Nowadays, people's life is getting faster and faster, and the fast food culture has come into being. What people pursue is not only the quality of life, but also the atmosphere and mood of life, especially in terms of food, people's demand for quality is getting higher and higher, and what they care about is not only freshness but also taste.
But everyday life, we are busy working or playing, especially young people will rarely do food, most are directly outside the restaurant to solve, or simply cell phone order, sit and wait for the delivery rider to enjoy in front of. But take-out food is not good for health, the real pursuit of quality of life may prefer to eat home-made, safe and secure.
Many people who are reluctant to do their own cooking are worried that their craft is not as good as outside, but in fact, mastering the skills of cooking taste out is not worse than the hotel. Today's cook to share the restaurant chef commonly used 5 cooking skills, learn these cooking skills, so you do not ask people can eat a delicious meal.
Tenderizing meat tips - starch
Everyone in the restaurant to eat meat is not will feel particularly fragrant, but also particularly tender and crisp? This is because before frying meat to do this extra step - marinated meat, in order to make the fried meat will not eat wood.
Before the marinated meat will be sliced pork, this meat cut the thinner the better, then just add a little salt, sugar, soy sauce, oyster sauce in the meat, afraid of fishy friends can also add shredded ginger together with the marinade.
Then add a little starch, the starch can be adsorbed in the surface layer of the meat, can increase the elasticity of the meat, and finally add cooking oil, can completely lock the seasoning does not run outside, about ten minutes of marinade can be fried meat.
This method can be used here whether you are marinating pork or beef, and the stir-fried meat will be tender and fresh.
Vegetables do not change color - blanching
Modern people's table, certainly can not lack of vegetables, but many people's vegetables stir-fried in a short time to turn black, which not only affects the appetite, but also the taste of vegetables has changed.
But eating in the restaurant is different, no matter how long the vegetables are left green, the color is very bright.
The chef said that it is because the vegetables need to be blanched, and in the process of blanching add a little salt and oil, salt and oil can play a role in preventing oxidation, so that the cooked vegetables will be tender and green, put for a long time will not turn black.
And remember that the blanching process should be put into the vegetables when the water is boiling, so that the nutrients in the vegetables can be quickly retracted without loss, and the blanching time is not easy to too long, control the time, broken raw can be.
Fish soup creamy white - frying a frying
The fish head and tofu soup is a nutritious and delicious soup, but many people probably can't understand how this soup can be so white. Some people say that a frying is enough, yes, a frying is indeed possible, but after the frying is also a small skill is needed to make the soup white.
First clean the fish, then use kitchen paper to absorb the water on the surface, and then fry the head or body of the fish in hot oil until golden brown on both sides. After browning, add boiling water directly to the pot and continue to cook for two minutes, then cover the pot and simmer for 15 minutes for a delicious, sweet and white fish head soup.
Deodorize meat - not wine
Kitchen seasoning always will not be lacking in the deodorizing wine, the wine we all know can be deodorized, but the way to deodorize is only suitable for use in the case of high-temperature cooking food, after high temperature evaporation, wine will take away most of the fishy taste, such as steamed shrimp steamed crab and steamed fish can be used to deodorize the wine.
But meat is room temperature food, the best way to remove fishy is onion and ginger water, onion and ginger patted and poured into a little water to soak for a while, and then out of the onion and ginger water poured into the meat can be very good to remove fishy aroma, especially for dumpling filling and other types of meat filling to fishy.
Steamed vegetables with good color - hot water
Steamed meatloaf, steamed pork ribs, steamed fish and other such steamed dishes are healthy to eat because the nutrition of the food is retained to a large extent, but steamed dishes also need to be steamed in a nice color to be appetizing.
Remember one thing, to hot water into the pot, this is very important, hot water then on the pot so that the food cooking time will be reduced, the water inside is not easy to lose, the color will be brilliant.
If the cooking time with cold water becomes longer, the color of the steamed food will not only be unattractive, but the meat will also become old and woody.
This is in the cooking process, you need to master the most basic 5 home cooking skills, friends, you have learned? Afraid to remember, then hurry up and collect them, some day when the chef take out to see will understand!
