You can choose to add vinegar and a little sugar to enhance the freshness and brighten the color of the dish. At the same time, it can cover up a bit of spiciness and sourness of vinegar.

The first skill: Heat

Heat is a common problem for Chinese food. Everyone knows that heat is important? But not many people really know the size of the fire.

Some people say that their gas stove is small and does not have enough fire monkeys, so they cannot cook delicious food. In fact, this view is wrong. If the heat is too low, we can keep the wok on for a while to heat it as much as possible. This will not cause the temperature of the pot to drop immediately due to the vegetables placed in it. After adding the vegetables at the same time, do not stir-fry immediately to prevent the temperature of the wok from dropping quickly.

To ensure that the food does not stick to the pan, stir-fry slightly. In order to reduce the length of the final stir-frying step, we can cook the main dishes in advance, such as blanching the water, sliding the pan into the pan, adding mixed seasonings in the middle of the stir-fry, and finally thickening the sauce to remove it. The higher the temperature of the dish, the stronger the texture of the finished dish.

Second skill: Sauteing until fragrant

Sauteing stir-fry until fragrant is only the first step in making the dish. Common people often refer to the gas produced between hot oil and onions, ginger and garlic, also called pot gas.

Heat oil in a pot, add onions, peppers and garlic and stir-fry until fragrant. This step may seem simple, but it actually involves skills. While it is fragrant, it also ensures that it won't burn. Therefore, you need to understand the oil temperature. If the oil temperature is high, it will be mushy, and if the oil temperature is low, it will not be fragrant. So when we heat the wok until there is no water, put cold oil in the hot pan. When the oil is 7 minutes hot, add onion, ginger and garlic and stir-fry quickly to get the fragrance. So don’t be sloppy when frying in a pot until fragrant. The small ingredients play a big role! You have to pay attention.

The third skill: seasonings

Condiments are also the key to delicious dishes. Refined salt, dark soy sauce, light soy sauce, soy sauce, and balsamic vinegar are indispensable. They can be used without them, but they must not be left out. , Too many seasonings may not necessarily fragrant, but not enough seasonings may not necessarily fragrant.

Refined salt is the king of seasonings. Without refined salt, there would be no delicious dishes. White sugar is used to enhance freshness, dark soy sauce is used to add color, and raw soy sauce is made from soybeans, so When it is necessary to boil the pot, add it together with the small ingredients to remove the beany smell.

In fact, the reason is very simple, and the steps are the same. It is just a matter of experience, but experience is not gained overnight. We need to summarize it slowly. Every time after cooking, think about what we have fallen short of. Every time you improve, there will be progress.

The above three points are my experience from the chef. I hope you can benefit from them after reading them. As long as you master the above skills, I believe the dishes you cook will become more and more delicious.