Food

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

Many people have questions about why the taste of the same step-by-step cooking method varies so much. This is probably the reason why "know its surface, do not know its depth". In fact, each dish is the same way of cooking, steps, seasoning, and even the precise amount of seasoning, can be referred to, but also easy to learn, but really want to understand is the exclusive skills in the middle of each dish, will be your little bit worse into a real color and flavor of the dish. Today, thin monkey for you to summarize the 10 home cooking tips, each one can be used, learn these 10 tips, simply can make a table full of flavor home cooking, help you become a cooking expert.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

1. The secret of cutting meat

Meat is an essential nutritional match every day, but although there are recipes to refer to, how can not do chef-like tender and smooth, easy to grow old and easy to fall apart, the finished product is difficult to control the value. This is actually related to the cut of meat, different meat has different cuts.

Pork: need to cut with the grain of the meat, cut out the grain of the pork slices like "Sichuan", fried meat is not easy to loose.

Beef and lamb: need to cut against the grain. Let the knife and meat texture is 90 degrees perpendicular, meat texture like "well", the meat is easy to cook and good taste.

Chicken: you need to cut it diagonally, the chicken meat is tender, easy to cook, and easier to cut.

If the meat is frozen, when you take it out to thaw, you can cut it when the meat is not completely melted, when it is soft and hard, also better cut into the desired texture and shape.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

2. Egg handling method

Eggs are rich in protein. One egg a day can meet the body's need for protein. There are many ways to handle eggs, and there are ways to handle them for a more delicious meal.

Boiled eggs: When boiling eggs, you can add some vinegar or salt to the water to prevent the eggshell from cracking.

If you are boiling eggs with sugar hearts, add the eggs after the water boils and after 6 minutes, fish them out and pass them in cool water to get the best tasting eggs with sugar hearts.

Omelette: The bottom of the pan into which the oil is put must be hot, so that the eggs can have a good color and fragrant taste.

Scrambled eggs: remember to use chopsticks to scramble the eggs. Slowly slide the eggs apart when scrambled, and when they are heated evenly, they become fluffier and larger.

Horchata: For a perfect horchata, you can soak the raw egg with shell in boiling water for 1 minute before beating it into the pan so that it will not fall apart and will be more complete.

Steamed eggs: You can add a small amount of white vinegar and soy milk when steaming eggs, so that the surface of the steamed eggs is smooth, not easy to appear honeycomb eyes, but also the fragrance is rich.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

3. Fish

Steamed fish: like when steaming sea bass, the water must be boiled before entering the pot so that the steamed fish tastes fresh. When steaming fish must be steamed at once with high heat, the general time in 5-10 minutes can be, too long fish flesh easy to Chai poor taste.

Cook fish soup: To make fish soup, the fish should be fried on both sides first and boiling water should be added to make the fish soup white.

Pickled fish, tomato fish: do not put MSG, adding MSG not only can not increase freshness, but will appear off-flavors.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

4. The use of vinegar

A. When adding vinegar to stir-fry, the best time to place vinegar is in the pot and out of the pot, the first time can add more, the second time can add less.

B. Cooking dishes with bones, adding vinegar can soften the bone spurs and help promote the dissolution of minerals in the bone, higher nutrition and easier absorption.

C. Cut fish and meat with vinegar can remove the fishy smell.

D. Burning food that is not easily cooked and roasted, adding some vinegar can help soften it.

E. When making scrambled eggs with tomatoes, drizzle a spoonful of vinegar into the side of the pan when it comes out, which can neutralize the flavor of the tomatoes and make them taste more fragrant.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

5. Soup stewing skills

The best choice for meat stew is seven parts meat and three parts bone, so that the soup can be white and fragrant.

Blanch the meat ingredients before stewing to remove the fishy smell.

Soup stew should be heated to a boil with high heat, then turn to low heat stew, generally follow the "pot three stew four" time method, that is, the old fire soup to 3 hours, stewing in water requires 4 hours to achieve the best results.

The salt needs to be added when the soup is about to come out of the pot.

Note: If the soup is too mushy, a small amount of nori can be roasted over the fire and then added to the soup to relieve the mushy taste.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

6. easy to blacken the treatment of vegetables

Yam: Peeled and washed yam can be added a little salt, which can effectively prevent it from blackening and discoloration.

Eggplant: Immediately after cutting the eggplant, put it into water and soak it in vinegar or salt, both of which can prevent it from turning black.

Lotus root slices: After cutting the lotus root, you can add white vinegar and blanch it, then put it into salad oil and quickly slide it into oil, so that the lotus root is not easy to turn black after treatment

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

7. Stir-fried leeks

Chives are handled differently than other vegetables. When the pan is hot, you need to stir-fry the leeks in the pan for a few seconds, then pour in the cooking oil and stir-fry, and finally add salt so that the stir-fried leeks are not soft and watery.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

8. Boil dumplings

Frozen dumplings can be placed in water to soak for 3 minutes before the pot, the water temperature in the pot reaches about 40 ℃ under the dumplings, so that the frozen dumplings cooked will not break or fall apart.

When cooking dumplings, put a large onion or water boiling, add salt, dumplings are not easy to stick to the pot without breaking the skin.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

9. sweet and sour vegetables

When making sweet and sour dishes, put the sugar first and then the salt. If the order is reversed, the salt will dehydrate the meat and make the proteins in the meat solidify, making it difficult to incorporate the sugar, resulting in a sweet outside and a light inside and a poor taste.

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

10. Quick cooking white porridge

The cooking time of porridge is usually very long, at least 1 hour to make the porridge thick. But if you put the cleaned rice in the freezer first until it freezes, and then put it in boiling water for 10 minutes when you need to cook it, turn off the heat and then simmer for 10 minutes, you can easily get a smooth and crisp white porridge.

There are many more cooking skills, these are the old chefs easily not to pass on tips, we need to slowly sum up and use in practice, learn more cooking skills, not only to save time cooking, but also to make the dish value and taste, to achieve twice the result with half the effort. If you like to cook, please try it, and welcome to share other better cooking tips, together with the leaner and leaner on the road of food!

10 cooking hacks that old chefs don't pass on, each one goes deep, learn them and you're a chef too

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