Skill 1, [Fried]

Take fried fish as an example, how to do it without breaking the skin and sticking to the pot? Before the fish is put into the pot, it is necessary to completely absorb the water on the surface, and then pat a proper amount of corn starch, which can help to make the skin of the fish more compact;

Before pouring the oil, wipe the bottom of the pan with ginger slices, so that the ginger juice can form an insulating layer on the pan surface and the oil is heated. Then buy fish and put it in the oil pan to start frying. The whole process is light and slow, and less turning is needed. Only when the bottom is completely stupid can the pan be turned over. This method can actually be used when changing to fried pork chops, chicken chops, steaks and other meats.

Tip 2, [Fried]

Stir-fried meat: It is recommended to stir-fry the meat in a hot pot with cold oil. It is not easy to stir-fry the meat with a little more oil. If the meat needs to be braised with water after being fried, then water can be added only after the surface of the meat is slightly yellow and fragrant, so that the meat flavor will be stronger after being fried first.

Stir-fry vegetarian dishes: Stir-fry over high fire quickly. According to different vegetables, green leafy vegetables with more water do not need to be braised with water, which makes them yellow and soft, while those with less water can make the dishes taste relatively tender and better.

Tip 3, [stew]

Stewed fish soup: fry the fish in oil first, fry both sides of the fish until they are slightly yellow and burnt, and then heat the water to stew, which can boil the soup with fresh milk and white color in a short time.

Stewed meat soup: I think the broth soup is fresh and tasteless. It is recommended to blanch the meat first, remove the smell of blood, stew it in boiling water, and simmer until it is over. It is better to use casserole or enamel stew soup.

Remember, whether it is fish soup or stew soup, the water added at the beginning of stew soup should be hot water or boiling water. If cold water is used, it will not only make the meat feel dull, but also easily stimulate the fishy smell.

For a simple stew, white pepper, ginger and salt are enough ingredients, but heavy spices such as star anise, cinnamon and cinnamon are not recommended, which will make the whole pot of soup a halogen soup and no longer taste good.

Tip 4, [steaming]

Steamed seafood or steamed fish: Boiling water is served on the pot with strong fire, so that seafood and aquatic ingredients can be steamed in a short time, which is more authentic, less nutrient loss and less fishy.

Steamed meat: No matter steamed pork ribs, steamed chicken, steamed pork dishes, etc., the longer the meat is marinated, the better the sauce is, and the steamed dishes made are more delicious.

Tip 5, [the key to smooth and tender meat]

No matter whether it is used for stir-frying in the pot or for boiling water, the slicing should follow the slicing method of "cutting cattle, sheep and pigs vertically". In the pickling step, the seasoning is added first, then the egg white or raw flour is added for sizing, and finally the oil is applied to prevent sticking.

Tip 6. (What is a hook? ]

Hook fluorescence can be divided into thin fluorescence and thick fluorescence. The thin fluorescence is generally mixed with "corn starch+water (or soy sauce)", while the thick fluorescence can also be mixed with "sweet potato starch+water". The purpose of gouying is to make the sauce or soup of dishes thicker, smoother in taste and more oily in appearance.

Goubo Ying is suitable for stir-fried dishes, such as braised fish, braised eggplant, stir-fried cauliflower and other soups, such as tomato and egg soup, laver and egg soup.

Tip 7. (How to marinate and deodorize meat? ]

No matter what kind of meat, it is intended to be marinated and deodorized before cooking. Generally, the deodorizing ingredients are marinated or used together with rice wine, white wine, vinegar, pickled pepper, chopped pepper, onion, ginger and garlic, pepper water and other seasonings with deodorizing and flavoring effects.

Steps to remove fishy smell from meat correctly: soak the meat in clear water first, and let the blood bubble out: use "salt+white wine+warm water" to assist in grabbing and washing, and when the meat is sliced and pickled, use cooking wine or white wine with other seasonings to help remove fishy smell.

If the meat needs to be boiled in cold water, it should be cooked in cold water, with cooking wine+onion and ginger, and if necessary, a handful of pepper can be added.

Tip 8, [oil]

Stir-fried and fried meat dishes: it is recommended to use vegetable oil to make the meat taste more fragrant. It is recommended to use meat oil (lard) to make the fried vegetables more fragrant, oily and delicious. It is recommended to use olive oil to prepare salads or cold salads. It is not only nutritious, but also tastes better. Sesame oil and pepper oil are more suitable for simple addition after cooking. Steak frying with flavoring oil: butter is recommended, and the fried steak tastes more delicate.

Tip 9, [salt]

Edible salt can be divided into "coarse salt" and "refined salt (fine salt)". Besides seasoning, it can also be used for sterilization of some dishes.

Bacon, salted bacon, salted and pickled vegetables: coarse salt is generally used as salt, and refined salt is used in daily cooking dishes, which is easier to melt and blend with ingredients.

Stir-fried vegetarian dishes: add salt until the dishes are completely cooked;

Stir-fried meat: when curing, you should first add salt to taste, which can make the meat slices more salty and fragrant;

Stewed soup: salt should be added near the pot.

Skill 10, [sauce]

Sauces are divided into "flour paste" and "soy sauce". Soy sauce is mainly soy sauce, soy sauce and steamed fish drum oil. Soy sauce is used for refreshing, while soy sauce contains caramel and is used for coloring. Although the quality of steamed fish drum oil is good, it is more suitable for seafood or steamed fish dishes, and the oil is mostly used for dipping or simply refreshing.

Noodle sauce: mainly soybean sauce and bean paste, soybean sauce is sweet, and it is often used to add fresh sweetness to braised dishes and stews; Bean paste is spicy and can add spice and color. It is often used in dishes with bright red color, such as braised eggplant and braised fish.

Fried vegetarian dishes: soy sauce is not recommended to add! Fresh vegetables can be prepared only with salt or raw materials, and a little oil can be added appropriately after the vegetarian dishes are cooked, which can improve the freshness and make the vegetables look brighter and more shiny.

Skill 1 1, [vinegar]

Vinegar is generally divided into four kinds of vinegar: aged vinegar, white vinegar, rice vinegar and balsamic vinegar. When cooking dishes, adding vinegar can not only add sour flavor, but also improve our appetite. At the same time, it also has the effect of removing fishy smell. When frying meat, adding vinegar can remove fishy smell after the sour taste volatilizes. When stewing meat, adding vinegar can also make the meat stew soft and rotten faster.

Skills 12, [ingredients collocation]

It is mainly the key to the collocation of the three daily ingredients "onion, ginger and garlic": vegetables should be mixed with garlic to freshen up meat dishes, and ginger should be used to remove fishy smell, and chopped green onion should be added last to increase the color and flavor of dishes.