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1, meat ingredients should not be frozen or melted repeatedly.
Meat ingredients are basically stored in the refrigerator, which can maximize the shelf life of all kinds of fresh food. However, meat ingredients cannot be frozen and melted repeatedly, so the ice crystals formed by water freezing will widen the gap between cells, which will lead to serious water loss of meat, and the taste and nutrition will be greatly reduced when processed.
2. Did you accidentally put too much salt when cooking? Add some sugar
If you accidentally put too much salt in cooking, you can add some sugar to "balance". Of course, the principle is not that the flavors of sugar and salt can cancel each other out, but that after adding sugar, the taste buds on the tip of the tongue will convey the sweetness of sugar, so the tolerance for "salty" taste is higher, and the food is not so salty.
3. If you want to eat fried rice with eggs, add a spoonful of oil when cooking.
To cook fried rice with eggs, it is best to use leftover rice overnight, but if you want to cook it now and fry it first, when cooking, add 1/3 less water, pour a spoonful of oil into it, and fry it directly after cooking. The fried rice with eggs is also clear in grain and delicious and non-sticky.
4, the meat should be fresh and tender, and it must be marinated in advance.
Meat ingredients are basically eaten every day. Whether it is fried pork, beef or chicken, you must marinate it in advance before you put it into the pot. When marinating, don't just dry marinate it (just add starch), you must add some salt and water. Light salt water can effectively dissolve protein which supports muscle contraction, and prevent the meat from contracting again after being heated, thus making the meat soft and tender.
5. Fish soup should be milky white and fried in advance.
I had milky fish soup in the restaurant before, and I thought it was with milk, but it was not. The reason why fish soup is milky white is that after frying, the gelatin, fish oil and protein and fat in fish bones are constantly dissolved, and the color of fish soup will become very white, and the fish soup will be more delicious and nutritious.
6, garlic fried, can replace monosodium glutamate.
Whether cooking or stewing soup, umami is very important. Raw garlic is full of spicy taste, but after frying at high temperature, the spicy taste in garlic is gone and replaced by "umami". Stir-fried garlic can perfectly replace the commonly used flavor agents such as monosodium glutamate, and this principle is common in Cantonese cuisine.
7, stir-fry vegetables, it is best to use "meat oil"
Eating vegetarian dishes and meat is a good way to give consideration to health and taste. Vegetables themselves have no taste, while animal fats such as lard can produce a strong "meat flavor" after high temperature heating. The fried vegetarian dishes have a unique flavor and are not greasy after drinking and eating. Sauté ed kale is a classic dish in Chaozhou cuisine. The main points summarized by the predecessors are lard, fire and spicy soup.
8. Wine is a good helper for cooking meat dishes.
Wine can remove fishy smell, increase flavor and freshness, and make fat meat not only fragrant but also non-greasy. Fatty acids react with alcohol to generate aroma substances, and then the fat is dispersed into the soup by using the dual solubility of ethyl alcohol to improve the greasy taste, and the aroma substances are generated, so it is not only fragrant but also non-greasy. In addition, the yeast in beer is also a good umami substance.
9. Knife work is not that important.
There are too many kitchen tools now, many of which are ingenious and practical. If you just cook at home, you don't need to waste time practicing knife work, and you are easy to get hurt. It's simple, practical and easy to buy some commonly used gadgets for peeling and cutting vegetables.
10, cooking must be matched.
Cooking collocation is very important, and the most basic methods are: slice with slice (sliced pork with green bamboo shoots), diced diced pork (kung pao chicken) and diced pork (potato and chicken), which can not only ensure that all kinds of side dishes can be cooked together, but also look good on the plate.
Finally, besides watching and learning more, the most important thing about cooking is to practice more. It's no use knowing all the principles without doing it.