Hello everyone, I am Darei. Today to share with you some secrets of cooking delicious, it is recommended that you secretly learn to amaze everyone!

From a culinary point of view, the world is divided into two kinds of people: one can cook, one can not cook the kitchen white. A large part of those who can't cook is because they have done it before, but after making a mess of the kitchen, they just give up.

Can cook, some people are culinary masters; others do an average, barely edible degree.

Today Darei will share my chef for more than a decade, summed up cooking skills, after understanding, so you can easily cook, New Year's Eve to show the family a hand.

Blanching

When cooking, we also blanch the ingredients, there are two main types, cold water in the pot and hot water in the pot.

Cold water in the pot: generally used to blanch meat, in order to better precipitate blood during the heating process, during the skimming off the floating foam. When you put the meat you can add some ginger and wine to better remove the fishy taste.

Hot water in the pot: used to blanch vegetables, mainly to let the vegetables break off, more easily cooked later; if cold water in the pot, wait for the water to boil, the vegetables are fully cooked. Before putting the vegetables, you can add a small amount of salt and cooking oil, which can keep the color of the vegetables.

Controlling the fire

We can understand the meaning of fire as the temperature of the oil. Because the main heating medium we use when frying is cooking oil. To make the dish delicious, controlling the fire is the key.

Daily habits, we usually use the form of "several into" to describe the oil temperature, there are some people use a thermometer to measure, but too much trouble, today to teach you some easy to understand method.

Oil temperature of 1 or 2 percent hot: suitable for more tender, easy to paste dishes, usually put your hand on the top of the pan, you can feel the heat.

Oil temperature 3, 4, 5 into the heat: suitable for frying meat ingredients, hands can feel very hot when you can insert chopsticks into the frying pan, there are small bubbles generated; can also be used for frying type ingredients.

Oil temperature of 6, 7, 8 percent hot: generally suitable for choking and stir-frying class ingredients, some of the surface can clearly feel the fluctuations, and the sound of zipping.

We put in the ingredients after judging that it is the right oil temperature, but control the water in advance to avoid splashing out and burning the oil.

How to stir-fry meat without aging

How to stir-fry sliced or shredded meat to get a fresh and not too old texture is not really difficult, just do 2 more steps before stir-frying.

1. after the meat is sliced or shredded, rinse the surface with water to reduce stickiness and then clench and dry the water.

2. Marinate in advance: you can add the right amount of soy sauce, pepper and a little cornstarch and stir, marinate for 10 minutes.

The starch can play a role in locking in moisture, and you can also put some more egg whites if you want it to be more smooth and tender.

When stir-frying, hot pan with cool oil, more oil is less likely to stick to the pan, probably after the shredded meat is browned, you can remove the pan or add other side dishes stir-fry, and finally seasoning.

Summed up in one sentence: marinate in advance, fry with more oil, and don't take too long.

Correct application of fragrances

Spices are great for cooking, especially when we stew and grill meat, to help the ingredients taste better. How to consume spices correctly, the method is given to you below.

Pepper: Pepper has a unique flavor and is mostly used in meat dishes. Frying the fragrance in advance can cover the fishy smell of meat.

Star anise: star anise is a kind of herbal medicine, now commonly used to brine meat, stew, but it takes a long time to evaporate the flavor, it is recommended to use in the ingredients that require a long cooking time.

Aromatic leaves: aromatic leaves are also commonly used in cooking meat ingredients, stewed chicken, soup can be put some, but also has the effect of removing fishy.

Cinnamon: Cinnamon is suitable for use in heavier foods, but the amount should be controlled, too much consumption is not good for the body.

How to make the soup creamy

When we go to a restaurant to eat, we will find that the lamb soup and broth are very white. There are so many statements in people's mouths to explain this phenomenon: some say the addition of whitening agents, others say the addition of milk, in fact, neither.

The soup will turn white because the protein contained in the meat ingredients will be emulsified with water, and when adding water, using hot water, will also stimulate the emulsification reaction, and then stew the soup with high heat, the soup will turn white.

White sugar for freshness

Northerners are actually not used to putting sugar in their cooking, but being a chef, sugar is used in many places, where it is used to bring out the freshness. When we do sour food or heavy food, add a little sugar, can play a role in refreshing, moderate the acidity, some spicy dishes, put some sugar, can also make the spicy taste soft.

In addition, white sugar is often used in pickling, fermenting and frying.

Fried food to "re-fry"

If you make fried food, not so good, it is time to think about whether to do the "re-frying" step.

When frying food: the first frying is to break the raw, re-frying is to crisp and color.

When re-frying, generally to raise the oil temperature of 20%, high temperature cooking and frying, can quickly force out the moisture in the ingredients, french fries is this principle.

Another point is that re-frying will also precipitate the oil absorbed by the ingredients during the initial frying, making the surface crispy and the inside tender.

Well, that's all I have to share today, if you like this article you can like, favorite and follow, thank you for reading and we will see you next time.

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