Each chef has his or her own cooking tips, all discovered and improved inadvertently from daily work. Some of the tips may seem simple, but in the actual cooking can play a half-hearted effect. Below, we will take a look at the cooking tips shared by our peers, you may wish to collect a try.

Meat blanching with vegetable trimmings can remove fishy

When blanching red meat, add some trimmings of carrots, celery, onions, etc., not only not to waste, but also to get a better deodorization and de-greasing effect. At the same time, the meat will also have the fresh aroma of vegetables.

In addition, meat blanching can also add some white pepper grains or white pepper powder, to remove the fishy effect better.

Burn the skin of bacon with skin before cooking, thoroughly remove the hair and more fragrant

Bacon with skin will be made when the skin will remain pig hair, before cooking with a torch, burn until charred and blistered will have unexpected results. Experienced chef introduced, burned with a torch one can completely burn off the residual pig hair; second is the process of burning bacon fat melted, will produce a special aroma because of the occurrence of surface caramelization.

Frying sugar color away from the fire to control the temperature, not easy to be astringent and bitter

Many dishes need to fry sugar color, such as braised pork, sweet and sour pork, etc., but sometimes the sugar color will be astringent and bitter if you don't pay attention to control the fire.

Because, fried sugar color in addition to constantly stirring, the process of frying also need to keep an eye on the color change and the fire, if you think it is too hot to leave the fire at any time, so that the fried sugar color will not be bitter and astringent.

Meat filling with horse feet, patted than chopped more taste

When making fish cakes or dumplings, adding horse feet can add a sweet and crisp taste, but many cooks will be used to chopping the horse feet first before mixing them with the meat mixture.

In fact, there is a little trick: horse's feet are not chopped, directly patted flat like garlic and added to the meat mixture to mix the taste better. Because of the irregularity of the patted horse feet, but easier to eat its crisp texture.

Add some dried scallop paste to the meat filling to add fresh flavor

When making boiled dumplings, dumpling stuffing or bun stuffing, you can add a little bit of crushed dried scallop paste and finally mix it into the seasoned meat stuffing for better taste. Because, the succinic acid in the small scallops will double the freshness and taste of the whole dish.

And small dried scallops can be bought back properly roasted, which is not only conducive to better preservation can also increase a dry flavor. In addition, if you have time, you can put the meat filling into the refrigerator for an hour or two to wake up, eat more soft and fresh, no crumbs.

When boiling vegetable juice, it tastes better when fried first and then boiled

Nowadays, many dishes like beef stew and smoked fish will add vegetable juice to increase the freshness and nutritional value of vegetables.

When you cook vegetable juice, you can first stir-fry the vegetable material or fry it in oil, so that the simmered vegetable juice will be more fragrant, with higher nutritional value and better taste. This is because some substances of the vegetables themselves cannot be released directly in water, but combined with fat they can be easily released.

When boiling sauce, five spice powder out of the pot and then put more flavor

When simmering a sauce like smoked fish sauce, add a spoonful of five spice powder at the end or after the pot. This is because the fragrance of five spice powder is very full, but if cooked in the pot for a long time will be bitter, the last put can be a great degree to retain the fragrance of five spice powder, and eat more comfortable.

Fried stuff wrapped in egg whites and egg yolks vary

Many chefs do fried things will be wrapped in whole egg mixture, but often wrapped in whole egg mixture fried results will not be very good, after a long time will be soft. This is because the egg white moisture, and contains viscous and flexible egg white protein is particularly strong, wrapped with egg whites to do fried things easy to return to soft, so the egg white is more suitable for battering rather than doing fried things.

Therefore, you can take only the egg yolk beaten into the egg mixture to make it easier to get a crispy texture.

Dried chili take water blanching, not easy to paste not bitter

In the production of spicy chicken, oil splash dry chili pepper, a careless dry chili pepper will be easy to fry paste, the effect of the finished dish color is not good, eat not fragrant.

Therefore, you can first pass the dried chillies through water to clean the dirty stuff, then fish them out and dry them with absorbent paper, and finally mix them with a little white wine before frying them in a pot or splashing them in hot oil. This way the dried chili pepper is not easy to paste and has a wine aroma, so it tastes spicy but not dry and more fragrant.

Scrambled eggs, scrambled with water more tender

There are many ways to scramble eggs, many masters will use oil scrambled, scrambled eggs aroma sufficient but not tender enough, if you want more tender scrambled eggs, water scrambled method is more suitable.

Such as scrambled cinnamon eggs, adding milk when beating eggs can remove the fishy smell of eggs, then add some water starch to increase the stickiness, and finally the pan with water instead of oil as a heating medium, the whole process of low heat and slow frying, so that the scrambled eggs more tender and more like cinnamon.

Boil lamb with a little milk, to remove the fishy effect better

The fishy taste of lamb is heavy, not everyone can accept it, and many chefs have their own means of removing the stink. An experienced chef told us, boiling hot lamb in addition to adding onions, ginger, wine, pepper, you can also add some milk, one can play a role in removing the fishy and stinky, the second is to increase the milk flavor for the lamb.

Stir-fry mushrooms before the oil, mushrooms eat more delicious

Many stir-fries use mushrooms with red meat, but the water content of fresh mushrooms is large, and the stir-fried dish is easy to creek juice is not dry and fragrant enough.

Some masters concluded that mushrooms can be oiled before frying: one is to be able to force out excess water, increase the fat flavor; the second is to set the shape, not easy to water and more of a dry fragrance.

Pork hands, chicken feet blanching with white vinegar, to remove fishy and whitening

When preparing dishes like Baiyun Pork Knuckle, which seeks a crisp texture, it is crucial to remove the excess surface gelatin.

Experienced masters found that the process of blanching pork knuckles with some white vinegar can not only remove fishy and greasy, but also remove excess gum and play a certain role in bleaching.

This type of method is also applicable to blanching ingredients such as chicken feet and duck feet.

Stall the eggs with a lid, the heat is evenly shaped to look good

The control of the heat is the key to a beautiful and evenly cooked egg. After the egg mixture is put into the pot, adjust the low heat and cover, through the principle of heat penetration, the eggs can be heated more evenly in a dozen seconds, then open the lid and adjust the medium heat, at this time the bottom of the egg mixture is formed, adjust the heat to make the eggs easier to turn over.

Repeat the above steps, reduce the heat and simmer with the lid, then change the heat to high and shake the pot before serving, the eggs can be easily removed from the pot.

Soak dried squid with a little alkali, fast and good taste

There are many chefs who soak dried squid in water for hours and still can't soak it soft. In fact, soaking dried squid only need to soak in clear water for half an hour, and then cook in a pot with a little alkali (smell of alkali is enough).

Once the squid is cooked in the pan, it will automatically roll, and you need to continue to cook it until it stretches itself again. Soaking dried squid this way is not only fast, but also easy to reshape, and the taste is closer to fresh squid, easy to chew and not sticky.