Introduction: In other words, why do some people cook so delicious food? In fact, I don’t see any special methods.

Regarding the question "What cooking tips are important but easily overlooked?", the editor has compiled user answers from multiple sources for everyone to have a more comprehensive understanding.

1. The following view was liked by 395 people and had 23 exchanges and discussions: Most of us do cooking almost every day, or at least watch our parents and loved ones do it.

Do you sometimes wonder why the taste is different even though the operations don’t seem to be very different?

Therefore, try to chop the duck meat into larger pieces. If you cook the whole duck and then cut it into pieces, you can keep the meat fresh and tender.

When steaming rice noodles, meat or fish, it is much more delicious to steam the marinated meat/fish directly on the steaming cloth than to put the whole bowl of meat/fish directly into the bowl.

To make mashed potatoes, put the potatoes whole into the pot, cook them thoroughly, take them out, peel them while they are hot, and add butter, milk or mayonnaise. If they cannot be put into the pot and cooked whole, it means your potatoes are of the wrong variety and are too big.

When stewing bone soup, simmer it under cold water for 6 hours and it will turn white. Never add cold water when adding water repeatedly. As long as you keep heating the water, the soup will always be milky white (of course, remember to replace the bones when they are no longer nutritious). Adding a drop of vinegar will instantly turn the soup into clear soup.

In another article of mine, I mentioned that cold water should be used to cook tiger skin pork belly. This is the principle.

The second is that if you add frozen meat to the pot when you stir-fry it, the meat will defrost in the pot and there will be too much water in the pot (you will end up with a pot of boiled meat).

Third, when frying steak, for example, the doneness gradually progresses from the outside to the inside. Putting the unfrozen meat directly into the pan will cause the outside to be fried, but the internal temperature will be too low, and you will never be able to fry it to the ideal doneness.

The key to frying the sausage into an octopus shape is to choose a ham sausage with a casing. Cut a cross in the middle of the ham sausage. The casing will shrink when heated. If you bend the ham sausage, it will turn into an octopus.

2. Wonderful answer: When talking about stir-fry, we must talk about Hunan cuisine, stewed in the north, hot pot in Sichuan, and steamed in Guangdong.

Only stir-fry in Hunan cuisine is the main cooking method that is popular across the country.

Hunan is divided into boiling and stewing in northern Hunan.

Clay pot cured meat in western Hunan and game in southern Hunan.

Only the stir-fried dishes from Hengyang in central Hunan are the best, and Hengyang is represented by Hengdong local dishes: stir-fried crispy tripe, stir-fried pork belly with green pepper, stir-fried pork, stir-fried dog meat, stir-fried chicken with beans, and stir-fried side dishes.

It's all about cooking.

The diners in Hengyang all have good cooking skills.

There are also many little tricks.

"Salted fish with light meat" refers to the following: more salt is needed to cook fish and less salt to stir-fry meat; "vegetarian stir-fried with meat and vegetables, vegetarian stir-fried with meat and vegetables" refers to: stir-frying green vegetables with lard and stir-frying with vegetable oil; "taitoubi"

"Meat is delicious" refers to: ginger, garlic, celery, garlic and other auxiliary ingredients should not be missing, the taste is good, it is more delicious than the main dish, and it can be eaten with rice.

"If it's salty, add water, if it's salty, add salt." It's very simple, don't explain it.

"Star anise + pepper" does not have these two ingredients and cannot stir-fry meat dishes.

"Too much salt is good for cooking, and too much oil is good for vegetables." It means: when making pickles, you need to add more salt, and when you stir-fry meat dishes, you need to add more oil.

There are a lot of messy sayings. Ask your mother-in-law.

3. Wonderful answer: Thank you for the invitation. In fact, using an iron pot for cooking is the healthiest. It does not mean that it can replenish iron for us, because it is impossible for an iron pot to replenish iron for us.

Why iron pot is healthy is because it does not contain heavy metals.

The most easily overlooked thing is the pot. A large dish will lose a lot of points just because of the pot.

Regarding pots (iron pots), a good pot comes from growing up. A well-maintained iron pot can be used as a non-stick pan. You can fry tofu and stir-fry meat, and the dishes will not take shape once they stick to the bottom of the pot.

How to keep a good iron pot that is handy? Today I will teach you step by step how to operate it.

1. For the newly purchased iron pot, it is best to polish it carefully with water and sandpaper, wipe it dry with water until it turns blue after burning over high heat.

2. When the pot is completely burned and turns blue, rub the meat skin in the pot repeatedly, remove from the fire and rinse with tap water.

3. Use high fire again, pay special attention. Before burning the pot, (the water in the pot must be wiped clean with a rag) when the pot burns with white smoke, rub the meat skin again and again, three or four times, your

The non-stick pan is done.

(Again, you must wipe the water dry after washing the pot).

4. 1. Heat the pot with cold oil. When the pot begins to smoke white smoke, you can add oil. Do not add oil until the bottom of the pot is red. This will not only damage the pot, but is also harmful to health.

2. Do not store vegetables in the pot. You should wash the pot in time after cooking. You must wipe the pot clean! 4. Wonderful answer: In real life, everyone needs cooking for three meals a day, and everyone

You may feel that the food you cook is not as delicious as the food cooked in a restaurant. Is it because of the seasoning?

In fact, this is not the main reason. The main reason is the problem of heat.

The chef will tell you the techniques of stir-frying vegetables and meat.

Precautions for stir-frying vegetables: stir-fry vegetables must be stir-fried with lard, so that the stir-fried vegetables will be more fragrant and delicious. Another point is that after the lard is put into the pot, the oil temperature must be slightly higher before the vegetables can be put into the pot. The heat will be too high.

If they are large, you can stir-fry them with a little bit of water. For example, vegetables such as lettuce must be stir-fried with some water. They will look good and be delicious when stir-fried.

Just fry the vegetables until two-thirds of them are cooked. Don't fry them too well, otherwise they won't look good. Finally, the key point is to add enough base oil.