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13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

In their daily work and life, chefs tend to summarize many cooking tips. These tips are actually just a simple change in the cooking method, often can play a good effect, but also to enhance the taste and flavor of the dishes. Here, let's take a look at the chefs based on their own experience summed up a practical cooking tips it ~

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

1、Fried fish

To fry the fish without breaking the skin, first dry the surface with a clean cloth or absorbent paper before putting it in the pan, and then pat a thin layer of starch. In addition, the pan must be hot, heat the pan and then pour in the oil, rub the pan with ginger pieces and then put the fish to fry. When frying, fry one side first before turning it over so that the skin is not easily broken.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

2, pork belly to fishy smell there are four moves

① with alkali method: the pork belly with a little edible alkali repeatedly scrubbed, and then put into a pot of boiling water blanching.

② with oil method: pour oil on the pork belly, scrubbing out the mucus repeatedly rinsed clean.

③Alkali oil method: rub the pork belly with a mixture of alkali noodles + sesame oil for 5 minutes, rub out the mucus and then wash it before making it.

④Salt and vinegar method: scrub the pork belly with salt + vinegar + onion leaves repeatedly until the mucus is removed and there is no fishy smell.

Cleaning pork belly must be patient, slowly scrubbing, so as to better remove the odor.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

3、Beef broken tendon

Beef is best not to use the beat to break the tendons, otherwise the beat at the same time the juice may also be lost, the taste and texture of the meat will be compromised. The correct method should be the cone prick method, there are hammer meat with sharp cone prick sold on the market, but you can also try to use the back of a knife to cut hammer, but be careful not to cut the bottom.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

4、Three steps to keep the chicken smooth and tender taste

① Marinate by rubbing in a little water to allow the chicken to absorb the water.

② add a little egg white, the water absorbed by the chicken wrapped up, put into blanching or deep-frying when the water precipitation.

③Wrapped in starch, it will make the texture more smooth and tender and the water more firmly locked in.

The chicken thus treated will have a crispy exterior and tender interior even when fried.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

5, fried onion oil under two times the material

Material.

Salad oil 1 kg (soybean oil is also available), 5-6 onion heads, one head of garlic, appropriate amount of allspice leaves, appropriate amount of star anise, 500 grams of small shallots.

Methods.

① Wash and cut small onion, drain and set aside; peel and cut onion head in half; garlic with coat and use to pat loose.

②Pour oil in a pot, add the head of onion, aromatic leaves, star anise (to increase the aroma) and fry slowly over medium-low heat; when the onion is fried and fragrant, add the clothed garlic and continue frying.

Turn off the heat when all ingredients in the pan are golden brown and fragrant, remove all ingredients from the pan and discard.

④ Add a small amount of small onions to the clean oil in the pot, the oil is still hot at this time, after about 1 minute then add all the small onions, turn on the low heat and fry slowly until the small onions turn brown, then turn off the heat and let cool; after cooling, pour into a container together with the small onions and store.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

6, cooking mung bean paste does not change color

To cook the mung bean paste without discoloration, it must be cooked with pure water, the ratio of mung beans to water is 1:10; put the mung beans and boil them on high heat, then turn to low heat and cook until the mung bean skin floats, fish out the mung bean skin so that it tastes better; you can add a small piece of peel when cooking, so that the cooked mung bean paste is more fragrant.

In addition, do not add a lid when cooking, open the pot to cook faster out of the sand; do not add water during the cooking process, otherwise the cooked mung bean paste is easy to separate the water from the sand.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

7, raw onion cooked garlic half raw leek

Cantonese chef has a cloud: raw onion cooked garlic half raw leek, meaning that the cooking process must ensure that the garlic cooked through, so as to fully get its fragrance; raw onion is the opposite, cooked aroma is all gone; leek is half raw cooked best, will not come over and not too spicy, taste flavor aroma just right.

8, meat quickly defrosted

It is not difficult to thaw meat that has just been taken out of the emergency freeze quickly, just hold it in two pans and it will be thawed in no time. If you think it is still slow, you can heat both pans a little first. It is best not to soak in water, so that not only thawing is slow, but also the meat juices are more likely to be lost as the ice water melts.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

9, 2 tips for cooking noodles

①When cooking noodles, do not wait for the water to boil completely before putting them in the pot, but should boil the water until it just bubbles, and gently stir in one direction so that the noodles do not stick together because of uneven heating.

When cooking noodles, you can add a small amount of salt to the pot before cooking, and add a small spoonful of vegetable oil to prevent the noodle soup from foaming and spilling out of the pot, so that the cooked noodles will not stick, not easy to paste, and the entrance can remain al dente.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

10、Make mixed noodles

If you are making mixed noodles, you can run cool water over them after cooking and then drain them to keep the noodles al dente and smooth.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

11, fried eggplant does not absorb oil

If the eggplant is salted slightly before stir-frying, and then stir-fried after the eggplant is watered out, it will not need to put a lot of oil when stir-frying because the eggplant will absorb oil, and it will not be greasy to eat.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

12、Cooking rice

After washing the rice, you can add a few drops of peanut oil to it, mix it well and then add water, so that the cooked rice is grainy, more fragrant and chewy, and does not stick to the pan. As with the bottom of the porridge, rice can also be cooked in hot water, not only to shorten the steaming time, but also to avoid the destruction of the nutrients in the rice due to prolonged high-temperature heating.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master

13、Make cold dishes

When making cold dishes, pay attention to the portion size, and as much as possible, make and eat now rather than overnight. This is because the juice on the put mixed vegetables will be a lot of seepage into the ingredients to cause it to become salty, and more easily invaded by bacteria, easy to cause gastrointestinal discomfort after consumption. Some cold dishes need to be refrigerated for a period of time, must be sealed with plastic wrap, otherwise easy to spoil.

13 cooking tips shared by veteran chefs, incisive and practical, learn it and you too can become a master