In their daily work and life, chefs often summarize many cooking tips. These tips are actually just simple changes in cooking methods, which can often produce good results and improve the texture and taste of the dishes. Next, let’s take a look at some practical cooking tips that chefs have summarized based on their own experience~ 1. Fry fish

When frying fish, if you don’t want to break the skin, first use a clean cloth before putting it in the pot. Or wipe away the water on the surface with absorbent paper, and then pat a thin layer of starch on it. In addition, the pot must be hot. After the pot is heated, pour in oil, rub the pot with ginger cubes, and then fry the fish. When frying, fry one side first and then flip it over, so that the skin will not break easily. 2. Raw onion, cooked garlic and half-raw leek

Cantonese chefs say: raw onion, cooked garlic and half-raw leek, which means that the garlic must be cooked thoroughly during the cooking process, so as to fully get its aroma; raw onion is just right On the contrary, the aroma disappears when cooked; medium-rare leeks are best, not too spicy, not too spicy, and have just the right texture, flavor, and aroma. 3. Two tips for cooking noodles

① When cooking noodles, do not wait for the water to boil completely before adding the noodles. Instead, add the noodles when the water is boiling until it is just bubbling, and gently cook in one direction. Stir gently so the noodles don't stick together due to uneven heating.

② When cooking noodles, you can add a small amount of salt to the pot before cooking. You can also add a small spoonful of vegetable oil when cooking, which can prevent the noodle soup from foaming and overflowing the pot, so that the cooked noodles will not It's sticky, not easy to get mushy, and can maintain chewiness in the mouth.

If you are making noodles, you can run them through cold water and then drain them after cooking. This will keep the noodles chewy and smooth. 4. Fried eggplants do not absorb oil

Before frying the eggplants, lightly salt them and wait until the water comes out of the eggplants before frying. In this way, you will not need to add a lot of oil due to the eggplants absorbing oil, and they will also taste better. Not boring. 5. Making cold dishes

When making cold dishes, pay attention to the portions and try to make them fresh and eat them instead of overnight. This is because the juice of the mixed vegetables will seep into the ingredients in large amounts, causing them to become salty, and it is more likely to be invaded by bacteria, which can easily cause gastrointestinal discomfort after eating. Some cold dishes need to be refrigerated for a period of time and must be sealed with plastic wrap, otherwise they will easily deteriorate. 6. Beef tendon cutting

It is best not to beat the beef tendons, otherwise the meat juice may be lost while beating, and the taste and texture of the meat will be compromised. The correct method should be the awl method. There are meat hammers with pointed awls on the market. However, you can also try to use the back of the knife to chop the hammer, but be careful not to chop the bottom.