Skills and taboos of boiling water
1, stir-fry shredded pork, add a little water to the meat pieces, and the fried meat is much tender.
2. Add boiling water when frying and cooking vegetables. If you add cold water, the vegetables will become old and hard and not delicious.
3. When frying lotus root silk, add some water while frying to prevent the lotus root silk from turning black.
4. When scrambled eggs, add a tablespoon of warm water to one egg and mix well. Scrambled eggs are not old, big and soft, and delicious.
5. Before the tofu is put into the pot, soak it in boiling water for a quarter of an hour to remove the swill smell.
6. Stew the fish in cold water without fishy smell and add enough water at a time. If you add water halfway, it will dilute the flavor of the original juice.
7. Steam fish or meat with boiling water, so that the outside of the fish or meat will contract immediately when it suddenly encounters high-temperature steam, and the fresh juice inside will not flow out. After cooking, it tastes delicious and shiny.
8. When cooking bone soup, don't add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, affecting nutrition and taste.
9. When frying poached eggs, when the eggs are about to solidify, you can pour a spoonful of cold water to make the eggs turn yellow and tender after cooking, with good color and taste.
10 When boiling lard, first put a small amount of water in the pot, and then add the chopped pork, so that the boiled lard is bright and free of impurities.
1 1. Avoid cooking with hard water.
Water can be divided into soft water and hard water. If the concentration of calcium and magnesium ions (calculated by calcium oxide) in water is greater than 160%, it belongs to hard water. Less than 80% belongs to soft water. Boiling some vegetables with hard water will turn some vegetables into "sawdust" and it is difficult to swallow. It is said that there is a hospitable chef who cooks pea dishes for guests who like peas. After dinner, the pea skin in the dish is hard, hard to bite and chewy, and it becomes a "rubber pea". It turns out that this is caused by hard water: peas and other vegetables are rich in organic acids, which can ionize with calcium and magnesium in hard water to synthesize hard organic acid salts insoluble in water, which greatly reduces the flavor of finished vegetables.
12, avoid using cold water for stew.
Use hot water for stew and cold water for bone soup. It turns out that meat tastes delicious because it is rich in "fresh-enhancing substances" such as glutamic acid and inosine. If you stew the meat with hot water, the protein on the surface of the meat can solidify quickly, and the flavor-enhancing substances in the meat are not easy to penetrate into the soup, so the stew is particularly delicious. The purpose of boiling bone soup is to drink soup. Slow cooking with cold water and low fire can prolong the coagulation time of protein, make the fresh-keeping substances in the flesh and blood fully penetrate into the soup and make the soup delicious.
13, avoid cooking with cold tap water.
More and more residents in China drink chlorinated tap water. If you cook with this cold water directly, the chlorine in the water will destroy a lot of nutrients such as vitamin B 1 in the grain. According to the determination of relevant departments, the loss of vitamin B 1 is directly proportional to cooking time and temperature, which is generally about 30%. If you cook with boiled tap water, you can greatly reduce the loss of nutrients such as vitamin B 1. Because the chlorine in the boiled tap water has evaporated with the steam.
Cooking skills summarized by the chef
1. Methods and tricks of "stew"
There are two ways to stew meat:
1. Waterless stewing: Waterless stewing means scalding raw materials with boiling water to remove blood stains and fishy smell, then putting them into a pottery vessel, adding seasonings such as onion, ginger, wine, water, etc. (generally, the amount of water added can be slightly more than the amount of raw materials, for example, one kilogram of raw materials can be added with one and a half to two kilograms of water), covering the lid and cooking directly on the fire. When cooking, first boil with high fire, skim off the foam, and then simmer with low fire until crisp and rotten. The stewing time can depend on the nature of the raw materials, usually about two or three hours.
2. Waterproof stewing method: Waterproof stewing method is to put the raw materials into boiling water to remove the fishy smell, then put them into porcelain and pottery bowls, add onions, ginger, wine, soup and other condiments, seal them with paper, put the bowls into a pot of water (the water in the pot should be lower than the spout to avoid artificial soaking in boiling water), and cover the lid tightly to prevent air leakage. Burn with fire. Leave the pot on forever, and it will stew in about three hours. This stewing method can make the fresh flavor of raw materials difficult to lose, and the cooked dishes are rich in flavor and clear in soup color. Some put a sealed bowl of raw materials on a boiling steamer, and the effect is basically the same as that of stewing without water. However, due to the high temperature of stewing, the steaming time must be mastered. Insufficient steaming time will make the raw materials immature, less fragrant and less delicious; Steaming for too long will also make the raw materials too ripe, losing flavor and taste.
2. Experience of green cooking.
Vegetables often turn yellow when cooked. How to keep them bright green?
1) cover the pot in time. If you tighten the lid from the beginning, it will fade and turn yellow. It is said that this is because the chlorophyll of vegetables contains magnesium, which will be replaced by another organic acid (containing hydrogen ions) of vegetables during cooking to produce a yellow-green substance. If you fry or cook first, let this substance come out first when heating, and then cover it, so that chlorophyll will not turn yellow under the action of acid.
2) If you want to look beautiful, you can add baking soda or alkaline noodles when cooking, which can make the color of vegetables more bright and transparent without affecting the nutritional value of vegetables.
3. Knowledge of "frying": methods and key points of raw frying, cooked frying, soft frying and dry frying.
"Stir-frying" is the most widely used cooking method. The raw materials suitable for frying are mostly diced, silk, strips, balls and so on. Stir-fry in a small oil pan, the amount of oil depends on the raw materials. Remember to heat the pan before oiling it. Generally, hot oil is used, but the firepower and oil temperature depend on the raw materials. When operating, the materials should be discharged in turn and stirred with a spoon and shovel, and the action should be agile. The key principle is, just break life. Its characteristics are crisp, tender and slippery. Specific practices can be divided into raw frying, cooked frying, soft frying and dry frying.
(1) stir fry. Also called fire side frying, it is mainly made of non-stick raw materials. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then put the materials. The ingredients that are easy to cook can be put later, and the ingredients that are not easy to cook can be put together with the main ingredients. Then, add the seasoning and turn it quickly, and it will be fine. This frying method has less soup and fresh and tender raw materials. If the bulk of the raw materials is large, you can mix a small amount of soup with people when cooking, stir it a few times, and stir the raw materials fully, then you can take it out of the pot.
Key points: when putting soup, in order to taste it, you need to fry it in the water of raw materials before putting it.
2) cooked and fried. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc. ), then slice and cut into pieces, stir-fry in a boiling oil pan, add auxiliary materials, seasoning and a little soup in turn, and stir-fry several times. Cooked cooking is characterized by slight marinade and crisp taste.
Key points: most of the cooked and fried raw materials are not sticky. When cooking, wet flour is generally used to hook into fine fluorescence, and seasonings such as bean paste and sweet noodle sauce are also used instead of hook fluorescence cooking.
(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasonings, and crispy. Then, they are starched with egg white dough powder, put into a warm oil pan with a heat of five or six days, and raise the oil temperature while frying until the oil is about 90% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, add the main ingredients and stir fry a few times, add some marinade and hook up the pot. Soft-fried dishes are very tender and smooth, but pay attention to the fact that after the main ingredients are put into the pot, they must be broken up to prevent them from sticking together.
Key points: the main ingredients should be fried while raising the oil temperature. The oil is about 90% hot. Take out the pan and fry the ingredients separately. When the ingredients are almost cooked, add the main ingredients and fry together.
(4) dry speculation (also known as dry incitement). Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy.
Key points: When cooking, all the gravy of the dish can be absorbed by the main material before cooking.
4. Tips for frying meat slices with electric stove and flat pan
If the sliced meat is overcooked, it is because the water in the meat has oozed out. In order to keep moisture as much as possible, the meat must be mixed with starch in advance, and it is best not to add salt. You can add some soy sauce, and you must add some wine when you just cook, because foreign pigs don't know what to eat and their meat is particularly smelly. The wine can remove the fishy smell, so add some oil to avoid the meat pieces touching each other.
In China, gas is used for cooking, the wok is at the bottom, and the wall of the wok is evenly heated. Therefore, the meat is quickly stir-fried after it is put into the pot, while many places in North America use electric stoves. The wok is flat-bottomed, and the heat of the pot is concentrated at the bottom. According to old experience, meat will be burnt, raw and cooked in the pot, and the meat will be old. So when using a pan, the oil should not be too hot.
When cooking, no matter how the dishes are fried, the meat pieces are as old as firewood. Later, after adopting this method, the meat pieces will never get old again. Just try it.
5. Rules for using seasonings
(1) liquid seasoning
Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.
Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.
Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better.
Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.
Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
(2) Solid flavor
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes.
MSG: It can add flavor to food. Especially suitable for cooking with soup.
Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function.
Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
(3) Spices and seasonings
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful.
Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Stir-fried pepper granules and ground into powder. If you add fried salt, it becomes salt and pepper, which is often used to fry food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy.
Illicium verum: Also known as fennel, it is often used for stewing and pickling. The fragrance is very strong, so it should be used properly.
Dried peppers: seeded. Pay attention to the heat when frying, not frying.
Red onion: Pay attention to the heat when cutting and frying. If you fry too much, you will suffer.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.
6. soy sauce? Old smoke? Fresh soy sauce
Light soy sauce = light color, light sauce taste, heavy salty taste, fresh, mostly used for seasoning;
Soy sauce = dark color, strong sauce flavor and low umami taste, so products such as straw mushroom soy sauce are added to improve its umami taste, which is generally used to color dishes;
7. There are secrets to frying fish and three skills to cooking fish.
(1) There are secrets to frying fish: fresh fish, hot pot, less oil, low heat and less stirring.
Add 1-2 slices of ginger after the oil is put into the pot, so it is not easy to stick to the pot and peel when frying fish. In order to avoid the fish sticking to the pan, some people are used to wrapping a layer of raw powder on the fish when frying. I advise you to change this habit, so that the fish won't stick to the pot, the taste is all in the appearance, and the fish flavor will not come out.
In addition, fish is not a good material to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need enough oil and heat to be crisp and dry. Fish frying needs heat, oil and warmth.
When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.
If you just fry the fish (not for cooking), fry it for about ten minutes, and then turn it over when the skin is set. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid that the fish is not cooked, it is not a smart way to draw a knife edge on the fish in advance. Once the fish is cut open, the soup is easy to lose, and the dry fried fish should not be too big.
Also, if you want to cook fish, before that, the fish should generally be fried, but it should be slightly fried. You can't brown the fried fish on both sides, so the fish will be old and messy.
(2) Three skills of cooking fish
1. Why do carp cramp?
Carp has a white thread in each skin, so pull it out before cooking. First, it has a strong fishy smell, and second, it has thick hair (commonly known as "hair"), which is especially not suitable for some patients.
When cramping, you should cut a knife on the back of the gill, about 1 inch from the fish tail to the spine. Then pat it flat from the tail to the head with a knife to let the tendon head behind the gill come out. Hold the tendon head with your fingertips and pull it out. Pull out the tendon on the other side in the same way.
2. How to distinguish between river fish and lake fish?
River fish live in clean flowing water, so their scales are thin, gray and bright. The cooked food is delicious and slightly sweet.
Lake fish live in a quiet lake with extremely thick silt, so the scales are thick and dark gray, and the cooked dishes taste thick and muddy.
3. How to kill fish and break the gall to get bitter taste?
If you break the gallbladder while killing fish, the whole meat will be bitter and affect eating. Fish gall is not only bitter, but also toxic, and high-temperature cooking will not be eliminated. But bile can be dissolved with wine, baking soda or baking powder. Therefore, smear some wine, baking soda or baking powder on fish stained with bile, and then rinse with cold water to eliminate bitterness.
8. Tips for eggplant not to eat too much oil
Eggplant is dipped in a layer of wet starch before frying in oil pan, so that it won't eat too much oil.
Make the wet starch into thin soup, don't thicken it, or you will fry the black gaba.
This trick is most useful when cooking eggplant. I learned it from my best friend's mother. The older the wiser.
9. How to master the temperature and oil temperature?
First, how to master the temperature
In the cooking process, there are generally four kinds of fires: big fire, medium fire, small fire and slow fire. The size of firepower has always been distinguished by the level of flame, the color of fire and the intensity of radiant heat.
Wanghuo: the flame is high and steady, white and yellow, the gas is light blue, the luminosity is bright and the heat is pressing. Generally used for fast cooking, such as frying, frying, frying and so on.
Medium fire: low and steady flame, high heat, red and bright fire color. Suitable for steaming, boiling, stewing and other cooking methods.
Small fire: the flame is low and unstable, red, dim and hot. Generally used for frying, pasting, spreading and other cooking methods.
Slow fire: the flame is small and sometimes ups and downs, turquoise, dim and not hot. Generally suitable for stewing, stewing, stewing and other cooking methods.
Second, how to master the oil temperature
To master the oil temperature, we should pay attention to three aspects: firepower, raw material properties, blanking time and dosage. The specific method is:
1, less fire and slightly lower oil temperature; If the fire is slow, the oil temperature should be higher, otherwise the raw materials are easy to peel and peel. If the oil temperature is too high when passing oil, keep the pot end away from the burner or add cold oil.
2. If the feeding amount is large, the oil temperature should be slightly higher when cooking.
3, but also according to the old and tender texture and shape of raw materials, flexible grasp.
10. Ten skills of steaming steamed bread
1, steamed buns in winter, fermented noodles one or two hours earlier than in summer;
2. Knead the dough as many times as possible to make the starch and protein in the flour fully absorb water;
3. The dough should be kept at 28℃ ~ 30℃;
4. Let the dough fully ferment;
5. When making steamed bread blanks, knead them first and then shape them;
6. Preheat the steamer before putting the steamed bread blank on the drawer;
7. Before steaming, steamed bread should be cooked, about a quarter of an hour in winter and shorter in summer;
8. Keep the steamed bread blank at a certain temperature and humidity;
9, the bottom of the pot is fried red, and there is more water in the pot;
10, the joint between the steamer and the boiler mouth should not leak.
1 1. Cooking knowledge
Cooking is a common means in cooking, but there are many skills according to the content of cooking.
Boiled vermicelli: Don't wait for the water to boil. When there are small bubbles coming out of the pot, it is cooked. Stir a few times, cover the pot and cook, add some cold water, then cover the pot and cook. The dried noodles cooked in this way are soft and clear.
Boil jiaozi: As the saying goes, "Boil the skin and cover it with stuffing." Boil, the water temperature can only be close to 100 degrees. Because of the boiling of water, jiaozi kept turning, and the skin was cooked evenly, so it was not easy to break. When the skin is cooked, cover the pot. If the temperature rises, the filling will be cooked easily.
Cooking porridge: The most troublesome thing about cooking porridge is that it overflows after boiling. If you drop a few drops of sesame oil into the pot, turn off the heat after boiling, so that it will not overflow no matter how long it is cooked.
Boiling milk: If milk is boiled with slow fire, the vitamins in it will be destroyed by air oxidation, and it will be much better with strong fire. In addition, don't cook milk on the fire for a while, cook it away from the fire, then move it to the fire and cook it away from the fire. Repeated three or four times can not only keep the nutrients in milk, but also effectively kill Brucella in milk.
Boil eggs: soak the eggs in cold water first, and then cook them in hot water, so that the eggshell will not break. In addition, the egg skin is easy to peel off.
Cook the meat: In order to make the meat rot quickly, you can put some mountain debris or some radishes in the pot. It is not advisable to cook with strong fire, put salt too early, and do not add water in the middle. The cooked meat is delicious and rotten. When cooking beef, put mustard on the beef the night before, add a little vinegar after washing it the next day, or wrap a small piece of tea in gauze and cook it with the beef, so that the beef can be cooked easily.
12. The function, method and principle of seasoning
Taste, which is called code taste in jargon, is an operating technique of adding a certain amount of condiments to the raw materials for basic seasoning according to the requirements of finished dishes before cooking. In the cooking of Sichuan cuisine, stir-frying, stir-frying, frying, steaming, frying and frying are commonly used, which directly affect the taste and texture of dishes.
(1), the role of flavor
1, the raw materials that have penetrated into the taste are seasoned with seasonings such as refined salt before cooking, so that the salty taste and fragrance in the seasonings penetrate into the raw materials, which can increase the taste of the dishes and make them have a long aftertaste, so as not to cause the phenomena of entering the taste and being chewy.
2. Under the action of seasonings such as refined salt, cooking wine, ginger, onion, pepper, spice, soy sauce, etc., the fishy smell, foul smell, earthy smell, astringent taste and other odors can be removed to a certain extent, and the umami taste can be increased.
3. Keep the raw materials tender, fresh and crisp. Under the action of refined salt, the water retention of raw materials can be improved, and the raw materials can obtain good tender and smooth texture after cooking. Vegetable raw materials, under the osmotic pressure of refined salt, can precipitate too much water, which is convenient for absorbing other condiments and makes the finished vegetables tender, fresh and crisp.
(2) Method of seasoning
1. First put the required seasoning into a bowl and mix well, then mix well with the raw materials. 2, to distinguish between different situations, such as stir-frying, stir-frying, frying and other dishes, before pasting and sizing; Seasoning such as frying, frying and collecting dishes should be carried out within a certain period of time before heating; Cold salad, especially the flavor of vegetable raw materials, should leave enough time for the flavor to fully penetrate.
(3), taste principle
1. Flavored condiments should be mixed and put into the raw materials, and they should be stirred evenly to achieve the ideal taste effect.
2, all kinds of spices, must be in strict accordance with the requirements of the dishes, highlighted in the collocation. For example, five parsley should be reused with spices or spiced powder; For dishes without spices, only with the help of spiced powder or spices, the dosage must not be an interference; For raw materials with strong fishy smell and bad smell, cooking wine, ginger and onion should be reused; When cooking salty and delicious dishes with raw materials with good flavor, seasonings only play an auxiliary role and increase their own flavor.
3. Seasonings should be used flexibly according to cooking methods. Such as fermented liquor and soy sauce, it is easy to discolor the raw materials in the frying process, which makes it difficult to master the color of the finished dishes. Therefore, when cooking, it is best to use it with caution or not, or use cooking wine, koji wine, white wine and refined salt instead. Another example is stir-fried, stir-fried and stir-fried dishes, some of which are required to be brownish red or dark yellow after cooking. If the raw materials are tasty, soy sauce can be added as appropriate to achieve good results.
4. Seasoning time depends on cooking requirements. Generally, the raw materials for cooking, cooking, cooking and steamed vegetables should be mixed evenly and cooked in a pot. For fried, dry steamed, smoked, pickled, marinated, roasted and shaken dishes, the seasoning time should be determined according to the needs. Generally speaking, as the raw material of salty and salty dishes, it takes a short time to taste; Five-flavor type lasts for a long time; Salty taste lasts for a long time, salty taste is tired for a short time, bad smell is heavy for a long time, and umami taste is good for a short time.
5, vegetable raw materials, after seasoning with refined salt, it is advisable to drip water naturally, and cannot be squeezed by hand or with heavy objects, so as not to affect the color, shape and texture of raw materials and reduce the quality of dishes.
6. When using refined salt essence, its dosage should be strictly controlled. Too much or too little will affect the quality of cooked vegetables.
13. About stuffing.