loss of meat, and the taste and nutrition will be greatly reduced when processed.

2. Did you accidentally put too much salt in cooking? Add some sugar

If you accidentally put too much salt in cooking, you can add some sugar to "balance". Of course, the principle is not that the tastes of sugar and salt can cancel each other out, but because the taste buds on the tip of the tongue will convey the sweetness of sugar after adding sugar, so the tolerance for "salty" taste is higher, and the food is not so salty when eating

3. If you want to eat fried rice with eggs, add an extra spoonful of oil < P > when cooking, and it is best to use overnight leftover rice, but if you want to cook it now and fry it first, when cooking.

4. The meat should be fresh and tender, and the meat ingredients must be preserved in advance

, which can be eaten almost every day. Whether it is fried pork, beef or chicken, you must marinate it in advance before you put it into the pot. When marinating, don't just dry marinate it (just add starch), you must add some salt and water. Light salt water can effectively dissolve protein which supports muscle contraction, and prevent the meat from contracting again after being heated, thus making the meat soft and tender.

5. Fish soup should be milky white. Fry it in advance.

I thought I had milky fish soup in the restaurant before, but it was not. The reason why fish soup is milky white is that after frying, the gelatin, fish oil and protein and fat in fish bones are constantly dissolved, and the color of fish soup will become very white, and the fish soup will be more delicious and nutritious.

6. Stir-fried garlic can replace monosodium glutamate.

No matter whether cooking or stewing soup, umami is very important. Raw garlic is full of spicy taste, but after frying at high temperature, the spicy taste in garlic is gone and replaced by "umami". Stir-fried garlic can perfectly replace the commonly used flavor agents such as monosodium glutamate, and this principle is common in Cantonese cuisine.

7, stir-fry vegetables, it is best to use "meat oil"

"vegetarian dishes and meat to eat" is a good way to give consideration to health and taste. Vegetables themselves have no taste, while animal fats such as lard can produce a strong "meat flavor" after high temperature heating. The fried vegetarian dishes have a unique flavor and are not greasy after drinking and eating. Sauté ed kale is a classic dish in Chaozhou cuisine. The main points summarized by the predecessors are lard, fire and spicy soup.

8. Wine is a good helper for cooking meat dishes.

Wine can remove fishy smell, enhance fragrance and make fat meat not only fragrant but also non-greasy. Fatty acids react with alcohol to generate aroma substances, and then the fat is dispersed into the soup by using the dual solubility of ethyl alcohol to improve the greasy taste, and the aroma substances are generated, so it is not only fragrant but also non-greasy. In addition, the yeast in beer is also a good umami substance.

9. Knife work is not that important

There are too many kitchen tools now, many of which are ingenious and practical. If you just cook at home, you don't need to waste your time practicing knife work, and you are easy to get hurt. It's simple, practical and easy to buy some commonly used gadgets for peeling and cutting vegetables.

1, cooking must be able to match.

Cooking collocation is very important. The most basic methods are: slice with slice (green bamboo shoots and pork slices), diced with diced (kung pao chicken), and diced with diced (potato and chicken pieces), which can not only ensure that all kinds of side dishes can be cooked together, but also make the dishes look good.

finally, besides watching and learning more, the most important thing about cooking is to practice more. It's no use knowing all the principles without doing it.