There are a lot of cooking skills in the kitchen, some of which are handed down from the older generation and some of which the chefs figure out on their own, but whether it's the former or the latter, it contains the experience and wisdom of the chefs. Here are some cooking tips, guaranteed to work!
Ice eight belt to increase the crispness of salt and egg whites stirring
To add crunch to chilled octopus we have a tip.
Take 5 kg of naturally thawed chilled octopus, clean it, put it in a basin, pour in 2 egg whites and 200 grams of salt, stir vigorously in one direction for about 20 minutes, rinse it well, then put it in boiling water and blanch it quickly, take it out and chill it.
Stirring with salt serves the same purpose as stirring fish balls, adding a crispness to the octopus.
Grilled lamb chops, spraying beer in the middle
When making grilled lamb chops, leg of lamb and steak, when the raw materials are grilled to the fifth degree of maturity, remove the raw materials, spray a small amount of beer (beer to be filled into the spray bottle), and then continue to grill, the finished product has a crispier skin and a more golden color.
Beef stew 1 apple to enhance the flavor
When stewing beef, adding a small amount of apples (150 grams of apples of everything two is needed for 5 kg of beef) can increase the fresh flavor of the dish.
Boiled lamb's feet Boiled with vegetable material and soaked in cold water
The odor of goat's feet is very strong, so before cooking, we have to give it to get rid of the odor.
My method is: 5 kg of goat's feet into a stainless steel bucket, put 300 grams of white radish blocks, carrot blocks, 10 grams of star anise, 5 grams of cinnamon, 50 grams of celery, cilantro stalks, garlic, scallions, ginger 20 grams of each, inject cold water over the surface, boil on high heat and then change to low heat and cook for 20 minutes, take out the goat's feet and clean, soak in cold water for another 20 minutes, take out and cook.
Yam in lemon water does not change color
After peeling the yam, it can easily turn black due to oxidation. If you soak the yam in water with a little lemon juice and then use it for cooking, it will not change color.
Kill eels first chilled
Live eel is difficult to process, for one thing it is inherently slippery and easy to move, so it makes it difficult to slaughter. For this reason, we chill the live eel before slaughtering and wait until it does not move.
Braised turtle with balsamic vinegar
When making braised snapper, in order to better cover the odor and enhance the flavor at the same time, I will add 300g of Hengshun balsamic vinegar in addition to the regular seasoning and simmer for 15 minutes on low heat.
Beer gives crispy pork belly
Wash 500 grams of raw pork belly, sliced into pieces, add flour, vinegar 200 grams of each repeatedly rubbed for 10 minutes, rinsed with water, dry, put into a basin with beer and water (the ratio of beer and water is 2:5, to submerge the pork belly shall prevail) soaked for 2 hours, that is, into a crispy pork belly.
Roasted vegetables with peel powder can increase the aroma
Grind the dried peel (the older the better) into peel powder and sprinkle 0.3g into the roasted vegetables 2 minutes before cooking to give the dish a special flavor.
New method to increase the freshness of red meat
For the roast pork, I added a flavor drizzle, a special freshness enhancer
Coriander seeds add flavor to fish and vegetables
Coriander seeds are fried with low fire, cooled and put into the ring bowl, pounded into a fine powder, put 2-3 grams in the production of boiled fish, sauerkraut fish, you can play the effect of increasing the flavor.
Add rice wine to meat stew for a more unique flavor
At the beginning of stewing chicken, duck, ribs and other meat ingredients, put 80 grams of rice wine, the soup will taste more delicious.