Cooking techniques use millet porridge to cover up the odor.
After washing 500g pork tenderloin, cut it into required slices, wash off the blood, absorb the water with a dry towel, add egg white 1g, millet gruel 10g, cooking wine, ginger juice and wet starch 5g, and then add dry starch 10g and mix well, and it can be used. The waist piece made by this method has a tender and smooth taste and no peculiar smell.
Mature vinegar can remove mucus from bamboo shoots.
When cooking cold dishes, there will always be some mucus in sea bamboo shoots and sea mushrooms, which will not only affect the appearance of the dishes, but also affect the taste of the dishes. Now I recommend a good way to remove mucus: soak100g of sea bamboo shoots or sea mushrooms in cold water, and then change knives and cut them into strips; Boil 1500g water in a pot, add 50g aged vinegar, sea bamboo shoots or sea mushrooms, boil 1min, take out and cool, and remove mucus.
Soaking meat in light tea can keep fresh.
After washing fresh meat raw materials, soak them in 5% tea for 3? 5 minutes (or spraying tea leaves on the meat surface), and then put it in the refrigerator for cold storage, which can prolong the fresh-keeping time.
Stewed melon with fresh clams
Stewed wax gourd is a very common home-cooked dish. In order to increase its flavor, many northern chefs like to stew it with dried seaweed. But when we cook stewed melon, we add clams instead, which makes the food more delicious and the cost is not high.
Specific practices:
1, 500g wax gourd peeled and cut into large pieces; Wash and blanch 300g of Meretrix meretrix.
2. Put salad oil in the pot, stir-fry small ingredients, add wax gourd and two soups, bring to a boil over high fire, stew over low fire 15 minutes, add clams, heat over low fire for 2 minutes, and season with salt.
Glutinous rice bone soup
When hanging bone soup, many chefs usually only put pig bones. In order to make the soup thicker, whiter and clearer, I always add a little glutinous rice (wrapped in gauze) to the bone and cook it together. it wont hurt you to try it
Knocking shrimp orange powder has high transparency.
When cooking shrimp, we choose pink shrimp instead of raw shrimp. The finished product is not only more transparent, but also tender and smooth, and it will not age after long cooking.
Take out the shrimp meat and freeze it first.
Stir-fried shrimp is a favorite dish of diners in coastal cities, but how to take out shrimp more completely and quickly?
Here's a little method: clean the shrimp, put it in a plate, add a little ginger onion, steam it in a steamer until it is 70% mature, take it out and soak it in ice water for 15 minutes (to increase the elasticity of shrimp meat), then cut off the shrimp shell and take it out.
Salted fragrant fish tastes good.
Although fragrant fish is delicious, its meat quality is rough, so we can cook it by soaking and pickling, and then frying it in yellow oil. The processed fragrant fish is very popular with the guests.
Specific pickling method:
1.500g fragrant fish was slaughtered. Cut the fish into pieces weighing about 65,438+000g, wash them and put them in a pot. Add marinade (salt 25g, onion slices 50g, ginger slices 50g, cooking wine 50g, sugar 10g, monosodium glutamate 15g) and water.
Remove duck smell with betel nut
When cooking braised duck, there is always a strong smell. You can add a little betel nut (1 duck, 2 pieces of betel nut) to cook together, which can not only cover up the fishy smell of ducks, but also increase the umami flavor of dishes.
Braised pork oil slick is used to make fish.
A layer of oil slick will appear on the surface of braised pork processed in advance after it is placed slightly. If you don't skim it, braised pork will be particularly fat. Now, we use skimmed oil to cook fish, which tastes particularly delicious.
Qiaozhaduo tofu
Tofu with high water content is difficult to fry. You can sprinkle a little raw flour in 50% hot oil first, and then put tofu in it. The fried product is golden in color.
Fried prawns with shredded radish first.
Braised prawns with shredded radish is a favorite of many diners. When cooking, it is usually stewed directly with shredded radish and prawns. Now we all put shrimps in salad oil at 240℃, fry them until their shells swell, and then fire them. Because the shrimp shell is fluffy, the flavors of shrimp meat and radish can be well blended together, and the finished product is more natural and delicious.
Perilla deodorizes eel.
Eels have a certain smell. When cooking, you can add a small amount of perilla, which can not only cover up the odor, but also enhance the umami flavor.
Beef with orange sauce
When making sauce beef or braised beef, add a few fresh oranges (beef 15 kg, orange with skin 1 kg) into sauce soup or braised soup, and the beef made has no fishy smell and is very fresh and tender.
This method is suitable for all kinds of animal raw materials, because oranges have a very strong fragrance, which can cover up the odor of animal raw materials, and its sour taste can also make the meat tender.
It tastes better to use shrimp as fishing line.
The traditional method of making fishing line only uses fish as the main component. Now we add a little shrimp to the fish, and the finished product is soft and slightly crisp.
Specific proportion: 350g fish, 50g shrimp, 35g corn flour, 25g salad oil, 16g salt and half egg white.
The fishing line made by this method is definitely better than that made by fish alone. In addition to the fishing line can be made in this way, this method can also be used in making fish glue.
Soak sea cucumber with Lulu.
When I was a dry sea cucumber, I soaked it in Lulu, and the swollen sea cucumber was big and shiny.
Specific method: send the sea cucumber to 60%, take it out and put it in the solution prepared by Lulu (the ratio of Lulu to purified water is 1: 1, and add a small amount of ice cubes) for 24 hours, then take it out. Don't soak for too long, or the texture of sea cucumber will become soft and affect the taste.
Stew the old chicken and air dry first.
Old chickens and ducks are old and taste bad after stewing. If you soak the slaughtered old chickens and ducks in cold water with a little white vinegar for two hours, take them out and hang them in a ventilated place to dry their skins, and then stew them with low fire (fire is not allowed, otherwise the meat will become tender).
Corned beef with cola works well.
Pickling beef with cola instead of tender meat powder is tender, which will not affect the nutritional composition of beef and will not produce alkaline taste. The ratio of beef to cola is 30∶ 1. When curing, coke is added with other seasonings, and then stored in a fresh-keeping box for half a day, which can be used for cooking. Pickling mutton in this way is also very effective.
Marinated salmon, sugar.
Salmon can be used not only for sashimi, but also for cooking. When pickling, in addition to cooking wine, onion, ginger slices, salt, monosodium glutamate, and some sugar, the fried fish is particularly delicious.
General salmon 500 grams need to add 15? 20 grams of sugar, be sure to absorb the moisture before frying, otherwise it will be easy to paste.
20 minutes to remove the alkali smell.
Before cooking with beef tendon, squid, sea cucumber and other alkaline hair products, in order to remove the strong alkaline smell, it should be washed with clear water. 2 hours, bleaching time of some raw materials is even longer.
I have a quick way to remove the alkali smell: first, replace the raw material of alkali wool with a knife and put it in a container and rinse it with clear water for about 20 minutes. Add water, two parsley slices, celery slices and a little white vinegar to the pot, boil, add alkaline hair care products and soak thoroughly. Take out the raw materials and shower them with cold water. Used for cooking, no alkali smell, no peculiar smell.
Steamed vegetables seven-character formula? Steamed? It is a cooking method that the raw materials are put into a vessel and heated by steam to make the seasoning materials mature or crisp. Fan Zhihong, an associate professor at the College of Food Science of China Agricultural University, said that it is characterized by keeping the original shape and original flavor of dishes. Compared with frying, frying, frying and other cooking methods, steamed vegetables contain less oil, and can retain various nutritional components of dishes to a great extent, which is more in line with the requirements of healthy diet.
This is because when cooking, the boiling point of oil can reach above 300℃, which will destroy the nutrients in it. In contrast, the boiling point of water in steamed vegetables is only 100℃, which can preserve more nutrients. Studies have shown that the content of polyphenols in steamed vegetables, such as quercetin, is significantly higher than that in other cooking methods. In addition, steamed vegetables require fresh raw materials, moderate seasoning, less loss of raw juice, and have the advantages of complete shape, fresh and tender taste, cooked and rotten taste. More importantly, because steamed food is easy to digest, it is very suitable for people with indigestion.
How to cook steamed vegetables is the healthiest? Fire, plenty of water and short time are the seven-character formula for steaming.
First of all, the raw materials should be fresh, because protein in the raw materials is not easy to dissolve in water during steaming, and condiments are not easy to penetrate into the raw materials, so the food should be tender, smooth and juicy, and beef tendon, a dry and hard thing, is not suitable for steaming.
Secondly, raw materials can be seasoned before steaming, which requires long-time soaking and seasoning, and spicy condiments cannot be used, otherwise the umami taste of raw materials will be inhibited. Or steam it and add the sauce. The sauce should be salty, not too thick.
Thirdly, boiling water steaming is suitable for fresh and tender raw materials, such as fish and vegetables, and the time is about 15 minutes. For raw materials that are coarse and old in texture and need to be steamed crispy, they should be steamed with boiling water for a long time, such as crispy duck and steamed pork with flour. Fresh and tender dishes, such as eggs, should be steamed slowly with medium fire and low fire.
Finally, when steaming vegetables, we should also pay attention to layered placement. Put the dishes with less soup on top, the dishes with more soup on the bottom, the light-colored dishes on top, the dark dishes on the bottom, the dishes that are not easy to cook on top, and the dishes that are easy to cook on the bottom.
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