Cooking skills: First, how to use onions is the most commonly used seasoning in cooking. It is not easy to use it correctly. For example, "scrambled eggs", after frying a small amount of onions in an oil pan, pour in seasoning egg liquid and stir fry a few times to get a fresh, fragrant, smooth and tender effect; If you put a lot of onions directly into the egg liquid (which many people are used to doing), and then stir fry in the oil pan, the result is either that the eggs are cooked and the onions are not cooked, or that the cooked eggs are overcooked, the color is not bright and the taste is not good. Therefore, seasoning with onions depends on the specific situation of the dishes and the variety of onions. Second, how to use ginger is an indispensable spice in many dishes, but how to use it is not known to everyone. Proper use can make dishes fresh and colorful, otherwise it will be self-defeating. When cooking, we often encounter some problems: for example, when making fish balls, add ginger and onion juice to the minced fish, and then add other seasonings to stir and squeeze into fish balls, and you can get fresh, fragrant, smooth and white fish balls. If ginger is chopped into rice grains and mixed with minced fish, the fish balls will be very spicy, dark in color and poor in taste. For another example, before cooking fish, put ginger slices in a small amount of oil pan, then fry the fish, brand it on both sides, add water and various condiments, and cook the fish and ginger together until cooked. In this way, ginger not only does not stick to the pot when frying fish, but also can remove the smell and smell; If ginger slices are cooked with fish or ginger rice, the effect is not good. Therefore, when cooking, ginger should be used reasonably and skillfully according to the specific conditions of the dishes. 1. shredded ginger is often used as cooking ingredients, such as fresh ginger, turmeric, old ginger and watered ginger. Ginger can be divided into red claw ginger and cucumber ginger by color. Ginger spice can be used as both seasoning and ingredient in dishes. The new ginger skin is thin and tender, and the taste is weak; Turmeric is spicy, its smell turns from light to strong, and its meat turns from soft to hard. It is the top grade of ginger. Ginger, commonly known as ginger mother, is a kind of ginger, with thick skin and strong meat, spicy taste, but its aroma is not as good as turmeric; Pour ginger with ginger buds, which can be used as a side dish or dipped in sauce. It's delicious. As an ingredient, ginger is usually shredded. For example, "shredded ginger" is made of fresh ginger and green and red peppers, and served with shredded lean meat, which is spicy, delicious and unique. "Three-wire fish roll" is to cut mandarin fish into large pieces, wrap shredded bamboo shoots, shredded ham and shredded chicken breast into a cylinder, add shredded ginger juice pickled with shredded ginger, shredded onion and shredded red pepper, and then add soy sauce, sugar and vinegar. It tastes sweet and sour, tender outside and fresh inside. Processing fresh ginger or turmeric into silk can also be used as an ingredient of cold dishes, which not only enhances freshness, but also has the function of sterilization and disinfection. For example, Huaiyang traditional cold salad "mixed with dried silk", what is the size of bananas? Harmonic? 0 pieces or so, then finely cut into dried shreds thinner than matchsticks, soaked in boiling water for 3 times, squeezed out the water, put it on a plate, sprinkled with shredded ginger and poured with seasoning. Dried silk is soft and light, and shredded ginger is tender and spicy. How to use salt is very important in cooking. People often call the salty taste of salt "the king of all kinds of flavors" and "one salt can adjust all kinds of flavors". The main function of salt in cooking is to flavor and enhance fragrance. When cooking with salt, we should not only consider whether the taste of the dish is moderate, but also pay attention to whether the timing of using salt is correct. According to academic theory, the lowest concentration of salty taste that people can feel is 0. 1% ~ 0. 15%. The optimum solubility of salt solution is 0.8% ~ 1.2%. Therefore, the amount of soup should be 0.8% ~ 1.2%. When cooking and stewing, it should generally be controlled within the range of 1, 5% ~ 2%, because these dishes are often eaten with the staple food without salt, that is, the next meal, so the amount of salt is larger. Salt is often used with other seasonings in the cooking process, and several seasonings will inevitably interact with each other during the use process to form a compound flavor. Generally speaking, a small amount of vinegar can enhance the salty taste, and when more vinegar is added, it can weaken the salty taste. On the contrary, adding a small amount of salt to vinegar will enhance the acidity, while adding a large amount of salt will weaken the acidity. Adding sugar to the salty taste can weaken the salty taste. Adding a little salty taste to the sweetness can increase the sweetness to a certain extent. Adding monosodium glutamate to the salty taste can alleviate the salty taste, and adding a little salt to monosodium glutamate can increase the freshness of monosodium glutamate. In addition, salt has high permeability and can inhibit the growth of bacteria. When making meatballs and fish balls, adding salt and stirring can increase the water consumption of raw materials and make fish balls tender and diverse. Adding some salt to the dough can increase the elasticity and toughness of the dough to some extent. Adding some salt to the fermented dough can also adjust the fermentation speed of dough and make steamed bread softer and more delicious. 4. How to use MSG MSG is a flavor-enhancing condiment, which can be used for cooking, stuffing, cold dishes and soup. Monosodium glutamate has no direct nutritional value to human body, but it can increase the flavor of food, arouse people's appetite and help improve the digestibility of food. In addition, monosodium glutamate, the main component of monosodium glutamate, also has the function of treating chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases. 5. How to use wine in cooking? Generally, some cooking wine will be used, because wine can relieve fishy smell and make it fragrant. In order to make wine play the role of removing fishy smell and enhancing fragrance, the key is to make wine play its role. So pay attention to the following points. 1. The most reasonable time for cooking wine should be when the temperature in the pot is the highest during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying; Another example is fried shrimp. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, cooking, cooking, as soon as wine is injected, noise immediately breaks out, and then a steam comes out. This usage is correct. 2. Use wine when pasting. But don't use too much wine, or it will evaporate. 6. The academic concept of how to thicken is that starch has the characteristics of water absorption, cohesiveness, smoothness and cleanliness after being gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes. Starch used for thickening, also known as dough powder, is a polysaccharide polymer concentrated by multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water. When it is heated to 60℃ with water, it will be gelatinized into a colloidal solution. Thickening is the use of this property of starch. Mung bean starch is the best starch and seldom used. It is made by grinding mung beans and precipitating with water. It is characterized by sufficient viscosity, small water absorption and white and bright color. At present, potato starch is widely used in families. It is made of potatoes through grinding, cleaning and precipitation. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption. 7. How to season is one of the technical keys to the final maturity of dishes. Only by continuous practice and exploration can we master its laws and methods slowly, and skillfully combine them with cooking to make dishes with excellent flavor and shape. The basis of seasoning is as follows: 1. Chicken, fish, shrimp, vegetables and so on. Fresh because of seasoning, it has a special umami flavor and should not be over-seasoned, so as not to cover up the natural delicacy. Raw materials with strong fishy smell, such as stale fish, shrimp, beef, mutton and viscera, should be seasoned with more seasonings, such as cooking wine, vinegar, sugar, onion, ginger and garlic. In order to reduce the bad taste and increase the umami flavor. Fresh soup must be added to raw materials such as sea cucumber and shark's fin, and corresponding condiments should be applied according to the specific requirements of the dishes. 8. How to blanch the water? That is, the raw materials after preliminary processing are put into a boiling water pot and heated to half-cooked or full-cooked, and then taken out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. The role of blanching has the following aspects. 1. can make vegetables more bright, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape become more vivid green by blanching. Blanching bitter gourd and radish can alleviate the bitterness. Hemagglutinin in lentils can be removed by blanching. 2. It can remove the bloody smell and fishy smell of beef, sheep, pork and its internal organs. 3. The cooking time of several different raw materials can be adjusted to shorten the formal cooking time. Due to the different properties of raw materials and different heating and curing time, several different raw materials can be cured by blanching. If the meat slices and vegetables are fried together and the vegetables are half cooked after blanching, then the vegetables after blanching can be cooked quickly after frying the meat slices. If cooked together without blanching, the raw materials will be cooked and the hardness will be different. Nine. How to Side Dishes According to the variety of dishes and their respective quality requirements, two or more main ingredients and auxiliary materials processed by knives are properly matched to make them a complete raw material (or a table). Whether the side dishes are suitable or not is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the dishes can be coordinated. 1. The collocation of quantity highlights that the main ingredients should be dominant in quantity when preparing dishes with a variety of main and auxiliary materials. For example, seasonal dishes such as "Stir-fried shredded garlic sprouts" and "Stir-fried shredded garlic sprouts" mainly eat the delicate flavor of garlic sprouts and leeks, so garlic sprouts and leeks should be the main ingredients in preparation. If it is out of season, this dish should be mainly shredded pork. When cooking dishes without equal main and auxiliary raw materials, the quantity of various raw materials should be basically equal and set off each other. For example, "three kinds of cooking", "double crisp" and "assorted stew" belong to this category. 2. The quality is homogeneous, that is, the main and auxiliary materials of the dishes should be soft (such as "fresh mushroom tofu"), crisp (such as "fried double crisp"), tough (such as "shredded kelp and beef") and tender (such as "hibiscus chicken slices"). This collocation can make the cooking and eating of dishes consistent; In other words, it meets the requirements of cooking and has its own characteristics.