Kitchen cooking skills: how to save oil when cooking fish
1, crucian carp in milk soup: after cleaning the live fish, blanch them in boiling water and take them out after discoloration. Then put the fish in a boiling water pot, add ginger slices, and when the soup turns milky white, add cabbage or shredded radish, add a little wine and salt, and cook for 3 ~ 5 minutes.
2. Braised crucian carp: blanch the fish in a boiling water pot, remove it after discoloration. Put the pot on a slow fire. Add all kinds of seasonings, add a little water, and then put the fish in. After the fish is colored, add water (limited to covering the fish), cook two rolls on high fire, and then simmer for soup.
3. Steamed fish: Wash the fish, put it in a bowl, and mix in soy sauce, salt, onion, ginger, oil, etc. Put it in a pot and steam it.
4. Grilled crucian carp with onion: first put the onion in the pot, put the crucian carp on it, cover the onion, and then add vinegar, soy sauce, wine, sugar, water, etc. Cook over high fire for about 2 minutes, pour in the oil and serve when the soup is thick.
Kitchen cooking skills: do it well? Boiled vegetables?
Boiled shredded pork is one of the common cooking techniques in Cantonese cuisine, that is, boiling soup or water and scalding the raw materials until they are just cooked, which is called boiled shredded pork. Because there is no colored seasoning in the soup, it is called boiled shredded pork. Cooked raw materials, after seasoning, become boiled vegetables. Boiled cabbage is characterized by elegant color, crisp and refreshing taste and diverse tastes. In order to make high-quality boiled dishes, we must master three elements, namely, proper treatment of raw materials before cooking, proper cooking methods and accurate seasoning of cooked raw materials.
First of all, raw materials should be properly treated before blanching.
1. Alkaline soaking treatment: Most of the animal raw materials suitable for alkali soaking treatment are old and tough, with strong smell, such as stomachs and intestines of domestic animals, organs of poultry, mussels and snakes. Its purpose is: because alkali has the function of corrosion and odor removal, it can not only tenderize raw materials and eliminate fishy smell, odor and odor, but also make raw materials thicker, whiter and more transparent.
Alkali leaching method: firstly, mix 5% ~ 8% alkali solution in a small pot, then add the tool changing materials, soak in acid for 0.5 ~ 2 hours (or longer), and then rinse with clear water until the alkali smell disappears.
2. Sizing treatment: The raw materials suitable for sizing are tender boneless animal muscles, such as chicken breast, fresh fish, prawn meat and rabbit leg meat. Because these raw materials are mostly in the form of thin sheets, they are often easy to break or shrink when heated directly. By sizing, the viscosity of raw materials can be enhanced and the heat resistance can be improved. After heating, it can not only keep the shape of the raw materials, make them smooth and full, but also keep the raw materials fresh inside and tender outside, soft outside and smooth inside, nutritious and delicious.
Sizing method: first use a little onion ginger juice, cooking wine, refined salt, etc. Then add egg white and dry fine starch to make it stick with a thin layer of powder slurry. This process should pay attention to the following points:
(1) Before sizing, the moisture on the surface of raw materials must be dried. Otherwise, it is easy to cause dehydration and desizing or oversize after sizing. The method is very simple. Wrap the raw materials with clean dry cloth and rotate them.
(2) The amount of salt should be appropriate. Generally, 50% ~ 70% of the whole taste can be used as salting salt. Too much salt is not only too salty after cooking (because it is also eaten with sauce), but also has a strong dialysis effect, which seeps out the water in the raw materials and easily causes texture aging and peeling.
(3) Don't take too long to smell. It usually takes 3 ~ 5 minutes. After a long time, the freshness decreases. For old raw materials (such as beef, etc. ), a certain amount of tenderizer should be added to soften muscle fibers.
(4) Generally, egg white and soybean flour are used for sizing to ensure the smooth texture of raw materials after serving. Don't use too much force when stirring, so as not to break the raw materials.
(5) For raw materials with high water content, such as shrimp, fresh shellfish and fish fillets. After sizing, it should be refrigerated for about 65,438 0 hours, which is conducive to the full penetration of salt and the full absorption of water, so that the size and raw materials can be fully combined.
3. Rinsing treatment: The raw materials suitable for rinsing treatment are bloody and smelly animal viscera and some vegetables that are easy to change color. Such as poultry, livestock, heart, lung, liver, waist and so on. Among vegetables, eggplant, potato, lotus root, etc. By rinsing these raw materials, blood stains and some peculiar smells can be removed, and vegetables can be bright in color and bitter and astringent.
Second, the blanching method should be appropriate.
Blanching is to put the processed raw materials in a suitable water temperature until they are just cooked, then take them out, drain the juice and put them on a plate. According to the different texture of raw materials, there are two kinds of boiling water and boiling water:
1, hot water into the pot: that is, when the clear water in the pot is heated to 70-80℃, the raw materials are put in and burned until it is broken, and then taken out. The main raw materials suitable for boiling in hot water are pork belly, pork loin, heart, liver, intestine and waist of poultry.
2, boiling water pot: that is, the water in the pot is boiled, the raw materials are burned to break, and fished out. The raw materials suitable for boiling water are mostly muscle, snail, snake, pig heart and vegetables.
Whether it is hot water or boiling water, we should pay attention to the following points:
(1) Fire is bigger, water is bigger. The amount of water is usually 5-6 times that of raw materials. If the fire is small or the amount of water is small, the water temperature will drop rapidly after the raw materials are put into the pot, which will inevitably prolong the heating time and cause the raw materials to age or increase the shrinkage.
(2) Put some onions, ginger, cooking wine, alkali, cooking oil, etc. When burning in water. The former is mainly suitable for burning meat, which plays a role in removing fishy smell and enhancing fragrance; The latter is mainly suitable for burning green vegetables, which can make the finished product more green.
(3) The raw materials should be dispersed in the pot and stirred with a spoon from time to time to make them evenly heated and mature. And pay attention to the observation of raw materials, and take them out quickly when the best ripening effect is achieved.
(4) Boiled raw materials, especially some vegetables with more water, must be drained after being fished out. In order to avoid the contact between raw materials and sauce, a large amount of water will dilute the sauce and affect the taste of the finished dish.
Third, the seasoning of boiled raw materials should be accurate
Burnt raw materials can't be eaten directly, they can only be eaten after seasoning.
1. Blending flavor juice: Because the boiled raw materials themselves lack flavor and flavor, they need to be assisted by sauces. Blending flavor juice is the key to cooking boiled vegetables well.
Flavor juice is prepared with various seasonings, such as salt, soy sauce, fermented bean curd and stinky tofu, sweet sugar, jam and honey, sour and white vinegar, rice vinegar, lemon juice and fresh orange juice, chili pepper, pepper, mustard and curry, as well as delicious monosodium glutamate, chicken powder, fresh soup and oyster sauce. With these seasonings, countless kinds of flavored juices with different flavors can be prepared.
2. Diet adjustment of boiled juice: There are three methods: pouring juice, mixing juice and dipping juice.
Attention: Choose suitable condiments according to the characteristics of raw materials, so that the prepared flavored juice is of high quality and delicious, which can not only eliminate the bad smell of raw materials, but also enhance the flavor of dishes.
In addition, material selection and knife work also play a very important role in the success or failure of boiled vegetables. Therefore, the operation can not be ignored.
Kitchen cooking skills: how to put monosodium glutamate in kelp dishes
What is the main ingredient of monosodium glutamate? Sodium glutamate? Namely the sodium salt of glutamic acid. Glutamate is delicious and has certain nutritional value. Monosodium glutamate is easily soluble in water, and it can be tasted when diluted 3000 times with water. As long as you add a little when cooking and making soup, the food will taste more delicious. To cook kelp, it is best to add monosodium glutamate before cooking. Don't cook monosodium glutamate and vegetables at the same time. Heating for too long will denature monosodium glutamate, which will not only lose its flavor, but also be toxic. The dosage of monosodium glutamate should not be too much, which will make kelp lose its original flavor and even taste bad.
Cooking skills in the kitchen: There are tricks to be a sweet and sour pork.
In order to keep the taste and shape of meat, the heat of flour and frying oil is very important when making sweet and sour pork. The process of making glume meat is to cut it first and then marinate it. First, marinate the meat with salty taste to make it tasty. Then add raw flour to seal the fiber of the meat, so that the gravy will not dry when frying. Then add eggs to make the color juice golden and the meat fragrant. Finally, dip it in dry powder and it will become brittle when frying.
When frying, wait for the oil to boil before putting down the meat. Boiling oil can tighten the raw flour on the outer layer of meat and will not fall off. When the fried outer layer is hard, pick it up, fry it in boiling oil for about 2 minutes until it is golden brown, then stir-fry the material head and thicken it so that every piece of meat is covered with sauce. No sauce should be left on the plate after serving.
Stir-fried ribs are the same as sweet pork. In order to keep the taste and appearance of meat good, the heat of flour and frying oil is very important. In the process of making sweet and sour pork, it is actually cut first and then pickled. First, it is salted to make the meat delicious. Then, add raw flour to seal the fiber of the meat, so that the gravy will not dry when frying. Then add eggs to make the color juice golden and the meat crispy. Finally, dry powder is added, which becomes brittle when frying.
When frying, wait for the oil to boil before putting down the meat. Boiling oil can tighten the raw flour on the outer layer of meat and will not fall off. When the fried outer layer is hard, pick it up, fry it in boiling oil for about 2 minutes until it is golden brown, then stir-fry the top of the material and thicken it so that every piece of meat is covered with sauce. There should be no sauce overflowing on the plate after serving.
Kitchen cooking skills: three skills to prevent overflow when cooking
When cooking porridge, just drop a few drops of sesame oil into the pot, boil it and cook it with medium and small fire, so as not to spill it.
When cooking with a rice cooker, as long as the rice is washed 2 to 3 hours in advance and soaked in appropriate amount of water, the overflow of rice soup can be avoided.
When cooking porridge, sento is good at rice and waiting for water? Half open? When (the water temperature is 50 to 60 degrees Celsius) can be prevented by lowering the meter? Overflow pot? .
Kitchen cooking skills: the secret of cooking wine
Do you never cook with wine? Or you don't drink. Using wine as an auxiliary material for cooking can make those low-grade wines more useful.
A small amount of wine can add flavor to dishes. After the food is cooked, the alcohol in the wine will evaporate, leaving only the fragrance.
Boil the wine and you will get a sweet and sour juice. But it should be noted that seasoning with too much wine will be counterproductive.
Never add wine to a cooked dish.
When the wine is concentrated, its fragrance will fill the whole dish. On the contrary, putting it too late will spoil the taste of the whole dish.
Kitchen cooking skills: three skills of cooking with onions
As the most commonly used seasoning in cooking, onion can add a lot of color to dishes when used properly, but it can't play a role in seasoning when used improperly. Therefore, only by mastering the know-how of using onions can we make good dishes. Generally speaking, you should master the following three skills when using onions.
1. Seasoning with onions: Generally, onions commonly used in our family are scallions and shallots, which have strong spicy taste and are widely used in dishes. They can be used as both auxiliary materials and condiments. Processing it into powder can be used as a seasoning for cold dishes, which can not only increase the flavor, but also play a role in sterilization and disinfection; Processed into segments or other shapes, fried with the main ingredients, the onion flavor and the fresh fragrance of the main ingredients blend together, which is very appetizing, such as? Fried meat with green onions? 、? Stewed sea cucumber with onion? That is, seasoning with green onions. It can be processed into dices, segments, slices and silk, which are cooked with the main ingredients, or twisted into knots and stewed with the main ingredients. When it is taken out of the pot, the onion is discarded to get its onion flavor. Tender chives, also known as fine chives, are fried by rolling, with a fragrant smell and green color. Mostly used in cold salad or sprinkled on finished dishes after processing, such as? Onion mixed with tofu? 、? Chicken with scallion? Wait a minute.
2. Cover the flavor with onion: After being fried, onion can highlight the flavor of onion, which is an indispensable flavor covering material for cooking aquatic products and animal viscera. The viscera and eggs of aquatic products, poultry and livestock have a strong fishy smell, which can be removed with scallion fragrance. Bean products are raw materials of rhizomes, and seasoning with onions can also remove the fishy smell and earthy smell of beans.
3. The onion shape should be matched with the main ingredients tacitly: the onion processing shape should be consistent with the main ingredients, generally slightly smaller than the main ingredients, but it should also be used flexibly according to the cooking methods of the raw materials. Like what? Braised fish? 、? Dry grilled fish? 、? Steamed fish Fish balls? 、? Grilled fish soup? Such as fish and vegetables, because of different cooking methods, the processing shape requirements of onions are also different. ? Braised fish? Ask to cut onions and burn them with fish; ? Dry grilled fish? Require the chopped onions to be consistent with the ingredients; ? Steamed fish just put the whole onion on the fish, and when the fish is cooked, pick the onion and only take the onion flavor; ? Fish balls? It is required to soak onions in water and only use onion juice to avoid affecting the color of fish balls; ? Grilled fish soup? When the soup is cooked, the onion is removed, and the soup is clear and not turbid. It should be noted that when using onions, we must pay attention to the appropriate dosage and clear priorities, right? Disturb the host and guest? And it affects the original taste. A green vegetable itself contains
Natural fragrance, no onion seasoning. Generally, no onions are put in the soup, only ginger is put, for fear that the strong onion flavor will take away the delicacy of the soup.
Kitchen cooking skills: cooking skills
1. Peanut oil is easy to change if it is kept for a long time. If a small amount of fried salt is added to the oil, the color can be kept clear, the taste is delicious and it is not easy to deteriorate.
2. Wash the newly bought wok with vinegar before using it, so there will be no black spots when cooking.
3, the soup is salty, take a washed potato and cut it in half and put it in the soup for a few minutes, and the soup will turn from salty to light.
When cooking fish, put a spoonful of milk into the pot, which can not only remove the fishy smell, but also make the fish fresh and tender, and it tastes particularly delicious.
When cooking beef, put a small amount of tea wrapped in cloth bags into the pot at the same time, which can not only make the beef boil quickly, but also make the meat taste more delicious.
6. Soak the tofu in boiling water for more than 10 minutes before cooking, so as to remove the braised taste. The tofu made in this way is delicious and delicious.
7. When frying steamed bread slices, soak them in cold water first, and then fry them in a pan, so that the fried steamed bread slices are brown and crisp, delicious and fuel-efficient.
8. When cooking eggs, soak the eggs in cold water first, and then cook them in hot water, so that the eggshells of the boiled eggs are not broken and easy to peel.