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I'm a chef how to fry dishes to make them taste better
As a chef, it is your duty and your goal to strive for excellence by making your dishes delicious. In order to improve your cooking skills and create amazing dishes, here are some great tips to help you stir fry your dishes wonderfully.

Hot pan and cold oil is key: When stir-frying, make sure to heat the pan before pouring the oil. This prevents the ingredients from sticking to the pan and also better stimulates the aroma of the oil. The temperature of the hot pan helps the ingredients to change color quickly and lock in the freshness, resulting in a more tender and delicious taste.

Controlling the heat is an art: When stir-frying, control of the heat is crucial. Stir-frying over high heat can quickly stimulate the flavor of ingredients, and is suitable for stir-frying and stir-frying techniques. The small fire is suitable for long time cooking dishes, so that the ingredients slowly release the flavor, more fresh and mellow. According to the different ingredients, flexible adjustment of the fire, in order to fry the most perfect taste.

Sauce modification should be careful: sauce is the soul of the fried food, a good sauce can enhance the overall flavor of the dish. There are many commercially available sauces to choose from, but if time permits, it is advisable to make your own. Depending on the flavor preferences of the dish and the characteristics of the ingredients, add the appropriate amount of soy sauce, dark soy sauce, oyster sauce, cooking wine and other seasonings and mix well. A good sauce will not only bring out the flavor of the dish, but will also bring out the character of the ingredients.

The ingredients should be skillfully matched: the matching of fried food ingredients is also a learning experience. Different ingredients should complement each other, but also to avoid conflict. For example, meat and vegetables with a combination of meat and vegetables, nutritional balance; sweet and sour mouth with the ingredients can be appetizing, stimulate the taste buds. The combination of ingredients can create an unexpected flavor.

The order of stir-frying should be careful: the order of different ingredients in the pot will also affect the taste of the dishes. Generally speaking, meat, seafood and other ingredients with high protein content need to be sautéed in the pot first, and then add vegetables and other side dishes. This ensures that the ingredients are heated evenly and the texture is tender and not chafed. Finally, add seasonings and stir-fry evenly to remove from the pan.

The stir-frying technique should be skillful: skillful stir-frying technique can make the dish evenly heated, avoiding paste or sticking to the pan. The traditional spatula stir-fry method is simple and easy to use and is suitable for most stir-frying techniques. The method of pan-turning is more of a test of the chef's skills, through the shaking of the pan, so that the ingredients roll in the air, heat more evenly. Different stir-frying techniques are suitable for different ingredients and dishes, and mastering a variety of techniques can cope with a variety of cooking needs.

Selling appearance of the plate to be exquisite: a delicious dish not only to eat, but also to look good. The art of plating adds visual beauty to the dish and enhances the overall dining experience. The ingredients are neatly arranged in the plate, with some embellishments, such as incense *, flower petals or sauce, can instantly enhance the face value of the dish. A sophisticated presentation is not only pleasing to the eye, but also stimulates the appetite.

Stir-frying is a culinary art that requires patience and skill. By mastering the skills of heating the pan with cold oil, controlling the fire, making the sauce with care, matching the ingredients skillfully, paying attention to the order of stir-frying, skillfully stir-frying, and arranging the plate delicately, you will be able to stir-fry the dishes with a full range of colors and flavors, and let your cooking skills go up to the next level.