Basic knowledge of cooking
1. Chicken, fish, shrimp, vegetables, etc. Seasoning with fresh ingredients has a special flavor and should not be over-seasoned to avoid covering up the delicious taste of nature. Raw materials with strong fishy smell, such as stale fish, shrimp, beef, mutton and viscera, should be seasoned with seasonings, such as cooking wine, vinegar, sugar, onion, ginger and garlic. In order to reduce the bad taste and increase the umami taste, and park the shed.
Fresh soup and corresponding condiments should be supplemented according to the specific requirements of summer raw dishes such as sea cucumber and shark's fin.
2. Seasoning dishes Each dish has its own specific taste, which is ultimately determined by different cooking methods. Therefore, the types and quantities of condiments should not be confused. Especially for multi-flavor dishes, it is necessary to distinguish between primary and secondary flavors in order to correctly use primary and secondary seasonings. Some dishes are mainly sweet and sour, some dishes are mainly fresh and fragrant, and some dishes are mainly sweet and salty, or salty with sweetness. The mystery of this variety of dishes lies in the seasoning skills.
3. Seasonings People's tastes often change with the seasons, which is also related to the body's metabolic status. For example, in winter, stretch the film, because the climate is cold, I like to use thick and fat vegetables; In hot summer, I like light and refreshing food.
4. When cooking according to people's tastes, we should pay attention to the different tastes of diners on the premise of maintaining the flavor characteristics of local dishes, so as to make dishes according to people's needs. The so-called "food has no definite taste, palatability is expensive" is an appropriate summary of human cooking.
5. Seasonings with good quality and good raw materials but poor seasoning or improper seasoning will affect the flavor of dishes. There is another meaning of high-quality seasoning, that is, where cooking dishes, you should use the famous seasoning in that place, so as to make the dishes full of fragrance. For example, the boiled pork slices in Sichuan cuisine, in which the bean paste in Xixian County of Sichuan Province and the pepper in Hanyuan are used, and the salt and monosodium glutamate used in Sichuan cuisine are also unique, so the taste is very authentic. Of course, if the conditions are limited, there is no need to criticize yourself, or we must solve the problem first.
Seasoning in the cooking process can generally be divided into three steps: step one, seasoning before heating; Step two, heating and seasoning; Step three, season after heating.
Seasoning before cooking, also known as basic seasoning, aims to make the raw materials have the basic taste of home cooking before cooking and reduce the fishy smell of some raw materials. The specific method is to use seasoning as raw material; Such as: salt, soy sauce, cooking wine, sugar and so on. Mix well, soak the dishes, or add the slurry of eggs and starch to make the raw materials taste initially, and then heat and cook. Chicken, duck, fish and meat dishes should also be seasoned before heating, and ingredients such as green bamboo shoots and cucumbers are usually pickled first to remove water to determine their basic taste. Some steamed vegetables and stews that cannot be covered and heated for seasoning should be seasoned before cooking, such as steamed chicken, steamed meat, steamed fish, stewed duck (waterproof), canned meat, canned meat and so on. Their seasoning method is generally: put the soup or stirred seasoning together with the steamed raw materials in a vessel to facilitate the taste when heating.
Heating seasoning is also called formal seasoning or setting seasoning. The taste of dishes is shaped by this step, so this is the decisive seasoning stage. When the raw materials are put into the pot, salty or sweet, sour or spicy, fragrant or fresh condiments are added at the right time according to the cooking requirements of the dishes and the tastes of the consumers. For some dishes that are in a hurry, it is necessary to put the required condiments in a bowl in advance to prepare special dishes. This is called "preparing seasoning" or "mixing juice", so that it can be added in time when cooking, so as not to miss the heat.
Seasoning after heating is also called auxiliary seasoning, which can increase the specific taste of dishes. Although some dishes have been seasoned in the first and second stages, they still do not meet the requirements in terms of color, aroma and taste, so they need to be heated and finally tasted. For example, fried dishes are usually sprinkled with special dishes such as pepper and salt or spicy soy sauce, as well as rinse products (instant mutton, etc. ) also dipped in a lot of spices. Some steamed vegetables also need to be mixed with fruit juice before serving, and vinegar will be added to the soup when stewed mullet eggs are taken out.
Blanching water has a wide range of applications, and most fishy vegetables and meat raw materials need to be blanched. The role of blanching has the following aspects.
1. It can make vegetables more colorful and crisp, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape become more vivid green by blanching. Blanching bitter gourd and radish can relieve bitterness. The hemagglutinin contained in lentils can be removed by blanching.
2. The ripening time of several different raw materials can be adjusted to shorten the formal cooking time. Because of the different properties of raw materials, the cooking time of home cooking is also different, and several different raw materials can be cooked by blanching. If the meat slices are fried with vegetables and the vegetables are blanched to make semi-cooked dishes, then the blanched vegetables can be cooked quickly after the meat slices are cooked. If you don't blanch and cook together, the raw materials will be cooked and the hardness will be different.
3. It is convenient for deep processing of raw materials. Some raw materials are easy to peel after blanching, and some raw materials are easy to deep process and cut after blanching.
There are two main methods of blanching: one is boiling water in a pot; The other is a cold water pot.
The picture of cooking in a boiling pot is to heat the water in the pot until the delicious dishes are boiled, and then put the raw materials into the pot. Turn it over in time after cooking, and the time should be short. Pay attention to color, crispness and tenderness, and don't overdo it. This method is mostly used for delicious dishes containing plant materials, such as celery, spinach and lettuce. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. Therefore, after being put into the pot, the water can be taken out and cooled when it is slightly boiled. Don't rinse with cold water to avoid new pollution.
Blanching with cold water is to put raw materials and cold water into the pot at the same time. Water should not pass through the raw materials, and then the formula should be boiled to make the raw materials mature and facilitate further processing. Potatoes, carrots, etc. Because it is big and not easy to mature, it needs to be cooked for a long time. Some animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also further processed after boiling in cold water. Some animal materials used for cooking soup; Cold water should also be put into the pot, so that nutrients will gradually overflow during the heating process, which will make the soup delicious. If a hot water kettle is used, it will cause protein to solidify.
1. Quantity collocation
Highlight the main ingredients When preparing dishes with a variety of main and auxiliary materials, the main ingredients should be dominant in quantity. For example, seasonal dishes such as "Fried shredded garlic and leek" mainly eat the delicate flavor of garlic and leek, so garlic and leek should be the main ingredients in preparation. If the season is over, this dish should be based on shredded pork.
When preparing dishes without equal main and auxiliary raw materials, the quantity of various raw materials should be basically equal and set off each other. For example, "three kinds of stir-fried dishes", "double crisp" and "assorted stew" all belong to this category.
2. Qualitative collocation
Homogeneous collocation means that the main and auxiliary materials of dishes should be soft (such as "fresh mushroom tofu"), crisp (such as "fried crispy"), tough (such as "shredded kelp and beef") and tender (such as "hibiscus chicken slices"). Therefore, matching with special dishes can make the cooking and eating of dishes the same; In other words, it meets the requirements of cooking and has its own characteristics.
Vegetarian food is a mixture of animal raw materials and plant raw materials, such as shredded celery, grilled fish with bean curd and sliced fish, with appropriate amount of melon slices and magnolia slices. This combination of meat and vegetables is a traditional way of diet in China, which has scientific reasons from the perspective of nutrition and food science.
More expensive and cheaper refers to high-end dishes. Use more expensive things and less cheap things, such as "braised Hericium erinaceus" and "three-silk shark's fin", so as to maintain the high-grade dishes.
Step 3 Match tastes
The combination of light and shade sets off the richness of the main ingredients with the light flavor of the ingredients, such as: three circles of roast duck (three circles are carrots, green bamboo shoots and potatoes).
Light with this kind of dishes to win, such as "burning double winter (mushroom bamboo shoots)" and "burning tofu with fresh mushrooms".
The main ingredients and auxiliary materials with different flavors have different special flavors, which make the mellow flavor of fish and meat blend with the strange flavor of some vegetables. They have different flavors, such as "Fried shredded fish with celery yellow", "Fried fillet with radish" and "Fried pork slices with green garlic".
4. Color matching
The colors of the main ingredients and auxiliary materials of color matching dishes are basically the same. This is mostly white, and the pictures of seasoning dishes used are also salt, monosodium glutamate, light-colored cooking wine and white soy sauce. This dish, which keeps the original color of raw materials, is fresh, tender and white, giving people a refreshing feeling and beneficial to the oral cavity. Shark fin, fish bone, fish belly, etc. Are suitable for matching with colorful dishes.
Different-color dishes composed of different colors of main ingredients and auxiliary materials are very common. In order to highlight the main ingredients and make the dishes colorful, the color difference between the main ingredients and ingredients should be obvious, such as: stir-frying with green bamboo shoots, black fungus and red meat slices; Cooked with green peas and emerald shrimp, the color effect is pleasing to the eye.
5. Shape matching
The "shape" mentioned here refers to the shape of the main and auxiliary raw materials of the dish after knife processing, and there are two collocation methods.
The main and auxiliary materials with the same shape have the same shape and size, such as "small fried diced meat", "roast beef with potatoes" and "fried sliced meat with cucumber", which are diced meat, block diced meat and sliced meat respectively. This can make the dishes look neat and beautiful.
The main and auxiliary raw materials with special shapes have different shapes and sizes. For example, the main ingredient of "Litchi Squid Roll" is a simple coir, while the ingredient Litchi is round or semicircular. This kind of food has a unique uneven beauty in form.
1. The incense material itself has no fragrance and no peculiar smell. The only way to cook incense is to borrow it. Many dry products, such as sea cucumber, squid, bird's nest, etc., are scarce and tasteless in the initial processing, although they are rich in nutrients. The fragrance of dishes can only be borrowed from other raw materials or spices.
There are generally two ways to borrow: one is to use volatile spices to fry the pot; The second is to heat poultry and meat (or its fresh soup). In the specific operation, chefs often combine the two methods to make the fragrance more intense.
2. Although the fragrant raw material itself has a fragrant matrix, but the content is insufficient or single, it can be cooked with other raw materials or seasonings, which is called "fragrance".
For example, when cooking animal raw materials, it is often necessary to add a proper amount of plant raw materials. This is not only beneficial to nutritional complementarity, but also can make various aroma substrates melt and overflow during heating, and emit more abundant compound aroma. Inosine monophosphate and glutamic acid volatilize from animal raw materials, while glutamic acid and adenosine monophosphate 5? -Uric acid, etc. When heated, they quickly decompose together and agglutinate in the process of volatilization to form an aggregate with compound fragrance, which is what we call an aromatic mixture.
3. Some raw materials are fragrant during the heating process, and although they are fragrant to produce dishes, they are not enough to "rush"; Still according to the requirements of the dishes, it is still slightly lacking. At this time, you can add appropriate raw materials or seasonings to make it, which is called "lighting incense".
When cooking a dish menu, it is often necessary to drop some sesame oil, add some parsley, chopped green onion, Jiang Mo and pepper before taking out the spoon, or sprinkle pepper and salt on the dish and cook shredded ginger in oil, that is, use these volatile raw materials or seasonings to quickly volatilize and overflow their fragrance matrix by instantaneous heating, so as to achieve the purpose of "fragrance" and seasoning.
4. Some dishes need special rich fragrance to cover their surfaces, which will arouse the strong appetite of the consumers with special flavor. At this time, the technique of incense is often used.
Bacon, smoked chicken, smoked fish and other foods are made of different heating methods and smoking materials (also known as decorative spices). Commonly used smoking materials: sawdust (Korean pine), sugar, tea, rice, pine and cypress branches, camphor leaves, etc., which will produce a lot of smoke when heated. These fumes contain different smells, such as phenols, alcohols, organic acids, carbonyl compounds and so on. They can not only bring unique flavor to food, but also have antibacterial and antioxidant effects, so that food can be kept for a long time.
5. Flavoring through a certain heating time, the aroma-containing matrix in the raw materials and seasonings of the dishes will fully overflow, so that the aroma elements can be used to the maximum extent, resulting in the most ideal aroma effect, which is called "flavoring".
Generally, due to the short heating time of raw materials and spices, as well as the gelatinization and sizing of raw materials, the aroma in raw materials did not fully overflow. The pictures of dishes that need to be heated for a long time, such as roasting, stewing, roasting, stewing and boiling, provide conditions for making full use of flavor elements. Practice has proved that the heating time of meat and some spices, such as pepper, star anise, clove and cinnamon, should be controlled within three hours. Because during this period, the overflow of various aroma substances increases with the extension of heating time, and the aroma becomes more intense, but after more than three hours, the volatilization of flavor and aroma substances tends to weaken.
Therefore, the time of "aroma-raising" should be determined according to the quality and quantity of raw materials and seasonings.
There are many kinds of home-cooked dishes, such as promoting fragrance, enhancing fragrance, helping fragrance and normalizing fragrance, so I won't go into details here.
1. Relationship between cooking temperature and raw materials. There are many kinds of raw materials for dishes, including old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with big fire, while old, hard and tough raw materials are cooked for a long time with small fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can mature quickly because of their large heating area.
2. The relationship between temperature and conduction mode In cooking, the conduction of fire is the decisive factor for the qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt and sand. These different heat transfer modes directly affect the application of cooking temperature.
3. The relationship between heat and cooking technology. Cooking technology is closely related to the use of heat. Stir-frying, frying, boiling and frying are quick and fast. Burning, stewing, boiling, stewing and other techniques are often cooked with small fire for a long time.
According to the requirements of dishes, each cooking technique is not static in the use of heat. Only by combining various factors in cooking can we use heat correctly. Here are three application examples to illustrate.
1. Dishes cooked with low fire, such as beef stew, are cooked with low fire. Before cooking, cut the beef into squares and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of beef is in the shrinking stage, so it is necessary to move it to medium fire, add auxiliary materials, cook for a while, then move it to low fire and cook it on low fire to gradually prolong the shrinking fiber of beef. When the beef is almost cooked, add seasoning to stew until it is cooked thoroughly, so that the stewed beef has good color, flavor and shape. If summer dishes are cooked with strong fire, the appearance of beef will be irregular. In addition, there will be many special dishes with beef residue in the soup, which will make the broth turbid and easy to form a cooked surface, and the inside is still chewy. Therefore, dishes with large raw materials should be cooked with low fire.
2. Medium fire is suitable for frying vegetables. When the raw materials with paste outside are fried, the method of gradually oiling on medium fire is often used, and the effect is better. Because if Wanghuo is used in frying, the raw materials will zoom immediately and form external coke. If you cook delicious dishes with low fire, the ingredients will be mushy after cooking. Some dishes, such as crispy chicken, are fried in a pot when there is a fire, and then fried in medium heat until crisp.
3. Wanghuo is a dish suitable for frying, frying and rinsing. Generally, the dishes cooked by Wanghuo are mainly crisp and tender, such as fried mutton with onion, boiled mutton and so on. When boiling water, it must be boiled inside and outside, so that it will be crisp and tender. The reason is that the dishes cooked by Wanghuo can make the main ingredients exposed to high temperature quickly, and the fiber shrinks sharply, making the water in the meat not easy to leach, and it tastes crisp and tender. If you don't use strong fire, the fire is insufficient, the water in the pot can't boil, and the main ingredients can't shrink in time, you will cook the main ingredients. Another example is fried mutton with onions, which looks simple to make, but some people either make a lot of soup or can't chew it. What can I do to do it well? First of all, cut the meat well, and cut it into thin slices with the top knife method. Secondly, you must use hot dishes in summer and heat the oil. Put the wok on a strong fire, put the oil in it until it emits lampblack, then fry the human flesh until it changes color, immediately add the onion and seasoning and stew for a while, and take it out of the wok immediately when the onion changes color. You also need to do it quickly, otherwise it will cause too much water and chewing.
But now the general household gas stoves can only produce small, medium and large fires, which can not meet the requirements of prosperous fires. Stir-fry the dishes cooked by strong fire with medium and small fire, first of all, increase the amount of oil in the pot appropriately, then heat for a little longer, and then put less raw materials, so as to achieve better results.
Generally speaking, you don't put too much oil in cooking. As long as you watch the pot smoke, you can fry the dishes in the pot. When cooking, there is a lot of oil in the pot, so it is not easy to measure the temperature of the oil with a thermometer. You can only judge by feeling.
After the oil in the pot is heated, put the food to be fried into the oil. When it sinks to the bottom of the pot and floats to the oil surface, the oil temperature is about 160? C. If you are cooking shredded vegetables, such as shredded yam, shredded sweet potato and shredded potato, it is more appropriate to fry at this oil temperature. At this time, the firepower at the bottom of the pot should be controlled to keep the oil temperature.
After the delicious dishes are heated, put the food into the oil, sink into the oil and float on the oil surface. The temperature of this oil is about 170? C about this temperature is more suitable for frying crispy chicken and crispy duck, and the fried chicken and duck are crispy outside and tender inside. When frying, the fire at the bottom of the pot should also be controlled.
If the food to be fried does not sink in the oil, the temperature of this oil will reach about 190? C, more suitable for frying all kinds of dishes with less water, such as dry fried hairtail, dry fried yellow croaker, dry fried tenderloin, etc.
About 100% oil temperature
Cookies usually describe the oil temperature as "a few percent hot". I have a material that makes a detailed textual research and discussion on it. Here, I only list the mathematical relationship between 100% oil temperature Fahrenheit scale and centigrade scale for your reference. (Fahrenheit =℃? 9/5+32))
Because 100% oil temperature meter is a scaling method for chefs to estimate temperature by experience, its estimation error often varies from person to person, and generally half of the error is allowed. 10 15℃), and the temperature of the same oil is different for different oils because of the different flash points of various oils.
This is just for your reference. Cooking is more frequent. After you have some experience, you can make a rough estimate. But don't treat cooking as an experiment. Once you use a thermometer every time you cook, you will work too hard and lose the fun of cooking.
The theoretical explanation is that this kind of food uses the chemical reaction of alum alkali neutralization to promote dough expansion. Alum is potassium aluminum sulfate, which is acidic after hydrolysis; Alkali, namely sodium carbonate, is an alkaline substance. These two substances react with water to produce carbon dioxide gas and flocculent aluminum hydroxide. When frying, the neutralization reaction of alum alkali is faster under the action of high temperature, and the high temperature of oil will evaporate the water in the dough. In addition, when the dough is mixed with salt, due to the penetration of salt, a part of protein water in the dough oozes out, thus making the dough more tough and malleable. Under the action of the above substances and conditions, this food will be crisp and crisp.
Floccules such as aluminum hydroxide are commonly known as "alum flowers". When preparing dough, the more alum flowers are produced, the better the quality of fried dough sticks. How can we produce more "alum flowers"? The key is to master the dosage of alum base. Aluminum hydroxide is an amphoteric substance. In the chemical reaction, if the amount of alkali used exceeds the amount needed for the reaction with alum, aluminum alkali will be generated, the volume of the product will be reduced, and alum will become smaller, and it will not be bulky and crisp. If the amount of alkali used is not enough to react with alum, it will reduce the amount of alum and affect the quality of products. Therefore, mastering the balance of alum alkali dosage is the key to this kind of products. According to experience, the balance dosage ratio of alum and alkali is 2: 1.
Alum and alkali should be put in according to different seasons, and warm water or cold water should be used in different seasons. Now give an example to illustrate the proportion of fried dough sticks in four seasons for reference. Spring and Autumn Flour 5 kg, Alum120g, Alkali 60g, Salt160g. Pictures of delicious dishes with 5 kg of flour in summer, alum170g, alkali 85g, salt180g, dough mixed with cold water. In winter, use 5 kg of flour,110g of alum, 55g of alkali and150g of salt to mix the flour with warm water. In addition, we should also pay attention to the fact that the gluten strength of the flour used should not be too high for delicious dishes. Generally speaking, it is advisable to choose standard flour with medium gluten strength, or to infiltrate some refined flour into ordinary flour.
1. drying oil is the best choice of oil, such as peanut oil and palm tung oil. This kind of oil contains a lot of oleic acid, which has a low iodine content and is relatively stable even if the oil temperature exceeds 200 degrees? C, it does not oxidize and smoke. However, semi-drying oil, such as rapeseed oil, cottonseed oil, soybean oil and so on. Thermal oxidation is easy to occur after heating, especially soybean oil, which is also easy to produce beany smell.
2. Control the oil temperature. When frying food, it is not advisable to use urgent fire. The oil temperature should not exceed 200? C, you can fry it for a while.
3. Don't burn the pot quickly, so the water in the food will evaporate continuously, which can not only remove some volatiles in the oil, but also form a layer of water vapor on the surface of the oil, which plays the role of isolation and oxidation.
4. Cover the pot and cover the space film at the right time. If you cover the pot tightly at first, it will fade and turn yellow. This is because the chlorophyll of vegetables contains magnesium, which will be replaced by another organic acid (containing hydrogen ions) of vegetables during cooking to produce yellow-green substances. If you fry or cook it first, let this substance come out first when heating, and then cover it, it won't turn chlorophyll yellow under the action of acid.
For the sake of beauty, you can add some baking soda or alkaline noodles when cooking, which can make the color of vegetables more bright and transparent.
6. Mix raw materials or cold and hot materials, cut into diced, shredded, sliced and other shapes, add various condiments, and then mix well. The mixed food is fresh and crisp.
7. Xuan is to cut raw materials into silk, slices, blocks, strips, etc. Blanch them with boiling water, or smooth delicious dishes with oil, then filter out the water or oil, add seasonings mainly with pepper oil, and finally mix them. Cooked vegetables have the characteristics of fresh and mellow taste.
8. Pickling is a method of soaking the main ingredients with condiments. Pickled cold dishes are different from dry pickled pickles. Pickled vegetables are mainly made of salt, and the pickling method is relatively simple. Pickling cold dishes requires pictures of dishes with various condiments, which are fresh and rich in flavor.
9. Sauce is to marinate raw materials with salt or soy sauce, and put them into sauce soup prepared with oil, sugar, cooking wine and spices. Boil them with high fire to remove floating foam, then cook them with low fire, then cook them with low fire to make thick soup dishes and apply them to the skin of the finished product. Pickled vegetables have the characteristics of strong flavor and fragrance.
T "e food, cooking, menu pictures, learning cooking, cooking network, menu, daily diet, food, home cooking menu, chef, catering, cooking, food, healthy eating, kitchen, cooking, Manchu-Chinese banquet 6. Crispy frozen vegetables are soup materials with vinegar and sugar as the main seasonings, which are simmered for a long time with slow fire to make the main ingredients crisp and rotten.
10. Fumigation is a method of cooking raw materials by steaming, boiling, frying and marinating. In a sealed container, the fuel is ignited and smokes with the burning smoke, so that the smell of fireworks is stewed into the raw materials, forming a special flavor. Smoked dishes are bright in color and mellow in smell, and can prolong the storage time.
1 1. Crystal is also called freezing. Its preparation method is to put the raw materials into a dish filled with soup and seasoning, steam them in a drawer, or stew them slowly in a pot, and then let them cool naturally or put them in a refrigerator. Crystal dishes are clear, bright, soft, tough and fresh.
Too greasy: the soup is too greasy. Roast a small amount of laver on the fire and sprinkle it into the soup to get rid of greasy.
Too much soy sauce: If you put too much soy sauce, you can add a little milk to the dish, which will be delicious.