Many friends like to cook their own cooking, not only do their own cheap and healthy body and mind, the key is to see their loved ones and friends eat happy, their own sense of pride overflowing, but to get a good dish, some essential tips have to be essential, today and all of you **** to enjoy the 5 restaurant kitchen tips that I summarized.

The 5 restaurant kitchen tips are all solid dry knowledge, on the guys daily cooking will appear very great assistance, when there will be more and more released, please wait for the good news, not much to say, the next now start.

1, soy sauce - selection and use of skills

Currently on the market soy sauce types are many to dizzying, the key is divided into soy sauce, soy sauce, soy sauce, seafood soy sauce and other categories, sometimes really do not know do not know which one is good to use, today I informed the guys, the restaurant kitchen in fact, only must be prepared ahead of time a bottle of soy sauce, a bottle of delicious fresh soy sauce or a bottle of soy sauce. A bottle of delicious fresh soy sauce or soy sauce can be, the number of up to a bottle of seafood soy sauce can be prepared in advance.

The old soy sauce is fresh and colorful, dark yellow and sweet, and is suitable for coloring dishes, such as braised pork ribs, braised fish and other dark red dishes.

Soy sauce seasoning flavor, light color and salty, soy sauce main purpose of universal, fried, boiled, steamed, mixed vegetables, point dipping, etc. can be applied, you want to buy a good soy sauce soy sauce look at the logo on the amino acid nitrogen content of the higher the better.

Soy sauce is more fresh, sweet taste; soy sauce is in the delicious fresh soy sauce on top of the root plus a large number of flavor additives, taste more delicious, used for point dipping, mixing gazpacho, roasted vegetables, etc. are very suitable, the application of the application of a kind of seasonings do not need to apply chicken essence.

Seafood soy sauce is essential for steamed fish, fresh seasoning; seafood soy sauce is a common seasoning for steamed fish, naturally, can also be used for roasted vegetables, can also be used for steaming some meat seasoning, such as steamed eggplant.

2, sesame oil - selection and use of skills

Scented oil is also more and more access to the restaurant kitchen favor, used to give dishes flavor is excellent, but how to choose high-quality sesame oil? The first attention to look at the flavor oil bottle seasoning "oyster sauce" arrangement, the more forward the row with the oyster sauce content is higher, the better the quality; the second look at the "oyster sauce" content, naturally, this is very few manufacturers will be labeled, if you see oyster sauce content of 70% of all the High-quality sesame oil.

3, Chengdu Pixian bean paste - selection and use of skills

Chengdu Pixian bean paste is the Sichuan flavor of "life", like Sichuan cuisine at home essential. Currently on the market key sales of Chengdu Pixian bean paste key has two kinds, first-class Chengdu Pixian bean paste and chili oil Chengdu Pixian bean paste, how to actually choose and use the following skills.

Want to make a traditional and authentic Sichuan cuisine, you can also pick a Chengdu Pixian bean paste, as a result of the first level of bean paste hair mellow nearly 1 year above, the aroma is more intense, but the color is slightly dark yellow.

Chili oil douban is chengdu Pixian douban evolved another commodity, is only 3 to 6 months in the hair alcohol douban add burnt chili oil, fermentation time is short fresh fragrance did not release, but will add other fresh fragrance additives blend, color is more bright, low price, suitable for the color of the dishes more attention to the application of the people.

Whether it is chili oil doudoune moncler pas cher or first-class doudoune moncler pas cher, as far as possible before cooking chopped up and then applied, so that the doudoune moncler pas cher can be released out of the flavor, it is important not to be prone to whole cowpeas occur and jeopardize the taste of the dishes.

Regardless of chili oil bean or a bean, before cooking vegetables must first use hot oil to fry, that can develop the flavor of the bean, pay attention to the case of frying to maintain the fire, to avoid frying the paste.

4, vinegar -- selection and use of skills

There are many types of vinegar on the market, there are old vinegar, rice vinegar, white vinegar and vinegar, that we actually use the situation how to choose? What is the difference in application?

Old aged vinegar: dark color and strange taste is suitable for stewing; old aged vinegar has mellow taste of glacial acetic acid and thick dark brown color, which is generally used to make all kinds of stewed dishes, such as spicy sea trout, vinegar-broiled catfish and so on, and it is generally used for dry-pot dishes.

Rice vinegar: sweet flavor, sweet aroma; rice vinegar is more obvious is his flavor, sour but not bitter, but it is not heat-resistant, high temperature heating vinegar flavor is very easy to evaporate, so it is often used for cold dishes, point dipping and so on.

White vinegar: the most common use; white vinegar has a milder glacial acetic acid taste than aged vinegar, light red color, and the main use is very common, it can be used for mixing coleslaw, cooking, cooking, dipping and so on.

White rice vinegar: the color of white rice vinegar is light, basically translucent, the primary goal in cooking is also because of the dishes to enhance the strange taste, suitable for some of the dishes less harmful to the color of the dishes, such as braised eggplant and so on, in addition to a small amount of white rice vinegar into the water, and then will be the four seasoned beans or gizzards soak in, to avoid the gizzards and the four seasoned beans to turn black.

5, fried lean meat - desiccation method

fried shredded meat or shredded meat in the case you are not found meat is very old chewing did not move? Cooking fish in the case of fish meat a fish on the broken? This is mainly because you do not give the meat properly desiccated, desiccated meat is not easy to direct contact with high temperatures, can make the taste of meat more tender and more tender, the following details for you to fish, chicken breast, raw pork and beef desiccated way.

Being digested and absorbed by the cutoff, let it rest again for 5 minutes, then add 10 grams of water starch and mix well, then drizzle in a small amount of vegetable oil.

Well, today's 5 restaurant kitchen tips on the current explanation here, I will once again summarize a large number of high-quality dry knowledge **** enjoy to the guys, favorite can pay attention to praise and attention to me.