What are the basic knowledge and common sense for getting started with cooking?

Every delicacy is completed through many different steps, but sometimes good methods can cook delicious dishes. So do you know what cooking knowledge is needed for delicious dishes? The following are The editor of Qishi has compiled the basic knowledge of cooking for you, I hope it can help you.

Basic knowledge of cooking 1. Use onions according to their characteristics

Generally, the onions commonly used in our families include scallions and green onions. They have a spicy aroma and are widely used in dishes. , can be used as both an auxiliary ingredient and a condiment. Process it into shreds and powder, which can be used as seasoning for cold dishes. In addition to adding freshness, it can also play a role in sterilization and disinfection. Process it into segments or other shapes, fry it and cook it with the main ingredients. The umami and flavor of the ingredients are melted into one, making it very appetizing. For example, "braised chicken with green onions" and "braised sea cucumbers with green onions" are seasoned with green onions. After the green onions are stir-fried in oil, the aroma of the green onions can be more highlighted, and they are an indispensable condiment for cooking aquatic products and animal offal. It can be processed into dices, segments, slices, shreds and cooked with the main ingredients, or twisted into knots and stewed with the main ingredients. When taking it out of the pot, discard the green onions to get the aroma of green onions. Younger shallots, also known as chives, are fried in cuan with boiling oil. They have a fragrant aroma and green color. They are mostly used in cold dishes or processed and sprinkled on finished dishes, such as "scallions mixed with tofu" and "scallion oil chicken". wait.

2. Use onions for cooking according to the shape of the main ingredients

The shape of the onions should be consistent with the main ingredients, generally slightly smaller than the main ingredients, but it also depends on the cooking method of the raw materials. method and use it flexibly. For example, "braised fish", "dry roasted fish", "steamed fish", "braised fish balls", "braised fish soup", etc. They are all fish dishes, but due to different cooking methods, the requirements for the shape of green onions are also different. . ? Braised fish? It is required to cut the green onion into sections and cook it with the fish;? Dry roasted fish? It is required to mince the green onion and keep the same ingredients; To get the aroma of onions; for boiling fish balls, you need to soak the onions in water and only use the onion juice so as not to affect the color of the fish balls; when making fish soup, you usually cut the onions into sections, fry them and stew them with the fish. . Fried green onions have a strong aroma and can remove the fishy smell. After the soup is cooked, remove the green onions and the soup will be clear and not turbid.

3. Use onions according to the needs of the raw materials

The offal and egg raw materials of aquatic products, poultry, livestock and eggs have a strong fishy and mutton smell, so onions are an indispensable seasoning when cooking. Bean products and rhizome raw materials are seasoned with green onions to remove the beany and earthy smell. Single green vegetables themselves contain natural aromatic flavors, so they do not necessarily need to be seasoned with green onions.

There is a lot of knowledge in using green onions in dishes, but when using green onions, you must pay attention to the appropriate amount and clear priorities, so as not to overwhelm the original taste and affect the original taste. I personally have a habit of not adding green onions in soups, but only ginger. This is because I am afraid that the strong green onion flavor will take away the delicious taste of the soup.

Basic knowledge of cooking: How to use ginger Ginger is an indispensable spicy condiment in many dishes, but how to use it is not necessarily known to everyone. If used just right, it can add freshness and color to the dish, but if not, it will be self-defeating. We often encounter some problems when cooking: for example, when making fish balls, add ginger and green onion juice to the minced fish, then add other seasonings, stir well, and squeeze into fish balls. You can get a delicious, smooth and white color. effect. If you chop the ginger into rice grains and mix it into fish paste to make fish balls, it will make your teeth sticky and spicy, and the color will be dark and taste bad. Another example is that before cooking fish, you should first put the ginger slices into a small amount of oil and stir-fry them, then add the fish and fry both sides, add water and various condiments, and cook the fish and ginger together until cooked. Using ginger in this way will not only prevent the pan from sticking to the pan when frying fish, but also can remove the odor and relieve the fishy smell. If the ginger slices are put in with the fish or the ginger rice is removed after cooking, the effect will not be good. Therefore, ginger should be used rationally and skillfully in cooking, depending on the specific conditions of the dishes.

1. Shredded ginger is often used as an ingredient in dishes

Ginger commonly used in cooking includes new ginger, turmeric ginger, old ginger, watered ginger, etc. According to the color, it can be divided into red claw ginger and cucumber ginger. Ginger has a strong spicy aroma and can be used as both a condiment and an ingredient in dishes.

New ginger has thin skin and tender flesh, and a light taste; turmeric is spicy, with a smell that changes from light to strong, and the meat changes from soft to firm. It is the top grade of ginger; old ginger, commonly known as ginger mother, is the ginger species, has thick skin and firm flesh, and has a spicy taste, but The aroma is not as good as that of turmeric; when you pour ginger with ginger buds, it can be used as a garnish for dishes or pickled in sauce, and it tastes delicious.

Ginger used as an ingredient in dishes is generally cut into shreds. For example, "Ginger Shredded Pork" is made from new ginger and green and red peppers, shredded and stir-fried with lean pork shreds. It is spicy and delicious, and unique. Unique. ?Three silk fish rolls? The mandarin fish meat is cut into large pieces, rolled into a cylindrical shape with shredded bamboo shoots, shredded ham, and shredded chicken breast, and then topped with shredded ginger pickled with ginger, shredded green onion, and red pepper. Shredded, add soy sauce, sugar and vinegar to make. The taste is sweet and sour, tender on the outside and fresh on the inside. Processing new ginger or turmeric into shreds can also be used as an ingredient in cold dishes. In addition to adding freshness, it also has the functions of sterilization and disinfection. For example, Huaiyang's traditional cold dish "Mixed Dry Shreds" is made by cutting each large square piece of dried tofu into about 20 pieces, then finely cutting it into shreds thinner than a matchstick, blanching them in boiling water three times, and squeezing out the water. Put it on a plate, sprinkle shredded ginger on top, and pour the seasoning. The dried shreds are soft and light, while the ginger shreds are fresh and spicy.

2. Ginger cubes (slices) are added to vegetables to remove the smell and relieve the smell

Ginger is processed into cubes or slices, and is mostly used in fire-cooked dishes, such as stewing, stewing, simmering, etc. In cooking methods such as roasting, boiling, and grilling, it has the effect of removing the fishy smell of aquatic products and livestock. Old ginger is used in Huo Gong dishes mainly for its flavor, and the ginger should be discarded after it matures. Therefore, ginger needs to be processed into pieces or slices, and it needs to be fluffed with a knife to make it split, so that the ginger flavor can escape and soak into the dish. For example: "Stewed Chicken", add eggs and call it "Stewed Chicken", add water-coated sea cucumbers to call "Coral Stewed Chicken", garnish with white fungus balls called "Wind Blowing Peony", add pig intestines to call "Youlong Xifeng". , add chicken stuffed with fish and shrimp to become "Hundred Birds Chaofeng" and so on. Ginger slices must be used for seasoning during the production, otherwise the chicken will not be crispy and fragrant, the ingredients will be tender, and the soup will be clear and mellow.

In addition to seasoning during cooking and heating, ginger is also used as a dipping seasoning before heating dishes, such as chicken in oil, barbecued pork fish, fried pork chops, etc. Ginger is used during cooking It is inconvenient to heat the raw materials at the same time, but the odor of these raw materials is difficult to remove, so it is necessary to soak the ginger slices for a considerable time before heating to eliminate the odor. When dipping, you also need to add an appropriate amount of cooking wine and green onions, and the effect will be better.

3. Ginger rice adds fragrance and freshness to dishes

Ginger was also called "Jiangjiang" in ancient times, which means "Jiangjiang protects against all evils". Ginger is warm in nature and dispels cold evil. Taking advantage of this unique function of ginger, people often eat cold dishes with ginger and rice vinegar. Vinegar has the effect of removing fishy smell and warming the stomach. Together with ginger and rice, they complement each other and can prevent diarrhea, Sterilization and disinfection can also promote digestion. Such as steamed white fish, hibiscus crucian carp, steamed crab, drunken shrimp, simmered bamboo shoots, etc., all need to be poured with vinegar, add ginger and rice, and some need to be sprinkled with pepper and put on the coriander leaves. .

Ginger rice can also be cooked and eaten with raw materials in dishes, such as "Stewed Lion's Head". After the pork is finely chopped and smashed with the back of a knife, ginger rice and other seasonings need to be added to make the lion's head. Then stew. Ginger is processed into rice grains, which are often stir-fried in oil and cooked together with the main ingredients. The spicy aroma of ginger and the umami flavor of the main ingredients are melted into one, which is very attractive. ?Fried crab noodles?, ?Gukka meat?, etc., the ginger and rice need to be stir-fried in oil first, until the fragrance is overflowing, and then add the main ingredients and cook together. Ginger cubes (slices) play the role of removing fishy smell and relieving mutton in hot dishes, while ginger rice is mostly used in dishes made by frying, simmering, stir-frying, stir-frying, boiling, pan-frying and other methods to add fragrance and freshness.

The raw materials of aquatic products, poultry offal and eggs have a strong fishy and mutton smell, so ginger is an indispensable seasoning when cooking. Some dishes can be cooked with shredded ginger as an ingredient, while hot dishes (called big dishes in jargon) need to use ginger cubes (slices) to remove the smell and relieve the smell. Generally, ginger rice is used to make stir-fries and side dishes fresh. However, there are still some dishes that are inconvenient to cook with ginger and need to be used to remove the fishy smell and enhance the aroma. For example, ginger juice is more suitable, such as making fish balls, shrimp balls, meat balls, and smashing various animal raw materials with the back of a knife. The dishes made after the antler is grown are made with ginger to remove the fishy smell.

Basic knowledge of cooking: how to use salt. The role of salt in cooking is very important. People often refer to the salty taste of table salt as "the king of all flavors", and "one salt adjusts all flavors". The main role of salt in cooking is to season and enhance flavor.

When adding salt to cooking, we should not only consider whether the taste of the dishes is moderate, but also pay attention to whether the timing of using salt is correct. Academic theory believes that the minimum concentration of salty taste that the human taste can detect is 0.1 to 0.15. The most comfortable salt solution has a solubility of 0.8 to 1.2. Therefore, when making soup dishes, the dosage should be 0.8 to 1.2. When boiling or stewing dishes, they should generally be controlled within the range of 1, 5 to 2. Because these dishes are often eaten with salt-free staple foods, that is, dishes that go with rice, the amount of salt added should be larger.

Salt is often used together with other seasonings during the cooking process. During use, several seasonings will inevitably interact with each other to form a complex flavor. Generally speaking, adding a trace amount of vinegar to the salty taste can enhance the salty taste, while adding a larger amount of vinegar can weaken the salty taste. On the contrary, adding a small amount of salt to vinegar will enhance the sourness, while adding a large amount of salt will weaken the sourness. Adding sugar to the salty taste can weaken the salty taste. Adding a small amount of salty taste to the sweet taste can increase the sweetness to a certain extent. Adding MSG to the salty taste can soften the salty taste, and adding a small amount of salt to the MSG can increase the freshness of the MSG. In addition, table salt has a high osmotic effect and can inhibit the growth of bacteria. When making meatballs and fishballs, adding salt and stirring can increase the water content of the raw materials and make the finished fishballs and the like more tender. Adding a little salt when combining the dough can increase the elasticity and toughness of the dough to a certain extent. Adding a little salt to the fermented dough can also adjust the fermentation speed of the dough, making the steamed buns softer and more delicious.

There are generally three situations when it comes to using salt in cooking.

1. Adding salt before cooking means adding salt before heating the raw materials. The purpose is to make the raw materials have a basic salty taste and shrink. When using cooking methods such as frying, popping, boiling, and stir-frying, you can combine sizing and battering, and add some salt. Because the main ingredients of this cooking method are wrapped in a layer of paste and have no flavor, salt must be added before cooking. In addition, some dishes cannot be salted during the cooking process, such as steamed pork with lotus leaf powder. Salt must also be added before steaming. When grilling fish, in order to prevent the fish from breaking into pieces, rub it with salt or soy sauce first. However, this salting method uses less salt and the cooking time is shorter.

2. Add salt during cooking. This is the most important method of adding salt. When cooking using techniques such as frying, roasting, boiling, stewing, simmering, and smoothing, salt must be added during cooking. Then add salt when the dishes are about to mature to reduce the osmotic pressure of salt on the dishes, keep the dishes tender and loose, and prevent the loss of nutrients.

3. Add salt after cooking, that is, add salt after heating is completed, such as dishes mainly cooked by frying. After frying, sprinkle with pepper, salt and other seasonings.