Skills and methods of cooking vegetarian dishes
Add some vinegar when frying vegetarian dishes, which tastes good and nutritious, because vinegar has a protective effect on vitamins; Vegetables should be fried and cooked as soon as possible to avoid long-term heat preservation and repeated heating, so as to avoid vitamin loss and taste deterioration.
green vegetables
It is not advisable to add cold water, which will make vegetables old and not delicious, while vegetables fried with boiling water are fresh and tender, and the frying time should not be too long.
Lotus root silk or lotus root slice
Adding some water when frying can prevent the lotus root from turning black.
aubergine
Immediately after cutting, put it in a pot or water, otherwise the eggplant will be oxidized to black. When frying eggplant, put some vinegar in moderation, and the color of eggplant will not be black.
sweet pepper
Stir fry quickly. Add a little salt and vinegar when frying, and fry for a few times.
bean sprout
Fresh and tender, fry quickly. If you put a little vinegar when frying, you can remove the astringency of bean sprouts and keep them crisp and tender.
Eggs (of hens)
An egg mixed with a tablespoon of warm water will not be fried, and the fried egg is big, soft and delicious; Remember to fry eggs with chopsticks. Spread the eggs slowly when frying, and you will find that the eggs become more fluffy and bigger because of uniform heating.
tofu
Soak in boiling water for ten minutes before cooking to remove beans and alkaline flavor.
peanut
Stir-fried peanuts in cold pan with cold oil, crisp and not discolored and undressed.
Chinese salad
When cooking all kinds of cold dishes, adding a proper amount of beer can enhance the taste and fragrance.
Meat and vegetable products
Steamed fish or meat
The water in the steamer is boiled and put into the steamer, which can make the fish or meat shrink immediately when it suddenly encounters high-temperature steam, and the fresh juice inside does not flow out, which is more delicious after cooking.
Shelled shrimp
Put the shrimps in a bowl, add a little salt and edible alkali powder, rub them with your hands for a while, then soak them in clear water, and then wash them with clear water, so that the fried shrimps can be transparent, crystal clear, fresh and delicious.
Fawei
Hairtail is fishy and greasy, so it is difficult to wash it with clean water. You can soak hairtail in alkaline water and then wash it with clear water, which will make it easier to wash and have no fishy smell.
Dried beef slices
Before frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, so that the enzymes in the beer can decompose protein and increase the tenderness of beef.
Scallop pork/sheep kidney
After cutting, add a little white vinegar and soak in water for 10 minute. Kidney flowers will grow up without bleeding, and they will be tender, smooth and refreshing after frying.
pork liver
Before frying pork liver, soak it in white vinegar and water, and then rinse it with clear water. Fried pork liver tastes delicious.
Misunderstanding of cooking: fry without brushing the pot after cooking.
In order to save trouble or clean the pot, many people often fry the next dish directly after the first dish is fried. In fact, the seemingly clean surface of the pot will be attached with grease and food residue. Heating at high temperature again is likely to produce carcinogens such as benzopyrene. Therefore, every time we fry a dish, we should carefully clean the pot before frying the next dish, which not only reduces the production of harmful substances, but also prevents seasonings and residues from affecting the taste and hue of the next dish.
As soon as the oil smokes, the food is cooked.
When the oil pan smokes, the oil temperature has reached above 200℃. Putting vegetables into the pan will increase the risk of cancer and destroy many nutrients in vegetables. At this temperature, not only fat-soluble vitamins, but also essential fatty acids in human body will be destroyed by oxidation, which reduces the nutritional value of oil. When cooking, the oil temperature should be controlled at around 150℃~ 180℃. The easiest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around them, it means that the temperature is hot enough to cook dishes.
The remaining frying oil is still used for cooking.
Many people don't want to throw away the fried oil and will continue to use it for high-temperature cooking or frying. This practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This oil should avoid high temperature heating and can be used to make pasta such as stews or rolls.
Turn off the range hood as soon as the dishes are fried.
A large number of harmful substances will be produced in the cooking process, and the range hood plays a great role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to exhaust the exhaust gas, and there will still be unfinished exhaust gas in the kitchen after cooking. After frying, let the range hood continue to operate for 3~5 minutes to ensure the complete discharge of harmful gases. Also note that when cooking, try to close the kitchen door and open the window, which can also reduce the residue of harmful substances in the kitchen to a certain extent.
Stir-fry 1 method, stir-fry raw
Also known as health care. All animal or plant raw materials used are raw, and the raw materials have no hanging and size. When operating, the fire should be strong, and the hot pot should be hot. The main ingredient is single and can be cooked at one time; If a variety of ingredients are fried together, put the old ones into the pot first, and then put the fresh ones into the pot. Stir-fry repeatedly with a spoon to make the ingredients evenly heated. After the main ingredient changes color, add the small ingredients, then add the seasoning, and then add the ingredients after the taste. The taste requirements of raw stir-fry: fresh and tender, less juice and mixed juice.
Step 2 cook and fry
Generally, the main ingredients are first treated with water to be semi-cooked or fully cooked, then cut into strips, silk, diced, slices and other shapes, and then quickly stir-fried. Generally, the ingredients after cooking and frying are not treated with hanging paste and sizing, and some are thickened and some are not thickened after finished products. Require a big fire and a hot oil. Seasoning sauces (such as sweet noodle sauce, yellow sauce, douban hot sauce, etc.). ); Most of the ingredients are aromatic vegetables (such as green onions, garlic sprouts and celery); Silk, diced, chips and strips should be slightly thicker. Taste requirements: the juice is rich and delicious, and the sauce is tightly wrapped around the main ingredients.
Step 3 fry
This is a method of cooking with main ingredients. The main ingredients must be fresh and tender, and there is generally no matching ingredients. The processing of ingredients should be uniform and uniform in thickness. Hot oil chafing dish, scattered blanking, suitable firepower. Generally, starch is not used to thicken, and the finished product is characterized by refreshing taste, fresh and salty taste and bright color.
Step 4 stir-fry
It is a method to change the general cooking from one heating to two frying, and then stir-fry with the ingredients. The main ingredient is raw. After sizing, oil (or oil) and then fry, so that the dishes are smooth, crisp, tender and cool, with good color, fragrance, taste and shape. Skimming requires neat knife method, appropriate firepower, quick action and moderate hardness.
5. Stir-fry with strong fire
It is a frying method with less oil in the pot and even heating of the main ingredients. When operating, first use oil to make the bottom pot, and the main ingredients are not pasted or starched. Fire is strong, the pot should be slippery, and the action should be fast. Stir-fry and add ingredients and seasonings in turn. Cut the raw meat and stir-fry the vegetables. The main material is cut into silk or slices, and the color of the finished product is mainly red with less white. Its characteristics are crisp, tender, refreshing and easy to operate.
6. Seize the speculation
That is, a quick cooking method. The main ingredients are usually paste, then fried and soaked in water, and then fried with juice. The key points of operation are: the oil temperature should not be too high, the color of the main oil should be consistent, the sauce should be moderate, and how much should be just right. The finished dishes are characterized by soft texture, crisp and tender, sweet and sour, fresh and salty, and the taste is the same as that of sweet and sour dishes.
7. Fried food
It is a method of processing raw materials into paste, making liquid with soup or water, and then frying with hot oil. Also, after the main ingredients are pasted, they are put into a warm oil pan and fried with ingredients and seasonings until cooked. Operation essentials; After the main ingredients are put into the pot, they should be stirred with a spoon so that the ingredients are not connected, and then fried into floccules. Its finished dishes are characterized by being tender, smooth, fresh and salty, light and delicious.
8. Stir fry in water
After the main ingredients are pasted, put them into a boiling pot and cook them thoroughly, and then stir them evenly with the juice prepared in advance to become water decoction. The key point of operation is to grab the pulp evenly, the water temperature should be slightly boiling, and the cooking time should be even. Don't use chopsticks to wave up and down, so as to avoid pulp falling off and sticking. The taste characteristics of finished dishes are: smooth, soft, fresh, tender and light.
9. Guangdong soft frying
It is a special frying method of Cantonese cuisine, also called wet frying. It is mainly made of egg liquid, milk and soybean milk, supplemented by some meatless ingredients, such as shrimp, fish, beef, chicken liver and ham. There are also net scrambled egg liquid and net fried fresh milk, which are generally not matched with vegetables, and the liquid material is turned into a solid dish by frying. Soft frying, mastering the heat is the key. The ingredients used for soft frying are cooked quickly and easily burnt. It is also important to master the cooking time. Improper cooking time will make you old, tough and lose your original flavor. We should act according to the materials and pay attention to mastering and applying them in practice.
10, dry frying
Also known as dry frying, it is to fry the moisture of the main ingredients to make the main ingredients crisp. The frying method is similar to that of raw frying, and the time is longer. Choose animal and plant foods with long fiber and compact structure as the main materials, such as dried squid, beef, eel, winter bamboo shoots and soybean sprouts. Choose fragrant and spicy vegetables as ingredients, such as celery and garlic seedlings; Seasonings are mostly spicy spices, such as Pixian watercress, dried red pepper, pepper powder, pepper and so on. , used for frying incense.
When frying, the ingredients (main ingredients) are processed into fine shapes such as silk, strips, granules and powder. Put it in a pot with a small amount of base oil. First, stir-fry the moisture in the ingredients at a high temperature (about 180℃) until it basically volatilizes, then add the seasoning, and then change to a medium temperature (150℃ ~ 160).
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