Introduction: Before cooking, master several cooking skills. Cooking is labor-saving and delicious, very practical.

With the improvement of the quality of life, people’s ideas and concepts have changed. No longer pursuing a big meal out, but returning to the family, making some delicious dishes with heart, experiencing the fun, and enjoying the success and joy after making them. Don’t you know this is the case for you? I like to cook by myself. Every time I make a dish, I am very happy. When I hear a compliment from my family, it is really a sense of accomplishment. However, if you want to make a dish well, you have to know the skills, such as stir-frying. Some people make fried broccoli delicious, while others make it unpalatable. In addition to practicing more, mastering the skills is very important.

Does cooking always taste bad? Learn a few cooking skills, make the dishes look good and delicious, and save a lot of effort. The family will eat well, it is very practical!

Now let me share some cooking skills with you. Master them before cooking. You will definitely use them when cooking. Come and take a look.

The first one: When should cooking wine be used? When shouldn't it be used?

There are three situations where it is best not to use cooking wine. One is when making meat fillings wrapped in skins, such as dumplings, steamed buns, etc.; the other is when making steamed fish or stewing fish soup; the third is stewing meat. When making soup, cooking wine cannot be added in these three situations. If cooking wine is added, the finished product will be unpalatable, so be careful.

There are two situations where you can add cooking wine. One is when frying meat, pay attention to the time when you add cooking wine to the fried meat. Do not put it in too early. It is best to pour in the cooking wine when the temperature in the pot is the highest and stir quickly. Fry, and the fishy smell will be taken away when the alcohol evaporates. Second, when stewing meat, you can add cooking wine when blanching, but not when actually stewing.

Second: How to make fried fish, fried tofu, and stir-fried lean meat non-stick pan

Usually many people will encounter the problem of food sticking to the pan when cooking. , the ingredients become incomplete, the result is ugly and the taste is poor. What techniques can be used to avoid this?

Learn how to heat a pan with cold oil. To do this, clean the iron pan and heat it until it is smoking. Add cooking oil and continue to heat until the oil is smoking. Be sure to use more oil when heating. Shake it a few times to allow the oil to cover the surface of the pot. When the oil starts to smoke, pour out the hot oil, then pour the cold oil into the pot, heat it until it is 50% hot, and then add the ingredients for frying or stir-frying.

No matter what you are frying, remember not to touch the ingredients in a hurry after they are put into the pot. You must fry for a while until the bottom is set before turning it over, otherwise all your efforts will be wasted. Also, dry the fish before frying it.

The third one: How to make stir-fried vegetables with less water

Stir-frying vegetables seems very simple, but you need to master the skills if you want to do it well, otherwise it will be easy to produce too much water and the taste will not be tender. The color is not green. There are generally three ways to do it. Some vegetables are easy to cook, so you need to fry them directly. When frying, heat the wok first, and then pour the vegetables into the pot. If the oil temperature is not high and the pot noodles are not hot, the vegetables will be easy to cook after they are put into the pot. Leaking water will also result in bad taste and bad appearance. Some vegetables are not easy to cook, so they need to be blanched before frying. The blanching time does not need to be too long. Boil the water in a pot under water for less than one minute, and they will burst quickly when frying. Stir-fry; some vegetables like to release water too much, so when they are ready to be cooked, you can add some water starch to thicken them, which is also a good method.

Fourth: How to make stew soup so that it is thick and white

We usually like to make pork bone soup, fish soup, etc., which are white and rich, making people very appetizing , but it is difficult for some people to achieve this effect. Not only does the soup turn black and ugly, but it also has a strong fishy smell.

In fact, there are two things to pay attention to when stewing meat soup. One is to remove the fishy smell, and the other is to do one more step before stewing.

If you want to remove the fishy smell from poultry, you need to soak it in cold water first to remove the blood, and then further blanch it. After doing this, there will be basically no fishy smell. If you want to remove the fishy smell from fish, you need to first Clean the fish itself, such as removing the gills, scales, black membrane inside the belly, and fish bones and blood. After rinsing, the fishy smell will be reduced by half. Then pickle it with ginger and green onion water. The fishy smell will be greatly removed. Later, the fish smell will be greatly reduced. After cooking and processing, the fish has a strong umami flavor.

No matter what kind of meat you want to stew with rich white meat, you cannot stew it directly in the pot. Instead, you need to fry it in the pan first, then pour in boiling water and stew it. This will allow an emulsification reaction to occur and you can make a thick white meat. of broth.

Fifth: How to make stewed meat softer

No matter what kind of stewed meat it is, we all like to eat it with a soft and rotten texture. If it tastes too chewy, pour it over It is better to eat green vegetables. What can I do to make it softer?

Many people fail to do this, mostly because they fail to do so in three aspects. First, they use the wrong water when stewing the meat; second, they put salt indiscriminately when stewing the meat; third, they do not cook the meat properly. not enough.

Remember to put the pot under cold water when blanching, and when stewing meat, put it under boiling water or add boiling water; when stewing meat, do not rush to add salt, but add salt after the meat is cooked; no matter what kind of stew The longer the meat is stewed, the better. If the stewing time is not enough, the taste will not be good.