Cooking tips of chefs 1, when frying vegetables, it is not advisable to add cold water. Cold water will make vegetables old and not delicious, while vegetables fried with boiling water are fresh and tender. The frying time should not be too long;
2. When frying lotus root silk or lotus root slices, add some water while frying to prevent lotus root from blackening;
3. Immediately after the eggplant is cut, put it in the pot or put it in water, otherwise the eggplant will be oxidized to black. When frying eggplant, put some vinegar in moderation, so that the color of fried eggplant will not be black;
4, scrambled eggs, an egg with a tablespoon of warm water and stir well, it will not be fried, and the scrambled eggs are large, soft and delicious;
5. Before the tofu is put into the pot, it can be soaked in boiling water for ten minutes, which can remove the bean flavor and alkali flavor;
6. To stew a pot of good fish soup, use cold water. After boiling in cold water, skim off the floating foam, which can remove the fishy smell, and at the same time, the fish protein slowly solidifies and the nutrients can be fully? Release? Into the fish soup. Drink thick soup to stew with strong fire, and drink clear soup with small fire;
7. When steaming fish or meat, wait until the water in the steamer is boiled before steaming, which can make the fish or meat shrink immediately when it suddenly encounters high-temperature steam, and the fresh juice inside does not flow out, which makes it more delicious after cooking;
8. When cooking bone soup, don't add cold water halfway, so as to avoid the sudden drop in the temperature of the soup, which will lead to the rapid solidification of protein and fat, affecting nutrition and taste. It is best to fill it with water at one time or add appropriate amount of boiling water halfway;
9. In cook the meat, if you want to make the soup delicious, you should put the meat in cold water and cook it slowly; If you want to make meat delicious, you should cook it in hot water;
10, when boiling lard, first put a small amount of water in the pot, and then put the cut pork offal into it, so that the boiled oil is bright and has no impurities;
1 1, put the sliced pork in a colander, shake it in boiling water for a few times, drain the water when the meat just changes color, and then fry in the pan, which will be cooked in a few minutes, fresh and delicious;
12, put the shrimps into a bowl, add a little salt and edible alkali powder, rub them with your hands for a while, then soak them in clear water, and then wash them with clear water, which will make the fried shrimps transparent, crystal clear, refreshing and delicious;
13, when cooking meat dishes, after adding wine and vinegar, the dishes will become delicious; When cooking vegetarian dishes, add some vinegar appropriately, which tastes good and nutritious, because vinegar has a protective effect on vitamins;
14, vegetables should be fried and eaten as soon as possible, avoiding long-term heat preservation and repeated heating to avoid vitamin loss and taste deterioration;
15. Hairtail is fishy and greasy, and it is difficult to wash with clean water. You can soak hairtail in alkaline water and then wash it with clean water, which will make it easy to wash without fishy smell.
16. Before frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, so that the enzymes in the beer can decompose the protein to increase the tenderness of beef;
17. After the kidney flower is cut, add a little white vinegar and soak it in water for 10 minute. The kidney flower will grow big without blood, and it will be tender and refreshing after frying.
18. Before frying the pork liver, soak it in white vinegar and water, and then rinse it with clear water. The fried pork liver tastes very good;
19, bean sprouts are fresh and tender, and the speed of frying should be fast. If you put a little vinegar in frying, it can remove the astringency of bean sprouts and keep them crisp and tender;
20, sweet pepper should be quickly fried with urgent fire. Add a little salt and vinegar when frying, and fry for a few times to get out of the pot;
2 1, stir-fry peanuts with cold oil in a cold pot, crisp without discoloration or undressing;
22. When making all kinds of cold dishes in summer, adding a proper amount of beer can add flavor and fragrance.
The seasoning for cooking is placed in order. Stir-fry meat dishes, and put salt when they are almost cooked.
Adding order: sugar, wine, vinegar, salt and soy sauce. Stir-fried meat dishes, vinegar must be added after sugar and wine, otherwise sugar is not easy to dissolve, and the fragrance of wine is difficult to volatilize. Salt should be added when the meat is eight ripe, otherwise it will make the meat old. Soy sauce should be added last to prevent the rich amino acids from being destroyed by high temperature. For example, stir-fry shredded pork with celery. First, heat the pot, add oil, and when it is 50% to 60% hot, add shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and then add some soy sauce.
Optional seasoning: sugar, wine, vinegar. When frying meat dishes, marinate them with sugar and a small amount of cooking wine, which can remove the fishy smell and make the meat more tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness outside and saltiness inside.
Avoid: monosodium glutamate. Glutamate is originally contained in meat. When it meets the salt in dishes and is heated, it will naturally produce the main component of monosodium glutamate? Sodium glutamate. If you add monosodium glutamate to the fried meat dishes, it will destroy the natural flavor.
Stir-fry vegetarian dishes and add salt after a few stir-fry.
Adding sequence: sugar, vinegar, salt and monosodium glutamate. Stir-fried vegetables are different from stir-fried meat dishes. Salt should be added to stir-fried vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients. First, heat the pan, and when the oil is heated to 50% to 60%, (at this time, onion and ginger can be put according to your preference to burst into fragrance), stir-fry the vegetables a few times, add salt and continue to stir-fry until the color turns green, such as vegetarian fried spinach and fried oil wheat vegetables.
Optional seasoning: sugar, vinegar. If you learn to cook, you can go to cooking school, Guangzhou New Oriental. Those who don't need sugar restriction can add some sugar to enhance the flavor of vegetarian dishes. After putting sugar, there is no need to put monosodium glutamate. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crisp and keep more vitamins. But you can't put vinegar when frying vegetables. Adding vinegar will destroy most chlorophyll and turn yellow quickly, which is not only ugly, but also greatly reduces the nutritional value.
Avoid: soy sauce. Soy sauce has a strong flavor. Adding it when frying vegetables will not only affect the refreshing color of vegetables, but also cover the fragrance of vegetables.
Stewed dishes, put cooking wine first.
Adding order: cooking wine, soy sauce, sugar, vinegar and salt. Cooking often highlights the aroma of cooking wine, and uses the smell of wine to cover up the fishy smell, so the wine should be put at the highest temperature in the pot. When braising, soy sauce is mainly used for coloring, so soy sauce should be added first. In addition, remember that sugar must be added before salt, otherwise the cooked meat will become old. Learn to cook in cooking school, New Oriental, Guangzhou. Take braised pork as an example. First, cut the pork belly with skin into pieces and oil it, then take another pot, heat the oil to 60%, stir-fry the anise and onion ginger, cook cooking wine, add soy sauce and white sugar to boil, add soup (or water), boil it over high fire and skim it, then add salt when it is 80% mature. The cooking method of stewing is basically the same as that of burning, except that there is more soup.
Optional seasoning: vinegar. When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before putting wine. Because such dishes should not only have sour taste, but also have volatile vinegar flavor to cover up the fishy smell of raw materials, so they should be put in the pot when the temperature is the highest. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only make the dishes more fragrant, but also make the stew worse.
Cold salad, put it together at last.
Joining order: put them all last. To make cold salad, you usually mix all the seasonings together to make a flavor juice, then pour it into the dish and mix well. The seasoning must be put at the end, mixed and eaten now, otherwise the dish will be soaked in the sauce for a long time, which will make the taste of the dish too salty and the nutrition will be lost. For example, cold lettuce, cold shredded belly, etc., cut raw materials or clinker into shreds, slices, blocks, etc., add seasonings and mix well.
Avoid: monosodium glutamate. Is monosodium glutamate at 80℃? 100℃ can give full play to the role of fresh. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly adheres to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes.
Saute the meatballs and put the seasoning in the meat first.
Adding order: cooking wine, salt. When cooking dishes such as baked meatballs and white meat, you should first marinate the raw materials with seasonings. For example, chop the meat, add pepper and cooking wine, stir well, add egg white, stir well, add salt and stir until strong, then simmer in slightly boiled water, cook with low fire, and finally add salt to the soup. The seasoning method of cooking is similar.
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