What are the methods and techniques for cooking delicious food?

Many delicious ingredients require many layers of cooking techniques. However, if you are not familiar with many techniques, it will easily make the food taste unpalatable. So what kind of cooking methods do you know? How to cook delicious dishes? The following are the methods of cooking delicious dishes compiled by the editor of Qishi. I hope it can help you.

How to cook delicious food: Heat the pot and put cold oil in it

First heat the pot and then pour in the cold oil. When the oil is cooked, add the vegetables to the pot and stir-fry. It’s best not to wait until the oil is smoking before putting vegetables in it. But there is an exception: when frying peanuts, you can fry peanuts and cold oil at the same time, so that the fried peanuts are crispy and crispy.

The timing of adding salt varies with different dishes

Add salt at the end: when cooking fried pork slices, twice-cooked pork, stir-fried cabbage, garlic moss, and celery, you should add an appropriate amount of salt after frying them thoroughly. , the stir-fried dishes are tender but not old and rich in nutrients.

Put salt before cooking: When grilling whole fish or frying fish pieces, marinate with an appropriate amount of salt before cooking to help the salty flavor penetrate into the flesh.

Add salt just before eating: Add salt to cold dishes, such as cold cucumbers, lotus root, etc., just before eating. A little marinating can drain out the water, making them crispy and delicious.

Add MSG before cooking

If MSG is heated in water for a long time, it will produce sodium pyroglutamate, which is harmless but has no umami flavor. Adding MSG before cooking will make the dishes taste more delicious.

Add vinegar when the vegetables are almost cooked

Vinegar is usually added to the vegetables for seasoning. It is best to add vinegar when the vegetables are almost ready, as it will be more flavorful and refreshing.

If it is to remove the fishy smell, you can add it during the frying process. After stir-frying, the vinegar smell can be evaporated, and there will be no fishy smell when eating.

Add soy sauce before serving

Cooking at high temperature for a long time will destroy the nutritional content of soy sauce. Soy sauce should be added just before serving to ensure the umami taste. If you want to make the meat tender when frying the meat slices, you can mix it with starch and soy sauce before frying. This way, the protein will not be lost and the fried meat will be more tender.

Put more Sichuan peppercorns in meat

It is better to put more Sichuan peppercorns when roasting meat, especially beef, mutton and dog meat. Zanthoxylum bungeanum can remove toxins and help warm people, so it can be used more in winter cooking.

The peppercorns should be sautéed when the oil is started, and the peppercorn noodles can be added during the cooking process.

Put more ginger in fish

Fish has a strong fishy smell and is cold in nature. Adding more ginger when cooking can alleviate the coldness of the fish and relieve the fishy smell.

Put more green onions in shellfish

Green onions can alleviate the coldness of shellfish and can also resist allergies. Add more green onions when cooking to avoid allergic reactions.

Put more garlic in poultry meat

Garlic can enhance the flavor. Add more garlic when cooking chicken, duck, and goose meat, so that the meat will be more fragrant and delicious, and will not cause indigestion. Have loose bowels.

How to use MSG in cooking 1. It is not necessary to use MSG for dishes cooked with soup stock. Because the stock itself already has the characteristics of freshness, fragrance and clearness, MSG has only one umami taste, and its umami flavor cannot be equated with that of the stock. If you use MSG, it will mask the original flavor and make the dishes taste nondescript.

2. It is not advisable to use MSG for acidic dishes, such as sweet and sour dishes, vinegar-stewed vegetables, vinegar-based pepper dishes, etc. Because MSG is not easily soluble in acidic substances, the greater the acidity, the lower the solubility, and the worse the umami effect.

3. When using crystal MSG in cold dishes, you should first dissolve it with a small amount of hot water, and then pour it on the cold dishes. The effect is better (because MSG can only work at 45°C). If crystals are used to mix cold dishes directly, it will not be easy to mix evenly, which will affect the freshness-enhancing effect of MSG.

4. MSG is used in cooking and should be added when cooking. Because at high temperatures, MSG will decompose into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami flavor, but also produces slight toxins that are harmful to the human body.

5. When using MSG, you should know the dosage. More is not always better. Its water dilution is 3000 times, and the human taste of MSG is 0.033%. When used, about 1500 times is appropriate. If the amount is too much, it will produce a strange taste in the dish that seems to be finished but not finished, and seems to be astringent but not astringent, causing the opposite effect. The World Health Organization recommends that baby food should not use MSG for the time being; adults should not consume more than 6 grams of MSG per day.

6. MSG is not easily soluble at room temperature. It dissolves best at 70~90℃ and has the most umami flavor. When it exceeds 100℃, MSG will be volatilized by water vapor. When it exceeds 130℃, it will deteriorate into Sodium pyroglutamate not only has no umami taste, but is also toxic.

For stewing, roasting, boiling, boiling, and steaming dishes, it is not advisable to add MSG too early, and it should be added when it is about to be taken out of the pot.

7. MSG should not be used in raw materials containing alkaline. MSG will synthesize disodium glutamate when exposed to alkali, which will produce ammonia odor.

Various cooking seasonings 1. Zanthoxylum bungeanum

Zanthoxylum bungeanum is the peel of the Rutaceae plant Zanthoxylum bungeanum. It has a strong aroma and is an essential condiment at home. It has the functions of stabilizing the numbness, adding aroma and spiciness, removing fishy smell and reducing the smell of mutton. It ranks first among the "Thirteen Fragrances" of condiments and is known as the "King of Condiments".

Zanthoxylum bungeanum is also a traditional Chinese medicine, and "Shen Nong's Materia Medica" lists it as a Chinese medicine. Its medicinal properties are pungent and hot, and it returns to the spleen, stomach and kidney meridian. It has the functions of aromatic invigorating the spleen, warming the middle and dispersing cold, dehumidifying and relieving pain, killing insects and detoxifying, and relieving itching. Li Shizhen said in "Compendium of Materia Medica": Zanthoxylum bungeanum strengthens teeth, blackens hair, improves eyesight, improves color after long-term use, resists aging, increases youth, and strengthens the mind. ?

2. Mustard

Mustard is pungent and non-toxic. It has the functions of warming the middle and dispersing cold, tonifying the five internal organs, relieving the diaphragm and appetizing. It can benefit the nine orifices, strengthen the stomach and eliminate food, etc. . The spicy flavor of mustard can stimulate the secretion of saliva and gastric juice, has the function of appetizing, and can enhance people's appetite. It also has detoxification function and can detoxify fish and crabs, so raw salmon and other fresh foods are often paired with mustard.

3. Ginger

Ginger is an aromatic and pungent stomachic medicine that has the effects of warming, stimulating, diaphoresis, antivomiting, detoxification, warming the lungs and relieving cough, etc., especially for Pinellia ternata and Aracenia. Drug poisoning has a detoxifying effect. It is suitable for exogenous wind-cold, headache, phlegm, cough, stomach cold and vomiting. After being attacked by ice, snow, water, dampness, or cold, drink ginger soup immediately to promote blood flow and dispel cold evil.

4. Vinegar

Vinegar contains 0.4% to 0.6% acetic acid, which can inhibit the growth and reproduction of various pathogens to a certain extent. Therefore, when local bacterial and viral diseases are prevalent, people can add an appropriate amount of vinegar to stir-fry and cold dishes, which can not only increase appetite and increase food intake, but also inhibit bacteria. It can be said to "kill two birds with one stone".

5. Star anise

Star anise is an indispensable condiment in making cold dishes and stewed and stewed dishes. Its effect is unmatched by other spices. It is also the main raw material for processing five-spice powder. The fruits and seeds can be used as seasonings and are also used as medicines in traditional Chinese medicine. According to traditional Chinese medical theory, it has a strong fragrance and has the functions of repelling insects, warming and regulating qi, strengthening the stomach and relieving vomiting, dispelling cold, and stimulating nerves.

6. Pepper

Pepper is the most common condiment and is often seen on the table together with salt. Sometimes it is even used in place of salt. Pepper is especially suitable for obese people because it helps metabolism and can also play a role in exhausting gas. Stimulates the production of saliva, gastric and pancreatic juices. Helps digest fatty foods.

7. Chili peppers

Capsaicin, the active ingredient of chili peppers, is an antioxidant that helps to terminate the carcinogenesis process of cell tissues and reduce the incidence of cancer cells. Its spiciness can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion.

8. Tangerine peel

Tangerine peel has a fragrant aroma, pungent and slightly bitter taste, and has the functions of regulating qi and reducing phlegm, regulating qi, appetizing, drying dampness and reducing phlegm. It is mainly used to treat stagnation of spleen and stomach Qi and dampness, chest and diaphragm fullness and tightness, epigastric and abdominal distension and pain, inability to eat, vomiting, difficulty in defecation, lung Qi blockage, cough with excessive phlegm, and the initial onset of mastitis.