1. Share your cooking experience.
It is not difficult to cook delicious food, but it is really difficult to eat with personality and endless aftertaste.
First, learn the usage of various ingredients:
1. Learn to give up monosodium glutamate and chicken essence. Instead, use soy sauce. Reason: the effect is the same, why not use soy sauce, the color is better.
2. Usage of ginger, garlic and onion. Ginger can remove fishy smell. Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling and roasting, and can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. Garlic is mainly used for cooking vegetables. Onions can enhance the flavor and quality of dishes and increase the aesthetic feeling. So it is usually put in the pot, otherwise it will not look good if it is yellow.
3. Raw flour is mainly used for sizing and thickening when processing meat raw materials. Raw flour can increase the taste of meat and make it smooth and tender. Pay attention to the dosage, it will be counterproductive if it is large.
Everyone should learn to use cooking wine. Generally, white wine will do. When cooking meat dishes, put a little cooking wine in it, and it will taste delicious. After the meat changes color, it will ignite, which will make the ethanol in the cooking wine react chemically with the meat and play the role of monosodium glutamate. Don't think that you don't need it when you are white, especially seafood.
Two. When I cook, I say a few absolute:
1, make general preparations before cooking, such as sorting out ginger and garlic, and mixing raw flour and various raw materials.
2. Never put soy sauce when cooking unless it is white.
Never cover the pot when cooking vegetables and pasta, and never put salt in the future.
Any meat will be supplemented with ginger and cooking wine.
5. Never put monosodium glutamate or chicken essence.
6. Be sure to clean the pot before cooking.
For some heat treatments, don't worry about too much firepower. Domestic stoves have limited firepower. I'm just worried about not enough. Generally speaking, I don't reduce my firepower. If the temperature of the pot is too high, I can sprinkle some water or set up a pot. Only when stewing, frying, stewing and stewing can I reduce my firepower.