Do you encounter these situations below when you cook?
Tofu in the pot, gently touch a few times to rot ....
The stewed lamb stink is very heavy, I do not know what auxiliary ingredients to put in the right ....
The cooked noodles became a lump ......
Sugar and vinegar sauce will not be adjusted, each time can not achieve the desired results .....
Usually when cooking, is it often encountered to make the dish and imagine the difference between the situation is relatively large?
If these situations occur, it means that the cooking skills have not been mastered. In fact, every detail of cooking is very learned, the following is to share some common skills so that you can make delicious and good-looking food ~
1, the secret of boiling tofu does not suck
Soak the tofu in salted water for about 30 minutes first, then cook it in a pot so that it does not break easily.
Some tofu with a marinade smell, the way to remove the smell is to blanch it in boiling water for 10 minutes before boiling it in a pot, so it will cook better.
2, the cut eggplant is always black
Eggplant turns black because eggplant contains a phenol oxidase substance, which produces oxidation reaction with air after cut, so eggplant can be put in salt water or vinegar water after cut and soaked for a while.
Also add a little vinegar to the pan, which will also prevent the eggplant from turning black.
3、During the process of making soup, what should I do if I find that the amount of soup is not enough?
When making bone broth or chicken soup, if you feel that there is not enough soup to add water, do not add cold water, otherwise the soup will become less fresh, you can use hot water instead.
Of course we can also cook large bone broth in advance and pour it into the pot to replace the original reduced broth.
4, try not to stir-fry food often
When cooking, try not to disturb the food, let it heat naturally in the pan and stir-fry at the right time.
Especially for frying fish, fish is fried in the pan for about 5 minutes before turning. If you find that the fish is sticking to the bottom, turn off the heat and wait for the pan to cool before flipping.
5, the meat to fishy smell method
The proteins in meat have a fishy smell when they react with bacteria, and there are many ways to remove the fishy smell.
Before making the stew, we can blanch the meat and add wine and spices in the marinade. Meat stew can add big ingredients, such as star anise, fennel, cinnamon, pepper, etc. It can cover the fishy smell of meat with spices and mobilize the original flavor.
If it is fried beef steak or lamb steak, use herbs commonly used in Western food, such as thyme, rosemary, mint, ninhydrin, etc., with butter, black pepper sauce, red wine sauce, mushroom sauce to remove the fishy taste.
6, stewed lamb with stinky treatment
In the process of stewing lamb, add carrot pieces, onion and ginger, cooking wine to remove the stink, or add dried orange peel, a little green beans can play a role in removing the effect of stink.
7. cooked pasta battered together
If you are cooking dry noodles, you can put them in the pot when the water is hot (i.e., small bubbles), no need to wait until it boils. You can add a little vinegar or oil to prevent the noodles from sticking together, and pick them up a few minutes after the water boils. It will be more delicious if you pass it in cool water.
If you are cooking wet noodles, you need to boil the water to get into the pot, you can add 1-2 times cool water during the cooking process to accelerate the maturity, and after rolling for a few minutes, you can pass cool water to increase its toughness.
8、Doing sugar and vinegar food will not adjust the sugar and vinegar sauce
There is a golden ratio of sweet and sour sauce, 1:2:3:4:5. If you learn this golden ratio of sweet and sour sauce, you can make goulash, sweet and sour fish and sweet and sour pork without any problems. That is, one spoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of white vinegar and five spoons of water.
Leave a little oil in the pan, pour in the above mixture and cook on low heat for a few minutes to make a sticky sweet and sour sauce.
9, blanched vegetables quickly turn yellow
After blanching the vegetables you want to keep them bright green, you can add some oil when blanching, and let the vegetables pass through cold water after blanching, so they will not turn yellow and have a crispy texture.
10、How to cut meat?
If you are cutting beef, you need to cut against the grain, the knife and the direction of the grain of the meat is 90 degrees, so that the meat cooked after the cut is easier to chew.
If you are cutting pork, cut it with the grain so that the cooked meat will not fall apart easily.
Kitchen cooking tips are not just the above 10, but master the above 10 cooking tips, for friends who are not very good cooks, can also make a high value, good taste dishes, hurry up and try it.
[Feed the chicken: a small gourmand who can make himself happy with food and benefit others, often struggling to know what to eat for the next meal, but always full of belly because of his own whims].