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

(1) Preheat the wok until it smokes. In order to open the air holes on the surface of the wok by heating and make the oil fully penetrate, an oil film will be formed on the surface of the wok to prevent the wok from sticking to the wok.

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

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

(4) Cold pot cold oil: it is necessary to stir-fry spices and peanuts. Extract the aroma, or slowly heat the raw materials.

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

Raw extraction flavor, flying oil to refresh, usually used for cooking, these two dishes can be used for old extraction color, color and taste are used for extremely fresh flavor enhancement, often used for dipping and cold salad. ?

3. Cured meat and stew

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

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

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

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

4, do not paste pot skills

(1) After the pot is dry and hot, wipe it with fresh ginger, and then fry the fish, which makes it more difficult to paste the pot.

(2) Soak the chopped garlic in clear water, so that the mucus of garlic can be removed, the bitterness can be weakened, 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, gently stir with a shovel after boiling, soften the paste part, and then clean it very easily.

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, cut into large pieces in cold water and put into the pot. ?

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

Step 6 stir-fry vegetables

(1) When the oil is hot and smoky, add vegetables. 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) Boil the green leafy vegetables, put the vegetables into the pot with 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. Blanch them in water 15-30 seconds, and the taste will be more crisp after cold water. Stir-fry minced garlic in small hot oil, add lifetime soy sauce and two spoonfuls of water, turn off the heat in a pot, and then pour it on the vegetables.

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

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

7. Ingredients and seasonings added before cooking.

(1) Volatile gases rich in sesame oil, Zanthoxylum bungeanum oil and Zanthoxylum bungeanum oil 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 salt first, it will lead to the precipitation of water, and it is difficult to fry gas.

8. cooking

The ratio of rice to water is 1: 1, which is the lower limit. After stewing for 30 minutes, the hardness of rice can be more balanced. In order to make the rice more fragrant, you can soak it for 30 minutes in advance, and add 100 ml of flavored cream per 100 g. The evaporation of Lin Wei's alcohol will also remove the smell of rice, and the sugar in it will increase the sweetness of 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, ingredients thawed.

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

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

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

1 1, salt sequence

Salt powder: For 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 whole meat (fish), put salt before eating in advance: cold dishes, put salt before eating, crisp and delicious.

12, stir-fry and mix

(1) The mixing of homologous condiments can increase the flavor. Such as soybean milk+miso, soy sauce+Puning soy sauce for dried mushrooms+fresh mushrooms, fried garlic powder+fresh garlic and so on.

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

Common umami ingredients:

Contains inosine: most of the dividends are meat, fish and crabs. And contains ornithine: dried mushrooms and Flammulina velutipes contain glutamic acid: corn, soybean sprouts, dried mushrooms, onions, kelp, dried tomatoes and so on.

13, shredded pork

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

14, stewed meat and bone ingredients

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

15, the secret of cooking more fragrant: cannon pot

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