If you want to learn how to cook, you should keep these 10 basic cooking tips in mind. Once you learn them, you will also be a chef. Many people will have questions, why do the same steps of cooking have different tastes?

This is probably the reason why "you know the surface but don't know the depth".

In fact, the cooking method of each dish is the same. The steps, seasonings, and even the precise dosage of seasonings can be referenced and easy to learn. But what you really need to understand is the unique skills in each dish, which will make you cook.

A little bit different, it turns into a real dish with full color, flavor and taste.

Today, Shouhou has summarized 10 cooking techniques for home-cooked dishes. Each of them can be used. If you learn these 10 techniques, you can easily make a table of home-cooked dishes with all the flavors, helping you become a cook.

A master of cooking.

1. The secret of cutting meat Meat is an essential nutritional combination every day. Although there are recipes to refer to, it cannot be made as tender and refreshing as a chef. It is easy to get old and fall apart, and the appearance of the finished product is difficult to control.

This actually has something to do with the way the meat is cut. Different meats have different cutting methods.

Pork: It needs to be cut along the texture of the meat. The texture of the cut pork slices is like the word "Sichuan", so that the fried meat will not loosen easily.

Beef and mutton: need to be cut against the grain.

Make the knife and meat texture 90 degrees perpendicular, the texture of the meat slices will be like a "well" shape, and the meat will be easy to cook and taste good.

Chicken: You need to cut it diagonally. Chicken meat is tender, easy to cook, and easier to cut.

If it is frozen meat, you can cut it when it is not completely thawed when it is taken out to defrost. At this time, the softness and hardness are moderate, and it is easier to cut into the desired texture and shape.

2. Egg processing methods Eggs are rich in protein. One egg a day can meet the body's demand for protein. There are many ways to process eggs. If you want to eat more delicious eggs, you must pay attention to the processing methods.

Boiled eggs: When boiling eggs, you can add some vinegar or salt to the water to prevent the eggshells from cracking.

If you are boiling candied eggs, add the eggs after the water boils. After 6 minutes, take them out and run them through cold water to get the best-tasting candied eggs.

Omelette: The bottom of the pan with oil must be heated so that the eggs can have a good color and taste.

Scrambled eggs: Remember to use chopsticks to scramble the scrambled eggs. When frying, slowly spread the eggs. After being heated evenly, the eggs will become fluffier and larger.

Poached eggs: For perfect poached eggs, you can soak the raw eggs in their shells in boiling water for 1 minute before breaking them into the pot. This way, the poached eggs will not fall apart and will be more complete.

Steamed eggs: When steaming eggs, you can add a small amount of white vinegar and soy milk. This will make the surface of the steamed eggs smooth, less prone to honeycomb holes, and rich in flavor.

3. Steamed fish: When steaming seabass, the water must be boiled before adding it to the pot, so that the steamed fish will taste delicious.

When steaming fish, be sure to steam it over high heat at once, usually for 5-10 minutes. If the time is too long, the fish will taste bad.

Cook fish soup: To make fish soup, fry the fish on both sides first, add boiling water, and the fish soup will turn into white soup.

Pickled fish and tomato fish: Do not add MSG. Adding MSG will not only not increase the freshness, but will cause odor.

4. How to use vinegar A. When adding vinegar to stir-fry, it is best to place the vinegar in the pot and out of the pot. You can add more the first time and less the second time.

B. When cooking dishes with bones, adding vinegar can soften the bone spurs, which will help promote the dissolution of minerals in the bones, making them more nutritious and easier to absorb.

C. Use vinegar to remove the fishy smell when cutting fish and meat.

D. Adding some vinegar to foods that are difficult to cook will help soften them.

E. When making scrambled eggs with tomatoes, when taking them out of the pot, pour a spoonful of vinegar on the side of the pot to neutralize the flavor of tomatoes and make them taste more fragrant.

5. Tips for stewing soup. It is best to choose 70% meat and 30% bone for stewing soup, so that the soup can be white and fragrant.

Before stewing the soup, blanch the meat ingredients to remove the fishy smell.

When stewing soup, first heat it over high heat and bring it to a boil, then turn to low heat and stew. Generally, the time method of "three boils, three stews, and four stews" is followed, that is, it takes 3 hours to simmer the soup over high heat, and 4 hours to simmer it over water to reach the maximum.

Best results.

Salt needs to be added when the soup is about to come out of the pot.

Note: If the soup is too greasy, you can roast a small amount of seaweed on the fire and put it into the soup to relieve the greasiness.

6. Treatment of yams that are prone to blackening vegetables: A little salt can be added to the peeled and washed yams to effectively prevent them from turning black and discolored.

Eggplant: After cutting the eggplant, immediately soak it in water and add vinegar or salt to prevent it from turning black.

Lotus root slices: After the lotus root slices are cut, you can first add white vinegar to blanch them in water, take them out and run them in cold water, and then put them into salad oil and quickly grease them, so that the processed lotus root slices will not turn black easily. 7. How to process fried leeks and leeks?

Other vegetarian dishes are different.

After the pot is hot, you need to stir-fry the leeks for a few times, then add cooking oil and stir-fry, and finally add salt so that the fried leeks will not be soft or watery.