Tip 1: When cooking vegetables, add salt before taking them out of the pot. It’s also a handful of vegetables and a handful of salt, but the fried vegetables we make always taste wilted and change color. It turns out that we did this wrong step. Most of us are always anxious to add salt when frying vegetables. In fact, adding salt too early will easily cause the salt to escape into the vegetables, and the water in the vegetables will be lost, so it will not be so crisp and delicious. Adding salt before serving will not only prevent the salt from running into the leafy vegetables and causing trouble, but also allows people to feel the salty taste when they come into contact with the surface of the leafy vegetables, thereby reducing salt intake.

13 very important but overlooked cooking skills, learn and you will be a chef

Tip 2: Before making egg fried rice, mix the rice with egg liquid. Usually, when we make egg fried rice, the rice grains do not fall apart, the egg liquid cannot enter, the eggs and rice are not integrated, and the taste is very poor. The chef will teach you a trick. Before making egg fried rice, mix the rice with egg liquid and let the egg liquid wrap the rice. Because the egg liquid is slippery and has poor viscosity, it is difficult for the rice grains to stick together when frying. .

Tip 3: Remember to blanch the meat before making soup. If you don’t want to eat impurities such as blood clumps and the smell of meat in your mouth, remember to blanch it first. Boil the water in a pot with cold water. The water should cover the meat. After the water boils, take it out for 1-2 minutes. When blanching, you can also add green onions, ginger slices or other ingredients to sprinkle on the surface of the meat. It solidifies quickly, and the soup and meat are fresh and tender without any fishy smell. Come and try it too!

13 very important but overlooked cooking skills, learn and you will be a chef

Tip 4: In addition to cooking wine and ginger, these ingredients can also remove the fishy smell. When cooking, we generally have three ways to remove the fishy smell: one is the soaking method, soaking the meat in water for a few hours, or washing it with tap water to rinse away the blood; the other is marinating with onions, ginger and garlic to remove the fishy smell The third is to add cooking wine or rice wine, or even white wine. The alcohol can take away the smell during the evaporation process.

Tip 5: Fry the fish on both sides before making the fish soup. Thick white fish soup is the key to stimulating people's appetite, and it is also the dream that every soup maker strives to pursue. The reason why the fish soup is thick and white is that the fish is rich in protein, but these proteins are very stubborn and will not dissolve easily in water when stewing the fish. At this time, it needs to be fried in oil first. When frying fish, hot oil destroys the surface tissue of the fish, and the protein is easily soluble in water. When hot water is poured into the fried fish, the oil droplets are dispersed, and the hydrophobic end of the amino acid will quickly hug the small fish. Oil droplets, these small dispersed oil droplets, will appear milky white when refracted by light.

13 very important but overlooked cooking skills, learn and you will be a master chef

Tip 6: When steaming fish, wait until the water is boiled before steaming it in the pot. When steaming fish, boil the water and then steam it in the pot. This can quickly denature and solidify the surface of the fish, thereby locking in the juice and making the fish meat more delicious. Take advantage of the weekend and quickly buy a fish to practice your skills.

Tip 7: When stir-frying kidneys or pork liver, first marinate them with cooking wine and vinegar. Then stir-fry with garlic and onions. Not only will the kidneys be free of blood, they will double in size, and they will be more enjoyable to eat.

Tip 8: When cooking meat and vegetables, add a little vinegar before cooking.

Meat